Sriracha egg muffins

Sriracha egg muffins
  • Prep: 5mins
  • Cook: 10mins


  • 2 large British Lion eggs
  • 2 English muffins, halved and toasted
  • Two handfuls of baby spinach
  • 1 tbsp Sriracha
  • 100g Gruyere cheese, grated


  1. Heat a pan with a little oil and add the spinach.


  1. Once the spinach has wilted add the Sriracha, stir then remove from the pan and set aside.


  1. Wipe the pan clean.


  1. Fry the eggs sunny side up, grating cheese over 30 seconds before they are cooked as you like them.


  1. Lay spinach then the eggs on the toasted muffins and add more Sriracha. 


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