Thursday, December 3, 2009

The Italian Egg

This is a fun and unusual breakfast.  I call it the Italian breakfast because it has all the colors of the Italian flag.  It's simple and totally delicious! The best part?  It's on the table in less than 10 minutes!

This recipe will serve one.
1 egg
1 piece of whole wheat sourdough bread
1 c. baby spinach
1/2 roma tomato, diced
1 basil leaf, shredded
1/2 piece thick cut pancetta, diced
parmesan cheese
garlic salt &pepper

Place slice of toast in the toaster.

In a non-stick skillet over medium high heat, heat the pan and spray with non stick cooking so that the egg will not stick.  Add 1tbs. of butter and let melt.

Add the pancetta and let the fat begin to render and the meat to begin to get crispy.  Move the meat over to the side and add the egg to the center of the pan and season with salt & pepper.

The trick here is not to disturb the egg once you've placed it in the pan.  You want the egg to remain in tact.

The bacon pile, add the spinach and tomato and season with a little pepper. 

Cover the pan and let cook for about 2 minutes until the whites are fully cooked and the egg yolk has just a little jiggle.  Remove the egg from the pan and top with shredded basil.  set aside.

Saute the bacon and veggies until the spinach is fully wilted. 

Remove bread from toaster and top with a little butter.  Top the bread with egg and then the veggies.  Complete with just a touch of parmesan cheese. 

Simple ingredients, healthy breakfast and a completely happy way to start the day!