Some nights all I really want for dinner is breakfast. Burgers, pasta, salad all sound unappetizing. Bagels, pancakes, and eggs? Bring it on. Last night was one of these evenings. As luck would have it, it was “Bagel Day” in my building and I had snagged a cinnamon raisin bagel on my way out in the morning with no real intention of eating it for breakfast. It was more so a hey, there’s something free and yummy. Might as well take one just in case. Smart, right? By evening, I was ready to devour it.
Cinnamon raisin bagels are a new-found favorite of mine, with the spiced fluffy bread and succulent raisins . I tend to be a traditionalist when it comes to bagels. I like the good old Jewish deli egg bagel with homemade cream cheese, red onion and cucumber slices. In fact, I would place this on my list of top 5 favorite things to eat. On special occasions, I’ll add some lox, tomato and capers, but really the basic onion and cucumber suffice. Cinnamon bagels serve a whole other purpose. They are not savory or salty. To me, they certainly do not look like a full meal. You cannot shmear them with cream cheese (or I shouldn’t say cannot, but perhaps I would not?). For most of my life cinnamon bagels seemed as perverse as strawberry cream cheese. They are better served, in my opinion, toasted with butter and that is all. Once the bagel is warm and buttery, it resembles a cinnamon bun more than a bagel, but boy is it delicious.
So with my cinnamon bagel in hand, I planned my evening meal. On top of my bagel craving, I needed some protein with my dinner. I peered around my kitchen and was able to find cherry tomatoes, spinach, Gruyere cheese and eggs: enough to make an omelet.
I began by roasting the tomatoes at 400 degrees, lightly sprinkled with garlic salt. Once they were sufficiently cooked (slightly wilted and warm, approximately 3-4 minutes in the oven), I popped them out of the oven and set them down to cool. I then filled a small frying pan with a handful of sliced fresh spinach and a drizzle of water, heating the pan to wilt the spinach. Once wilted, I added two eggs and reduced the heat, tossing in the roasted tomatoes before covering the pan. I have found that one of the easiest ways to cook an omelet is to take your time. I’m not very good at the fancy flipping stuff; part of the dish always ends up on the floor, the stove or me. Instead, I set the heat very low and cover the eggs, allowing both sides to cook relatively evenly. Once the eggs began to set, I grated about a tablespoon of Gruyere and sprinkled it on top, covering the eggs again to finish cooking (this is also the point at which I put half of my cinnamon raisin bagel in the toaster). Once set, I turned off the burner, folded one side on top of the other and slid the egg onto my plate. By the time that was done, my bagel had browned. I spread on the butter and sat down to enjoy my evening breakfast.