Maple and Yolk Poached Egg Breakfast Sandwich with Sautéed Spinach

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A cozy breakfast sandwich featuring a perfectly poached egg with runny yolk, sweet maple glaze, sautéed spinach, and melted cheddar on toasted sourdough. This American-inspired recipe, ready in about 20 minutes, combines sourdough bread slices, large egg, fresh spinach into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 1 American cuisine 350 cal/serving

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Ingredients

2 sourdough bread slices
1 large egg
1 cup fresh spinach
1 tbsp unsalted butter
1 tbsp maple syrup
1 sharp cheddar cheese slice
1 tsp white vinegar
to taste salt
to taste black pepper

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Instructions

Step 1: Bring a medium pot of water to a gentle simmer over medium heat. Add 1 tsp white vinegar to the water to help the egg whites coagulate.
Step 2: Crack 1 large egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the center. Poach for 3-4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon and drain on paper towels.
Step 3: While the egg poaches, heat 1 tbsp unsalted butter in a skillet over medium heat. Add 1 cup fresh spinach and sauté for 2-3 minutes until wilted and tender. Season with salt and black pepper to taste.
Step 4: Toast 2 slices of sourdough bread until golden brown. Drizzle 1 tbsp maple syrup evenly over one slice while still warm, allowing it to soak in.
Step 5: Place the sautéed spinach on the maple-glazed bread slice, top with 1 slice sharp cheddar cheese, and then carefully place the poached egg on top.
Step 6: Season the egg with a pinch of salt and black pepper, then top with the second slice of toasted sourdough to complete the sandwich.
Step 7: Serve immediately while warm for a sweet and savory breakfast delight.