90
      Monday
      95 / 77
      Tuesday
      94 / 76
      Wednesday
      93 / 75

      Egg and Spinach Bowl, 6/18/14

      by Gary Duke at Alley Oops loaf of bread, I would use a French bread or I like cornbread for this recipeBacon or ham cooked and drained and set asidespinach, 6 ounces of fresh1 tablespoon olive oil2 tomatoes1 cup fresh mushrooms, sliced1/2 onions, diced2 tablespoon Lipton onion soup mix1 cup water1 teaspoon pepper1 cup cheese dip, heated4 eggs 1. In 4 bowls, evenly divide the bread in bottom of bowl (cut up or sliced). top bread with bacon or ham and set aside.2. In a large skillet, add olive oil, tomatoes, mushrooms and onions. Saute for a few minutes to your desired tenderness and add water, onion soup mix and pepper. Bring to a boil.3. Add spinach and cook for just a minute or until spinach just starts wilt. Make an indention in the spinach and add eggs to skillet, cover and cook till egg whites are set (about 2 or 3 minutes).4. Using a large spoon, divide the spinach mixture and one egg over the bread and bacon.5. Spoon the cheese dip over the top and serve. This is a great breakfast or dinner dish. If you were serving this at dinner, you could add some pasta on top of the bacon when you are layering it up.
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