This is another one of those sort of on-a-whim recipes that I threw together one morning, and I absolutely loved it.

I know that a breakfast-for-one recipe doesn’t exactly make perfect sense on a blog that’s all about living together in peace … but sometimes the carnivorous guy and toddler are over there gnawing happily on their bacon, and I feel like I’m missing out on the breakfast action. So then I whip up something special for myself and I feel a little better. So, see?! Even this Lemony Egg in a Spinach-Chickpea Nest helps keep our mixed-diet family happy!

This simple, satisfying, and protein-rich breakfast isn’t only delicious, it’s super easy, too. Seriously – it takes only about 5 minutes to whip up!

Just saute a little spinach …

Smash some chickpeas in there along with some lemon zest …

And make a “nest” …

… for the egg to cook in.

Salt, pepper, a fresh squeeze of lemon juice, and breakfast is served.

The egg cooks perfectly, at least to my taste – a bit of buttery yolk oozing out to flavor the “nest” here and there. And the chickpeas (also known as garbanzo beans) crisp up in wonderful little browned bits. Yum.

I’ve gotta say, my bacon-obsessed loved ones are totally missing out.

Lemony Egg in a Spinach-Chickpea Nest 5 stars from 1 rating Five minutes to a satisfying, wholesome, protein-rich breakfast! Sunny lemon brightens up breakfast with this super-simple egg-in-a-nest for one. Print Pin Yield: 1 serving Ingredients 1 tablespoon olive oil + 1 teaspoons olive oil (divided)

2 cups baby spinach

Pinch kosher salt & freshly ground black pepper

1/2 cup cooked/canned chickpeas (garbanzo beans, drained)

2 teaspoons lemon zest

1 egg

Lemon juice Instructions Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about 1 minute.

Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients.

With a wooden spoon, shape the mixture into a "wreath" with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole.

Cover pan with a lid and cook until egg has cooked through to desired doneness (for me, that's about 3 minutes).

Use a large spatula to transfer the egg and "nest" to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate.

Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.