Ducks on a Pond

My favorite BREAKFAST to serve my friends, family HOUSE GUESTS is a little something I whipped up out of pure desperation to make breakfast exciting & fun! It’s called “Ducks on a Pond.” My criteria for any recipe are FAST, HEALTHY & FUN - this not only nails all three but also happens to be a BEAUTIFUL presentation!

Okay, so here’s the real story: One morning while my better-half was on a business trip, my dear little kindergartner and preschooler just couldn’t seem to pull themselves together. I had to create a diversion from their wardrobe drama, sudden assertion that pre-school wasn’t fun, and my explaining why “you can’t wear your curtains to school!” On second thought, the diversion was for me. I quickly went to my “happy” place in the kitchen and managed to tune out the blood curdling screams, ranting and meltdowns…oy!! I proceeded to stab a hole in a piece of bread with a water glass, toss it in a hot frying pan, crack an egg, flip it over and slide it onto the plates. I announced that there were ducks swimming on the plates in the kitchen – the kids came running and voila – Ducks on a Pond!

It just so happens that this was and still is one of my favorite quick meals…and thanks to my kids, it is also one of the most requested recipes from my house guests. Now I share it with YOU!

Individual Serving

**Tip: To make several at a time, use two frying pans and prep your bread, tomatoes, avocado and spinach in advance.

Ingredients:

1 piece sliced whole wheat bread

1 egg

1 small handful fresh spinach leaves

2 slices tomato

3 slices avocado

Olive oil

Salt & pepper

Directions:

1. Cut a round hole in the bread by using the rim of a glass keeping the crust intact.

Cut a hole in the bread.

Save the round cut-out for your Duck's "Hat."

Be careful not to break through the crust.

**NOTE: Use a glass that’s opening is smaller than the bread so you don’t break the crust.

2. Pop out the round cut-out – and save your Duck’s “hat” for later. (See below.)

3. Warm frying pan on medium flame with more than enough oil to cover the bottom of the pan.

4. Place bread in the pan and gently flip bread over allowing olive oil to saturate bread until it is lightly toasted on both sides.

5. Crack egg into the middle of the hole; let it cook until it is firm, then gently flip it over.

6. Cook egg for another 1-2 minutes or desired consistency.

7. Remove egg with spatula from pan and place on a bed of spinach.

8. Top with tomato slices, avocado, drizzle olive oil over it all. Finish with a pinch of salt & pepper.

Duck’s “Hat”

1. Toast the round cut-outs from the bread in the toaster.

2. Spread a layer of low-fat cream cheese and your favorite fruit preserve.

3. Serve on a separate plate alongside your “Ducks.”