This recipe for an egg sandwich with spinach, Brie and maple bacon makes an egg sandwich like no other! A breakfast or brunch extravaganza.
Things I love in life:
1. Bacon
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.
Here’s how you make this over the top egg sandwich with spinach, Brie and maple bacon!
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.
The only downside? This may have ruined all other egg sandwiches for you forevermore. #sorrynotsorry.
Love,
The bacon/egg/English muffin and yes spinach lovers over here at Framed Cooks!
Egg Sandwich with Spinach, Brie and Maple Bacon
This recipe for an egg sandwich with spinach, Brie and maple bacon makes an egg sandwich like no other! A breakfast or brunch extravaganza.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- 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
- 1 tablespoon butter
- 1 egg
Instructions
- Preheat oven to 425. Cover rimmed baking sheet with foil and lay bacon on top.
- Brush with maple syrup. Bake for 10 minutes or until bacon is done to your liking.
- Meanwhile, heat olive oil in skillet and saute spinach until wilted, about 2 minutes. Cover with skillet cover and set aside.
- Toast English muffin and as soon as it is toasted, spread both sides with cheese.
- Heat butter in second small skillet over medium heat until melted. Fry egg until yolk is soft set. Flip and cook another minute longer.
- Lay egg on bottom of English muffin. Top with spinach. Cover spinach with bacon. Cover with top of English muffin.
Tina says
Thank you so much!!! Not a lot of options for dinner so searched “egg sandwich” and there you were. It was fabulously delicious. I had to modify it to what I had on hand. No bacon. No English muffins. Spread the brea on one slice of hearty whole grain bread and topped with spinach. Microwaved for 11 seconds. Sliced a hard boiled egg and topped the spinach and then added the other slice of bread. Microwaved another 11 seconds. You saved dinner. Next time I’ll have the English muffins and the oven ready! I’m sure it will be even tastier when I can follow the recipe as written.
Hi Tina and hurray! I love that you worked with what you had on hand – sometimes the best recipes are born that way! :)
Suzanne Fulmer says
Howto.cook eggs inquanity I will need about ten sandwiches for our pastors
Sunday breakfast
Hi Suzanne! You can definitely fry ten eggs at once for this sandwich, either in one large frying pan or two smaller ones. When the eggs are done, simply run a knife gently around each one and then lift them out with a spatula. You could also make them in the oven on a sheet pan – here is a link that shows you how to do that: https://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-eggs-4703292 Hope this helps!
It's Official says
Oh. My. God. Must have the for Easter Brunch! Thanks for the recipe!
Dirk says
This just look amazing!!!!!!
Tricia S. says
wow. that looks freakin' amazing!!!! will absolutely make this soon!
Susan says
best picture ever on foodgawker!!
kk says
i'm currently wiping the drool off my keyboard! Yum!!
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
katherine
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.
Mary says
That just looks silly delicious! I want that… right now :)
Mary xo
Delightful Bitefuls
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 :)
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! :)
renee kristine says
Since i liked this post so much, i have featured it here… http://babygeisler.blogspot.com/2011/02/favorite-friday.html
i hope you are flattered, rather than annoyed. but if there are issues for whatever reason, please please let me know so that i can take it down :)
thank you and happy weekend
Renee