When I made this I was ridiculously tired. I needed something quick and easy to make that wasn’t too boring. Egg sandwiches are a favorite comfort food in my household, but I wanted something with a little more attitude then just eggs and cheese. I made three sandwiches to serve as the main course for dinner. However, you could easily change this recipe up to fit your needs. For a dinner this pairs nicely with a cup of your favorite tomato soup. Picture located here [x].
Serves 3
1 loaf frozen garlic bread
1 teaspoon salted butter
2 1/2 tablespoons olive oil, divided
1 clove garlic, minced
1 cup spinach
1 portobello mushroom, sliced
1 tablespoon dried minced onion
Salt and pepper to taste
6 eggs
1. preheat oven and cook garlic bread as instructed on package or longer, for a crispier bread, if desired.
2. meanwhile heat butter and 2 tablespoons olive oil in a medium frying pan over medium-high heat.
3. add garlic to pan and cook for about 1 minute but not until it is browned.
4. add mushrooms, sauté, stirring regularly until mushrooms are just beginning to become tender.
5. add spinach and minced onion, sauté until the mushrooms are tender and browned and the spinach is wilted. season with salt and pepper.
6. Empty frying pan into a bowl and put aside. Allow pan to cool a little but do not clean it.
7. Heat frying pan again with the extra olive oil over medium-high heat.
6. fry eggs, break yolk just before removing the eggs from the pan and allow it to cook just enough so that the yolks won’t drip all over you but so that they are not a solid yellow.
7. cut each half of the garlic bread loaf into thirds, for each third fill with two eggs and some of the spinach and mushroom mixture.
8. serve with desired sides and enjoy!
