Easy Egg Over Who Drank All the Milk Cornbread

There are many, many great ways to prepare the breakfast egg. Staring at some leftovers, a loaf of bread, carton of eggs, jar of pickles (not used in the recipe) and everything else that was in the fridge, I just didn't want an egg sandwich. I spotted the left over Who Drank All the Milk Cornbread from the other night and thought, let's try this.

Ingredients:

-for one-

1 egg

handful of spinach

horseradish mayonnaise

Who Drank All the Milk Cornbread

Directions:

- Start to fry an over easy egg

Making a good over easy egg is often a pretty hard feet. So, first grease up your skillet. Wait till it's hot (if you flick water onto the pan and it sizzles, it's hot) then crack your egg into the pan. It's best to shape the egg by pushing in the white portion to keep it nice and small to fit onto your piece of corn bread.

- Lightly butter your left over corn bread and warm it up. I always prefer the toaster oven.

- Smear the horseradish mayonnaise on the corn bread and top with the spinach

- Flip the egg and add to the cornbread pile.

By this point in the process, the egg should be ready. So, gently flip it and let it stand for about 20 seconds.

For the record, any cornbread will do. Leftover cornbread, however, will have a bit more of a dry texture so the egg yolk and horseradish mayonnaise really interact well with the dryness. This looks rather impressive for how easy it is. Tastes great to boot. Now, if you have a eater who doesn't like the over easy egg, you can try several different versions of scrambled egg to topple it with.