So the other day I was on Facebook and I got sucked into clicking on a link of 50 memorable behind-the-scenes movie shots. (Clearly I was procrastinating something.)
Anyway, I know, huge time waster, but this particular link led me to a picture that, well, stirred my soul. Here is the picture. (I would post it here but I have all kinds of fears of being accused of copyright infringement, and I know that the minute I post it, someone will surely sue me. Anyway, go to the link and look at it so you will understand.)
Charlton Heston and Stephen Boyd dressed in their Ben Hur movie costumes, buzzing around on a motor bike, looking carefree and happy as larks. Such a stark difference to the intense characters they portray in the movie. I seriously love this photograph. One of the reasons this image is so special is because it’s one of my all-time favorite movies, with one of my all-time favorite actors, Charlton Heston, a movie my husband and I have watched every Easter for the last 14 years. (It’s just our little thing. It was his thing before we met, then it became our thing, because, you know, we are one.) Such a beautiful storyline.
I just know someone out there will appreciate seeing that image as much as I did.
Okay, let’s talk about this recipe. It’s about time for some protein and green stuff on this blog. I was messing around with my breakfast a couple of weeks ago and sautéed some spinach and set an fried egg on top of it, but I wasn’t expecting it to be soooo yummy, so I kept doing it and doing it and doing it everyday. And I feel so good about myself when I eat this.
Organic baby spinach is one thing I have in my fridge at all times now. I get it in a big container and it’s pre-washed and ready to go. I grab handfuls of it to put in my juicer or smoothies or in salads. And I know raw is better for you, but sautéed spinach is also fantastic, especially with some red onion and garlic. Put a fried egg on top and break it open and let the yolk leak out. I’m telling ya, breakfast is my happy place now. And the calorie count makes me swoon.
Here are my notes:
–I tried to poach an egg, but that didn’t go over too well. But a poached egg would be lovely if you can pull it off.
–One of the secrets I have found to healthier eating is pre-prep. I try to have onions chopped and ready to go in my fridge. My spinach is pre-washed and ready to go. I used pre-minced garlic. Things move mighty fast when you have all of this done ahead of time.
–I topped mine with pepperoncini, but a sprinkling of feta would be great. I was also thinking about some toasted nuts.
–That moment when you break the yolk and it spills over the garlic greens. 🙂
–My heart was crying buttered sour dough toast with this, but my head said whole grain or do without, fatty, and keep the carb count down.
–I do use the tiniest bit of butter to fry the eggs because I just don’t like the flavor of my eggs when I fry them in extra virgin olive oil. But you may, so do what you like.
–A good nonstick pan will really help to reduce the amount of oil or butter you use.
- 1 teaspoon extra virgin olive oil
- 2 tablespoons chopped red onion
- 1 clove garlic, minced
- 2 cups baby spinach leaves
- Salt and pepper to taste
- 1 teaspoon butter
- 2 large eggs
- Pepperoncini for garnish
- In a medium nonstick skillet, heat the olive oil over medium-high heat. Add the onions and cook until soft. Add garlic and spinach and season with salt and pepper. Cook just until spinach is lightly wilted, stirring a couple of times. Transfer to a plate.
- Melt butter in same skillet over medium heat. Fry eggs until done, seasoning with salt and pepper, then place the eggs on top of the spinach. Add pepperoncini on top of the eggs.