Food & Cooking Recipes Breakfast & Brunch Recipes Egg Florentine Breakfast Sandwich 4.3 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Standard Servings: 1 Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed. Ingredients 1 teaspoon unsalted butter 1 teaspoon all-purpose flour 2 tablespoons whole milk ¾ teaspoon Dijon mustard 2 ounces baby spinach, roughly chopped (2 cups) Coarse salt and ground pepper 1 English muffin, split and lightly toasted 1 ounce sliced Canadian bacon 1 large egg Directions In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin. In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately. Rate it Print