Spanish-Style Breakfast Eggs with Spinach and Artichokes
Elevate your breakfast experience with these flavorful Spanish-Style Breakfast Eggs, a perfect combination of spinach, artichokes, and eggs served on toasted English muffins. This vibrant dish features sautéed red pepper, fresh spinach, and tangy artichokes, all topped with a sprinkle of Romano cheese and fresh chives. It's a nutritious and hearty breakfast that is sure to impress your family or guests, providing a beautiful start to any day!
6
Servings
N/A
Calories
10
Ingredients
Ingredients
small red pepper
1 (chopped)
butter
2 tablespoons (divided)
Baby Spinach
12 ounces (washed and drained)
artichokes
14 ounces (canned, quarters drained)
English muffins
3 (halved and toasted)
shredded Romano cheese
1/4 cup
eggs
6
chopped fresh chives
1 tablespoon
salt
1/4 teaspoon
fresh ground pepper
1/4 teaspoon
Instructions
1
In a medium skillet over medium heat, melt 1 tablespoon of butter.
2
Add the chopped red pepper and sauté for about 3 minutes, stirring occasionally until softened.
3
Stir in the washed Baby Spinach and drained artichokes, cooking for an additional 4 minutes, stirring frequently until spinach is wilted and everything is heated through.
4
Divide the spinach-artichoke mixture evenly among the toasted English muffin halves.
5
In a non-stick skillet, melt the remaining tablespoon of butter over medium heat.
6
Carefully crack the eggs into the skillet and fry until the whites are set but the yolks remain runny, or to your desired doneness. Season with chopped chives, salt, and pepper.
7
Place one fried egg on each muffin half topped with the spinach-artichoke mixture.
8
Sprinkle the shredded Romano cheese over each egg and serve immediately. Enjoy your delicious and nutritious Spanish-style breakfast!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spanish-Style Breakfast Eggs with Spinach and Artichokes?
It is a flavorful breakfast dish featuring sautéed red pepper, fresh baby spinach, and tangy artichokes served on toasted English muffins and topped with a fried egg and Romano cheese.
How many servings does this recipe yield?
This recipe is designed to yield 6 servings.
What are the main vegetables used in this recipe?
The main vegetables are red pepper, baby spinach, and canned artichoke hearts.
What type of cheese is recommended?
The recipe calls for shredded Romano cheese to provide a sharp, salty flavor.
Can I substitute Romano cheese with something else?
Yes, you can use shredded Parmesan or Manchego cheese as a suitable alternative.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe as it contains no meat products.
How should the artichokes be prepared?
Use canned artichoke quarters that have been thoroughly drained before adding them to the skillet.
How long do I need to sauté the red peppers?
The red peppers should be sautéed for approximately 3 minutes until they have softened.
Can I use frozen spinach instead of fresh?
While fresh baby spinach is recommended for texture, you can use frozen spinach if it is completely thawed and squeezed dry first.
What is the base used for serving the eggs and vegetables?
The base consists of English muffin halves that have been toasted.
How should the eggs be cooked?
The eggs should be fried in butter until the whites are set but the yolks remain runny, or to your preferred level of doneness.
What can I use if I do not have English muffins?
You can substitute English muffins with thick slices of toasted sourdough or crusty rustic bread.
Are the artichokes fresh or canned?
The recipe specifies using 14 ounces of canned artichoke quarters.
Can I add meat like chorizo to make it more Spanish?
Yes, adding cooked chorizo or serrano ham would complement the flavors of this dish well.
What kind of red pepper should I use?
A small red bell pepper is ideal for its sweetness and color.
How do I season the eggs?
Season the eggs with salt, fresh ground pepper, and chopped fresh chives while they are frying.
Is this a good dish for brunch?
Absolutely, its vibrant colors and hearty ingredients make it a perfect choice for an impressive brunch.
Can I use olive oil instead of butter?
Yes, you can substitute the butter with olive oil for a more traditional Mediterranean flavor profile.
How do I prevent the spinach from making the muffin soggy?
Ensure the artichokes are well-drained and cook the spinach until the moisture has evaporated before placing the mixture on the muffins.
Can the eggs be poached instead of fried?
Yes, poached eggs are a great alternative and pair beautifully with the spinach and artichoke base.
How many eggs are required for this recipe?
You will need 6 large eggs for this recipe.
What is the best way to toast the English muffins?
You can toast them in a standard toaster or under a broiler until golden brown.
Can I prepare the vegetable mixture in advance?
Yes, you can sauté the peppers, spinach, and artichokes ahead of time and reheat them just before serving.
What can I use instead of fresh chives?
You can use the green tops of scallions or a small amount of dried chives if fresh are unavailable.
How should I store leftovers?
Store the vegetable mixture in an airtight container in the fridge for up to 2 days; however, it is best to fry the eggs fresh when serving.
Is this recipe dairy-free?
No, it contains butter and cheese. To make it dairy-free, use a plant-based butter substitute and omit the cheese or use a vegan alternative.
How much spinach is needed?
The recipe calls for 12 ounces of fresh baby spinach.
What type of skillet is best for the eggs?
A non-stick skillet is recommended to ensure the eggs can be easily flipped or removed without sticking.
Can I use whole wheat English muffins?
Yes, whole wheat English muffins are a great way to add extra fiber to this nutritious breakfast.
Is this recipe spicy?
No, it is not spicy. It relies on the savory flavors of the vegetables and cheese, but you can add red pepper flakes if you prefer heat.