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.
- 1 multi-grain or whole wheat English muffin
- 2 Tbsp. your favorite hummus (I like pine nut)
- 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.
- 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.
- Meanwhile, toast the English muffins and spread each half with 1 Tbsp. of the hummus.
- Top the English muffins with the bell pepper/egg and spinach.*
- 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.