Tag Archives: eggs

Tartine with Eggs and Asparagus

How is everyone feeling after last week? Good because you behaved yourself and ate well? Or bad because you ate way too many cookies, along with anything else you could get your hands on? I’m in the second category and while I loved every little morsel that touched my lips, the guilt has set in and I’m not waiting for the calendar to hit January to get things back to normal. I got home from visiting my sister on Saturday and yesterday I decided no more cookies, no more chocolate, and no more throwing restraint out the window. I woke up and the first thing I did was go over to the produce stand and load up on fruits and veggies. I have found that when I commit to eating some kind of fruit or veggie with every meal or snack, I always do better. So now I have a loaded fridge and I’m feeling good going into this week. I’m starting it off right today with this Tartine with Eggs & Asparagus.

Asparagus, which is cooked until perfectly crisp and bright green, is partially chopped and added to eggs mixed with milk and Parmesan cheese. Thin slices of bread (I used leftover sourdough) is broiled until golden and toasted and then rubbed with garlic. Once the egg/asparagus mixture is scrambled to your ideal consistency, it is piled on top of the toast and garnished with the remaining asparagus tips. To keep the calories down, I used skim milk instead of whole milk and not as much Parmesan cheese. The best part of this open-faced breakfast sandwich in my opinion? The garlic! Just a little rubbed onto the toasted bread provides such a pleasant flavor to the eggs that I devoured this dish in an embarrassingly short period of time. Getting some veggies in with my breakfast feels like a step in the right direction – especially after eating cookies for breakfast last week.

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In a skillet, bring 2 inches of water to a boil. Salt the water, add the asparagus and simmer until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a large bowl of ice water; let cool and drain. Cut the top 4 inches from the asparagus spears and set aside. Thinly slice the bottom halves of the asparagus spears.

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Preheat the broiler or a grill pan over high. Cook the bread until toasted and charred in spots. Rub the toasts with the cut sides of the garlic clove. Drizzle with the EVOO and sprinkle with flaky salt.

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In a medium bowl, whisk the eggs, milk, thinly sliced asparagus and cheese. Season with pepper.

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In a large skillet, melt the butter over medium. Add the egg mixture and cook, stirring occasionally, until the eggs begin to firm up.

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Mound the eggs on the toasts and arrange the asparagus tips on top.

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Additions: None

Omissions: None

Substitutions:

  • Skim milk
  • Sourdough bread

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Sausage, Gravy, and Egg Breakfast Sandwiches

I’m so happy to be home. I was in Chicago two weeks ago for vacation, which was much needed, and in Atlanta last week for work. There is just something so nice about coming home to your own space, your own stuff, and your own bed. I went to bed so early last night that it’s embarrassing, especially since it was a Friday night. I woke up this morning feeling good (despite the fact I’m battling a head cold) and couldn’t wait to get back in my kitchen after two weeks away. Most people don’t think to spend their Saturday mornings cooking but it’s one of my favorite things to do. This morning I was so excited to make myself something new with these Sausage, Gravy, and Egg Breakfast Sandwiches.

English muffins are filled with turkey sausage, scrambled eggs, and a light gravy flavored with fresh thyme, garlic and onion powders, and cayenne pepper. This isn’t your ordinary breakfast sandwich. You aren’t going to find this at your local coffee drive-thru. I’m a bit of a sucker for turkey sausage breakfast sandwiches (Wawa Sizzlis are my FAVORITE!) so this was a nice healthier alternative. The best part in my opinion? The thyme in the gravy. The gravy makes this a bit of a messy sandwich but if you are eating them at home, who cares? Lick that gravy off your fingers because no one is watching. I’m heading to a tailgate tomorrow morning so I might just wrap one of these up and take it with me. No one at the tailgate will care if I lick my fingers either.

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Divide sausage into 6 equal portions; pat each portion into a 3-inch patty (about 1/4 inch thick). Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add patties; cook 2 minutes on each side or until done. Transfer patties to a plate. Reserve drippings in pan.

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 Combine milk, flour, thyme, onion powder, garlic powder, salt and cayenne pepper, stirring with a whisk until smooth. Add mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until thick and bubbly. Remove from heat.

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Heat a large nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add eggs; cook 4 minutes, stirring until curds form.

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Divide eggs evenly over bottom halves of muffins. Top each with 3 tablespoons gravy. Place 1 sausage patty and top half of muffin on each sandwich.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Egg Salad Sandwiches with Bacon and Sriracha

Got some hard-boiled eggs leftover from Easter and are kind of sick of deviled eggs? Is that even possible? To be sick of deviled eggs? Not in my world. Deviled eggs, egg salad, or hard-boiled eggs simply sliced over some avocado toast – I don’t care. I’ll take them hard-boiled any which way. I eat deviled eggs so often throughout the year but I rarely think to make egg salad anymore. Probably because I can eat an entire bowl of egg salad with a spoon. Portion control? Ha! But I couldn’t resist trying these Egg Salad Sandwiches with Bacon and Sriracha.

Hard-boiled eggs are mixed with a combination of a little mayonnaise, plain non-fat Greek yogurt, bacon (I used turkey bacon), scallions, and Sriracha. The mixture is plopped on top of some arugula which adds yet another layer of vibrant flavor. (Don’t like arugula? Use spinach). I’m not typically a big fan of using yogurt in place of mayonnaise in most cases but here, it works. With the Sriracha and light oniony bite of the scallions, you can’t even tell the yogurt is in there. And bacon? Who doesn’t love bacon? This egg salad is insane. Sriracha and eggs work so well together that it doesn’t even seem right to not put them together. I ate my egg salad on seeded Jewish rye bread which packs yet another punch so I was in heaven. Thank goodness for Easter. It’s just another reason to make hard-boiled eggs. As if we need a reason.

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 Cook bacon in a medium pan over medium-high heat 3 minutes, until crisp or microwave per package directions. Remove bacon from pan or microwave; crumble. Place bacon in a large bowl. Stir in onions, mayonnaise, yogurt, Sriracha, salt and pepper.

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Gently stir in eggs.

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Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

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Additions: None

Omissions: None

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

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