I eat eggs nearly everyday but there are some days I sit down at the dining table, coffee in hand, and I stare down at my scrambled eggs with apprehension and distain. Ugh. Scrambled eggs, again! Given I often try to avoid dairy and grains, I can’t disguise the eggs between two pieces of bread covered in sharp cheddar. Bummer. BUT! I can add bacon and spinach sautéed in said bacon remnants to make things much more interesting.
So yesterday morning I hit ‘brew’ on my Coffeemate and got to work. I pulled out a decent sized frying pan, heated it up, and brought some water to a boil in a different pot. In less than 15 minutes, I had bacon, delicious sautéed spinach, and two poached eggs thanks to these awesome silicone egg poacher cups! The only thing I missed was to remove the stems of the spinach, which I’ll be sure to do from here on out.
My kitchen smelled amazing and my stomach was grumbling, so I topped it all off with a little sriracha, salt, and pepper, and BOOM. Non-boring, not-sacrificing-an-ounce-of-flavor breakfast was born. And it was oh so good.
Next time you find yourself in a breakfast slump, give this recipe a try and be sure to let me know what you think!
- 2 large eggs
- 3 strips bacon
- 2 cups spinach stems removed
- 1/2 tsp Sriracha
- salt and pepper to taste
- Heat a medium fry pan over medium high heat. Add the bacon slices and cook to your likeness, flipping over mid-way, then set aside.
- Meanwhile, fill a medium pot with roughly 1 inch of water, and bring to a boil. Once boiling, add your eggs to the egg cups and gently place in the pot. Reduce heat and cover, let cook for 7-9 minutes. The less time the more runny the yolk will be.
- Add the spinach to the frying pan and cook in the bacon grease until soft. Remove from the pan into a bowl. Add bacon and top with eggs and sriracha.
