A sunny-side up egg can go a long way. When I wake up on a weekend morning the first thing that I think about is what I’m going to make for breakfast. Usually it starts with “should I make something savory or sweet?” and then I start to get creative. Usually I opt to make something sweet, but this recipe will have anyone changing their mind more often. It usually starts with a delicious sunny-side up egg. Breakfast is the best way to start off a weekend and this dish is full or protein and healthy vegetables.
This particular recipe highlights broccoli and spinach, but could easily be updated to suit your taste buds. I always try to bring a lot of color to all of my meals. Not only does it assure that I’m eating a hearty and healthy meal, but it also looks beautiful when served. Master this recipe and then add your own favorite vegetables. Another way to mix this recipe up would be to roast the vegetables in the oven instead of cooking them in the pan. Simply roast your favorite vegetables first with a little olive oil, salt and pepper until they develop a little color and it will develop a rich, smoky flavor in the breakfast bake.
Your family will thank you for giving them something different for breakfast. This is also a great addition to a brunch menu. It’s best served with whole wheat toast or mini bagels to soak up the deliciousness of the drippy egg yolks. I also like to serve it with a fresh serving of fruit, like red grapes, as a refreshing side.
Egg and Vegetable Breakfast Pinwheel
Prep Time:10 minutes
Cook time:20 minutes
Yields – 4 servings
16 grams fat
1 cup broccoli, chopped into small pieces
2 cups spinach
½ cup onion, chopped
2 cups frozen hash browns
½ teaspoon hot sauce
1 Tablespoon Extra Virgin Olive Oil
6 Slices Bacon
Salt and Pepper, to taste
- In a large skillet or frying pan, fry the six slices of bacon on medium-high heat. Cook 75% through. The bacon will go back into the pan and crisp up at the end of the recipe. Remove the bacon and drain on a plate lined with paper towels. Reserve 1 tablespoon of the bacon fat. Once the bacon is cool, chop the slices into small pieces. Set aside.
- In the same pan, with the reserved bacon fat, fry the hash browns. Season with salt and pepper. Seasoning as you go develops a rich flavor. Start small and gradually add salt and pepper as you add new ingredients. After five minutes add the onions.
- Drizzle the potatoes and onions with hot sauce.
- Once the onions are translucent, but not caramelized, add the broccoli and cook for another 5 minutes.
- Add the spinach on top of the other vegetables and drizzle with the olive oil. Continue to season the spinach with salt and pepper. Gently toss the spinach in with the other vegetables until it starts to wilt.
- Once the spinach is wilted and the other vegetables are cooked, add the bacon back to the pan.
- Toss everything together so that the ingredients are evenly mixed. The key here is to not overcook the vegetables. Having a little bit in the vegetables makes the dish taste fresh and light.
- Shake the frying pan so all of the vegetables are evenly distributed over the bottom of the pan. Using a spatula, make four even spaces in the vegetables in the shape of a piece of pie (like a pinwheel).
- Crack the first egg into a small ramekin so that there are no egg shell pieces. Carefully drop the egg into one of the open spaces in the vegetables. Continue with each of the other eggs. Be careful not to break the yolks.
- Once all of the eggs are in the pan, let the eggs cook for 4-5 minutes on the stovetop. Meanwhile, preheat your broiler to the low-heat setting.
- Once the eggs are set, put the pan underneath the broiler to finish cooking the eggs. Leave the pan there for only a minute or so (unless you want overcooked egg yolks, then you can leave it there longer).
- Once the eggs are cooked to your liking, season one last time with salt and pepper. Gently slide the breakfast bake on to a serving platter or scoop each serving on to separate plates.