Natalie Forte's Eggstatic Breakfast Sandwich
2 slices of whole wheat bread (or bread of your choosing)
2 large eggs
A few dashes of Tapatio or your favorite hot sauce
A few dashes of dried dill
1/4 of a large yellow onion, thinly sliced
1-2 cups of fresh spinach
1 slice of cheese
1/2 ripe avocado
1/2 cup greek yogurt
2 tbsp chopped chives
2 tbsp chopped cilantro
juice of 1/2 lemon
salt and pepper
bacon, or sliced turkey or ham, if you desire
In a small saute pan, saute thinly sliced onion in olive oil on low-med heat until soft. Then add fresh spinach to pan and cover until wilted. You can add a slice of deli meat to the skillet as well just to heat it up.
In a separate pan, scramble 2 eggs with sea salt, pepper, Tapatio, dill. Once scrambled turn on low and gather eggs together in center of pan and place yogurt cheese on top of eggs. Cover and let cheese melt. Turn off burner.
Combine greek yogurt, chopped chives, chopped cilantro, salt, pepper, and garlic powder in a food processor and mix until smooth
Spread a generous amount of yogurt mixture on 2 pieces of toast, slice avocado and place on one side of toast along with spinach and onion. Take a wide spatula and transfer the egg/cheese mound onto toast.
Place toast on top of each other and slice in half.
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