Spring is the busiest time of the year for me. 

It doesn’t matter where I’ve worked or what stage of my life, I’m in, spring has me going 100 miles per hour. 

I think I’m the kind of person who likes to get all of my spring cleaning done and set up for summer but April 15th. It’s hard to sit outside and enjoy a beverage or read a book on a warm day when I can see piles of leaves matted in my yard or much-needed repairs to things that didn’t survive the winter.

The truth is summer is short and I don’t want to spend my time landscaping or cleaning things up from winter when the warm days arrive. Spring is for cleaning, fixing, and preparing for summer.

Breakfast “dinner” foods to the rescue. This recipe is simple, quick, and delicious!

Eggs and toast are quick and filling after a long day. Plus, did you know you can add steamed veggies? It becomes the perfect quick meal. I saw this recipe from Chrissy Teigen a little while ago. It was for jammy eggs-n-green beans, it was tasty but I didn’t find it filling enough, so I added some English muffins and crispy bacon—perfection! 

 

Jammy Eggs Bean-a-dict

Adapted from Chrissy Teigen

Serves 2

4 slices of bacon

2 Tbsp. butter, plus more for buttering English muffins

4 cloves garlic, finely chopped

1 cup fresh green beans

2 cups spinach 

1 tsp chili oil

1 tsp soy sauce

4 eggs

2 English muffins, split and toasted

 

Directions:

In a large skillet, cook the bacon until crispy. Remove, crumble and set aside. Drain most of the bacon grease reserving about 1 tsp. Add the butter to the bacon grease and cook the garlic for 3 minutes over low heat. With a slotted spoon, remove the garlic and set aside with the crumbled bacon. Drain most of the grease; add the oil and the green beans to the pan and increase the heat. Cook until some of the beans are slightly charred. Add 1-2 tbsp. of water and cook for 1-2 minutes until the green beans are slightly tender. Add the spinach and cook until it’s wilted. Add the chili oil and soy sauce to the pan. Toss to coat the beans and spinach. Add the bacon and garlic and toss to combine. Remove from heat and set aside.

Toast the English muffins and butter each half. Place two halves on each plate. Top each with a small pile of green bean mixture.

In a nonstick fry pan, heat 1 inch of water to a boil with 1 tsp. kosher salt; stir. Let the water settle and carefully crack the eggs individually into a small cup and then pour each into the simmering water trying not to disturb the water and cook for 6-7 minutes over low heat until the yolks are slightly firm. With a slotted spoon, remove each egg and drain and set one on each English muffin topped with green beans. Season with salt and pepper. Serve immediately. 

 

Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at wildchowrecipes@gmail.com.

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