I decided that I had enough of the ingredients to spin the recipe into something fresh and delicious for breakfast. Here is what I came up with:
Steps:
Poach desired number of eggs. I have spent a long time trying to perfect the art of poaching eggs and here is what I do: (1) fill a shallow pot 2/3 with water and bring to a boil. It took me a long time to realize deep pots were not as conducive to keeping the egg together. (2) reduce heat until the boiling water is at a gentle simmer. It also took me a long time to realize that a boiling hot torrent of water was just needlessly ripping my egg apart. (3) crack egg into a small bowl and then pour egg into water. Repeat this step with desired number of eggs. Probably not a good idea to cook more than 4 at once. Try to insert eggs into water in different corners of the pot (4) cook 3-5 minuted depending on your preference/the number of eggs you are cooking. (5) remove eggs with slatted spoon. Note that fresher eggs stay together better!
Meanwhile, toast desired number of pieces of bread. I used Italian loaf. English muffins or bagel halves would also be good.
Meanwhile, add one to two tablespoons of butter to pan and proceed to wilt desired amount of fresh spinach. Olive Oil would also be a good substitute. I just love butter . . .
When toast is done, lightly butter and add spinach. Then place egg over the spinach. Top with freshly ground salt and pepper and fresh parmesan cheese.
Surprisingly, S was full after just two of these and I was full after one. It was light and enjoyable and definitely something we will make again. Once again, Women's Health has saved me from meal time doldrums with a great recipe that inspired me to try something new : )
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