Making this recipe is like having sunshine for breakfast.
Despite my best efforts, weekday mornings are always rushed in my apartment. As a result, breakfasts tend to be rather utilitarian, optimized for efficiency over enjoyment. After days of grabbing a banana on my way out the door, I look forward to making weekend breakfasts into a bit more of an occasion.
I woke up the other morning to a typical Fogust day in San Francisco, so I came up with this light and bright breakfast to compensate. It’s perfect for when you want something easy and filling that still feels a little fancy.
I had leftover rosemary still in my fridge from toast the other day, so I started by tearing the leaves from few sprigs of that. I mixed the rosemary with a few handfuls of spinach and a few eggs before tossing into a pan to scramble. Adding in a hearty squeeze of lemon about halfway through keeps the flavor from cooking down, and gives the pan a fun sizzle. After you’ve scrambled to your liking*, serve hot with another light squeeze of lemon, a bit of salt and pepper, and an avocado if you have it. Best eaten while in bed without an agenda.
As I finished up with breakfast, I noticed the sun beginning to peek through the fog over the bay. Maybe a coincidence, or maybe the breakfast did the trick – regardless, it made for a brighter Sunday.
I’m always looking for ways to use up my fresh herbs before they go bad. For another great breakfast with rosemary, check out the recipe for Rosemary Avocado Toast.
Lemon Rosemary Eggs
Ingredients (makes 4)
- 8 eggs (2x person)
- 2 large handfuls spinach (adjust to your preference)
- 2-3 sprigs of fresh rosemary
- 1 lemon
- Fresh cracked pepper and Sea salt or finishing salt, to taste
- Optional but recommended: 1-2 avocados
- If using a regular (not nonstick) pan: Single-ingredient oil (olive or grapeseed) or ghee, for scrambling
- Set a nonstick fry pan to heat on medium. If using a regular (not nonstick) fry pan, add a bit of oil or ghee to the heated pan to keep your eggs from sticking.
- In a bowl, vigorously mix the eggs, spinach, and torn rosemary leaves together. Add a bit of salt and pepper now if you’d like.
- After your pan has heated, add the egg mixture and begin scrambling*. Add a big squeeze from half of the lemon about halfway through.
Note: This step shouldn’t take more than a couple of minutes, depending on the heat of your pan and how “done” you like your eggs to be. I like big, fluffy, well-done pieces, so I let mine sit for 30 seconds or so before pushing them around.
- Once your eggs are done, serve with a generous sprinkle of sea salt and a light squeeze of lemon juice if you’d like. Top with sliced avocado if you have it because hey, it’s the weekend and you earned it.
*If you haven’t scrambled eggs before, Martha recommends this technique. You can also just throw everything in there and move it around while hoping for the best. Worst case scenario, you end up with an accidental frittata and an excuse to try again next weekend. Everyone wins!