Eggs and Spinach
More eggs, more brunch, more Sunday scrumptiousness!
It’s fairly straightforward, but here we go:
Butter, minced garlic and mustard. Start to heat.
In this particular recipe I used frozen spinach, but obviously fresh spinach is yummier. And possibly healthier, but I’m not sure.
No need to attack the spinach with searing heat: let it sizzle and thaw at its own pace.
Cream cheese time! Again: leave the heat on medium-low, we don’t want anything to burn!
Separate the eggs. Set the yolks aside for the last minute.
Pour the whites in with the spinach and mix well, so they cook.
Mozzarella time! (I get very excited about cheese)
And now, at the very last, add your yolks. If you want you can open a little space in the spinachy-cheesy yumminess and ease them right there, right on the pan so they cook a little bit more. But if the eggs are fresh (you really should use fresh eggs) and you like your yolk runny, you can just place them on the spinach and wait one or two minutes before scooping them up with your crunchy toast. (I’m hungry now)
All done! Is your toast ready? Mine certainly is 🙂
3 Comments on “Eggs and Spinach”
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 
Reblogged this on frankensportblog.
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Thank you so very much!
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