I’m a little late getting my post up this week because we were away this weekend. But better late than never, right? We went to my in-laws beach house in North Wildwood and spent a lot of time with family. On Friday after breakfast, we stopped at my favorite coffee shop, The Wild Fox Cafe, and ordered our lunch to go. Kevin had a Waldorf chicken salad sandwich on whole grain bread and I had an arugula salad with white beans, corn, tomatoes, and pear with green goddess dressing. I will definitely be attempting to recreate both at home! I also picked up an iced green tea latte with almond milk and it was a delicious, welcome change from my usual morning coffee. In the evening, we went to Beach Creek Oyster Bar and Grille with Kevin’s brother and sister-in-law and it was so nice catching up with them over a few drinks and really good food. My favorite meal there (and probably one of my favorite meals of all time) is the Strawberry BBQ Salmon and I’m sure I will also be trying to re-create it home.
On Saturday, my sister rented a pontoon boat for my brother-in-law’s 30th birthday, so we spent most of the day lounging around on the boat and swimming in the bay. Now it’s Tuesday and I’m wondering where the weekend went and looking forward to the quiet, relaxing weekend we have planned ahead. The weekends always fly by way too quickly!
So since we had a crazy weekend, I am spending a lot of time today catching up on cooking and taking pictures for the blog. I feel like I have obsessions with certain foods for a few weeks and then I’m on to the next thing. When I was strictly following the Tone It Up Bikini Program during the Bikini Series, it was PerfectFit smoothies and overnight oats. Then at the start of the summer it was huge salads. Lately, I have been seriously loving breakfast foods. I think because I have more time in the summer I am able to experiment more with my breakfast. During the school year, I’m usually whipping up a quick smoothie or scarfing a bowl of cereal. Today I ate this sandwich for breakfast and oatmeal for lunch. I was inspired by a sandwich that I re-pinned on Pinterest. That recipe was for an Egg-In-A-Basket Grilled Cheese with Asparagus. I wanted to put my spin on it with ingredients that I readily have on hand.
My dad gave me a ton of beautiful, meaty, Earlygirl tomatoes from his garden and I knew have been slicing them up and putting them on basically everything I am eating. This sandwich was no exception. I also used lots of fresh baby spinach that was sauteed in grapeseed oil and garlic for lots of flavor. I love the idea of making the sandwich using an egg that’s cooked right into the top slice of bread because you eat less bread that way (since you remove the entire middle), but the sandwich stays together better than it would if it was made open-faced. My eggs are always made with a runny yolk, but you can always cook the egg a little longer to fry it all the way through and the sandwich will be significantly less messy. I’m already planning on making this for breakfast again tomorrow!
Active Time: 10 minutes Total Time: 10 minutes
1 teaspoon grapeseed oil (or butter)
½ teaspoon minced garlic
1 cup baby spinach
2 slices whole wheat bread
1 slice American cheese (or cheddar)
1 slice tomato
Heat the olive oil in a small skillet over medium heat. Add the garlic and saute for 30 seconds before adding the spinach. Saute until it wilts down, about 1 minute. Season with a sprinkle of salt and pepper. Remove from the pan and set aside. Cut a hole in the center of one slice of bread. Add it to the pan. Crack the egg into the hole and cook for 1-2 minutes before flipping. While the egg cooks, toast the other slice of bread in a toaster or toaster oven. To assemble the sandwich place the toasted slice of bread on a plate. Layer with the slice of cheese, then the tomato slice, then the sauteed spinach, and top with the egg-in-a-hole. Enjoy immediately.
Nutrition Information per serving:
Calories: 284 Fat: 17g Carbs: 21g Protein: 14g Sodium: 492mg Sugar: 8g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Inspired by: Egg in a Basket Grilled Cheese // Jerry James Stone