Last Saturday morning, after a 5 mile run, I made myself a breakfast that was filling and delicious.
I have had a constant craving for eggs lately that I really can not explain. It resulted in cooking an egg sandwich for dinner two nights ago. Eggs, asparagus, and spinach have been on my mind, so I collaborated the three items to make the perfect sandwich.
1 English Muffin, Cut in half and toasted
Chopped green pepper
Baby spinach leaves
Two eggs, over easy
Salt and pepper to taste
On medium heat, add some olive oil to a skillet with chopped onion, green pepper and squash. Add salt and pepper to taste and cook for about a minute. Add the spinach leaves and cook for another minute. Put the vegetables on a plate and add asparagus and salt and pepper back to the skillet. Cook for a few minutes and set aside as well. Wash skillet and add some butter to the pan, crack two eggs on the skillet, cook for about a minute, and flip. Toast two English Muffins, add the onion, green pepper, and squash and then egg. Add salt and pepper to taste with asparagus on top.
This morning I made an egg sandwich that only a few ingredients. Wheat toast, two eggs, two thyme sprigs and chopped squash.