The first thing I did was got out my little cast iron pan and spatula.

Aren’t they cute? The tiny cast-iron was a holiday gift from DB (dreamboat, my fella) and the tiny spatula was a gift from his sweet Mom. They both know how much I love little things. ❤️

My first step was to heat the skillet on a small burner on medium. I added about half a tablespoon of rendered bacon fat and brought it up to temp.

I would’ve turned up the burner higher but, I wanted to make sure I didn’t over crisp the phillo dough while the inside of the spanakopita remelted to yummy goodness.

It took about two minutes a side and was very hard not to eat right away.

Then it was time for the egg. I added another half tablespoon of the rendered bacon fat and maybe waited a minute too long to add the egg. The fat browned a little more than I would’ve liked but, still cook beautifully.

Three minutes for the first side and two minutes the second. Next step was to liberally salt of course. I prefer pink salt to any other type. I think it’s a little sweeter and any extra iron in my diet (no matter how tiny) is always a good thing.*

Then paired it with good strong coffee with whole milk in one of my very favorite mugs.

I think it’s very important whenever you eat it should be considered a special occasion. So, when I eat I always use a cloth napkin. Since this was a casual morning breakfast I figured I’d go gingham/picnic style with a tiny fork. DB got me in the habit of tiny forks for breakfast. It just makes the occasion feel even fancier. To finish off brunch I topped it with sliced grape tomatoes.

Action Shot!

1 Spanokopita

1 Extra Large Egg

4 quarter sliced grape tomatoes

pink salt at your leisure

It was very delicious. Eggs and leftovers are always where it’s at. -VJ