1-Getting started with this breakfast sandwich recipe is simple and fun, beginning with preparing the goat cheese spread: First, stir together 4 ounces goat cheese, 2 tablespoons chopped fresh chives, 2 tablespoons olive oil, 1 clove grated garlic, and ¼ teaspoon onion powder in a small bowl until smooth, then set it aside. Next, in a medium bowl, whisk 4 large eggs with ¼ teaspoon salt.

2-Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat and add 3 ounces spinach with a pinch of salt, cooking until it wilts. Spread the spinach evenly in the pan and reduce heat to medium-low, then pour in the egg mixture and cook without stirring until the edges begin to set, about 30 seconds.

3-Use a spatula to run around the edges and tilt the pan so the uncooked egg flows underneath, repeating until the eggs are nearly cooked. Fold the omelet in thirds to form a rectangular shape and cook for 30 seconds more, then remove from the pan and cut into four rectangular pieces.

4-Assembling Your Sandwich: To put it all together, spread the goat cheese mixture on each half of the 4 toasted English muffins. Add one omelet slice to each, followed by 1 tomato slice, some thinly sliced red onion, avocado slices if desired, and microgreens or sunflower sprouts if desired. Serve with hot sauce for an extra kick, and remember it takes just 20 minutes total to prepare.