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Sunday, December 9, 2018

Breakfast bun with spinach and egg

The classic combination of spinach (here lightly sauteed with olive oil and garlic), soft-fried eggs and a toasted bun. This is to me one of the few examples of an ideal breakfast. As a bonus, combining eggs with greens (especially spinach) is a nutritional super-combo (releasing the calcium and vitamin D which you wouldn't get if you ate them separately). Enjoy :).

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Gl├╝hwein (German and Austrian mulled wine) (vegan).
Five years ago: White Russian (cocktail).
Six years ago: Chicken, rice and caraway soup (Asian-style).
Seven years ago: Farfalle with cheddar cream, green apple and red onion.
Eight years ago: German mustard cream pork chops and German apple and leek winter salad.

Ingredients (serves 1):
  • 1 burger bun with sesame
  • 50 g frozen spinach
  • 2-3 garlic cloves
  • 2 tablespoons olive oil
  • 1 egg
  • salt and pepper to taste

Slice the burger bun horizontally. Heat one tablespoon of olive oil in a pan and fry the bun for 1-2 minutes on the cut side.

Do this for both halves. Put them on a plate after they crisp up and keep warm. 
Next, heat the remaining tablespoon of olive oil in the pan and add the sliced garlic. After 2 minutes, add the spinach. Fry and stir for 3 minutes until it's all softened and cooked through. Transfer the whole spinach mix to the lower half of the toasted bun.

Next, fry the egg in the pan for 1 minute on each side (to keep the yolk still a bit runny). Season with salt and pepper. Transfer the fried egg on the bun, on top of the spinach layer.
It's done, dig in! :)

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