I can eat 50 eggs

Eggs call my name every day. Every single day. Wrong? I don’t think so. They’re inexpensive, tasty, reasonably healthy and adaptable for breakfast, lunch or dinner. Think quiche, frittata, deviled, dropped in soup, coddled with broth and lurking deep in certain pasta sauces, like carbonara. Oh, I’m drooling. On weekends, I like playing on a theme—usually an open-faced one. I can’t get enough of benedict and its variations, but I won’t spend time on hollandaise, at least not with three little children running amok. This simple open-face is incredibly adaptable—toss out my suggestions for your own. It’s really just a matter of the timing, especially if a runny yolk is important.

Click here for photos.

Maggie’s open-faced Popeye with a side of bacon

Serves 2

Fry four slices of bacon and drain on paper towels.

Toast two pieces of hearty white bread (the sturdier the better).

Combine one tablespoon each butter and olive oil in a skillet and heat over medium. Saute a handful of sliced button mushrooms. When they’re soft, add about two cups of fresh spinach, lower heat and cover the pan until the leaves wilt.

Grate a half cup of your favorite cheese. Gruyere works well. So does sharp cheddar.

Chop a handful of grape or Roma tomatoes (the best in winter) and reserve for garnish.

Turn on broiler.

Drain off most bacon grease, and cook two eggs to order in the remaining fat.

Top the toasted bread with spinach and mushrooms, then the grated cheese. Broil just until cheese melts. Top with a finished egg on each slice. Garnish with chopped tomatoes and serve with crisp bacon and strong coffee.

Enjoy.