There was some filling leftover from the cheesy spinach jalapeño bombs I made yesterday, and I decided to use it in a French toast style sandwich.
I spread the mixture of cooked spinach, cheddar, jack cheese pickled jalapeños, cumin, jalapeño powder and salt onto one of two slices of whole wheat bread. I beat a couple of eggs with minced onion, cilantro and kosher salt and soaked the sandwiched bread in the egg mixture.
I cooked the egg soaked sandwich in a small skillet spritzed with olive oil.
To ensure the egg was thoroughly cooked I covered the pan and turned the heat down to low to let it cook slowly.
This was more of a knife and fork type sandwich rather than handheld. It actually tasted very good, even with homemade red jalapeño jam spread on top.