I was watching a cooking show a few days ago on the cooking channel. The host was making delicious sandwiches with French baguette. I found myself day dreaming of a favorite outing with my children. When we lived in England we would go into town on the weekend. Our destination was the High Street in Reading. There was a lovely coffee shop that sold scrambled eggs and bacon in a French baguette. The baguette was lightly toasted and spread with soft butter. Then freshly scrambled eggs and bacon were stuffed inside. The tasty sandwich was wrapped in parchment so you could manage to eat and walk around the High Street and window shop. My children loved this sandwich with the exception of my youngest son. Timothy was not a fan of eggs but he loved bacon. His sandwich was buttered and stuffed with just bacon. I still make it with just bacon for him to this day.
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In the past few years I have grown to love fresh baby spinach. I love to saute it in a little olive oil and add it to my eggs. I picked up a large container of spinach the other day for a quiche I still need to make. I’m hungry for a hearty breakfast this morning so I’m adding it to my scrambled eggs. I am always amazed at the amount of spinach I start out with in the pan and whats left after I saute. The eggs look so healthy and I already have one of my veggies in for the day. I added a good handful of cheddar cheese. I love the flavors together. I suppose I’ll need to get busy on that quiche today as well. I don’t want to waste any of this healthy and delicious vegetable.
Saute the spinach in a little olive oil.
Add 4 eggs whisked with 1 tablespoon of milk. Salt and pepper to taste. Cook on a medium low gas. Gently stir the eggs until they are cooked through. Add a handful of cheddar or your favorite cheese.Sever with your favorite bread.
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