Spinach Over Easy

Fresh spinach leaves fried with eggs over easy. Fresh chives add flavor to this easy breakfast treat.

Serves 2

4 chives, chopped

about ½ tsp butter

4 large eggs

2 cups fresh spinach leaves, stems removed

1 Tb feta cheese (optional)

I warm the eggs in hot tap water so the yolks won’t be cold in eggs over easy. Fill a large bowl with hot tap water. Place eggs in the water to warm them while preparing the rest of the ingredients. Pick through spinach leaves, removing stems. Chop the chives. Heat a nonstick skillet. Rub a butter stick over the hot pan until it is coated with about ¼ tsp butter. Lower heat to medium. Add chives and sauté for a minute. Crack eggs into pan, add spinach, and crumbled feta, if using. Cook for about a minute, then gently turn eggs over and making sure spinach wilts. Cook another minute, or until whites are mostly cooked and yolks are mostly loose. Serve with toast on the side.

Green Eggs and Ham

Perfect to serve to Sam-I-am on Dr. Suess’s birthday, March 2.

serves 2

1 cup whole kale leaves, stems and ribs removed

1 cup spinach leaves , stems removed

1 scallion

1 tsp fresh thyme

4 eggs whipped well

2 Tb milk

2 Tb crumbled feta cheese

1 Tb grated Parmesan cheese

shake salt to taste

grind pepper

Wash all vegetables and mince finely in food processor.

Heat nonstick skillet. Holding butter stick, grease pan, using approx. ¼ tsp butter. Add minced vegetables and sauté over medium heat for 4 minutes, stirring occasionally.

Whip eggs with milk, salt and pepper, and cheeses. Mix  vegetables into eggs. Clean pan and fry up ham slices. Remove ham and coat pan with butter again, then add egg mixture. Push eggs around with spatula so they don’t brown. Cook over medium heat until desired consistency is reached. Serve with ham to Sam-I-am

Say! I like green eggs and ham!
I do! I like them, Sam-I-am!
And I would eat them in a boat.
And I would eat them with a goat,

And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good, so good, you see!

So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANYWHERE!

I do so like
green eggs and ham!
Thank you!
Thank you,
Sam-I-am!

by Dr. Seuss

Raspberry-Pecan Salad

This easy salad combines some of my favorite foods: fresh raspberries, pecans and feta cheese. I like to use Bulgarian sheep’s milk feta.

Fill each salad bowl with about 2 cups baby spinach or butter lettuce. Toss with about 2 Tb Raspberry vinaigrette. For each serving, add  a handful of  fresh raspberries (about 10), ¼ cup chopped pecans, and 2 Tb crumbled feta cheese.


Nutritional Info for salad only (made with spinach)

  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 278.2
  • Total Fat: 25.7 g
  • Cholesterol: 16.7 mg
  • Sodium: 256.7 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.3 g