Tag Archives: eggs

Avocado and Asparagus Egg Sandwiches

Because Easter is this weekend, eggs are in the stores cheap so I’m taking advantage of it. I thought about making some wacky version of deviled eggs (because those seem to be “in” right now) but I’m too much of a fan of simple, plain deviled eggs to do that. I like my deviled eggs with good ol’ mayonnaise, not with chicken or avocado or bacon. And even though I plan on eating one or two deviled eggs this weekend, I’m still left with several eggs that I have do something with. So this past weekend, I pulled out this recipe for Avocado and Asparagus Egg Sandwiches. I love asparagus so I’m no stranger to putting them in my omlettes but I hadn’t yet tried eggs with avocado. A mixture of mashed avocado and chopped asparagus are spread on toasted bread and then topped with bacon, a cooked egg, and blanched asparagus. After just one bite, this sandwich didn’t stand a chance – it was gone in seconds. Egg sandwiches are great for any meal, not just breakfast, and this version is perfect for a light dinner. Delicious!

The ingredients:

Boil 2 cups of water in the microwave or on the stove and pour over asparagus in a shallow dish. Let stand for 10 to 12 minutes and drain.

Mash avocado in a small bowl with lime juice. Chop 3 asparagus spears and add to the avocado.

Cook eggs in a skillet with melted butter over medium heat. Sprinkle with salt and pepper and reduce heat to medium-low. Cook the eggs for 6 minutes, until whites are completely set and yolks begin to thicken. For a fried egg, turn the egg over and break the yolk to fully cook (as I did).

Spread the avocado-asparagus on toasted bread and sprinkle lightly with salt.

Layer bacon, egg, and asparagus over avocado mixture. Top with another piece of toast or eat as an open-faced sandwich.

Additions: None

Omissions: None

Substitutions:

Turkey bacon

Overall Rating: Love It

Source: Better Homes and Gardens Magazine

Broccoli and Cheese Mini Egg Omelets

I love eating eggs for breakfast (and for dinner!) but I’d rather get an extra 20 minutes of sleep in the morning before work than get up to make myself an omelet or scrambled eggs. I often make eggs for myself on weekend mornings and add veggies and different spices. I’ve never attempted to bake eggs in a muffin tin but I think it’s great if you have company over because you aren’t stuck standing over the stove while trying to have a conversation. Not to mention it’s great portion control! I found these Broccoli and Cheese Mini Egg Omelets on a food website dedicated to healthy eating and since I bought a HUGE bag of broccoli at the produce market this weekend, I figured this was a perfect recipe to try out.

Eggs and egg whites are mixed with cheese and poured into muffin tins over steamed broccoli. This recipe uses two kinds of cheeses, cheddar and pecorino romano, but any cheese here would do (I only used cheddar). This is also such a versatile recipe because you could add in sausage or ham, replace broccoli with tomatoes or spinach, and also toss in herbs like basil or parsley. I threw in some cayenne pepper because I love a little spice with my eggs. Baking eggs might take a little longer than a quick scramble but by making them this way, you can sit back and enjoy your coffee while the oven does the work for you.

The ingredients:

Steam the broccoli, either on the stove or in the microwave. Chop the broccoli and place in a muffin tin sprayed with non-stick spray.

In a bowl, whisk together the eggs, egg whites, grated cheese, salt and pepper.

Pour the egg mixture into the muffin tin over the broccoli. Top with cheddar cheese.

Bake in a 350°F oven for 20 minutes.

Additions:

Cayenne pepper

Omissions:

Vegetable Oil
Pecorino Romano

Substitutions: None

Overall Rating: Like It

Source: Skinnytaste.com

Enlightened Egg Salad Pitas

I’m a sucker for hard-boiled eggs. Whether it’s deviled eggs or egg salad sandwiches, I’m all over it. Eggs were a big source of protein for me when I was a vegetarian and egg salad was a staple for me. But, as we all know, any kind of “salad” sandwich – egg salad, chicken salad, pasta salad – usually means tons of mayonnaise and tons of calories. So, I was intrigued when I came across Shape Magazine’s Enlightened Egg Salad Pita. Sounds light and lovely, right?

This recipe uses a tablespoon of light mayonnaise and two tablespoons of fat-free plain Greek yogurt which keeps this salad creamy. I have to say that I enjoyed the yogurt in this and didn’t feel like I was missing out on any flavor. But I have to say that I don’t think they got the measurements of the spices right. I’m not a huge salt fan and this was extremely salty to me. Also, I like curry but I think that a little less would have been a lot more. Overall, this had too much curry and too much salt. A little less of both and I think this would have been a much better sandwich. I usually add cayenne to my egg salad so I didn’t mind the flavor of the curry here since I’m used to a little extra something mixed in. But I might experiment with this recipe since I like the addition of the yogurt. If I can get it just right, this will be a mighty fine egg salad sandwich!