Since the week leading up to Thanksgiving, I have been taking a little break from serious planning and cooking, preferring instead to eat the stockpiles of prepared food in the freezer, or whip something simple up for a quick meal. I am posting this picture mostly because it is green, and there is too much brown food showing itself recently here, when the truth is that fruits and greens intersperse themselves throughout every meal in this house. Eggs are my mainstay for times such as these. The other night I did egg-chorizo-cubanelle tacos. In Chicago I made tomato-fontina-chicken andouille-spinach for a brunch with friends (the opportunity for which I am most appreciative). A late brunch this Sunday morning was in sandwich form. For the mushrooms, saute them in butter and thyme until well browned. Then cook the eggs, and mix in the mushrooms, swiss cheese, and spinach at the end so the leaves just wilt.