December 2, 2014

Recipe: Breakfast for dinner anyone?

I love the versatility of eggs. Bring them into any meal and they’re the star of the show. That’s why this satisfying and egg-cellent {sorry, too good not to throw that play on words in there} recipe works for any time of the day!

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1 piece bread (thick country sourdough is best)

1/2 bunch spinach

1 or 2 eggs, poached or gently fried

Olive oil Good-quality sea salt Pepper


Dijon mustard Garlic



  1. Toast bread in oven or toaster. If desired, shmear with Dijon mustard or rub with a piece of raw garlic. Heat the tomato sauce in a saucepan over medium heat.
  2. Sauté the greens with a little olive oil, sea salt, and pepper. You can add a squeeze of lemon juice or some freshly grated garlic (I like to use a Microplane grater) for added flavor.
  3. Poach or fry the egg(s).

To assemble, place the toast in a deep open bowl. Top with a generous portion of spinach. Spoon tomato sauce over both and then top with egg. Add a sprinkle of salt and pepper, to taste, and dinner is ready!

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