Name: Spanish Breakfast Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 small red pepper, chopped; 2 tablespoons butter, divided; 1 (12 ounce) bag Baby Spinach; 1 (14 ounce) can artichokes, quarters drained; 3 English muffins, halved and toasted; 1/4 cup shredded romano cheese; 6 eggs; 1 tablespoon chopped fresh chives; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper

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Recipe by Barefoot Beachcomber

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Ready In:: 30mins
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ingredients

1 small red pepper, chopped
2 tablespoons butter, divided
1 (12 ounce) bag Baby Spinach
1 (14 ounce) can artichokes, quarters drained
3 English muffins, halved and toasted
¹⁄₄ cup shredded romano cheese
6 eggs
1 tablespoon chopped fresh chives
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper

directions

Cook pepper in 1 T.
hot butter for 3 minutes, stirring.
Stir in spinach and artichoke.
Cook 4 minutes, stirring.
Divide spinach mix among muffin halves.
In non-stick skillet over med-heat, fry eggs in remaining butter.
Sprinkle with chives, salt and pepper.
Place eggs on spinach, top with cheese.
Easy and a bit different.

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review by Bergy

5/24/2004

This was good but somehow lacked some zip. I put the Romano cheese on the veggies, under the egg, so it would melt - it added nice flavor. Loved the egg & veggies on toasted English Muffins. I think a bit of garlic would spruce up the artichoke flavor, I find them a bit bland without something like garlic. I enjoyed my breakfast so thank-you Barefoot Beachcomber

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photo by Bergy

5/24/2004

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creation by Barefoot Beachcomber

8/28/2002