One skillet. One serving. Quick and easy. Delicious and nutritious~~what more can you want! These ‘Bokchoy Spinach Sunny Eggs’ are a nice twist from traditional sunny side up eggs. And, this is your perfect reason for going out and buying a couple of these practical and very versatile small cast iron skillets. They go from stove to serving all in one. No need to plate. they stay warm, and it’s rustic chic eating at its best!
Makes: One serving
What you need:
3 tbl Filippo Berio Extra Virgin Olive Oi
1 1/2 cups roughly torn spinach
1 cup sliced bokchoy with leaves
1/2 tsp coarse ground pepper
1 tbl hoisin sauce
1/2 tsp soy sauce
What you do:
In a small (about 5-7″ diameter) cast iron skillet over medium heat put olive oil. Add spinach, bokchoy, and pepper and toss with tongs letting the greens wilt somewhat. Reduce heat to low. Combine hoisin sauce and soy sauce in a small bowl and drizzle over the greens. Crack the eggs on top. Cover and let the eggs steam until sunny side up (or your desired doneness), which is about 5-7 minutes.
Serve immediately right from the skillet~~no need for a plate!
©Alice D’Antoni Phillips Ally’s Kitchen