Monday, April 5, 2010

Easter Breakfast

Was I ever surprised to beat my kids out of bed Easter morning! When they seemed still sound asleep, I decided to treat myself and the dogs to an early morning walk, which is kind of like a meditation when the air is still and quiet. I enjoyed the spring sounds of the red-wing black birds and occasional meadowlark as we walked along, and then the icing on the cake was a fox spotting. It was a great way to start the day, second only to the breakfast we had that morning. It is so rare that we all eat breakfast together. We are a household of 4 different schedules and routines. Easter morning was so much fun with all 4 of us together, with no immediate agenda and we shared lots and lots of laughs. Of course that only made all the food taste even better! I have been on a cook-book reading frenzy, specifically those dealing with sandwiches and paninis. Somewhere along the way I got the inspiration for my Easter morning breakfast of scrambled eggs with tomatoes, green onions and feta on sauteed wilted spinach. It was scrumptious and beautiful and it fueled our bodies for a leisurely bike ride later in the day.

Easter Egg Breakfast

serves 4-5

12 large eggs

1/2 c. milk

generous pinch each of kosher salt and coarse ground pepper

1/2 c. crumbled feta

12-14 grape tomatoes, cut cross-wise into thirds

3 green onions, sliced thinly, white and light green parts only

5 oz fresh baby spinach, trimmed and pre-washed

1. In a medium bowl, mix together eggs, milk and salt and pepper. Preheat a large skillet over medium-low heat. Spray with PAM and add a tablespoon of butter to skillet. When butter is bubbly, pour in egg mixture.

2. Cook eggs, stirring gently occasionally to make nice large fluffy curds of scrambled eggs.

3. When eggs are almost set, with some liquid still visible on top, stir in feta, green onions and tomatoes. Fold together until finished cooking. Set aside.

4. Meanwhile heat another skillet over medium heat. Give spinach a quick rinse then toss into hot skillet, just to wilt, stirring to evenly cook, about 30 seconds.

5. Evenly distribute spinach onto 4 plates, top with egg mixture and serve with a slice of grilled country bread, if desired. We enjoyed Irish bacon with our eggs, which was also amazing tasting from Oscar's Smokehouse in upstate New York (we had a ham from there for dinner later on....incredible!).

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