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Eggs for breakfast again and again

31 Oct

I’ve always wanted my eggs as lean as possible which is why I generally prefer to avoid the fried egg. I also like them a little more interesting than the common scramble. However, I really like the yolkiness of the over-easy. What to do? This morning I found the answer. I found the most wonderful, most delightful way to eat an egg– poached. Now, I’ve had eggs benedict before, but as Evie was starting to stir, I only had about 10 minutes to make and enjoy breakfast. So, no hollandaise.

I managed to make a leaner version of eggs benedict. I heated a few pieces of deli turkey meat in a non-stick skillet until firm or crisp. Meanwhile, toast a few pieces of an open-faced english muffin. Spread 1/2 tsp mayo on each muffin half. Top with crisped turkey, the poached eggs and capers. I need this breakfast at least once a week.


A Frittata? Yes, Please!

29 Oct

Well, this morning Raquel and I decided to begin our week of egg-speriments (I’m not tired of this at all) with basic scrambled eggs. As previously stated, I have always burned my eggs. I followed the directions of the Incredible Edible Egg chef and voila! They turned out perfectly fluffy without any burn in the pan. For dinner, however, she, Kyla, and I decided to egg-spand our horizons and attempt another one-skillet wonder, the frittata (a crust-less quiche).¬† We made ours as simple as possible: broccoli, onion, cheddar, and lots of eggs. Follow this recipe for ultimate success. However, I must say, I like my eggs a little more on the “done” side, so I cooked mine for 20 minutes before adding the lid. I also live at 5,000 feet above sea level.

We served our frittata next to Tuna Crouettes – YUM! This is definitely a keeper. I’ll probably serve this meal again for brunch with a spinach strawberry salad and an Arnold Palmer!