Categories: Breakfast

Ingredients

• 1 tablespoon olive oil
• 6 cups baby spinach
• 2 cloves garlic
• 1 6-ounce jar sun dried tomatoes in oil
• 4 ounces white cheddar cheese
• 2 ciabatta or brioche buns
• 1 avocado, thinly sliced
• 4 thin slices of prosciutto
• 2 eggs, poached or fried
• salt and black pepper, to taste

Directions

1. Wilt the spinach: Heat a large skillet over medium heat and add the olive oil. Stir in the spinach and garlic and cook until the greens have wilted. Sprinkle with salt and pepper and set aside.

2. Make the sundried tomato spread: Pour the sundried tomatoes and oil they’re jarred in into a food processor. Blend until you have a spread. Spoon the spread into a bowl and set aside.

3. Melt the cheese: Preheat your broiler on high. Place the cheddar slices on both sides of the buns. Place on a baking sheet, cheddar side up. Broil for 1 to 2 minutes, just until the cheese is bubbly and melted.

4. Build the sandwiches: Spread the sundried tomato spread on top of the cheese, top with the spinach, followed by the avocado slices, prosciutto slices and an egg or two, cooked to your liking.

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