I’ve been very listy lately. By that, I don’t mean I’m leaning markedly to one side but rather that I’ve been the Queen of List Making. This is how I keep track of what I’ve done and what I have to do. I’ve tried journal or diary keeping several times over the years and ended up destroying them within weeks of having written them because honestly? I don’t want to read what I was thinking three weeks ago let alone three years or three decades ago. Egads. That’s why time moves on. Onward and upward. But I was talking about lists…
Lists are the non-journaler’s way to keep track of what is/was/and will be. They’re impersonal. They’re mysterious. You can enter things on a list like “Go you-know-where with you-know-who and buy you-know-what.” And there’s rarely a concern if someone else stumbles upon your lists. The chances of embarrassing secrets being discovered (like that time you sneezed and blew a giant booger onto the back of that old man’s head in church, hypothetically speaking) are low-to-nil. Ah lists.
I’ve heard it said that control freaks are list makers. I take issue with that. In fact, I have a joke to illustrate my point. Ready?
Me: Knock Knock
You: (Who’s there?)
Me: Control Freak. NOW YOU SAY CONTROL FREAK WHO.
See? I don’t have any control issues at all. (As long as people do what I say.) Sigh. Lists are practical tools. I keep track of my grocery needs, appointments, assignments for the kids, things that need to be done, books I want to read, books I have read, and more.
But lists don’t have to be practical. That’s right. Sometimes lists are fun. Don’t look at me like that. I’m serious. Take this list, for example.
Things that always go together:
- Raspberries + Chocolate
- Peanut Butter + Chocolate
- Peanut Butter + Jelly
- Pickles + Ice Cream (Before you ask, let me assure you I’m not pregnant. But they DO go together. Try ‘em.)
- Potato Chips + Tuna Fish Sandwiches
- Pizza + Wings
- Eggs + Spinach
- Eggs + Hot Sauce
- Eggs + Toast
- Eggs + Cheese
It’s true. Those are matches made in heaven. Here on Earth, you don’t always get the best results when you combine these über-couples. I mean you wouldn’t really want Raspberries + Chocolate + Pickles + Ice Cream. (Think Jennifer Aniston + Brad Pitt + Angelina Jolie. That didn’t go well, did it?) But there are those occasions when the sum of combined heavenly matches is greater than all its parts. I refer, of course, to the supreme combination of Eggs + Spinach + Hot Sauce + Toast + Cheese.
*Insert choir of heavenly angels here. Alison Krauss is an acceptable substitute.*
What you get when you put all those dreamy-on-their-own combos together is the Supreme Spinach and Egg Breakfast Sandwich. This sandwich is not served with a side of hyperbole. It really is superior not only in flavour, but also in convenience and thrift. Let me list the ways:
- The most prep you have to do is grate a little cheese and mince a little onion.
- What we have here is a wicked cheap recipe that makes a large amount and stores well.
- Hey! It’s good for you! Start breakfast out with vegetables, eggs, cheese and whole grain toast. Win/Win/Win/Win!
- It takes about ten minutes of hands on time to prepare ten to twelve breakfasts worth of the egg filling for the sandwich.
- Those portions, when frozen, keep for up to six months.
- …And furthermore, they take one and a half minutes to heat in the microwave while you’re making toast. (Alternatively, heat in the oven on toast for thirty minutes. Your choice!)
- I mentioned they were wicked cheap, but I’d like to re-emphasize that. We’re talking about in the neighborhood of ten dollars worth of materials to make ten to twelve very generous servings. So let’s call that one dollar (or less) per serving, shall we? That’s fabulous.
- My kids are each capable of grabbing an egg portion from the freezer and heating it in the microwave while making their own toast and rousting out the bottle of hot sauce. In other words, I get longer with my cup of tea because they can do it themselves!
- With a stack of these egg portions in the freezer, I don’t have to think in the morning. Believe me when I tell you that is a very good thing. At least until I have the third cup of tea on board.
- Finally -and most importantly- they’re just plain delicious and satisfying. They keep you full and happy for hours compared to a bowl of cold cereal or a breakfast bar.
By the way, lists are an extremely helpful way to keep track of your Make Ahead Mondays projects. Did you whip up Soup Dumplings, Pulled Pork, Meatballs, Mini Fruit Pies and Sloppy Joes? Make a list and post it to the front (or top, as the case may be) of your freezer. Cross off each item as you use it or make a note that you’re getting low. Control freak who?
- 2 dozen eggs
- ½ cup milk
- 4 cups fresh baby or tender spinach leaves, pre-washed or washed and dried
- 3 cups grated Cheddar, Pepper Jack or Monterey Jack Cheese (or a blend)
- ¼ cup to ½ cup finely minced onion
- freshly ground black pepper and salt to taste
- nonstick cooking spray or softened butter for the pan
- 1 piece of the Supreme Spinach and Egg Breakfast Bake
- 2 pieces of bread, toasted ( English Muffin Bread is an obvious choice! )
- hot sauce to taste
- Preheat oven to 350°F.
- Generously butter a 9-inch x 13-inch x 2-inch baking pan or spray well with non-stick cooking spray. Be sure to get the corners and sides well, too.
- Evenly distribute the spinach leaves over the bottom of the prepared pan. Scatter the onions over the spinach, then about half of the grated cheese and set aside.
- Crack all of the eggs into a large mixing bowl. Add the ½ cup of milk and use a whisk to beat together until the mixture is an even colour. Pour gently and evenly over the spinach, onions and cheese. You can gently shake the pan a little from side to side to get the egg to fill in spaces around the spinach leaves if necessary. Scatter the remaining grated cheese over the top and bake for 22-25 minutes or until the eggs are set in the center (no longer liquidy, but they can still have just a little shimmy to them.) and golden brown around the edges and in places on top.
- Remove the pan from the oven and let cool for 10 minutes before using a knife or thin spatula to run around the edges and loosen the cooked egg. Lay a cutting board on top and invert the pan and board carefully together. The egg should come out (mostly) in one piece. Allow it to cool for 10 more minutes before slicing into 10 to 12 pieces. I like bigger sandwiches, so I tend to cut it into 10 pieces. For a more delicate sandwich, cut into 12 pieces.
- Place one piece of the egg bake on one piece of toast, drizzle with hot sauce to taste, top with the remaining piece of toast and eat! These are nice and moist, so you may wish to wrap one end of the sandwich with a towel or paper towel.
- Place a single layer of plastic wrap down on a tray or pan. Use a spatula to arrange the pieces of egg bake on the plastic wrap with a little space between them. Cover loosely with plastic wrap and set in the freezer until solid. When they are firmly frozen, wrap each piece of egg bake with plastic wrap.
- Transfer the wrapped pieces to a resealable freezer bag. Mark the date and contents and freeze for up to 6 months.
- Unwrap one piece of egg bake, place on a plate and cover loosely with the plastic wrap that contained it in the freezer. Heat for 1 to 1½ minutes on HIGH in the microwave. Remove plastic wrap, carefully move the egg bake to a piece of toast (because it will be hot!), drizzle with hot sauce, and top with the remaining piece of toast. Happy Breakfast!