English Muffin Eggs - KayDee Friel

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.