- 2 tablespoon extra virgin olive oil (EVOO), divided
- 2 tablespoons butter, divided
- 1/2 small onion, chopped
- Salt and freshly ground black pepper
- 1 box frozen chopped spinach (10 ounces), defrosted and excess water squeezed out
- A little freshly grated nutmeg
- 1 tablespoon flour
- 1/2 cup milk
- 1/2 cup chicken stock
- 4 frozen whole grain frozen waffles
- 4 slices Canadian bacon
- 8 eggs, beaten
- A couple dashes of hot sauce (optional)
- 1 vine-ripe tomato, sliced into 4 pieces
- 1 cup grated Gruyère or Swiss cheese
Pre-heat broiler to high. Set rack on second slotting from the top.
Place a medium size skillet over medium-high heat with one turn of the pan of EVOO, about one tablespoon, and one tablespoon of butter.
Once the butter has melted, add the onion and garlic and season with a little salt and pepper. Cook, stirring every now and then, for 2-3 minutes or until the onion starts to get tender. Add the spinach, season with a little nutmeg and stir to combine. Sprinkle the spinach with the flour, stir to combine and cook for one minute. Add the milk and chicken stock and bring up to a bubble and simmer until thick, about 3-4 minutes. Turn off and cover to keep warm.
While the spinach is thickening, toast up your frozen waffles.
Place a second large nonstick skillet over medium-high heat with one turn of the pan of EVOO, about one tablespoon. Add the sliced Canadian bacon and cook on each side for 1-2 minutes until lightly browned, then remove and cover to keep warm. Return the skillet to medium-low heat and add the remaining tablespoon butter.
While the butter melts, beat the eggs with a splash of water, some salt, pepper and a couple of dashes of hot sauce. Add the eggs to the skillet with the melted butter and cook, while stirring, until desired doneness.
To serve, assemble the Canadian bacon on top of the toasted whole grain waffles, top with the spinach, followed by the eggs, sliced tomato and the cheese. Transfer to the broiler to melt the cheese, a couple of minutes, then serve.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.