I firmly believe that breakfast is the most important meal of the day. If I go without breakfast, I feel sluggish and slow and then hungry way before lunch. Sometimes even quite nauseous. It’s not pleasant! My go-to breakfast of late has been simple, relatively healthy and packed with nutrition. Plus, it’s low on carbs which is great because I find that carbs, while immensely satisfying to eat, do not keep me filled up for long afterward.
This is only a recipe of sorts, since it’s really so simple that I don’t feel justified in deeming it a full-fledged recipe.
Here’s what you do: Take a big bunch of spinach, wash it and shake it dry. Not an enormous amount of spinach, but more than you think. (Remember how small spinach gets when it’s cooked? Yeah. That.) Now heat a tiny amount of olive oil in a large skillet and toss the spinach in. Stir it around until it starts shrinking and getting a bit wilty. Now break a few eggs straight into the pan onto the bed of spinach. (More or fewer, depending on how hungry you are and how many mouths you’re cooking for.) I usually make a few little indentations in the spinach bed for the eggs to rest in. Now cover the pan (I use a clear lid so I can check the progress without opening it) and cook over medium-ish heat until the eggs are as cooked as you’d like them. If you’re feeling crazy, sprinkle a little cheese over the whole thing. Add salt and pepper or other seasonings to taste. Serve! Sometimes I eat it with toast, sometimes I don’t, depending on how carb-friendly I’m feeling that morning. It’s amazingly quick, delicious and good for you!