Lazy eggs

So I had one of those days.

I had to be at work at 7.30 this morning for an early morning seminar we were hosting.

Let me repeat that. At 7.30 this morning, I had to be dressed, wide-eyed and ready to perkily greet the insane early birds who signed up for a 7.30 am seminar.

Needless to say, I wasn’t so perky when I got home.

By a gift from the gods, my boyfriend wasn’t coming home for dinner tonight.

Not that I don’t want to see him after a long day, and not that I don’t enjoy cooking to decompress after a long day.

But today was one of those days. When all I want to do is slather a hunk of crusty bread with butter and sit on the couch, bread in hand, with a glass of wine and then wash it all down with chocolate cake.

I already had the bread in the oven. Warm crust bread, butter melting into the air pockets, sips of red wine… I could taste it. The couch was calling me.

But no.

I can’t do that.

I’m an adult. And, as an adult, I know my body needs more than bread and wine.

Also as an adult I know that my body will be angry with me in the morning if I only feed it bread and wine.

So I opened the fridge and rummaged around.

Here’s what I make on the nights when I only want bread but know I need to feed myself more.

Drizzle some olive oil in a frying pan.

Take a handful or two of baby spinach, throw in the pan and turn the flame to medium.

Let the spinach wilt down and then push it to the side.

Crack two eggs in the space previously occupied by the spinach. The eggs will cook in the oil from the spinach and pick up a little bit of the fresh grassy flavor. Cooking eggs in olive oil also gives them these wonderful, brown crispy edged. The crunchy bits against the fluffy whites. Yum!


I sometimes throw in another handful of spinach as the eggs cook. I tell myself that it’s so I get a nice textural difference in the spinach with some sauteed down and some still a little crisp. It’s about the texture. It sounds cheffy.

But, that would be a lie.

In truth, I suck at judging spinach. A giant pile of leaves cooks down to nothing. How am I supposed to know how much to put in the pan?

So more spinach in the pan if you desire. Cook the eggs as you like. I do sunny side up because i love cracking the yellow yolk over the vibrant green spinach, the goopy eggs mixing with the spinach.

Some black pepper. Some parmesan cheese (I tend to use this in place of salt, but feel free to salt away.)

Scoop the spinach onto a plate and slide the eggs on top.

Crusty bread, hot from the oven, butter, and a glass of wine.

The perfect meal to curl up on the couch with.

Hopefully my boyfriend will be home by the time I finish my wine, so he can cut me a piece of cake.