brunch–spinach and eggs

So my first issue of Bon Appetit came last week, and I have to say I tore into it like my teenage self used to tear into the annual Sports Illustrated swimsuit issue.  Most of it is clearly over my head, but the girl and I found a complex but doable brownie recipe, and I think I’ll work my way through a good winter salad article–though I won’t tell the kids what most of the ingredients are.

One quick meal caught my eye, though, and sounded simple enough.  Spinach and eggs made up one of my late evening meals last year in Chicago, and there was a version of it that added some mustard and vinaigrette bread crumbs.  The recipe I’d used called for steaming the spinach and then at the last minute cracking a couple of eggs into the pot–effiicient, but tough to dig out without losing half the yolks.  This one called for frying the eggs and sauteeing the  spinach separately, so one more pan to wash, but a much easier assembly.  The key ingredient here, though, is fresh bread crumbs mixed with a mustard vinaigrette.  I just used some store bought crumbs, but they worked well and mushed up nicely.

This was perfect today–I had a lunch meeting with one of last semester’s students at the cafe in campustown, and I knew all I could really have there was a salad.  Anything else and I would have shot my day completely.  So my morning snack became brunch, and I figured I could use the extra protein to get through the afternoon.  Worked a treat, and of course the spinach is full of potassium, which I need by the ton, apparently.  And it took all of three minutes to throw together.  The mustard bread crumbs were awesome, and may show up again in something like baked chicken–big flava and not much in the way of carbs.

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