Saturday, March 23, 2013

Bistro Egg Skillet

This is one of my favorite breakfast dishes and served with crusty bread and a glass of Bordeaux wine, it makes a fantastic dinner.

Bistro Egg Skillet

1/2 small red onion, chopped
1 garlic clove, thinly sliced
Oil (walnut)
Fresh spinach leaves
Salt and pepper
Eggs (2 or 4 depending of number of servings)
Parmesan cheese, thinly sliced

In a large skillet, cook onion and garlic in oil over medium heat for about 1 minute. Add a large mountain worth a spinach and cook until it begins to wilt down. Season with salt and pepper and push spinach mixture to the edges of skillet. Crack eggs into the center of pan and reduce heat to lowest setting. Cover skillet with a piece of foil.

   When egg whites begin to set, arrange cheese slices over spinach and eggs. Return foil to pan and continue to cook until eggs are set to desired doneness. If you like, some crushed red pepper flakes can be added with the onion to it kick up. I like to serve with some chopped avocado as well.


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