Oh God, it’s 8:15, and I need to eat something NOW!

I swear, 10 minutes total and the end result is glorious. This winner has that unbeatable italian trifecta of lemon juice, parmesan, and olive oil. It is great for a few reasons: super fast and easy to make, healthy whole foods that are often already in the house, about 400 calories per serving and totally satisfying with protein, heart healthy olive oil etc.

Serves 2
2 whole wheat English muffins
1/2 – 1 cup pre-washed baby spinach (depending on how much you like your greens)
1 Tsp chopped garlic (using pre chopped garlic from the fridge section at the grocery is a time saver_
2 Tbsl olive oil
4 eggs (use only whites if you are watching the cholesterol)
2 Tbsl shredded Parmesan
1/2 lemon
Divide olive oil between 4 pieces of English muffin and spread with spoon, top with chopped garlic to taste. Salt and pepper each side.
Pop muffins in toaster oven on tray covered with tin foil for easy clean up. Toast until they reach desired toastiness (technical term).
While your muffins are toasting, fry eggs with cooking spray, salt and pepper if desired. Remove EM’s from toaster. Top  muffins with spinach leaves and place one egg per muffin on top. Sprinkle Parmesan on top of eggs, squeeze lemon over eggs, sprinkle with a bit more pepper. Serve with a lemon wedge if you dare. xx

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