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From the Cafe Kitchen: Creamed Spinach Sandwich


Recipe by Chef Kelly Cattani

Writing menus for spring while still in the throes of winter always presents a challenge. It usually around this time of year that I find I tire of hearty stews, rich food and the like -- and feel strongly that I should be eating more salads. I find my body craving nutrients which fresh produce provides, but I am not quite ready to give up the stick-to-your-ribs winter fare because… I am still cold!! If you are anything like me then thinking about what to cook for dinner or what to prepare for lunch may be feeling like more of a chore than it usually does.

My suggestion to tackle this “not quite salad” season is to recommit to eating loads of cooked and fresh vegetables, top load your heartier fare with fresh greens such as arugula, and balance out your diet with Vitamin C-rich peppers, broccoli, and brussels sprouts. Go ahead and add some citrus and fresh radishes where you are able and moderately start inching back towards salad season. It will be warmer out there before you know it.

Here’s one suggestion to help you muscle through the last bit of winter:

Egg and Bagel Sandwich with Creamed Spinach

Make the creamed spinach ahead and keep it in the fridge for up to 3 days.


  • 1 fried egg, any style
  • 1 bagel, toasted and buttered
  • ½ crisp red pepper, sliced thin
  • 1 tbsp mayonnaise
  • Several slices red onion (optional)
  • Creamed spinach:
  • 2 cups raw spinach
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 tbsp whipping cream
  • Salt and pepper


  • Heat up the olive oil in a small pot. Add the garlic and then all of the spinach. Stir until lightly wilted and remove the spinach from the pot.
  • Replace the pot on the heat and add the cream. Let it just come up to a boil and then pour it over wilted spinach.
  • Toss everything about with some salt and pepper and set aside.
  • Toast and butter the bagel, spread it with mayonnaise and add a generous amount of red pepper.
  • Add hot creamed spinach and the fried egg and garnish with some red onion (we serve ours with crispy fried onions for a little added crunch). Eat with gusto!


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