The BEST Healthy Egg McMuffin EVER!

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  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
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  • 1 sprouted whole wheat english muffin (or gluten-free)
  • 1 egg
  • 1 slice of turkey bacon (organic and nitrate-free preferred)
  • 1/3 avocado
  • Handful of spinach
  • 1 tbsp Sir Kensington’s Special Sauce
  • 2 tsp olive oil
  • Pinch of turmeric
  • Pink salt & pepper


  1. Place the english muffin in the toaster oven and toast to desired crispiness. 
  2. While the english muffin is toasting mash the avocado.
  3. Remove the english muffin from the toaster and spread 1 – 2 tsp of Sir Kensington’s Special Sauce on each side. Spread the mashed avocado on top of one of the slices and set aside.
  4. Add 1 tsp of olive oil to a small frying pan and add the spinach, pink salt and pepper and saute the spinach for a few minutes until it is nicely wilted. While the spinach is cooking you can move it to one side of the pan in order to cook the slice of turkey bacon on the other side of the pan, flipping halfway through.
  5. In the same pan that you used for the spinach and turkey bacon, add 1 tsp of olive oil, then crack open the egg, cooking for about 3 – 5 minutes (or until desired yolk consistency is reached). If you don’t like your yolk runny then flip the egg towards the end. Add a pinch of turmeric, pink salt and pepper to the egg while it’s cooking.
  6. Now it’s time to finish assembling the sandwich by placing the fried egg, turkey bacon and spinach on top of the half of the english muffin with the avocado. Enjoy!

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