Monday, June 9, 2014

Green Eggs and Ham!

Oh, the places you'll go....with this recipe! This is really tasty and definitely a candidate for Breakfast for Dinner! I served this for dinner with a salad of cucumber, tomato, scallion and avocado tossed with grape seed oil and balsamic vinegar. I also toasted up two slices of whole wheat bread and sliced them into toast strips or "soldiers" if you think that sounds like more fun!

olive oil
1 large Vidalia onion, sliced
2 garlic cloves, minced
4 slices of turkey bacon, chopped
1/2 t turmeric
1 t cumin
1 t oregano
1/2 t red pepper flakes
8 oz of chopped collard greens and spinach (I get a mix like this at Trader Joe's)
5 large mushrooms, chopped
4 large eggs

Preheat oven 400

Heat some olive oil in large cast iron (or oven proof) skillet. Add the onion, bacon and mushrooms and sauté for 4-5 minutes. Sprinkle on the spices and the garlic and stir for 2 minutes then add the greens and keep stirring until they wilt. Make four "wells" in the vegetable mixture and crack an egg into each--trying not to break yolks. Salt and pepper the eggs. Bake until the eggs are firm and the yolk is to your liking--7-10 minutes.

Serve with toast soldiers---whole wheat toast cut into strips. Of course, I added a drizzle of hot sauce across the eggs--what could it hurt?

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