Monday, October 7, 2013

"Fried" Egg Skillet with Spinach and Salsa or Moving Needs a Great Breakfast.

 There are mornings when nothing but eggs will do and those mornings come around often at my house. Typically an egg white omelet or scramble are my choices, but lately -- in the middle of a move -- two big "fried" eggs aren't an unusual meal with a very large cup of coffee. Or three.

A week out in the move from Saint Paul back to a house we've owned for years in Colorado, I'm still emotionally up in the air and looking for comfort wherever I can find it.  "Fried" eggs are it.  ARGHHHH:/

If you look closely at the photo above, you'll notice an unusual pottery plate.  When Dave and I married in 1974, these were our first dishes from Frankoma pottery--Woodland Moss pattern-- purchased at Haeger Pottery store in Macomb, Illinois.  When our set dwindled and our family increased, we packed them away in the attic and bought a huge set of British Johnson Brothers white stoneware that lasted until just a few years ago when we splurged and bought a smaller set of Apilco French porcelain.  Last summer, I said, "Go up in the attic and get down that Frankoma pottery.  There's just the two of us; let's use it for a while."  And we did--in the Colorado house.   Little did we know our daughter-in-law would fall in love with it and in the near future we'll be packing it up for that family.

In the meantime, I'm finding treasures I'd forgotten all about in the 300 boxes I still have to unpack. If I get one unpacked a day, I'll be done in less than a year. In the meantime, here's how to make a tiny skillet of eggs with spinach, one of my favorite combinations...........

The yin and yang of spinach with eggs
fried egg skillet with spinach and salsa for one

  • 2 pieces toasted, buttered whole wheat toast on a plate
  • 1 teaspoon olive oil
  • black pepper and kosher salt
  • 1 cup fresh spinach
  • 1/4 cup sliced or chopped red onion
  • 1 garlic clove, minced.
  • 2 eggs
  • salsa (I like Frontera Grill salsas)
1.  Heat oil seasoned with a pinch each of pepper and salt in an 8-inch non-stick skillet over medium heat.  Stir in spinach, onions. and garlic.  Cover and cook 2 minutes or until spinach is wilting and onions and garlic are softening.
2.  Break two eggs on top of spinach mixture--one on each side of the skillet; season with a tiny bit of salt and pepper on top of the eggs. Cover tightly and reduce heat to medium-low.
3.  When eggs are set to your liking, loosen with a rubber spatula and tip out onto a plate. Top with salsa.  Serve hot with buttered whole wheat toast and lots of hot coffee.

Have fun cooking and taking care of yourself,

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