I call these weekend eggs, because they require patience and a measure of laziness. You need the following:
- a late morning in which the snow has piled just enough to make the neighborhood diner seem worlds too far away,
- flannel pajamas you’ve had since high school, with or without a tiny tell-tale hole in the hip,
- and a cup of hot coffee or tea, prepared in advance and poured in your favorite wide-lipped mug.
These are fussy eggs, but worth it. The product is a decadent palmful of creamy, custardy goodness. And a palmful, along with a buttered English muffin, is really all you need.
Weekend Eggs serves 2
- 3 large eggs
- 1/4 cup milk
- 1 pat butter (I use half a tablespoon, but only because I’m dieting. You can use a whole tablespoon and it will be delicious.)
- 1 cup baby spinach (optional)
- S & P to taste
Melt your butter in a skillet over medium-low heat. When it’s foamy, swirl it around the pan and bring the heat to the lowest setting. Beat the eggs with milk, salt, and pepper, then add to the pan. Cook for 10 to 15 minutes, stirring occasionally as you see solids forming. During the last couple minutes of cooking, throw in your spinach and let it wilt while mixing it in with the eggs.
*Fair warning: your skillet will need some soaking afterwards. These eggs tend to stick in mine.