- 1 whole-grain light English muffin, split
- 1 tablespoon canola oil
- 2 medium eggs
- 1/4 cup frozen spinach, thawed and drained
- 1 pinch Salt and pepper to taste
- 1 dash Hot sauce
- 1 (2 g) bag green tea
- 1 cup water for tea
- While bread is toasting and teapot boiling, heat oil in a small skillet.
- In a bowl, scramble eggs, then add spinach and salt and pepper. Pour contents into pan and scramble gently until set.
- Place eggs on muffin and douse with as much pepper sauce as you can handle!
- Wrap sandwich in foil, put tea in thermos, and go.