2 wheat English Muffins
Butter
2-4 Eggs
Olive Oil
4-5 Asparagus stalks, chopped
2 Green Onion stalks, chopped
1/4 cup Spinach, chopped
1 garlic clove, minced
Slap yo Mama
Split English muffins open and toast till desired doneness. We like to put it on 6/6 for our toaster oven (highest and longest setting). Butter muffins when they are done toasting.
Bring a pot of water to boil. Once the water comes to a boil turn the temp down to 7ish and gently put eggs in pot and soft boil them for 6 1/2 minutes. If really large eggs you may need to boil for 7 minutes.
When eggs go into the water turn on burner with cast iron pan to 5 (medium). Drizzle some oil into pan and let heat up for 1 mintue.
Add asparagus and green onions to heated cast iron pan and cook for 2 minutes.
After the 2 minutes of cooking for, add spinach and garlic to cast iron pan and cook for 1-2 minutes, until spinach is wilted, stir constantly. Remove pan from cook top and place at table on a trivet.
When eggs are finished boiling, remove them with a slotted spoon or Chinese strainer. Run the eggs under cold water to cool them down quickly.
Crack the eggs open with one hard strike with a butter knife. Pull the eggs apart and use the butter knife to scrape the egg out of the shell into a small bowl. Add sauté veggies. Sprinkle with Slap yo Mama. Eat with English muffins.
