My son has recently decided that he shares his parent's love for over-medium eggs. It takes a bit of patience AND practice to disengage the egg from your average frying pan AND flip said egg without breaking the yolk. I've become quite adept at frying these up in the morning for HIM, but until today, I didn't have the time to make myself any.
A recent breakfast conversation detailing all the different ways that you COULD cook eggs initiated a burning desire for some sort of Eggs Benedict...specifically an Eggs Florentine riff of Eggs Benedict. Spinach is one vegetable that marries well with breakfast in my opinion. Getting as many veggies as possible into my daily diet is a personal health goal, so I treated myself to the following fork and knife breakfast:
I use an 8-inch Green Pan, which is supposed to be a safer non-stick pan. There were two kinds available at Target; I purchased the anodized ones. This particular pan has seasoned into an especially ugly black from daily use, BUT the non-stickness of the pan hasn't peeled or flaked or even given a hint of wear. I do use oil in this pan; I don't rely on the non-stick for cooking. I am just able to use less oil I think.
This recipe was created entirely in the above described pan.
1. On a gas stove, heat pan to the 7 of 10 setting. Toast a large slice of sourdough bread. Crunchy bread is good bread for today's breakfast. Place bread on a serving plate.
2. In the pan, wilt a LARGE quantity of spinach. It should be difficult to stir the pan without losing spinach onto the stove top. When you see the spinach begin to wilt. Turn off the pan and continue to let the spinach heat while you...
3. Top the bread with sliced tomatoes. And then add the wilted spinach on top of the tomatoes and bread.
4. Shake your jar of Garlic-Chipotle Love. Use a spoon to drizzle the sauce over the spinach.
5. Add sliced avocado to the top.
6. Fry your eggs. I wipe the pan with a paper towel. Add oil. Swirl. I crack the eggs into a small prep bowl before adding eggs to the pan. I spray my plastic spatula with non-stick spray. I carefully ease the spatula around the edge of the eggs in the pan, gradually releasing more and more egg. Do this very, VERY carefully under the yolk. If you have two eggs, use the spatula to cut them apart in the pan so that you can flip them individually. Tilt the pan up toward the egg as you flip to ease the flop factor. Top the bread and veggies with the eggs.
7. Roughly chop some fresh cilantro. Sprinkle cilantro over the entire dish.
8. Grab a fork and knife and ENJOY!
OMG...SO good.
I used Garlic-Chipotle Love to marinade boneless, skinless chicken thighs. FABULOUS!
ReplyDeleteMade a simple spinach salad, dressed in a couple spoonfuls of pain drippings and the juice of half a lime, the chicken, and tangerine (cutie) slices. Yummy!