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Close-up photo of a high protein egg sandwich showing vibrant orange jammy yolks and melted cheddar on sourdough. (high protein egg sandwich)

High Protein Egg Sandwich with Jammy Yolks and Toasted Sourdough

This high protein egg sandwich features two jammy fried eggs, melted sharp cheddar, and fresh baby spinach on a charred sourdough English muffin. A 15-minute gourmet breakfast designed for maximum satiety and flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 sandwich
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 Sourdough English muffin split and toasted
  • 2 large Eggs pasture-raised for orange yolks
  • 1 slice Sharp cheddar cheese thick cut
  • 1/2 cup (15g) Fresh baby spinach packed
  • 1 tsp (5ml) Unsalted butter for frying eggs
  • 1/4 tsp (1.25ml) Red chili flakes dried
  • pinch Sea salt fine grain
  • pinch Black pepper freshly cracked

Equipment

  • 1 Cast Iron Skillet Essential for charred edges
  • 1 Pan lid To steam the egg tops

Method
 

Preparation
  1. Place the split sourdough English muffin cut-side down in a hot skillet. Toast until the edges are golden and charred.
  2. Place the fresh baby spinach on the bottom half of the toasted muffin.
  3. Melt butter in the skillet and crack in both eggs. Cover with a lid for 60 seconds until whites are set but yolks are jammy.
  4. Add cheddar cheese over the eggs to melt. Slide the cheesy eggs onto the muffin and season with chili flakes, salt, and pepper.

Notes

Use a glass lid to monitor the eggs without losing heat.
Ensure the skillet is pre-heated before adding the muffin for the best char.