Monday, October 28, 2013

A Healthy "Spin" on Egg and Cheese

We recently returned from our travels to Japan- what an amazing trip.  So much history, culture and of course delicious authentic cuisine!  Our first morning back in the states, completely and totally jet lagged, we were trying to figure out just what it was that we were craving.  Was it breakfast food?  Dinner food?  Veggies?  Cheese?  Cereal?  Pineapple?  And being totally exhausted what did we have just enough energy to whip up?  Today I wanted to share with you one of my all-time favorite breakfast, brunch, lunch, even dinner (aka "brinner") recipes because it hits that spot like no other whether you've just returned from halfway across the world, or just got out of your bed on any given lazy Sunday.  It's so easy to make and makes use of ingredients most of us almost always have in the fridge.  So get psyched because you're about to sink your teeth into a yummy, easy AND healthy "spin" on egg and cheese :-)

2 organic eggs
Few big handfuls of baby spinach washed and spun dry
1 whole wheat English muffin
2 slices American cheese (my other faves: Swiss, Gruyere, Cheddar)
2-3 teaspoons olive oil
Freshly ground black pepper to taste

1.  In a nonstick pan, sauté spinach in half the olive oil for a few minutes and using wooden spoon or spatula move to one side of the pan.  

2.  On the other side of the pan add remaining olive oil and cook eggs to your liking just like in the pic below (I love mine over easy).  Once finished cooking, remove pan from heat.

3.  Toast English muffin, add a slice of American cheese to each half and microwave for 10 seconds until cheese is nice and melted.

4.  Add spinach to each muffin half and top with a yummy egg.  Add freshly ground black pepper and get busy!

Bonus!>>All this deliciousness and only a one-pan mess!  You're welcome ;)

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