Veggies for Breakfast?

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When you're getting lots of vegetables in your CSA box, you need to think creatively as in--vegetables for breakfast.

Creamed Eggs with Spinach

CREAMED EGGS
2 tablespoons butter
1 small onion, chopped
2 tablespoons flour
1 cup milk
2 ounces smoked baby Swiss (or any cheese that you like)
4 hard-cooked eggs, chopped
Salt & pepper to taste

Spinach: About 4 inches of well-salted water 1 pound fresh spinach, washed very well, stems removed

Eggs: In a saucepan, melt the butter until shimmery. Add the onion and cook until just soft. Stir in the flour and let cook a minute. Add the milk slowly -- a tablespoon at a time at first, stirring in each new spoonful before adding the next. Add the cheese and let melt. Stir in the eggs and let warm through. Season with salt and pepper.

Spinach: Bring the water to a boil. Add the spinach, a handful at a time if necessary. Let cook until done, just a couple of minutes. Transfer to a colander to drain. Chop roughly after draining.

Arrange the cooked and drained spinach in serving bowls. Top with the creamed eggs. Garnish with chopped chives or dill if available.

From: A Veggie Venture

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