Baked Eggs and Spinach on Whole Wheat English Muffin

Preheat oven to 350F.

Saute spinach on stove top in small saute pan over medium heat. Remove from the heat once it’s wilted.

Spray 2 ramekins with cooking spray. Divide spinach between the ramekins. Crack open 1 egg into each ramekin over the spinach, being careful not to break the yolk.

Bake eggs for 10-12 minutes until white is set, but yolk still slightly runny.

While eggs are baking, toast English muffin in toaster and top each half with 1/2 slice of Swiss cheese. Place eggs on top of each 1/2 of muffin. Eat as an open faced breakfast sandwich.

Enjoy, knowing that this is as healthy as it is delicious!!!