1 whole-wheat English muffin
1 veggie patty
1 tsp olive oil
hot sauce (optional)
handful of baby spinach leaves
1. Toast the English muffin and cook the patty according to instructions.
2. Meanwhile, in a nonstick frying pan over a medium heat, add the olive oil. Crack the egg into a small cup (this will help you fish out any bits of shell) and pour the egg into the pan. Let it sizzle for about 1 minute, until the edges are cooked. Lower the heat
to medium-low, cover the frying pan and cook until the white is done but the yolk is still runny
(about 1 minute longer).
3. Assemble the sandwich by placing the veggie patty on the bottom bun (we squirted on some
chilli sauce), then the egg, spinach and top of the bun.
PER SANDWICH 1 380kJ, 14g fat (3g saturated), 22g protein, 6g carbohydrate, 6g fibre.