So remember how I said I didn't like eggs? Well, thats largely the truth, the way most people make eggs. I don't know why. The texture? The egg-ness? Not sure. Whatever it is, it poses a real problem for me because I really want to love eggs! They are such a great way to start the day! Lots of protein, not too much fat, and so versatile! Alas. Not in the cards. HOWEVER, I have managed over the years to create a few egg recipes that I really like!
HOORAY!
Yup. They aren't too eggy and they have lots of good for you things in them. A miracle! I say. Creativity is really your only limit when it comes to eggs. If you already like eggs- congrats! Eat up and enjoy. If you are less egg-thusiastic then dont worry. Try a few of these. If you still don't like them, check my other b-fast recipes and find something you do.
Life is too short for bad food.
EGGS with Rice
This one is a classic from my days in Maui. Absolutely love it. Perfect for rice left-overs.
2-3 eggs (preferably organic free range)
1/3c cooked rice
small handfull spinach or leftover greens*
(*optional)
Heat a small glug of olive oil in a sauté pan and throw in your rice. Stir around with your spatula.
While that cooks up a bit break your eggs into a bowl and wisk (or fork or whatever) until mixed.
If your feeling green-y throw the greens into the pan with the rice now and stip them around until spinach has wilted or greens are warmed up. Also a good time to toss in some dried herbs (i like a touch of rosemary or italian seasoning).
Pour eggs into rice and scramble.
ENJOY!
Note: eggs with rice is particularly good with a spritz of Braggs (check your healthfood store) and a spoonful of sweet mango chutney. Sounds crazy but you can't knock it till you try it.
Tortilla Eggs
This one's a boyfriend favorite! If done right adds a great crispy texture to your scramble and is wonderful with fresh salsa or a bit of goat cheese and green chile.
2-3 eggs
1/2-1 tortilla
Heat a glug of olive oil in your trusty sauté pan and rip or cut your tortilla into 1" squares (approximately!).
Add the tortilla bits and allow to fry in the oil until golden brown. Flip the pieces and once brown on both sides pour in the eggs. Sprinkle in a few herbs if you want and scramble it up.
Done!
Soup Eggs
This one really should be entered by my Mama as she is Queen of the Soup Eggs but I will put it in here anyway as a tribute. Mama- feel free to correct or add on this one! For I am no soup egg queen (I cant do the fried eggs thing). Its an easy one though and GREAT on the fat-factor. Mama invented it when she was on strict Dr. orders to eat no fat at all (liver thing) and she started experimenting replacing oil with vegetable soups! Surprisingly yummy!
1 carton Butternut Squash Soup (Pacific Foods makes a good organic one)
2-3 eggs (or however many eggs you are wanting)
Heat your pan, pour in enough soup to cover the bottom. Allow to bubble and reduce (a little).
Break your eggs into the pan one by one. Cook until whites no longer look 'wet' then flip and continue to cook to your desired level of runny-ness.
Sprinkle on some sesame gomasio seasoning and a spritz of Baggs, if you feel so inclined, and you will officially be eating the exact same breakfast as her gloriousness the Queen of Soup Eggs does EVERY morning!! Yum!
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