Sriracha Egg Muffin

Serves: 2

You will need

- 2 free-range eggs

- 2 muffins, halved and toasted

- 2 handfuls baby spinach

- 1 tbsp sriracha sauce

- 100g Gruyère cheese grated



Directions
  1. Heat a medium-sized pan with a little oil and add spinach.
  2. Once the spinach has wilted, add the sriracha sauce, stir then remove and set aside.
  3. Toast the muffins and then wipe the pan clean.
  4. Crack the two eggs into the pan with a little oil and fry them sunny side up, grating cheese over the eggs around 30 seconds before they are cooked.
  5. To assemble, place the muffin on a plate, top with the spinach then egg.


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