If eggs and leftovers decided to run away to Vegas and get hitched, this would be their someday baby. A fresh combo bundle of joy.
The thing about the egg is that it’s so reliably classic, ridiculously simple that at first glance I am happy to leave it alone adding nothing in particular because, afterall, it is “the incredible egg”. But as the story goes, I bite my lip, glance upwards (because that always helps with the thinking process) and wonder, “Can I make it better, more comforting, and more importantly should I?” Of course, I think I should because that’s what I do. I push the envelope, or egg in this case and make it a bit more rowdy, edgy–bustin’ it out of it’s shell so to speak! Yikes! Did I just say that? And that pun was so intended. Anyway, this dish refreshes me not only because it’s everything nourishing but because I don’t have to eat it in the morning. It’s a perfect stand-alone dinner for those nights that nothing and I mean not even the most unhealthy, fat laden fast food treat seems appealing. I had one of those nights recently and this is what I discovered. Savory verging on sinful with only a hint of that fried goodness those little frozen potatoes offer. And every now and then a bite of the cheese and then when the sweet chewy almost gooey sundried tomato pops in your mouth it totally transforms any misconceptions that an egg is solely for your morning breakfast routine. If this lovely dinner isn’t hearty enough, feel free to pop in some of that left over ham or turkey from the holidays and make this special cuisine the next day or feel free to have this for breakfast because it would most definitely be a great start.
I dare you to find a better way to improve on a classic. Let me know if you find something better because I’ll be here eating my edgy new and improved egg dish.
Unscrambled Eggs And Spinach
By Published: November 29, 2010
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
This is like none other. A perfect gourmet egg dish that's a one pot wonder. You can even add some chunks of ham. Eggs, not just for breakfast but an anytime meal.
Ingredients
- 4 eggs
- 1/2 cup feta cheese
- 2/3 cup fresh spinach packed
- 2/3 cup sundried tomatoes chopped
- 2 cups frozen hash brown potatoes (the square kind)
- 1/2 red onion chopped
- 4 T. sunflower oil
- 2 cloves garlic chopped
- salt and pepper to taste
Instructions
- In a large skillet over med-hi heat drizzle with oil. Add the garlic, onions, potatoes, and tomatoes. Cook til the potatoes are slightly crisp. About 5-6 minutes. Now add the spinach. Cover for 30 seconds to a minute. (not too long we don’t want slimy spinach) Now, make a small hole in the mixture to create a pocket to allow the eggs to cook. Crack the egg in the hole. Repeat for the rest of the eggs. Cover and allow to cook for about 3-4 minutes. Sprinkle with feta cheese and season with salt and cracked pepper and serve with some hearty toast.
