Egg and Caramelized Onion Sandwiches
 
Makes 4 servings
Ingredients
  • 3 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 3 teaspoons olive oil, divided
  • 4 large eggs
  • 1 tablespoon 2% reduced-fat milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (6-ounce) package fresh baby spinach, stemmed
  • 8 teaspoons reduced-fat mayonnaise
  • 8 slices sourdough bread
  • 4 slices reduced-fat Swiss cheese
  • 2 medium tomatoes, sliced
Instructions
  1. In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Add onion, and cook, stirring occasionally, for 10 minutes or until tender. Increase heat to medium-high, and cook, stirring frequently, until browned. Remove onion from skillet; wipe skillet clean.
  2. In same skillet, heat 2 teaspoons olive oil over medium heat. In a small bowl, whisk together eggs, milk, salt, and pepper. Add egg mixture to skillet, and cook, stirring occasionally, until eggs are just set but not dry. Remove eggs from skillet; wipe skillet clean.
  3. In skillet, heat remaining 1 teaspoon olive oil over medium heat. Add spinach, and cook, stirring frequently, until just wilted. Remove spinach from skillet; wipe skillet clean.
  4. Spread 1 teaspoon mayonnaise onto one side of each bread slice. Divide cheese, eggs, onion, tomato, and spinach among four slices, and top with remaining slices, mayonnaise side down.
  5. In skillet, melt 1 tablespoon butter over medium heat. Add two sandwiches, and cook for 2 to 3 minutes per side or until bread is toasted and cheese is melted. Repeat with remaining 1 tablespoon butter and remaining sandwiches. Serve immediately.
Notes
Kitchen Tip: The caramelized onion in step 1 can be refrigerated up to 5 days before you prepare the sandwiches.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/egg-and-caramelized-onion-sandwiches-recipe/