deconstructed skillet breakfast sandwich

Hello!

This is going to be a good week. I can already tell 🙂

For starters, we made it past Monday.
Secondly, I shared my sweet rhymes yesterday.
Thirdly, I only work 3.5 days this week… another long weekend here I come!
Lastly, we have a midwife appointment on Friday!!!

All great things 🙂

Are you looking forward to anything in particular this week?

I hope so! But if not and you have to work the whole week (I’m sorry) here’s a sneak peak into what I’ll be sharing with you this week…

• double feature blogger spot light
• week 14 update
• easy + delicious lunch idea
• stuffed acorn squash
• savory new biscuit recipe

Today we’re talking breakfast. I just love it so much. I also love sour dough bread, but that’s another topic for a different day.

A while back… think summer or way earlier, my Aunt Arlene told me about a breakfast she would make. She’d sauté swiss chard in a pan, add a few eggs on top of the greens and cover to steam the eggs. She would either serve like so or atop an english muffins.

I’ve made it many times and love it every time.

Today’s recipe is a take on that, but a little different.

I had a few leftover whole wheat garlic pumpkin rolls from thanksgiving and wanted them for breakfast. I also wanted eggs and spinach. While I could have easily made a sandwich out of those 3 things, I wanted something different.

I started by cubing my bread and toasting it in a skillet. Once they got nice in crunchy, I removed them for a sec.

I took 4 big handfuls of spinach and threw them in the pan. Next I topped the spinach with 4 eggs, plus some sea salt and pepper. The toasty bread cubes were pressed into it. I then waited and just allowed it to cook. The bottom got all crispy while the top of the eggs slowly cooked. If you don’t want the super crunchy, almost charred bottom, cover your pan with a lid or foil to cook the eggs more quickly.

You end up with a pizza shaped breakfast! I even used a pizza slicer to cut it into pieces.

A nice savory dish to start your day. Enjoy!!

Deconstructed Skillet Egg Sandwich
Serves 2

Ingredients

• 1 tbsp olive oil
• 2 whole wheat garlic pumpkin rolls, cubed (or any bread/roll)
• 4-5 cups fresh spinach
• 4 eggs
• pinch of sea salt and pepper

Directions

1. In a large skillet heat the olive oil over medium-high heat. Add the cubed bread and toast for 5-7 minutes, stirring a few times.
2. Remove the bread from the pan and set aside. Add the spinach in, and crack the eggs on top right away, evenly spread throughout the pan. Sprinkle with sea salt and pepper. Press the bread cubes into the spinach and eggs.
3. Allow to cook for 8-10 minutes, or until the eggs are set to your liking.
4. Slide out of the pan and slice into 4 pieces.

PS it’s equally tasty (maybe even tastier) with sour dough bread… just saying. 😉

Heather

Like what you read? Subscribe to the feed or by email to be the first with your hands on new healthy, budget friendly recipes, pregnancy updates, kitchen how-to’s, hikes, fitness tips and home workouts with some life and home balance thrown in there.

Leave a comment below or email me at gethealthywithheather@comcast.net to connect, ask any questions or share your thoughts.