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.
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!
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.
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.