Breakfast, Lunch or Dinner

[jumpuphigh]

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.

Comments

[mathsnerd]

Ah, so if I take normal eggs and scramble them up a bit first, before continuing with the recipe(s) as stated above, it should work just fine? I do not believe we have carton eggs here in Germany, and even if we did, I would feel more comfortable with regular eggs.

[jumpuphigh]

Yep. Just scramble them and they'll work just fine.

[somewhatbent]

One of the advantages of 'carton eggs' is that they're pasteurized, so stay fresh longer. (and can be used to make sauces and dressing where the eggs are raw/undercooked without the same health concerns) You can also portion as needed -- I use the equivalent of two 'jumbo/XLarge' eggs. (~1/2 C /~100-125gm)

If you have access to good farm fresh eggs just wisk them with a fork and a little bit of cold water (maybe a teaspoon). Adding water to the egg helps blend the protein and the albumin more smoothly -- it also helps steam the scramble - making for lighter scrambled egg for any use.

[mathsnerd]

As we do not refrigerate our eggs in our supermarkets here, the eggs tend to only come from farms within the region and they tend to rather fresh (day or two old max) as well. Customers then refrigerate them as needed until they are used up. It's interesting when compared to the US, but then we also have the cultural expectation that people can and will grocery shop every day or every other day for the perishable items (meat, dairy, eggs, veg, bread) to keep them as fresh as possible.

Thanks for the note about the water. :D