Thursday, April 14, 2011

Goat Cheese, Pepper, and Spinach Fried Egg Sandwiches

As strange as it may sound, I've been kind of obsessed with eggs lately. I'll happily eat them for breakfast, lunch, or dinner cooked nearly any way you can imagine. Because cheese, eggs, and vegetables go so perfectly together and I nearly always have bounty of cheese and produce in my refrigerator omelettes and frittatas make frequent appearances on my menus, though rarely the same exact recipe twice. In the spirit of that creativity, I decided to spice up the typical fried egg sandwich with some goat cheese, peppers, and spinach, not only adding a lot more flavor but more healthy ingredients to this often-greasy and unhealthy dish. I really love creamy, tangy goat cheese, but a good melting cheese could be substituted for those who find goat cheese a bit too assertive, although the texture won't be as irresistably smooth as goat cheese. Full of protein, vegetables, and whole grains, this vibrant dish, equally suitable for breakfast, brunch, or lunch, gives you the energy for all the fun or chores you want pack into your weekend.

Goat Cheese, Pepper, and Spinach Fried Egg Sandwiches
serves 2

4 slices whole grain bread
2 ounces goat cheese, slightly softened
6 mini bell peppers, halved, ribs and seeds removed if necessary (or 1 small to medium bell pepper)
1 oz. spinach
4 eggs
Salt and freshly ground black pepper

1. Toast the bread and spread evenly with the softened goat cheese. Place half the peppers on each of two slices and half the spinach on each of the two other slices (the goat cheese will help the veggies stick to the bread and not fall out when eating the sandwich).

2. Meanwhile, heat a pan over medium heat. Crack four eggs into the pan and season with salt and pepper. Cook eggs to desired level of doneness (fried soft, fried hard or even over-easy), flipping approximately halfway through cooking. Place 2 eggs each on top of two slices of bread, top with the second slice, and serve immediately.

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