Florentine Breakfast Sandwich Recipe
A warm egg sandwich doesn’t need bacon or sausage to be satisfying. This Florentine breakfast sandwich combines baby spinach with an egg and a mustard-yogurt spread, all tucked into a toasted English muffin. The spinach adds a fresh flavour, while Dijon gives the creamy spread a little sharpness.
From our 150 Best Breakfast Sandwich Maker Recipes by Jennifer Williams, this recipe puts a breakfast sandwich maker to work with two minutes of preparation and four to five minutes of cooking. It’s a practical option for mornings when you want something warm but have limited time at the stove.
The ingredients are easy to keep on hand, and the recipe uses only a small amount of spinach. If you have a bag open in the refrigerator, this is a useful way to work some into breakfast.
Ingredients
Have your ingredients ready before assembling the sandwich. Preheat your breakfast sandwich maker according to the manufacturer’s instructions.
- 1 tbsp (15 mL) plain yogurt
- ½ tsp (2 mL) Dijon mustard
- 1 English muffin, split in half
- ¼ cup (60 mL) baby spinach leaves
- Nonstick cooking spray
- 1 large egg
- Pinch of salt, optional
- Pinch of freshly ground black pepper, optional
The yogurt and mustard go directly onto the muffin, so there’s no separate sauce to cook. Choose baby spinach leaves that fit comfortably inside the bottom ring, keeping them within the muffin’s edges as you assemble.
As seen in
How to Make a Florentine Breakfast Sandwich
- Spread the yogurt and mustard on the split side of one English muffin half. Place that half, spread side up, in the bottom ring of the sandwich maker. Top with the spinach.
- Lower the cooking plate and top ring. Lightly spray the plate with cooking spray, then crack the egg into the ring. Pierce the egg yolk with a toothpick or plastic fork. Season with salt and pepper, if using.
- Place the remaining English muffin half, split side down, on top of the egg. Gently close the cover and cook for four to five minutes, until the egg is fully cooked.
- Rotate the cooking plate away from the sandwich maker and lift the rings. Use a plastic or nylon spatula to remove the sandwich. Serve immediately.
Mustard Variations and an Open-Face Option
Dijon isn’t your only option for the spread. Jennifer suggests coarse or stone-ground mustard as alternatives. Honey mustard gives the sandwich a sweeter flavour. Choose whichever suits your taste, keeping the amount the same.
For an open-face sandwich, leave off the top half of the English muffin. Save any remaining spinach for another sandwich or use it in a lunch salad.
Want another reason to bring your sandwich maker out of the cupboard? Explore our cookbooks and wellness books for recipes and healthy living guidance that help you feel better and eat well. This spinach and egg sandwich is an easy place to start!
