Egg Sandwich with Spinach, Brie and Maple Bacon

Things I love in life:


2. The Southern husband

3. Brie

4. English muffins

5. Baby Spinach

6. Noisy, disobedient but lovable dogs

7. Eggs, over easy

8. Noisy, disobedient but lovable teenagers.

Five of these things are part of the sandwich we had for dinner tonight.  (And by the way, don’t you love sandwiches-for-dinner night? I do.  Add that to the above list.)

I won’t lie to you, this is a messy one to eat, but man, is it worth every single drip and spatter.  You toast up the muffins and while they are still warm, spread on some nice soft Brie.  Yes, on both sides.  Let them sit there while you slather some maple syrup on the bacon and cook it in the oven.  While the bacon is cooking, saute some baby spinach until it is nice and soft, and then cook up some eggs, over easy – as hard or soft as you like.  I like soft, myself.

Now slide the egg onto the bottom half of the muffin, lay some spinach over the egg, and a couple of maple bacon pieces over the spinach.  Pop the other muffin half on top.  At this point, the heat of everything is going to start turning that cheese into a melty sauce of molten Brie, and you may start to weep a little in anticipation.  This is normal.   Now sit down and get ready to eat the best egg sandwich in the world.


Egg Sandwich with Spinach, Brie and Maple Bacon
Serves: 1 delicious serving!
  • Two strips bacon, each cut in half
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 2 cups baby spinach
  • One English muffin, split
  • 2 large slices of Brie cheese, softened
  • One egg
  • 1 tablespoon butter
  1. Preheat oven to 425. Cover baking sheet (use one with sides) with foil and lay bacon on top.
  2. Brush with maple syrup. Bake for 10 minutes or until bacon is done to your liking.
  3. Meanwhile, heat olive oil in skillet and saute spinach until wilted, about 2 minutes. Cover with skillet cover and set aside.
  4. Toast English muffin and as soon as it is toasted, spread both sides with cheese.
  5. Heat butter in second small skillet over medium heat until melted. Fry egg until yolk is soft set. Flip and cook another minute longer.
  6. Lay egg on bottom of English muffin. Top with spinach. Cover spinach with bacon. Cover with top of English muffin.


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  1. Boodle says

    I agree with sandwiches for dinner. I do it every couple of months and EVERY TIME! I am so surprised by how much it pleases me.


  2. says

    Looking at that picture seriously made me contemplate skipping class and making this. You're dangerous, lady. I've got to stop reading this blog before class.

    I used to hate brie and English muffins, but I've started to warm up to the latter and LOVE the former. That looks so delicious.


  3. Kate Morgan Jackson says

    I'm always happy to have my posts featured as long as there is a link back, so thank you and glad you liked it! :)

  4. Lauren says

    A little late here, but I'm catching up on my Google Reader, and this looks amazing! I love many of the same things and will have to try this one out soon :)

  5. Jake says

    Looks delicious, but one question: " then cook up some eggs, over easy – as hard or soft as you like." If an egg is fried over easy, then, by definition, it is soft. If it's fried in other ways it can be hard, but not if it's fried over easy. Sorrie — that's the short-order cook in me speaking; I'm done now.

  6. Anonymous says

    oh you would have to mention D'Affinois, while i live in a high desert remote town in the south west / not likely to find this brie at the local shifty markup / but oh my gosh / one wedge remaining made my day



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