This is one of those meals that comes together when you don’t know what to make and it’s nearing the end of the week, a clean out the fridge bowl. We scarfed it down! I used Trader Joe’s pork belly, which just needs to be sliced and cooked crispy
- 2 thick slices Texas toast or bread, toasted
- 2 poached eggs
- 1 avocado
- 1 bag baby spinach
- Truffle oil
- Pork Belly or bacon, sliced into cubes or strips
- 3 scallions, sliced thin
In a medium pan cook the pork belly or bacon until crisp.
As the pork starts to crisp up, add about 1/4 c water to a skillet or pan that has a lid, add the spinach and cook over medium heat until wilted and most of the water is evaporated. Drizzle with a little truffle oil, salt and pepper.
Divide toast, eggs, spinach, and avocado among plates and top with green onions.