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Posts Tagged ‘eggs’

  1. Avocado Egg Salad

    June 25, 2012 by erinRD

    Adapted from Relishing It

    Hello – is there anybody out there still? Dylan turned 6 week on Saturday and we are finally getting into a routine around here!

    Hopefully that means more recipe posts! I have been cooking more often and trying new recipes but haven’t had time to take pictures or post anything and I miss it!

    I found this recipe when I was still pregnant and kept it because it’s easy and healthy! I’ve made it a bunch of times and it’s perfect for a quick lunch while I have a break from changing diapers or staring at my baby thinking “Is he REALLY mine??” :)

    2 hard-boiled eggs, diced
    1 ripe avocado, mashed
    2 Tablespoons red onion, diced
    1 1/2 Tablespoons fresh green onions, finely chopped
    juice of a small lemon or lime
    kosher salt and freshly cracked pepper

    How to make perfect hard-boiled eggs:  In a sauce pan, place the eggs in a single layer.  Fill pan with cold water and make sure it covers the eggs by an inch.  Place pan on the stove and bring to a boil.  Boil for 1 minute.  Cover and remove from heat.  Set a timer for 10 minutes.  After 10 minutes, place eggs into an ice bath to stop the cooking process.

    To make the egg salad:  In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy, add salt and pepper.  Remember you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out.  Gently fold in the egg and onions.  Re-season with lemon juice, salt, or pepper, if necessary. Serves 2. Nutritional Information does not include bread.

     

    Taste Test: Delicious! The avocado makes a creamy egg salad without the extra fat of mayo! The only thing is – make sure to eat it all in one day. I tried it the next day and even though the lime or lemon juice helps prevent the avocado from browning, it just isn’t very good the next day. But the day of – it’s great! Enjoy!!

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  2. Summer Breakfast Hash

    August 25, 2011 by erinRD

    The only hash I’ve ever had is Corned Beef Hash. My mom used to make it when I was little and I hated it. Even if I am almost 100% Irish, I couldn’t stand the Corned Beef Hash smell or taste.

    But this hash looked delicious. So it was another brinner night and another easy dinner on the table in less than 30 minutes.

    Summer Breakfast Hash
    Adapted from How Sweet It Is

    4 slices of bacon, chopped
    1 medium yukon gold potatoes, chopped into cubes
    1/2 red onion, chopped
    1 medium zucchini squash, chopped
    2 garlic cloves, minced
    1 red or green pepper, chopped
    2-3 ears grilled corn on the cob, cut off the cob or 1 cup roasted corn
    2 green onions, chopped
    4 large eggs
    sea salt + pepper, to taste

    Directions:
    1. Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Remove the bacon fat.
    2. Add potatoes with a sprinkle of salt and pepper to the same skillet and cook for 8-10 minutes, stirring and tossing every few minutes.
    3. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.
    4. Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. Add in a little cooking spray if things look a little dry. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring.
    5. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top. Serves 4.

    Taste Test: This came together super fast and you can add any veggies that you have on hand! Optional Toppings – hot sauce, salsa, avocado, ketchup…

    Enjoy!

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  3. Eddy’s BEAST Sandwich

    April 20, 2011 by erinRD

    This past weekend, the husband proclaimed that he wanted a BEAST sandwich. Bacon, Egg, Avocado, Spinach and Tomato – so we made them for lunch on Saturday and they were so delicious!

    Maybe my creative cooking juices really do flow over to my husband! Now I have to figure out how to get him to cook more than toast. :)

    Eddy’s Beast Sandwich
    Made by Wholesome Husband

    4 slices Bacon, center cut, nitrate free
    2 Eggs, poached
    1 Avocado, sliced
    1 cup, Spinach
    1 Tomato, sliced
    4 slices whole wheat bread, toasted

    Directions:
    1. Pan fry the bacon in a skillet until browned and dump out the grease and discard.
    2. Place all ingredients on the toasted bread and enjoy the BEAST! ;)

    Serves 2.

    Nutrition Notes: High biological value proteins, veggies, whole grain carbs, good fats….it’s all in this sandwich and a good proportion of each. Let’s talk more about HBV (high biological value proteins). I tell all of my dialysis pateints to eat as many eggs as they can becuase they are such a great source of protein. Dialysis pateints need a ton of protein because dialysis actually removes some protein just as a result of the process and, in general, they are more sick than the normal population with many more health problems and hospitalizations. Anyway, those HBV proteins are very important because they contain the essential amino acids in a proportion similar to that required by humans so your body can utilize and absorb more of the amino acids.

    High biological value proteins are found in animal sources of protein, such as meat, poultry, fish, eggs, milk, cheese and yogurt. Low biological value proteins are found in plants, legumes, grains, nuts, seeds and vegetables.

    I hope I didn’t lose you guys with the science lesson! Obviously I find this stuff so interesting!

    Nerd alert!

    Taste Test: I loved the addition of the egg…it was so good and I never thought about putting it in a sandwich. Although a little messy, it was fun to eat. It’s like a breakfast sandwich that you can eat for any meal.

    P.S. Happy 28th Birthday to my BFF Jess!!! Love ya girl!

    Be Well,

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  4. Spaghetti Carbonara

    April 8, 2011 by erinRD

    I bought some beautiful pears.

    I don’t have a pear recipe for you — they were just too pretty that I had to share! I do have a classic Italian dish for you guys!

    It involves bacon and eggs and it’s not for breakfast.

    Say what? ;)

    Spaghetti Carbonara
    Adapted from Eat Live Run

    12 ounces whole wheat spaghetti, dry
    2 garlic clove, minced
    4 strips bacon, center cut
    2 eggs, slightly beaten
    1/3 cup fresh Parmesan cheese
    fresh pepper

    Directions:
    1. Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling. Pour out the bacon grease.
    2. Add the minced garlic to the same skillet and cook until fragrant. Remove from heat.
    3. Cook the pasta in boiling, salted water. Drain and immediately place back in the pot with the bacon and garlic.


    4. Place pot back on the stove over low heat, add the beaten eggs and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble!
    5. Top with Parmesan cheese and fresh pepper and serve. Serves 3.

    Nutrition Notes: Nitrites/Nitrates in food are used to increase the shelf life, add color and flavor. However, some studies have shown that nitrites caused cancer in lab rats. The USDA now requires bacon processors to add antioxidants, such as vitamins C and E, which have been proven to inhibit the substances that cause this cancer. I’d rather not take that risk, so I buy bacon free of nitrites. I found a center cut one at Trader Joe’s! Just be extra careful because less preservatives means it doesn’t last as long in the fridge. I usually open the container and immediately separate the bacon into portions and freeze it!

    Taste Test: The ingredient list is small but the flavor is large! This classic dish has many variations but I think the simpler the better! It’s also super easy for a weeknight meal and you should have all the ingredients on-hand already!

    What’s your favorite way to use bacon and eggs?

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