I went home this weekend. And I’m so glad I did. I spent both days lounging in the pool like some sort of lethargic seal. I’d lay in the sun, get nice and warm and then just roll off my raft into the water. Then I’d eat something. Then I’d assume the position on my raft once more.
My friend Darla even joined me for a while on Saturday. This was about as active as I was the entire weekend. That’s the way I like it. It was totally and completely worth the second degree burns on my arms, calves, chest, ears and cheeks. And cheeks.
Anyway. Before all the pool madness started, my mom made a delicious breakfast to kick off the weekend. Because I was minutes away from putting on a bathing suit for the first time this summer, we went carb free: poached eggs and spinach on peameal back bacon with sauteed green zebra tomatoes. Yes, please.
To make this delicious breakfast for yourself, cook a bag of spinach down, drain it thoroughly (you may even need to squeeze it in some paper towels), chop it up and return it to the pan with the heat off. You’ll be doing some naughty things to it later.
Then, slice some tomatoes. If you can, use green zebra ones. They’re really good with this breakfast because they’re a little more tart than regular tomatoes, which pairs nicely with the egg and spinach. Plus, they’re beautiful.
Things like cooking bacon. Now, I know what you’re thinking. You’re thinking I had one too many poolside pina coladas. You’re thinking I’ve completely lost it and I’m calling things that are clearly not bacon bacon. I have news for you. This is bacon and it’s to die for. It’s called peameal back bacon, which is unsmoked back bacon brined and rolled in cornmeal or a meal made from ground yellow peas. If you can’t find this, feel free to use Canadian bacon, regular old bacon or even ham.
Ok. Back to the spinach. Turn the heat on low and add sour cream, cream cheese and butter and let it all melt together. Then season it with salt and pepper and freshly ground nutmeg, but go easy on the nutmeg, that’s some strong stuff. Once it’s looking like heaven in a pot send it over the top with some freshly grated cheese. We used Gruyere, but any cheese will do.
- 1 10 oz. bag of spinach
- 1 green tomato per person
- 1 egg per person
- 1 piece of bacon or ham per person
- 2-3 tbsp. butter
- 2 tbsp. cream cheese
- 1 tbsp. sour cream
- A handful or so of grated cheese
- Kosher salt
- Freshly ground black pepper
- Freshly ground nutmeg
- Cook spinach until wilted, drain well, squeeze dry and chop
- Return to dry pan and turn off heat
- Saute sliced tomatoes in a little olive oil and season with salt and pepper
- Poach eggs
- Saute bacon or ham
- Add butter, sour cream and cream cheese and grated cheese to spinach
- Season with salt, pepper and nutmeg
- Heat until cheese melts
- Serve and enjoy