Welcome Champ, our United States athletes are doing pretty awesome in the Olympics this far, right? I am amazed at the sheer talent each competitor has, they are inspiring!
This week I am making breakfast ahead because it is sure to be one of “those weeks”, being it is the first of the month, beginning of a new quarter, and accruals are due. That’s right, I went there, big working-girl talk. Eggs and English muffins always make me happy, and since the Olympics are being held in London this year, it seems fitting to share my quick and healthy breakfast recipe utilizing English Muffins. Do you know the Muffin Man?
What you need now:
Eggs [I prefer Eggland's Best brown eggs, they have a better tasting yolk]
Salt/Pepper to taste
What you need later:
Preheat the oven to 350*F
Spray muffin pan with vegetable oil spray [even if the pan in already non-stick]
Crack one egg into each muffin form and place a crumpled spinach leaf or two on top and slide it around and down with a fork to get it to the bottom, enough to get the egg to be on top [I like my yolk to be cracked, so I poked it with my fork after moving the spinach]. Sprinkle with salt and pepper to taste, I also added cayenne.
Bake for 17-20 minutes then cool on wire rack.
Assemble your sandwich with cheese, bacon or whatever suits your taste buds; this morning it was a toasted muffin and cheese for me!
To save the rest, I individually wrapped the cooled eggs and placed them into a zip top baggie to be placed into the refrigerator. When I am up for another sandwich I will just reheat the egg in the microwave for about 20 seconds and, voila, a quick and healthy breakfast to start out your day!
Oh, not to be out-done, my B said his breakfast of champions is much better than mine… You decide
Have a wonderful week friends!
LET’S GO USA!