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Saturday Sandwich Ingredients Goat Cheese Spread • 4 oz goat cheese • 2 tbsp chopped chives • 2 tbsp extra-virgin olive oil • 1 garlic clove, grated • ¼ tsp onion powder For Sandwiches • 4 large eggs • ¼ tsp sea salt, plus more to taste • 2 tsp extra-virgin olive oil • 3 oz spinach • 4 English muffins, halved & toasted • 4 tomato slices • Thinly sliced red onion • Avocado slices, optional • Microgreens or sunflower sprouts, optional • Hot sauce, for serving Instructions • Make goat cheese spread: In a small bowl, stir together goat cheese, chives, olive oil, garlic, & onion powder until smooth & well-combined. Set aside while you prepare the eggs. • In a medium bowl, whisk together eggs & salt. • Heat olive oil in a large nonstick skillet over medium heat. Add spinach & a pinch of salt & cook, tossing, until spinach is just wilted. Arrange spinach evenly at the bottom of the pan & reduce heat to medium-low. Pour in eggs & cook without stirring until edges begin to set, about 30 seconds. Gently run a spatula around edges of the omelet & tilt pan so that uncooked egg from the top of the omelet runs under & around the edges. Repeat until omelet is nearly cooked through, then fold the omelet in thirds to create a long rectangular shape. Cook for 30 more seconds, or until eggs are set. Remove from the pan and slice crosswise into four rectangular pieces. • Assemble sandwiches. Spread goat cheese spread on each half of an English muffin. Place one of the omelet slices on the bottom half, then top with a tomato slice, red onion, avocado slices, & microgreens, if desired. Repeat to assemble the remaining sandwiches. Serve with hot sauce. ➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee 🦉