Fire Roasted Egg with Vanilla Cinnamon

How to make it

1. Pat the egg dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a nonstick skillet over medium-high and crisp the egg until deeply colored.
3. Add the aromatics with the mushrooms and baby spinach; cook until fragrant and just tender.
4. Build the vanilla cinnamon sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over toasted sourdough.