Monthly Meal: October 2007

I’m all about breakfast, it’s by far my favorite meal of the day. A good hearty meal in the morning helps me deal with busy days, which seems to be the theme for this fall. So, I’ve chosen a simple, delicious breakfast that’s easy to make and contains several nutrients. This breakfast tastes great, and it gives me tons of energy.

NOTE: I’ve chosen to make this recipe using Smoked Apple Sage Field Roast links. However, if you’re feeling carnivorous, this recipe would be delicious with breakfast sausage links. Just make sure whatever you use is of the heat-and-serve variety; you want something that you just have to brown, so you don’t have to spend a lot of time cooking sausage when you really just need to get to work.

This dish serves two.

MAIN DISH

Egg Scramble with Sausage and Spinach

INGREDIENTS:
-2 Tbsp. Virgin Coconut Oil
-2 links Smoked Apple Sage Field Roast links (or any other sausage you’d like), sliced into pieces less than one inch thick
-five organic eggs
-1/8 cup organic milk
-sea salt, to taste
-1/4 cup freshly grated Cheddar cheese
-1/2 cup fresh spinach leaves, washed

DIRECTIONS:
In a small cast iron skillet, heat coconut oil over medium-low heat, being careful not to let the oil get too hot. Once the pan is ready, add the Field Roast (or sausage) pieces. Brown them on both sides, about a few minutes on each side.

While the sausage is browning, crack the eggs into a small bowl. Be careful to check for bits of shell. Add the milk and salt, and use a fork to briefly whisk the mixture together. Add the spinach leaves to the egg mixture.

Once the sausage is relatively warm and well-browned, pour the egg mixture into the pan. Sprinkle the cheese over the mixture. Using a heat-tolerant spatula, scrape the bottom and sides of the pan frequently to ensure none of the egg mixture sticks to the pan and burns, though take care not to over-stir; this will result in eggs that aren’t as fluffy as you’d like.

When the eggs are perfectly done (not too hard, and not too wet), and the spinach has wilted nicely, remove the scramble from the pan immediately. Serve warm with your favorite morning beverage.

MUSIC

Album: Eddie Vedder, Into the Wild soundtrack

I wrote about this movie a couple of weeks ago, and I’ve been listening to the soundtrack ever since. It’s really good, I promise. Since this month’s meal is a breakfast dish, this album goes with it perfectly; its rousing songs about the open road are enough to get you going any day, and the softer tunes are a nice way to start your morning.