Ingrédients pour Spanish Breakfast Eggs
- Red Pepper
- 3 tablespoons butter
- Baby Spinach
- Artichokes
- English Muffins
- Romano Cheese
- 4 large eggs
- Fresh Chives
- Salt
- Fresh Ground Pepper
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Comment préparer Spanish Breakfast Eggs
- Finely chop 1/2 medium bell pepper. Sauté in 1 tablespoon olive oil over medium heat for 3-4 minutes until softened.
- Add 2 tablespoons of butter to the pan and melt. Cook for 1 minute, then add 5 ounces of fresh spinach and 4 ounces of canned artichoke hearts (drained and chopped).
- Cook for 4-5 minutes, stirring frequently, until spinach is wilted and artichoke hearts are heated through.
- Divide the spinach and artichoke mixture evenly among 4 muffin tin cups or ramekins.
- In a separate non-stick skillet, melt 1 tablespoon butter over medium heat.
- Fry 4 eggs to your desired doneness. Season with salt and pepper to taste.
- Gently place a fried egg on top of each spinach and artichoke mixture.
- Sprinkle with 2 tablespoons of freshly chopped chives and 1/4 cup of shredded Manchego cheese (or other cheese of your choice).
- Serve immediately and enjoy this easy and delicious Spanish-inspired breakfast!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
24g
Carbs
7g
