The Best Breakfast Sandwich

• Meat

  • 4 slices Bacon

• Produce

  • 4 cups Baby spinach

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tbsp Flour

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 4 English muffins, lightly toasted

• Dairy

  • 2 tbsp Butter
  • 1 cup Milk
  • 1 1/2 cup Velveeta

Found on framedcooks.com

Description

Ingredients

• 4 slices bacon, each slice cut in half and cooked to your liking
• 4 English muffins, lightly toasted
• 1 teaspoon olive oil
• 4 cups baby spinach (optional)
• 1 tablespoon butter
• 4 eggs
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1½ cup Velveeta, cut into small cubes

Directions

• Heat olive oil in a large deep skillet over medium high heat and saute spinach until wilted. Set aside.
• Make cheese sauce: melt butter over medium high heat in a medium saucepan. Stir in flour, then stir in milk. Simmer until it starts to thicken, about 3-4 minutes. Stir in Velveeta until melted. Set aside.
• Melt butter in a large skillet over medium high heat until melted. Carefully crack eggs into skillet and cook until whites are just set. Gently flip over and cook for another 30 seconds. Remove to a plate so they are ready for you to assemble the sandwiches.
• Assemble sandwiches as follows: muffin bottom, spoonful of cheese sauce, spinach (if using), egg, bacon, another generous spoonful of cheese sauce, muffin top.
• Take a big bite as soon as possible!