Last week I was “prescribed” spinach prepared in a cast iron skillet, three times a week. As far as prescriptions go, this is a particularly tasty one. Native spinach is readily available at local farm stands and I’m ready to experiment with new/interesting ways to go green.

Native spinach in world's coolest colander--note grape cut-outs!--from Berruti's Harvest House (Main St., Glastonbury, CT)

I was never a fan of cooking in cast iron. It’s heavy as all get out and I never seemed to grow adult wrists (!), but using two hands helps. Best of all, cooking in cast iron can increase your iron intake.

"It's gettin', it's gettin', it's gettin' kinda heavy..."

So, here’s a quick ‘n easy breakfast idea. Sautee a clove of garlic in a little bit of butter, then add a generous handful of fresh spinach and squeeze a quarter of a fresh lemon.

When the spinach cooks down (just a few minutes), make a little “nest,” crack an egg into the nest, cover the pan and cook to your desired consistency. I let mine cook about 3 to 4 minutes so the yolk could run all over the plate. Mmmmmmmmmmm. Spoiler alert: serious food porn to follow!

Ready for the waterfall effect?

Once the yolk had set a little, I topped it with a slice of fresh mozzarella in the pan. I am determined not to waste one bite of that creamy, dreamy cheese I bought earlier this week for my Capellini Caprese. A sprinkle of Penzey’s California Seasoned Pepper over the mozz completed the dish, served atop buttered toast.

Ahh, yes, the cascade of yolky goodness! Dig in!

I am (iron) woman, hear me roar! “I’ve got the power!” Oh, and true confession? I cooked two strips of Bob Evans maple bacon in that same pan. Dessert, if you will, because I wholeheartedly agree: bacon is meat candy! Please don’t tell Dr. Buckley.