This morning, I made arrangements with three great kids in my seventh block class to come in early and type their research papers. I knew I needed to leave my house at 7:00 a.m. It takes me exactly fifteen minutes from door to door. Knowing I would make my little eager beavers wait, at 6:50 a.m., I started cooking my breakfast.
One of my standard grocery list items is Thomas’ Multi-Grain Low-Fat English Muffins. They work great not only as a go-to breakfast item, but I also use them instead of a bun when I make turkey burgers and veggie burgers. I always buy them at Sams Club because I can get a nine-pack for the same or less than I can get the six-pack at Target.
To make the open-face egg white muffin that kept my boys from their projects, you will need the following:
- 3 egg whites (On the weekends, I separate my egg whites into small containers so I don’t have to deal with it during the week. It takes a while)
- 1 and 1/2 cups of spinach
- Dash of garlic
- Dash of salt
- 1 slice of reduced-fat provolone cheese
- 1 Thomas’ Multi-Grain English Muffin
Cook the spinach in a greased pan on medium-high heat until the spinach wilts. Salt the spinach and add as much garlic as you like. Put the egg whites in a bowl and add the cooked spinach to the bowl when it is cooked. Use a fork to mix the spinach with the egg whites and pour the mixture back into the pan. I usually do another quick spray on the pan so it doesn’t stick.
Sometimes, I add other things to the eggs. Onions, peppers, tomatoes, and ham are nice additions.
While the egg is cooking, put the English Muffin in the toaster.
Use a spatula to lift the edges of the egg after a couple of minutes of cooking. If it stays together, it’s time to flip.
Place the slice of cheese on top. Fold the egg in half. Let it cook for a minute and flip the folded over. When you are satisfied with the brownness, use the spatula to cut the egg in half. Place a half on each side of the English Muffin. I like to eat the open-faced because it feels like more food. If you’re in a hurry, make it into a sandwich and GO!
When I finally arrived at my classroom door, my boys were waiting patiently. I confessed that I was a horrible teacher and that all I wanted was my “little Egg McMuffin.” They denied my claims of ineptitude and got to work. I don’t think they were too mad. These kids are champs for coming in so early.
My butternut squash soup served as an excellent lunch despite my distaste for leftovers–and saved a little room for the Mexican food I ate for dinner. I’m a sucker for tortilla chips, salsa, and good conversation.
Tonight, I will leave with my favorite moment of the day. Here is a side-by-side comparison of the 1970’s-ish selfie my mom took despite my grandmother’s claim that she “didn’t understand why anyone would want to do that.” I’m surely glad she did.
Love you, mom!