Breakfast! Such my nemesis. I eat cake all too often, justified by my rationale that a whopping stack of pancakes is basically the same level of nutrients. More meaty, greasy breakfasts don’t do it for me either. I quest for something easy and fast (Rachel wakes up HUNGRY), but still nutritious. This is how the croissant-wich happens.
BREAKFAST CROISSANT SANDWICH
3 croissants, sliced partially through
3 eggs, hard-boiled
3 cups spinach
1 clove garlic
1/4 teaspoon nutmeg
Salt & pepper
Saute spinach with garlic, nutmeg, salt & pepper, and olive oil in a skillet over medium-low heat until wilted. Layer sliced eggs into croissants over spinach.
- 3 croissants, sliced partially through
- 3 eggs, hard-boiled
- 3 cups spinach
- 1 clove garlic
- ¼ teaspoon nutmeg
- Olive oil
- Salt & pepper
- Saute spinach with garlic, nutmeg, salt & pepper, and olive oil in a skillet over medium-low heat until wilted.
- Layer sliced eggs into croissants over spinach.