The last couple of weekend breakfasts have been quinoa experiments, this weekend I returned to the basics; white sauces and eggs! I made a cream sauce with spinach and marinated artichoke hearts, and some Mascapone and Parmesan cheeses for extra creaminess. Poured over poached eggs sitting atop an English Muffin. The sauce is easy to reheat, and if you’re well versed in the art of poaching eggs in a microwave it makes for a nice quick and easy breakfast the next day.
I have a small amount of sauce left; I might re-purpose it for after work lunch tomorrow for a pasta or quinoa bowl.