Grilled Tomatoes and Eggs Over Spinach

I finished off my big pot of quinoa yesterday, so I was forced to think of something different for dinner tonight. I managed to whip up a delicious meal in no time. I especially love that I almost always have these ingredients on hand!

Grilled Tomatoes and Eggs Over Spinach

(serves 1)

Ingredients

• 2 c fresh spinach leaves
• 1 small tomato, sliced and blotted between 2 paper towels
• 2 eggs
• 1/4 c crumbled feta cheese
• cooking spray or a small amount of oil
• salt and pepper, to taste
• hot sauce (optional)

Directions

• Preheat a large skillet over medium heat. You'll want it to be large enough to hold all of your tomato slices + 2 eggs at once. Lightly coat the bottom with oil/cooking spray.
• Once hot, carefully crack the eggs into one half of the pan, keeping the yolks intact.
• Carefully lay out the tomato slices on the other half of the pan. Season with salt and pepper.

• Place the spinach on a large plate.
• When the eggs are cooked on the bottom (3-4 minutes), carefully flip them without breaking the yolks.
• At this time, also flip the tomato slices. Season with pepper and top each slice with about 1tsp feta.

• When the eggs are cooked to your liking (I like my yolks runny, so only about 2 minutes more), remove the pan from heat.
• Arrange the cheesy tomato slices on the bed of spinach and top with the eggs. Season with pepper and/or hot sauce.

Of course, it should be no surprise to me that I loved this. Just about every weekend I use these same ingredients to make a breakfast scramble. Hey, wait. Does that mean I just "deconstructed" something?! Call the Food Network!