jumpuphigh: Pigeon with text "jumpuphigh" (Default)
[personal profile] jumpuphigh posting in [community profile] cookability
This is a throw-together recipe that I made today with the what's-in-my-kitchen method of cooking. It was easy, fast and required just a bit of manual dexterity.

Super-easy Veggie Egg Sandwich

Carton of egg whites
Fresh baby spinach
sea salt
english muffin (although No-Knead Bread will work too, I bet)**
butter/margarine (your choice)

Pull out a small, non-stick saucepan. Put in about a teaspoon of butter/margarine and a handful of spinach. Cover and let wilt. While it is wilting, open up the english muffin and put it in toaster/toaster oven to brown. Take lid off spinach, stir briefly to redistribute cooked/not-so-cooked leaves. Pour in enough egg whites to cover bottoms of leaves. Sprinkle with a pinch of salt. Cover again. Realize you need a spatula and get it. Realize you need a plate and get it. Twiddle fingers. Pull out toasted muffin. Check eggs. Realize they aren't done yet. Twiddle fingers some more (or load the dishwasher/wipe counters/your choice). Check eggs. If they are mostly cooked through, flip*. Sprinkle with a tiny bit more salt. Let cook until they are solid. Dish out onto english muffins and cut in half so that you have 2 open-faced sandwiches. Enjoy!

*For getting eggs out of a pan when the entire bottom of the pan is covered, I use a spoon to pull up an edge of the eggs then slide my spatula underneath. 
ETA:**Ooooh, I bet a toasted raisin bagel would be good, too.

For dinner, white wine is a nice accompaniment.

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cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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