Spinach & Egg

20251227 #breakfastdiary day 1596, -6°C/mostly clear On my way to work after breakfast, I stand in a corner of the subway and start writing up the breakfast post. I open the notes app on my phone and skim through the recipe I jotted down earlier. I replay the lingering aftertaste in my mouth. Today especially, it feels like there's a lot to revise. I recall the cooking process, edit the recipe, and proofread for anything off. In doing so, I relive the taste, aroma, and texture of the breakfast I just ate. I find myself smacking my lips. Ah, come to think of it, I've been eating breakfast three times a day. That explains why I keep quietly gaining weight. (Najosik, Breakfast Every Day: 'Breakfast is fundamentally a three-times-a-day affair') I'm only now getting around to editing the breakfast footage from my business trip to Chiang Rai back in October. Editing it means eating breakfast all over again. Editing the Reels means I'm on my fourth breakfast. 450kcal Spinach & Egg, eaten on focaccia

5 spinach roots, 1t minced garlic, 1t chili paste, 3 eggs, salt, a little pepper, focaccia or sourdough

1. Wash 5 spinach roots under running water, shake off the water, and cut into 1cm pieces. 2. Heat olive oil in a pan, add 1t minced garlic and 1t chili paste, and mix well. 3. Add the spinach from step 1 to the pan and lightly sauté until wilted. Season with salt and pepper. 4. Add shredded cheese, crack in 3 eggs on top, cover with a lid, and cook a bit longer over low heat. 5. Plate it and eat on top of focaccia.