Breakfast can be simple but fun. We have an egg and spinach every morning, and this morning I decided to make it a birds nest. A little olive oil in the pan with seasoning. Add the spinach and stir it until it’s soft. Crack an egg on it. Now for the trick: grab an ice cube from the freezer and pop it on the pan, cover the egg and spinach with a lid. Let this sit for a minute. The steam will cook the top of the egg without burning the bottom and spinach. An excellent dudes breakfast.
- Salt and Pepper
- Olive Oil
You’ll need two frying or shallow sauce pans to get this done quickly. If you only have one, no worries, just follow along here step by step. Right now, put them on the stove top at about medium heat. In one put olive oil. If you only have one, leave it clean for the sausage.
Crack as many eggs into a bowl as you really want to eat and whip them up vigorously. Choose the number of eggs by how many you normally eat when it’s sunnyside up. I’ve found a lot of dudes put 12 eggs into a mixing bowl and then wonder why they can’t eat the entire omelet.
Start with cooking your sausage. Simmer it down until it’s cooked through. It will cook a bit more in the omelet, but not much. If you want to be Michelin Star, you can leave it a TAD undercooked so the omelet cooking will finish it, but if you don’t know what you’re doing then cook it now so you know it’s safe. Remove the sausage from the pan, place on paper towel to let some grease ease out.
Saute the spinach in some olive oil, salt and pepper. You’re not trying to burn this. Just get it simmered down a bit.
(Optional) While the sausage and the spinach are simmering down, whip some milk into your egg mixture. This will make the eggs a bit lighter.
Not optional: Add salt and pepper to the egg mix.
So, by now your spinach is simmered down in one pan. Your sausage is simmered down, too. Great.
Remove the spinach and sausage from this pan.
Leave this pan with the olive oil, seasoning and sausage juice in there. Mix it all together. Go ahead, you know you like it.
Give your eggs one last whip so all the seasoning and milk are frothed together. Now pour into the pan. It should sizzle a bit. We’re getting the outside of the omelet seared a bit so when you put the filling in it doesn’t just go right through to the pan.
Now add the filling. Spinach, sausage, feta. You shouldn’t really need too much more seasoning. You also don’t need too much filling. I didn’t give you specific amounts to put in, but you can see in the picture that I don’t over fill these.
About 3-5 minutes in, you can now flip the flap of the omelet so it’ll cook together. Be careful. You want to have enough egg structure that you can get a spatula under there, but not so much egg cooked that you break the omelet when you flip it. Thats why 3-5 on medium heat is the limit. You’ll notice that not all the egg is cooked yet. That’s perfect. We want to keep cooking.
Cover the omelet with another pan to steam the omelet. This will expedite the cooking, keeping your egg fluffy and not overcooking the filling.
Did you do it right?
If you finished this off correctly your should have some nice air pockets in your egg. The feta will be salty and creamy and compliment the heavy sausage salty flavor. The spinach won’t be tough, nor dry.
And if you didn’t do it right, you tried and ladies love the trying. And if she doesn’t appreciate the trying, she knows where the door is. Respect.
Tools you need:
[amazon_enhanced asin=”B00004S4TO” /][amazon_enhanced asin=”B000277Y96″ /][amazon_enhanced asin=”B0000VLQ02″ /]
To make an American breakfast, all you need are:
And if you want to make it extra special, add some spinach.
However, we are on a quest to get a perfect Sunnyside-Up Egg. And yes, the above photo is not a sunnyside-up egg. It’s over-easy.
So, what is a perfect sunnyside? According to Masterchef season 3 episode that features the top 8, a perfect sunnyside up egg looks like “sunshine” and “happy”. These seem to be devoid of pepper, which is a shame, but I digress.
The real trick, though, is the runny yolk. Some on Instagram don’t like runny yolks, but that’s ok because they have cute newborns. A runny yolk, however, is what makes a sunnyside up egg a sunnyside up egg.
So, what did I do for this?
Heat [amazon_link id=”B00004S4TO” target=”_blank” ]a pan[/amazon_link] to medium heat. Low and slow, baby. I use olive oil in the pan because I’ve convinced myself that it’s healthier than butter. I wait for the olive oil to get up to temperature. While this is warming up, grab [amazon_link id=”B000GWG14Q” target=”_blank” ]another pan[/amazon_link] and set it next to your stove top.
Well, this is also about taste, so you’ll need:
- Olive Oil
Now that you’ve got your pan up to temp throw a dash of salt on the olive oil. Crack an egg in there. It should sizzle and turn white immediately at the edges. Take your [amazon_link id=”B000GWG14Q” target=”_blank” ]extra pan[/amazon_link] and place it over the egg. The steam from the egg will cook the top of the sunnyside egg while the bottom is getting a nice brown color.
Your total cook time is about 2 minutes.
– Ambient temperature. If you’re living in a hot-as-hell NYC apartment, you might need less time. Conversely, if you’re living in a turn of the century creamery and you can see your breath in the morning, you might need more time.
– Type of stove. “Medium” means different things on electric and gas. You’re going to practice before this to see where you stand.
Tools we use.
[amazon_enhanced asin=”B000GWG14Q” /][amazon_enhanced asin=”B0001LO5FO” /][amazon_enhanced asin=”B000ND1YTU” /]
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A change of pace in the morning doesn’t have to be time consuming.
What you’ll need for Preparation:
- [amazon_link id=”B0000VLU62″ target=”_blank” ]Cutting Board[/amazon_link]
- [amazon_link id=”B008M5U1C2″ target=”_blank” ]8″ knife[/amazon_link]
- [amazon_link id=”B00323LX30″ target=”_blank” ]12″ pan[/amazon_link]
- [amazon_link id=”B000FNCOWE” target=”_blank” ]Medium size mixing bowl[/amazon_link]
- [amazon_link id=”B00472N7ZW” target=”_blank” ]Whisk[/amazon_link]
- Olive oil
- Salt and pepper
- Scallions (or onions)
And how to start prepping the food:
Put the sausage and spinach on the pan at medium heat. Add a little olive oil to the spinach so it doesn’t burn if you take a little longer chopping or your pan gets hot quickly. Now chop your peppers, scallions. Put the as many eggs as you normally eat into a mixing bowl. Add a little milk to fluff the eggs a bit. Stir them with a [amazon_link id=”B00472N7ZW” target=”_blank” ]whisk[/amazon_link] until completely smooth. Now add your veggies and a bit of oregano, salt and pepper to this and stir them in. You can use the whisk or a [amazon_link id=”B000UT7C3O” target=”_blank” ]wooden spoon[/amazon_link].
This whole time your spinach and sausage have been cooking. The spinach should be cooked down a bit and be soft. Now pour the egg and veggie mix over this. Yes, the sausage will get egg on it. If you want to keep them separate, use [amazon_link id=”B00004S4TO” target=”_blank” ]another pan[/amazon_link] to cook the sausage. Mix the egg and spinach together. You’re not making an omelet, so keep mixing the batch together over medium heat just like making scrambled eggs. Keep mixing until the consistency of the egg meets your needs.
Don’t like the raw veggies in the egg?
If you want to have the peppers be a little more cooked, change the recipe steps a bit. Instead of chopping the veggies and then keeping them on the counter while you mix the egg batter, simply add them to the pan with the spinach and sausage (or just spinach) right after you’re finished chopping them.
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This is a great Dudes With Food Challenge: ride your bike from the bus station in Alaska and only eat what you can carry from the nearest store. Additionally, you can only go once, do you have to get ingredients for all three meals for three days at once (including your wine!).
This dinner came out really nicely over the spinach. The entire thing was easy to make and didnt taste like we were limited on what to carry.
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