I’m Baaaaaack – Florentine Eggs on English Muffins
April 20, 2012 • Breakfast,
I’m back! You might not have even known I was away, as I worked extra hard to schedule blog posts while I was gone. Silly me – I should have known to schedule a few for the week after I got back knowing how the jet lag would knock me on my butt. I’m not complaining, though. That’s just a very small price to pay for the incredible trip I had.
We flew to Vienna first, spent a few days there, then headed to Salzburg to meet up with my college best friend (and roommate for 3 years) and her husband. From there, we all drove to Prague, stopping in Cesky Krumlov along the way. After a few wonderful days in Prague we flew to Milan and drove up to Bellagio on Lake Como for the final few days of our trip. The trip was spectacular – the cities, the experiences, the friends, the laughter, the food – and I’ll tell you all about it in a few upcoming posts I’m working on.In the meantime, I felt the need to return to some healthier food choices. The travel books weren’t wrong in describing that part of Europe as having a meat-centric diet. And although the schnitzel, tafelspitz, goulash, pig’s knee, and sausages were delicious, I needed a break upon returning home. I figured starting my day with a nice whole wheat English muffin with some eggs and spinach was a perfect choice, and I just thought you might like the idea also. Enjoy the weekend!
- 1 whole wheat English muffin
- butter, optional
- 2 large eggs
- salt and pepper, to taste
- ½ cup cooked fresh spinach
- Toast the English muffin and butter it if desired. While muffin is toasting, scramble the eggs, season with salt and pepper, and heat up the cooked spinach. Top each muffin with half of the scrambled eggs and half of the spinach. Enjoy your guilt free, healthy breakfast!
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