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Cheesy English Muffins with Spinach

Toasted English muffins topped with melted Wensleydale cheese and served over a bed of buttery sautéed spinach.

VegetarianQuickBreakfastSpinachCheesy

Estimated Nutrition

Per Serving Total
Calories 612.4 kcals 612.4 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 48.6 grams 48.6 grams
Protein 21.2 grams 21.2 grams
Cook Time
5 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Wensleydale Cheese
sliced
15
g
Butter
GrainsCereals
1
piece
English Muffin
split and toasted
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
OilsFats
15
ml
Olive Oil
Vegetables
1
handful
Spinach Leaves

Steps

  • Preheat the oven to 180°C.
  • Place sliced cheese on the toasted muffin halves and bake for 4 minutes until melted.
  • Heat olive oil and butter in a pan and sauté spinach until wilted.
  • Season the spinach with salt and pepper.
  • Place the spinach on a plate and top with the cheesy muffins.