In Negril Jamaica, my traveling companions and I ate breakfast most days at Citronella, where we each had a house and the resort to ourselves.
The first day, I ordered the mixed greens plate, which is callaloo topped with two eggs, a side of bacon and toast (all for a mere $8 US).
I found this to be a great way to start the day. We never ate lunch our whole week there except for the one time we missed breakfast.
Being on the water all day, I found that the callaloo breakfast was the perfect meal for energy that lasts from 8am-8pm.
When I got back to the states, I wanted to re-create it. While we don’t have callaloo in my local markets, spinach has a very similar flavor. I added garlic for a kick. My egg-poaching skills are not the best, but see below for my take on this recipe for an awesome energy-producing breakfast.
Click below for the recipe…
1 head of garlic
1 bunch spinach
3 slices turkey bacon
olive oil, butter or pan spray for cooking
1. Peel apart sections on garlic clove, peel, slice into slivers and saute them in a saucepan with oil
2. In the meantime, place a pot of water on the stove to boil
3. Place bacon in another saucepan and begin to cook on medium heat
4. When the garlic starts to turn a darker color, add spinach
5. While all of that is working its magic, crack the eggs into their respective egg poacher floaters in the boiling water
6. Keep an eye on everything and remove respective items when done. If you get the timing right, it should be greens first, then place the bacon and then top with the eggs.