California Breakfast Egg

  • Servings: 1
  • Difficulty: easy
  • Print


Credit:Ā Siam Rimmer

Ingredients

  • ½ English Muffin
  • 1 Cup Fresh Spinach
  • 1 Slice of Large Tomato
  • 1 Egg
  • 1 tsp. Olive Oil
  • ½ tsp. Water
  • Pinch of Salt
  • Pinch of Pepper


Directions

  1. In a small non – stick frying pan add the Olive Oil and Spinach. Ā Sprinkle with a little pepper and salt and cook until slightly wilted. Ā Remove the spinach and rest on a plate.
  2. Ā Take the slice of large tomato and cook on both sides for 2 minutes and season with a little salt. Ā Remove from the pan and place on the same plate as the spinach to rest. Ā Clean the small non – stick frying pan and add another 1 tsp. of Olive Oil and coast the pan. Ā Bring to medium heat and add your egg. Ā Ā When your egg is cook on the bottom use a rubber spatula and make sure it is sticking to the bottom of the pan. Ā The egg should be able to move back and forth. Ā Add the water to the edge and place a see – through lid to steam the top.
  3. Once the egg has cook and there is layer of white remove lid and turn off the heat. Ā Toast your muffin and plate. Ā Take the Spinach and tomato and place on the muffin. Ā Add the cooked egg on the top of the tomato. Ā Sprinkle with a little pepper and enjoy.

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