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This post is the second of a 3-post series in which I’m sharing three delicious breakfasts that resulted from having spare time in the morning (when I worked from home over the past two weeks). The first post can be found here: Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper.
Ingredients
- 2 eggs
- approx. 1 cup baby spinach
- approx. 1/2 cup red bell pepper
- approx. 1/2 cup of leftover ham
- 1/2 of one shallot
- 1/2 teaspoon of ghee
Method
- Chop the baby spinach, red bell pepper, ham and shallot.
- Scramble the eggs in a small bowl.
- Sauté the shallot with the ghee on medium-high for about 2 minutes in a small pan.
- Toss in the red bell pepper for about 30 seconds.
- Add the ham; continuing sautéing for another 30 seconds.
- Pour in the eggs.
- When the eggs first hit the pan, I take a fork and carefully pull the egg from the edges towards the center for about 30 seconds to a minute. This allows more raw egg to reach the pan, which in the long run helps the egg cook through a little faster.
- Layer on your spinach.
- After letting the egg cook to form a solid bottom (about 2 to 3 minutes), carefully flip the whole thing over in your pan. I use the largest flipping spatula I have, and hold the pan at an angle to let the egg bake slip out on one edge about half way. I “catch” it with the spatula and flip.
- Let the egg-izza cook another 2 to 3 minutes. To confirm it’s fully cooked through (unless you don’t mind slightly undercooked), lightly touch the center of the egg-izza. If it’s super soft, it still needs to cook. At this point, cover it and turn the heat down to help it cook through without burning the bottom. If slightly firm, you’re all set!
- Flip out on your plate and eat up!
that paleo couple 