Sauteed Spinach Eggs

1 tablespoon olive oil
1/2 teaspoon butter or earth balance (if desired)
1 crushed garlic clove
3 handfuls of spinach (about 1/2 a small bag or bunch)
splash of lemon juice
salt & pepper to taste

4 eggs (or 8 egg whites), beaten with splash of milk

Heat olive oil in pan with butter over medium heat, until butter melts.  Saute garlic (swirling around pan in olive oil) until fragrant, about one minute.  Remove garlic clove (if desired) and add all of spinach.  Saute spinach quickly, until slightly wilted (about 30 seconds).  Add lemon juice and reduce heat to medium low.  Add beaten eggs and milk and cook, stirring eggs slowly until almost set.  (Eggs should be soft and not dry.) Remove from pan and serve immediately with salt & pepper to taste. Serves 2-3 people.

Photos taken at St. Honore Boulangerie, Portland, Oregon

I love breakfast, no really… I LOVE breakfast.  I even birthed a son who loves breakfast as much as I do.  How do I know?  When I ask him what he’d like for dinner (which is once in a while), guess what his answer is?  You guessed it, “Breakfast.”

I also love oatmeal, and I’m the only one in the house who eats it.  Sad, but true.  The upside is I get it all to myself.  So, here’s my go-to recipe for oatmeal.  I love the crunchy toasted almonds co-mingle with the chewy tart cranberries.  Top that off with the maple and brown sugar… heaven!

Play with this little recipe and see what you come up with!

Cranberry, Almond Maple Oatmeal

1/2 C oatmeal

1 C water

1/4-1/2 C vanilla soy milk or milk

2 T each: dried cranberries & toasted sliced almonds

1 T brown sugar (heaping)

Drizzle maple syrup (I like medium amber)

Boil water, add oatmeal return to boil and lower eat to simmer for 3-5 minutes or until water is absorbed.  Transfer to a bowl and add remaining ingredients.