Breakfast Egg Burger

Weekend mornings are always such a treat. You get to wake up late, see the sun, and enjoy a leisurely breakfast rather than scarf down the fastest thing available. Today's recipe uses my old breakfast standbys - egg, spinach, mushroom, and bacon - and develops it into a new portable food that is sure to please.

Breakfast Egg Burger
Serves 1

1/2 strip (1 tablespoon) of diced bacon
One handful frozen chopped spinach
3 mushrooms, sliced
1 clove garlic, minced
1 egg, beaten
1 bagel thin, or 2 slices thick toast

Optional condiments: Guacamole, sriracha, mayo, hollandaise, ketchup

1. Prep ingredients as directed.
2. Heat 1 tablespoon oil in a nonstick pan. Saute garlic until fragrant, then the bacon.
3. When bacon has rendered fat and is mostly cooked, add spinach and mushroom. 
4. When spinach and mushroom have released most of their water and is fully cooked, heap into a patty sized pile in the pan. If you have one, take a metallic round cookie cutter or mold and place around the patty. Lower the heat to medium low.
5. Pour about 1/3rd of the scrambled egg into the mold, or in the middle of the vegetable heap. Scrape any escaping egg back into the heap. Repeat and add another 1/3rd of the egg.
6. When the egg is mostly solid, take a spatula and flip the whole thing over. Poke a hole in the middle of the heap and add the last of the egg. When set, flip one more time until egg is fully cooked.
7. Toast the bagel, top with condiments, lettuce, tomato, whatever, and consume.