Veronica Julep

Leftovers and Eggs with My Tiny Cast-Iron: Spanakopita 

“When opportunity knocks. Make lemonade.” -VJ

I was hungry and digging through the fridge this morning and found one lonely spanakopita. Not sure how we managed to save just one but, we did. Being as it was brunch time and I was home alone I decided to make me a special little tiny breakfast.

Read on

 

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

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