I’ve been really trying to make a conscious effort to eat more breakfast. It’s my favorite meal of the day but I eat it at the right time of day next to never. My childhood best bud came to visit me this past weekend and we had a grand ol time running around the city and enjoying the weather. We also cooked a great meal (more on that later) on Sunday night and I made us breakfast every morning.
This was one of my favorite concoctions from the weekend. Super simple and super fast. I used whatever the hell was in the fridge and it turned out great. Clearly my egg poaching skills are a bit rusty but taste was unaffected here! This would be so easy to throw together before work. I think I’ll add it into the rotation. Recipe at the bottom for you!
Aside from cooking, Kat and I definitely had some great eats this weekend. The weather was gorgeous and (too) hot (already) but we played tourist in the very best ways and had great time catching up and reminiscing. We hit up Momofuku Milk Bar for cereal milk soft serve and cookies (below), walked the new leg of The High Line that kisses The Hudson River, sipped cocktails on a boat bar, went to Brooklyn for the Smorgasburg weekend food festival, got a relaxing pedicure, sampled some stellar restaurants, got lost in the wackiness that is St. Marks Place, watched movies, and gossiped. It was a perfect weekend. Highlights below!Cereal milk ice cream with corn flake crunch from Momofuku Milk Bar. Always a smash hit.The new leg of The High Line.
Five Minute Breakfast
Yield 1-2 bowls
- 1 bunch of spinach
- 1 egg
- 1 avocado, halved
- 1 handful of cherry tomatoes
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- salt & black pepper to taste
- In a small sauce pan bring water to a boil.
- In another small sauce pan with a lid, add in your sesame oil and heat on high until it ripples.
- Once oil is hot enough, drop in your garlic and spinach. Salt and pepper the spinach and cover.
- Halve your cherry tomatoes and add into the spinach pot. Stir to combine. Lower heat and keep covered.
- Crack your egg into a small dish. In the pot of boiling water, swirl water around with a spoon or whisk and carefully drop your egg into the water using a spoon to pull the whites around the yolk (very carefully).
- Poach the egg until done (about 5-7 minutes depending on your heat and desired doneness).
- Remove egg from heat and water and set aside (or put in an ice water bath to stop cooking).
- Plate your spinach and tomatoes when they are fully wilted. Add half an avocado and your poached egg.
- Salt and pepper to taste and serve.