Open-Faced Green Eggs and Turkey

There’s nothing quite like sleeping in and making brunch….especially guilt-free, super nutritious brunch.

Not only is this open-faced sandwich yummy and healthy, but it’s fast and easy, using ingredients that you most likely already have! Now, I would like to take a moment and talk about whole-wheat english muffins. If you haven’t tried these yet, on your next grocery shopping trip grab a pack of these…you can thank us later.  These are the perfect whole wheat alternative, where you get all the health benefits without sacrificing taste and texture, plus they last for like ever!

Back to the recipe, so everything you see is all you need, in addition to a little bit of EVOO.  I like to use pesto that is sold in the refrigerated section by the cheeses, and brown organic eggs are a must.

So this recipe is super easy, especially if you’re a multi-tasker.  First toast the english muffin, heat up some turkey deli meat, crack the egg beside it, sprinkle salt and pepper, and while that’s cooking spread pesto on the english muffin, and layer the spinach.  It’s really just three simple steps.

Now these are some green eggs and turkey that you do want to try…Hope your morning was as good as mine

Ingredients: (For one)

• Half of a whole-wheat english muffin
• One egg
• Few leaves of spinach
• Turkey deli meat
• Pesto
• EVOO, salt and pepper

1. Toast english muffin
2. Heat up pan, pour on a little bit of EVOO
3. Heat up turkey in pan
4. Crack egg (sunny side up style) next to turkey
5. Sprinkle salt and pepper on egg
6. Cook on low-med heat for a few minutes then cover
7. While eggs are cooking, spread pesto (half a spoonful) on english muffin
8. Layer on fresh spinach
9. Flip egg and turkey in pan- just so the egg is not too runny
10. Place egg and turkey on top of english muffin