Sometimes, breakfast for dinner sounds really good. It was especially appealing when I was 9 years old and extremely picky. What kid wouldn’t want pancakes and bacon for dinner on a weeknight?!
This meal isn’t necessarily confined to the “breakfast” category, but it can be used for any meal in the day.
The hummus and egg provide some protein, the bellpepper some crunch, the spinach some folate and the multi-grain muffin some healthy carbs for anyone who’s hosting Aunt Flow for the week.
The Gruyere on top is just cause we can’t make things too healthy. Decadence keeps us sane, ladies and gents.
The best part about this dish is scooping up all the runny yolk at the end with your leftover bits of English muffin with hummus—the combo is extraordinary!
You can easily swap out the English muffin (if you’re not a fan of nooks and crannies) for a whole wheat pita or tortilla and make it a wrap. Nix the spinach and opt for spicy arugula. Use a red or orange bell pepper for more color. Forget the Gruyere and add cheddar. Add avocado. Sprinkle with capers. Make this dish your own.
The Necessities
- 1 multi-grain or whole wheat English muffin
Oh, Thomas, with all your nooks and crannies - 2 Tbsp. your favorite hummus (I like pine nut)
Look at all them there pine nuts - 2 slices of bell pepper, kept in rings
- 2 eggs
- 1/4 cup spinach, divided
- 1/4 cup gruyere, shredded
- Salt and pepper, to taste
- The How-To
- Place the pepper rings in a greased pan (with butter or cooking spray). Over medium-high heat, crack eggs into each ring and sprinkle with salt and pepper.
True Pinspiration - Cook eggs to desired doneness (I like over-medium).
- When the eggs are just about done, top them with the cheese and spinach, turn the heat off, and cover the pan to slightly wilt the spinach.
Gettin' hot and steamy in there - Meanwhile, toast the English muffins and spread each half with 1 Tbsp. of the hummus.
Healthy spread - Top the English muffins with the bell pepper/egg and spinach.*
Gooey goodness - Take a bite. Sigh. Take another bite.
*Note: I finished mine off with some hot sauce (Tabasco). If you like spice, I highly recommend doing this, as it enhances the dish’s flavor.
For the Love of Food 
I wish I would have taken a picture to show you how ridiculous mine turned out! They tasted great, but I must have cut the peppers unevenly because the egg leaked out from the bottom. So the whole pan was covered with egg and a teeeeny bit stayed inside the pepper! I ended up using a spatula to scoop the egg up and put it right back in, but it ended up a little more scrambled than over easy. Apparently, I need more practice!
LoL oh no! This makes me very sad to hear. Maybe try holding the pepper down in the pan when you crack your egg into it for a few seconds so it can set? I did have a little bit of leakage in mine, too. Not a lot, I just scraped away the stuff that leaked, most of it stayed in the pepper though.
On the other hand, so happy you made it! Did it at least taste good?! 🙂
It was great! I took your suggestion and added Tapatio…I also added a slice of ham on each one…perfection!
I love that Americans call them English Muffins – we call them… muffins. Why do I think you’re American – because you have bell peppers (we call them Capsicum) Could be wrong of course – you might be Canadian!?
You would be very right to assume I’m American. They’re marketed here as English muffins–take it as a compliment. We’re giving you guys credit for the yummy things!
As for bell peppers…never knew you guys called them Capsicum across the pond! That word is usually reserved for chiles, right? Gotta love syntax!
Keep me updated with the foodie differences between America and the UK. I find it fascinating!