Brunchie Munchies!March 7, 2011
It’s amazing how sometimes the simplest dishes turn out to be so utterly fantastic that you just have to blog about them. And so here we are! This recipe, from Better Homes and Gardens magazine, has four basic ingredients: eggs, spinach, apples, and blue cheese. The combination is super delicious, and the recipe is very easy and takes very little time. The sweetness of the honeyed apples offsets the bitter spinach nicely, and of course adding blue cheese to just about anything is ok in our book. I accidentally overcooked the eggs a little – make sure you leave the yolk just a bit runny, as it will add great dimension to the dish. If you’re not keen on blue cheese, goat cheese would be good too. Serve it with some multigrain bread and it’s a very healthy and very tasty dish, perfect for brunch (or any other meal, really). Enjoy!
Eggs on Wilted Spinach Salad
5- to 6-oz. baby spinach (or roughly chopped spinach lettuce leaves)
2 medium Granny Smith apples, cored and sliced
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey
4 oz. blue cheese, crumbled (1/2 cup)
In a large serving bowl place spinach; set aside. In a very large skillet cook apple slices in 2 tablespoons of the olive oil over medium heat for 3 to 4 minutes or until tender. Stir in balsamic vinegar and honey and cook for2 minutes. Add apples to spinach in serving bowl; toss to just combine and slightly wilt. In the same skillet heat remaining 1 tablespoon olive oil over medium heat. Break four eggs into skillet. Sprinkle with half of the blue cheese, 1/8 teaspoon each salt and pepper. Reduce heat to low; cook 4 to 5 minutes or until whites are set. For more doneness, cover the last 2 minutes. Repeat with remaining eggs and blue cheese. Divide spinach and apples on to plates. Place two eggs on each serving. Eat!