Test Kitchen - Spinach, Feta and Sundried Tomato Egg Sandwiches

I'm not usually a huge breakfast person, but sometimes I like to make something special on Sunday mornings. This recipe is perfect for that. It looks and tastes fancy but requires very minimal effort and comes together quickly. I stumbled upon the recipe by accident while procrastinating getting out of bed that morning, and I just so happened to already have all the ingredients. It was clearly meant to be.

Spinach, Feta and Sundried Tomato Egg Sandwiches
(Recipe adapted from here)

Ingredients

• 2 tsp olive oil
• 2 cups fresh spinach, stemmed
• 4-8 sundried tomatoes, rinsed, drained, and chopped
• 2 eggs beaten with 1 Tbsp of water or half and half
• 1/4 tsp garlic salt
• 1/4 tsp dried oregano
• Freshly ground black pepper
• 1 oz crumbled feta
• 2 English muffins, toasted and buttered 

Instructions 

• Heat oil in a 10" or 12" nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes.
• Stir the eggs into the spinach and sundried tomatoes and add the garlic salt, oregano, and a little black pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between the English muffins and serve hot.