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Ingredients
- 2 English muffins , halved, gluten-free if preferred
- 4 eggs , poached
- 1 tbsp extra virgin olive oil
- 1 clove garlic , minced
- 3 cups spinach
Tahini Gravy
- 3 tbsp tahini
- 1 tbsp lemon juice
- 3 tbsp water
- 1 tsp nutritional yeast
- ½ tsp dijon mustard
- ¼ tsp sweet paprika
- ¼ tsp sea salt
Ingredients
Tahini Gravy
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Instructions
- Toast the english muffins, and poach the eggs according to your preference.
- In a small skillet, heat the oil over medium heat. Add the garlic and spinach, cooking for 3 to 4 minutes, or until the spinach has wilted and the garlic is fragrant. Set aside.
- Meanwhile, in a medium bowl whisk the tahini, lemon juice, water, nutritional yeast, mustard, paprika, and salt. Add water, as needed to reach desired consistency.
- Layer the english muffin, spinach, and egg. Drizzle with tahini gravy. Enjoy!