Coddled Egg with Sautéed Spinach and Arugula CHEF BRANDON LETSON SHARED three of his favorite recipes for healthy breakfasts with Tex Appeal to help you begin your day like a champion.
Coddled Egg with Sautéed Spinach and Arugula
Place in oven for 12 minutes. Remove from oven, uncover and serve.
Yields 6 INGREDIENTS 6 each eggs 1 cup spinach 1 cup arugula 4 tbsp Greek yogurt 1 tsp salt ½ tsp black pepper 2 tbsp extra virgin olive oil 6 each 8 oz. Ball mason jars with lids
Can be made the night before for a quick breakfast, Just cook while getting ready for work. Just remember to set the timer.
Granola Yields 5 cups
METHOD Preheat oven to 350° F. In a cold sauté pan add 2 tsp. of oil, spinach, arugula, salt and pepper. Turn heat on to medium and sauté for 5 minutes or until spinach and arugula is evenly wilted. Remove heat and mix in Greek yogurt.
INGREDIENTS 3 cup oatmeal (or a combination of grains) ½ cup almonds ½ cup walnuts ¾ cup shredded sweetened coconut ⅓ cup light brown sugar ½ cup agave nectar/honey ¾ tsp salt ¼ cup vegetable oil 1 cup dried cherries
Lightly oil mason jars and divide spinacharugula mixture between them. Top with one egg per jar and cover with lid. Place jars into a casserole dish and fill with hot water until just ¾ of the way up the jar.
METHOD Preheat oven to 250F. In a large mixing bowl combine agave nectar, salt and oil. Add the rest of the ingredients, except cherries, and mix well.
photographs by Photo By Skeebo
Pour onto 2 sheet pans and bake for an hour and 15 minutes, stirring every 15 minutes. Remove from oven and mix in cherries. Serve or store. A great weekend project. This recipe can be made as big as you want. If you cannot eat it all within a week, store in Ziploc bags and freeze until needed. Super quick breakfast and customizable for those who are on the grab-andgo schedule.
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