Friday, September 6, 2013

Fresh-Off-the-Farm Spinach, Egg, and Cheese Breakfast Sandwich

Still inspired by my weekend getaway to the beautiful countryside this past weekend, I keep thinking about country-style breakfasts.  Garden-picked fresh fruits and vegetables, farm-raised eggs, and cheese all remind me of my cozy Wisconsin, especially the cheese!  This morning, I combined Amish chicken-raised eggs, tomatoes and cukes from our garden, and grocery-store bought bread and cheese (hey, I don't have time to churn my own cheese just yet...but that sure would be fun to try!) to create a farm country-worthy healthy and filling breakfast - super quick to make, too!


Ingredients: 
  • 1 egg
  • 1 egg white or 3 tbsp. liquid egg whites
  • 1 tbsp. quark (can be substituted with sour cream, plain greek yogurt, or milk)
  • garlic powder to taste
  • salt and pepper to taste
  • mozarella cheese of your choice - I used 1 Sargento Light String Cheese
  • a large handful of spinach - I used about 1 1/2 to 2 cups and left a few large leaves on the side, enough to cover bread
  • 2 slices whole-wheat bread or bagel - I used Thomas's Whole Wheat Bagel Thins
  • cooking spray or olive oil to lightly coat pan
  • tomato and cucumber slices for pairing
Recipe:

In a bowl, whisk together egg, egg whites, quark, garlic powder, salt, and pepper until well combined.  Spray a frying pan with cooking spray or lightly coat with olive oil, and heat on medium heat until splashing a sprinkle of water on it causes the cooking spray/oil to sizzle.  Pour the egg mixture into the pan, let it sit for about 30 seconds, and then start making some scrambled eggs by swirling the egg around with a spatula.  Once the scrambled eggs "harden" and are close to being done (aka slightly moist), toss in spinach and mix together.  Sprinkle on a little more garlic powder, salt, or pepper if you so wish. Continue heating and mixing until spinach is wilted.  Remove spinach and egg scramble from heat.  On the bagel thin/bread of your choosing, lay down a few large leaves of spinach - this served as a barrier for the bagel hole so I didn't have draining eggs.  The fresh, unwilted spinach also adds a nice, soft crunch to the sandwich.  Evenly place the scrambled eggs on top of the fresh spinach leaves, and sprinkle on the good-'ol-cheese, shredded.  Place both the egg-topped bagel half and the lonely, untopped bagel half into a toaster over, separately.  Bake (not toast!) until the cheese is melted.  Put the sandwich together and pair with some fresh tomato and cucumber slices (I topped mine with dill...mmmm). 

Can you smell the natural, airy countryside yet?  Hopefully only the fresh aromas - not the barn!  Then again, I secretly like the smell of barns, too... :)

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