Monday, October 10, 2011

Fried Eggs and Oatmeal
 with Spinach and Mushrooms

fried eggs and oatmeal with spinach and mushrooms

The tricky part about spinach for me is, sometimes it's yummy and sometimes it's like chalky on your teeth? I hate that, supposedly it's the oxalic acid in spinach. I haven't found anything that says how to make it not like that, it seems worse to me if you wilt the spinach just wet and better if you saute the spinach in a good amount of olive oil until it's pretty well cooked. So, I do that.

olive oil
leftover cooked oatmeal
baby spinach
button mushrooms
two eggs

Since I cook my spinach way down, I put in a lot. If you get baby spinach in a clamshell, like half the package. It really shrinks. I pretty thoroughly wash, even soak, and then just drain off the water—it doesn't have to be spun dry.

Heat oil in a skillet over medium high heat, then add the spinach. Be careful, the spinach is wet and the hot oil will spatter! Saute the spinach until well wilted, then shove it off to the side of the skillet. Sometimes I squeeze the oil out of the spinach to recoat the bottom of the skillet.

Slice a couple 1/2 inch slices of oatmeal and lay them down in the skillet to fry up. Thickly slice five mushrooms, and put them in the skillet with the oatmeal.

When the oatmeal and mushrooms have browned, crack a couple eggs in the skillet and let them fry a bit. Then dribble in just a little water and cover the skillet to steam the tops of the eggs.

When the eggs are cooked to your liking, get it all out of the skillet with a spatula.

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