
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.
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.
May 28, 2010 at 9:39 am
That looks soooo good! Great image of the egg yolk just kinda bursting out from under the cheese. Great dish for any time of the day!
May 28, 2010 at 4:14 pm
Thank you! I had it again this morning, too.
May 28, 2010 at 6:35 pm
uhhhh, this looks really great. my husband will love this. He just bought some fresh mozzarella. Can’t wait to make them. Thank you for sharing.
May 29, 2010 at 10:24 am
Thank you–hope you love it! If you have more fresh mozz afterwards (and I’ll bet you will), try the Capellini Caprese. I’m making more tonight…can’t resist! 🙂
June 7, 2010 at 7:46 pm
These look fantastic! I never heard of strawberry brownies. And I must say, I adore your cat.
June 8, 2010 at 6:48 pm
Thank you! Once strawberry season is over, try it the key lime way. The cheesecake variations are as boundless as your imagination! 🙂