Fried Eggs with Village Hot Sauce

I'm a hot sauce wimp. There. I said it. I wish I loved hot sauce, pouring Tabasco on my eggs and relishing the thought of extra jalapenos on my nachos. But I'm a German-from-Russia gal at heart. Putting ketchup on my fleishkuekle seems spicy.

So thank goodness for Village Hot Sauce, made right here in ND - Grand Forks to be exact (Go Non-Offensive-Green-and-White college sports team logo!). It's flavorful, saucy, with just a tiny kick of spice since I ALWAYS buy the mild stuff, never the hot version. It's not Los Amigos salsa (R.I.P), but it's pretty darn good.


I even put it on my eggs.

Fried Eggs with Village Hot Sauce
Breakfast for one on a Thursday morning - feel free to add more if you feel like sharing

1-2 eggs
Handful of baby spinach
Handful of cherry tomatoes, halved
Olive oil
Salt and pepper
Village hot sauce

Pour a glug of olive oil in a cast iron or non-stick pan, heat over medium-high heat. Crack in the eggs and let sit for a minute so the bottom starts to cook undisturbed. Add tomatoes around the edges of the pan. When bottom of egg is firmed up, flip egg to cook other side. Add spinach to top of egg; the heat of the pan and egg should make it start to wilt (cover for 30 seconds if not wilting). When egg is done to your liking, remove with veggies and serve with hot sauce, toast, and a glass of oj.