This is what I made for breakfast on Saturday. I took Dave to the airport very early in the morning, and then I went home and went back to bed for a bit. Then of course I woke up in a small panic, wondering what time it was. You know how it goes.
But there was a busy day ahead of me (independent of the early morning, thank goodness). So I was up, and in need of caffeine and a breakfast that would knock my socks off.
1 slice of a very sweet tomato (think homegrown, heirloom or both) or a couple of slices of less-sweet
1 handful of fresh spinach
1 English muffin
1 Tbsp feta cheese crumble
salt and pepper
leaf of herb (optional)
- Start by gently sauteeing the spinach in a very small amount of olive oil. Set aside and pour off most of the leftover oil – too much will make the egg slide all over the place and not cook in a nice little round.
- Begin toasting the English muffin. Then, fry the egg – crack the egg into a separate cup first, and then pour it VERY slowly into the pan. While you pour, use your spatula to push it into a decently-round shape (it will try to escape, but if you catch it early you can fix it). If you’re into runny eggs (I am so into runny eggs), then make it over easy. I placed the tomato slice and the spinach in the skillet just to warm it up at bit when the egg was almost done.
- When everything is cooked and ready, start by stacking the bigger half of the English muffin face up on a plate. I recommend using the spinach as a base, following with the tomato and ending with the egg. Sprinkle the feta and garnish on top, and then season with salt, pepper and paprika. Use the other half of the muffin to mop up the egg yolk when you’re done.
Definitely enjoy with coffee or something less rich. This rich and tasty breakfast hit me like a steamroller! In the best way possible.
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