Breakfast Musings

This is my typical breakfast these days - sharing because I love it and I can't be the only one who would:

Start with a truly, bona fide non-stick pan.  Not the 20 year old non-stick pan that smells like tires when you heat it up.  It needs to be honestly non-stick-glue-tar-and-fat-free-turkey-bacon-all-slide-off-this-thing-non-stick.

Turn it up to low-med heat.  Sprinkle your favorite shredded cheese around the bottom of the pan to just cover it.  Cheddar and Havarti work well.  Next comes a great big fistfull of cooking greens.  I like the ridiculously named and packaged "Super Greens" in the bright Barbie Pink bag with spinach, bok choy and chard.  Add a drizzle of oil or butter and the seasoning that suits you.  Next crack in two or three whole eggs on top and cover.

The eggs will somewhat poach in the steamy green juice.  The cheese will remain unburnt for about 10 minutes.  Less for cheddar, more for havarti, but keep an eye on it no matter what.  When the eggs are done through,  fold it over like an inside-out omelet on your plate and enjoy.

As long as you don't overcook it or put the heat too high, the greens should be tender and juicy, the eggs done through, and the cheese somewhere between leathery white and crispy brown.

Rather healthy, and delish if I'm allowed to say so myself.