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Kale, parsley, basil and garlic make for a fabulous spread on toast, sandwiches and now, with eggs. Add bacon or prosciutto for Green Eggs and Ham!
In a small blender (like the Magic Bullet), blend together all of the kale and herb spread ingredients. You don’t want the herbs to be completely puréed, just finely chopped. This can be easily doubled, for more servings. Set aside.
Toast both halves of the English muffin using your preferred method. When toasted to your liking remove them from the toaster.
In a small skillet, heat 1/2 teaspoon of olive oil over medium heat. Add spinach and a touch of salt and pepper, and toss a few times. After about a minute and a half, spinach should be wilted. Transfer it to a plate.
Add remaining olive oil or butter to the skillet and over medium high heat, crack eggs into the pan, sprinkle with pepper and cover with a lid. After 3-4 minutes, once the whites on the top are cooked through and the yolk is still soft, transfer to a plate.
To build each Green Egg Stack: Smear a couple of tablespoons of the kale and herb spread onto each toasted English muffin half. Add a couple of avocado slices, 1 fried over-easy egg, wilted spinach and 1 ounce of crumbled feta cheese. Enjoy immediately.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!