Toast English muffin. Spread creamed spinach over the top and place under broiler. While muffin is cooking, fry egg to desired doneness. When spinach begins to brown, top with Parmesean cheese and continue broiling until melted. Remove from broiler and top with fried egg. Add salt and pepper to taste.
1 Serving, 175 calories
Hack #1: Slice English muffins in half horizontally and return to original packing. Place in sealable bag and place in freezer for up to 3 months.
Hack #2: Make more than one egg and store them for later use. For the best quality, I suggest cooking scrambled eggs in an egg ring as this provides for uniform cooking and reheating. Cook just until set. These eggs can be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months. To freeze eggs, place on cookie sheet and place in freezer until firm. Seal in freezer bag or container and store in freezer. To reheat, thaw or remove from refrigerator and microwave at 20 second intervals just until heated through.
16 oz bag frozen spinach, thawed with liquid squeezed out
⅓ cup butter
1 onion, chopped
3 tsp minced fresh garlic
4 tbsp all-purpose flour
1 cup milk
1 pinch ground nutmeg
1 pinch of cayenne pepper
Salt and pepper, to taste
2 tbsp of grated Parmesan cheese
Melt butter in a medium-sized pan over medium heat. Add onion and cook until transparent (about 2-3 minutes), then add garlic and cook until fragrant (about 30 seconds). Whisk in the flour and cook until thickened.
Pour in the milk, whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne. If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
Season the cream sauce with salt, pepper, nutmeg and cayenne. Add spinach to the cream sauce, stirring gently until heated through. Sprinkle with Parmesan cheese and serve.
4 servings. 240 calories per serving
Hack: Freeze leftovers in servings-sized portions for later use. Consider freezing a few ¼ cup servings for the recipe below.
Place onion in a saute pan with ¼ cup broth. Cook over medium-low heat until onions are soft and golden. Add vegetable broth as needed, ¼ cup at a time. Add spinach and tomato. Turn up the heat to medium and simmer until most of the liquid is gone. Add balsamic vinegar and salt to taste. Remove to plate.
Add eggs and milk to a small bowl and scramble with a fork. Spray saute pan with cooking spray. Add eggs and cook to desired doneness. Add salt and pepper to taste. Remove to plate with spinach mixture and enjoy!