Tuesday, 3 January 2012
Dr Suess's Eggs
Our breakfast this morning. Thanks to Emu Point Cafe for the inspiration!
Ingredients (serves 2):
Tsp olive oil, olive spread or butter
3 handfuls of finely chopped baby spinach
1 tsp pesto (or a bit more if using homemade pesto)
Salt and pepper
2 slices of sourdough or other bread
Toast the bread either on the bbq, carefully over a gas cooker flame, or on a griddle. Or, as we did this morning at home, in a toaster ;)
Melt the olive spread/butter/oil in a large frying pan. Crack the eggs in and whisk with a fork. Once the eggs start to cook (as it starts to thicken slightly) add the other ingredients. Keep whisking. As the spinach starts to cook it will release water making it look like a sloppy mess, but keep cooking and it will eventually thicken up! Once it has reached scrambled egg texture, tip onto the toast.
Serve with a cup of Russian Caravan Tea and a glass of grapefruit juice. Breakfast of champions!