There’s nothing like a fried egg sandwich. There’s also nothing like an avocado toast. This is where the avocado-toast-fried-egg-sandwich comes in. Throw in caramelized onions and melted cheese and some sauteed spinach for good measure and you have one hell of a breakfast sandwich. Or lunch sandwich or dinner sandwich.


{serves 1}

  • 1/2 of a small avocado or 1/4 of a big guy
  • pepperplant  (or your hot sauce of choice)
  • 2 slices of bread, your preference
  • a few slices chili-bell pepper cheese (you can sub a good cheddar)
  • 2 handfuls spinach
  • 1/2 yellow onion
  • 2 tbsp olive oil
  • red pepper flakes
  • garlic salt
  • pepper
  • 1 egg
  1. heat olive oil in a medium sized pan and slice onion
  2. caramelize the onion over low heat, stirring occasionally until it starts turning golden brown
  3. meanwhile slice (enough cheese to cover one slice of bread) thinly
  4. once onions are good and caramelized, spread them over one of the slices of bread then top with the cheese slices then toast (along with the other plain slice of bread)
  5. in the onion pan heat the spinach with a splash of water, cook until just wilted, remove with tongs and squeeze out excess water
  6. heat a small skillet over medium high heat and fry the egg
  7. mash the avocado on the plain piece of toast then spread spinach over and dot with pepperplant or your hot sauce of choice
  8. sprinkle garlic salt, pepper and chili flakes on the egg and using a spatula, gently transport it onto the avo/spinach toast
  9. sandwich it with the melty cheese toast and you have a pretty awesome egg sandwich

© 2016, domenicadreamsofcalamari. All rights reserved.

Penne with Tomato-Goat Cheese Sauce and Sauteed Spinach


This is a super simple, pretty healthy and wholly satisfying meal. Also very affordable. These were all just things I happened to pick up at Trader Joe’s the other day.

(serves 1)

  • 4 oz goat cheese
  • 2 cloves minced garlic
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • red chili flakes
  • 2 cups whole wheat penne pasta
  • 2 sprigs rosemary
  • 3 generous handfuls of spinach
  1. heat olive oil in a medium sized pan over medium high heat add (minced) garlic and tomatoes and cover
  2. cook pasta according to instructions
  3. once tomatoes start to blister, pop them with a knife or fork and add goat cheese
  4. once goat cheese starts melting, mix it with the tomato juices and add rosemary (remove from stem), bring down heat and let simmer
  5. when pasta is finished, drain and quickly steam spinach in the pasta pot with a couple teaspoons of water
  6. remove spinach with tongs, shaking off excess liquid, and add it into the goat cheese sauce pan and take that off the heat, season with salt and pepper to taste
  7. pour sauce over pasta, sprinkle with chili flakes, pour yourself a glass of wine and dig in!

© 2016, domenicadreamsofcalamari. All rights reserved.

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