Instructions

• Make the goat cheese spread: In a small bowl, stir together 4 ounces goat cheese, 2 tablespoons chopped fresh chives, 2 tablespoons extra-virgin olive oil, 1 grated garlic clove, and ¼ teaspoon onion powder until smooth and well combined. Set aside.
• Split and toast the English muffins: Halve 4 English muffins and toast them; set the toasted halves aside, cut side up.
• Whisk the eggs: In a medium bowl, whisk together 4 large eggs and ¼ teaspoon sea salt; set aside.
• Wilt the spinach: Heat 2 teaspoons extra-virgin olive oil in a large nonstick skillet over medium heat. Add 3 ounces spinach and a pinch of sea salt (from the sea salt listed) and cook, tossing, until the spinach is just wilted, about 1–2 minutes.
• Make the omelet: Push the wilted spinach into an even layer across the bottom of the skillet and reduce the heat to medium-low. Pour the whisked eggs evenly over the spinach. Let the eggs cook undisturbed until the edges begin to set, about 30 seconds. Gently run a spatula around the edges and tilt the pan so uncooked egg runs under the set edges. Repeat as needed until the omelet is nearly cooked through but still slightly moist on top, about 1–2 more minutes.
• Fold and finish the omelet: Fold the omelet in thirds lengthwise to form a long rectangle. Cook for about 30 seconds more, or until the eggs are set. Transfer the omelet to a cutting board and let it rest briefly.
• Portion the omelet: Slice the omelet crosswise into four equal rectangular pieces (one piece per sandwich).
• Assemble the sandwiches: Spread the goat cheese mixture on each toasted English muffin half. On each bottom half, place one omelet piece, then top with 1 tomato slice and some thinly sliced red onion. Add avocado slices and microgreens or sunflower sprouts if desired. Close with the top muffin half and serve with hot sauce.
• To make ahead and freeze: Fully assemble the sandwiches, omitting the avocado and microgreens. Wrap each sandwich in foil and freeze for up to 3 months. To reheat a frozen sandwich, remove the foil, wrap the sandwich in a clean kitchen towel, microwave for 2 minutes, then let stand 1 minute. If desired, add avocado and microgreens before serving.