Sunny side up say whaaaaat.

Is it strange that I spend quite a lot of my time thinking I was made for bigger things? That I should have already written my bestseller and signed every fan copy requested of me while juggling a media career where I talked for 30 minutes every week on how we just need to get along and have cookie exchanges.

Cookie exchanges. Like stock trading with cookies.

Never mind all of that. I figure if I wanted something really badly, I would have done it already. No excuses. I sometimes wonder how I’m going to keep writing this way. Everyday, almost diligently. With strong doses of “move your arse”, I have managed well so far. Last year was spent just sitting around contemplating what I could so instead of whining. Now I just sit around. I DO NOT.

Here’s your lesson that you can gain nothing from whining but a lot from sitting down. I’ve made a lot of things in the kitchen and a lot of messes I just did not want to clean up. The fact remains that I’m always going to love cooking and taking pictures of my food. Nobody can take that away from me, least of all the pressure I sometimes put on myself to write.

My “eggs on a Sunday” post has been MIA 3 weeks now. I was going for week 4 but I changed my mind. This is a good thing because we’re all going to be winners here.

Winners not whiners. I’m going for gold, if you didn’t already know.

Sunny side up eggs on creamy-mustardy spinach

You’ll need 1 egg, a cup of spinach, dijon mustard (or any mustard you want to experiment with), heavy cream, bread crumbs (I used panko crumbs because it’s all I had), mustard seeds, parmesan-reggiano, salt and pepper. Oh, also heat the oven to 400 degrees F which takes 8000 push-ups worth of time to do in this house. You should see my arms. Buff.

On a baking sheet lined with a tiny bit of foil, mix together 1/2 tsp mustard seeds, 1/4 cup bread crumbs and 1 tsp of mustard. Put this in the oven for 5 minutes. This will go on top of the egg, for crunch ye know?

Pour water in a skillet to cover half of it and wilt the spinach in it. This should take about 3 minutes. Once it’s done, drain the spinach and squeeze out the water from it. Wipe the skillet clean and put it back on the stove with the spinach, 1 1/2 tsp mustard and 1 1/2 tbsp heavy cream. Stir until the spinach absorbs the cream and mustard, taking on a creamy texture itself. This will take 3 minutes. Season with salt, pepper, and a sprinkle of parmesan cheese. Put it on a plate and fry the egg.

HURRY.

Break the egg into the pan and once the white is completely cooked, put it on top of the spinach and sprinkle the bread crumbs on the top. Tres facile, ne c’est pas?

I try, I do.

If there’s that thing you’ve always wanted to try, do it.

Don’t be like me, hiding my non-existent bestseller from the world and everything.