Minireceta en una sartén, o cómo resolverte el almuerzo en 10′ / One-pan mini-recipe, or how to have lunch in 10′

A una sartén con fuego fuerte, agregarle un poco de aceite de oliva y/o manteca y portobellos fileteados. Revolver con cuchara de madera hasta que empiecen a despedir líquido y a secarse. Sumarle un puñado de espinacas apenas blanqueadas y bien escurridas (o crudas, bien picaditas), seguir revolviendo 1 minuto, salpimentar y reservar. Agregar un poquito más de manteca/oliva y freír un huevo. En el espacio que sobre de la sartén, colocar dos rodajas de pan (casero con semillas) a tostar. Servir las tostadas con la espinaca, los portobellos y el huevo frito encima. Terminar con sal marina. 😉

To a pan on high heat, add some olive oil and/or butter and a bunch of sliced Portobello mushrooms. Stir with a wooden spoon until they start to release water and to dry out. Add a handful of barely-blanched and thoroughly drained spinach (or raw chopped leaves), keep stirring for 1 minute, season with salt and pepper, and set aside. Add a bit more olive oil/butter to the pan and fry an egg. In the space left on the pan, put two slices of (homemade with seeds) bread so they toast. Serve the mushrooms and spinach on top of the toasts, as well as the fried egg. Finish with sea salt. 😉

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