There are some days that require a good, hearty meal to kick things off before the insanity ensues.
Although I’ve never gone wedding dress shopping for myself, I have done multiple rounds of bridesmaid dress shopping. I don’t know which one is more draining.
These types of outings require substantial breakfasts. Because that next meal might not be so soon…who knows how it will take to try on 78 dresses?
Although, not TOO substantial.
We figured that out the hard way when Lauren had an appointment to say “yes” to the dress, and we decided it was a good idea to gorge ourselves on the best brunch in town at Burlap.
After that glorious meal, all we wanted was a bed, not a fitting room. I was hoping there would be a mattress store adjacent to the boutique, but, no such luck.
Both of us couldn’t stand up straight. We were literally leaning on the dress racks, in between Lauren trying wedding dresses and me trying bridesmaid dresses and the store owner looking at us, thinking that we were severely hung-over…which was not the case (this time).
Back to substantial breakfasts…
This breakfast sandwich contains some of the usuals, like Canadian bacon, cheese, egg and of course bread; however, this one is packed with a savory sauté of onions, spinach, and mushrooms, slices of ripe avo and drizzled hot sauce.
I highly recommend a side of salsa for dipping. And maybe even go wild with some Sriracha.
Mushroom & Spinach Breakfast Sandwich
Makes 1 sandwich (easily increase servings for more people)
4 Crimini mushrooms, sliced
1 handful spinach leaves
1 slice of cooked Canadian bacon, or ham
1 small green onion, chopped
4 slices of avocado
3 slices raw cheddar cheese, or another mild cheese
1 large egg
1 English muffin, toasted (I used whole wheat from TJ’s)
hot sauce, optional
In a small or medium skillet, heat about 1 1/2 tsps of olive oil. Add mushrooms and green onion. Sautee on medium-high heat for a couple of minutes. Add a big handful of spinach and toss to wilt down, for about another minute, while sprinkling in a small pinch of salt and pepper. Transfer to a plate.
Toast the English muffin halves, while frying an over easy egg in a skillet with a dash of olive oil to the bottom, and a sprinkle of pepper. Remove cooked egg from skillet and throw the piece of Canadian bacon on there to heat it through.
On one side of the toasted English muffin, place slices of cheese, pile on the spinach and mushroom saute, add ham, egg, slices of avocado, desired amount of hot sauce, and top with other end of the toast. For melty cheese, heat the whole sandwich on the skillet for a couple of minutes on each side, being careful to keep the contents and the egg intact.
Serve with a side of salsa or more hot sauce, and a steamin’ cup of Joe.
From the Little Yellow Kitchen,