This hearty sandwich isn’t just for breakfast!

Prep time: 5 minutes, make 1 gluten-free sandwhich


1 gluten free English muffin
1/2 tsp Kerry Gold butter
1 slice Organic Valley cheddar cheese
2 strips Nature’s Choice Farms bacon
1 Heirloom tomato
Flaked sea salt
1 Free-Range egg
Fresh ground pepper


1. Toast the English Muffin and butter, fry the bacon, cook the egg sunny side up and slice the tomato.

2. Assemble the sandwich on the toasted English Muffin, beginning with the cheese, bacon and tomato. Sprinkle the tomato with flaked sea salt.

2. Top the salted tomato with fresh spinach leaves and the sunny side up egg. Finish with fresh ground pepper.



Recipe adapted from and photo credit: