Away Away, My Heart’s On Fire

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Away Away, My Heart’s On Fire – but I’ll eat this tasty breakfast anyway!

Away Away, My Heart's On Fire - a breakfast recipe inspired by the musical and operetta, The Pirates of Penzance!

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Aaah, The Pirates of Penzance – one of the most famous Gilbert and Sullivan operettas that – wait – operetta?!?!? This is a MUSICAL THEATRE themed food blog with absolutely NO room for mini operas!

Well luckily – we CAN still shoe-horn this song into the blog, because, like Hot Mikado, it was given a musical-style makeover in 1998 by Joseph Papp. And to my mind, once you get used to that version (again, like The Mikado) – it can be REALLY hard to go back to the “boring” version.

Away, Away! is sung by The Pirate King (sung by Kevin Kline in the Broadway recording and the movie version), Ruth, and Frederic, after Frederic has rejoined the Pirates and has imparted the news that the Major General (the father of the girl he loves) has lied to the pirates. The Pirate King is outraged, and demands revenge.

Away, away! My heart’s on fire;
I burn, this base deception to repay.
This very night my vengeance dire
Shall glut itself in gore. Away, away!

Or should that be “glut itself on yolk’??? Anyway, this delicious breakfast dish is just the kind of thing the pirates would have wanted before going into battle with an old man and his daughters. There is a huge mound of creamy spinach on the base (deception), which is topped with a heart-shaped egg.

For the egg you’ll need a metal egg mold or cookie cutter – just make sure you spray it with non-stick or olive oil spray before cooking! For the rest of the ingredients and directions, please see the recipe card below!

Away Away, My Heart's On Fire - a breakfast recipe inspired by the musical and operetta, The Pirates of Penzance!

Yield: 2

Away Away, My Heart’s On Fire

Away Away, My Heart’s On Fire
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 10 oz package frozen spinach, cooked and drained well
  • ¼ cup cream cheese
  • ¼ cup heavy cream
  • 2 tbs water
  • ¼ cup shredded Parmesan
  • salt and pepper
  • olive oil spray
  • 2 eggs


  1. Add the cream cheese, heavy cream and water to a saucepan, and cook over a low heat until the cream cheese has melted.
  2. Add the drained spinach and Parmesan, then season with salt and pepper.
  3. While the spinach warms through, cook the egg. Spray a metal heart shaped mold with olive oil spray, and place in a non-stick skillet.
  4. Carefully crack an egg into the mold, pressing it down to the pan so that none of it escapes underneath.
  5. Cook gently until the egg white has cooked fully, using a broiler (overhead grill) if necessary to cook the top.
  6. Transfer the spinach to a serving plate, then use a small knife to carefully slide the egg out of the mold and on top of the spinach.
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