Perhaps you’ve seen the gorgeous egg-in-avocado recipe that’s been floating around Pinterest. My version was also beautiful. Unfortunately, beautiful != delicious.
I always forget how bland avocados are when baked. The texture was luxurious, but combined with the egg, the dish needed more than just a bit of salt, pepper, and olive oil.
I’m sure there’s a good way to do this. Bertrand suggested mashing up the avocado with garlic, scallions, salt, and pepper first, but that would ruin the aesthetic of dumping an egg into the center of the avocado.
Oh, egg scrambles, how I love you so. Delicious vegetables. Lots of protein. Not lots of calories. It’s a perfect way to start my day (and a perfect way to use up old vegetables before I hit the market on the weekends).
The recipe is simple: chop whatever vegetables you like, sautee them, pour eggs over veggies, cook eggs, eat. I usually have tomatoes, bell peppers, zucchinis, and onions on hand, but it works well with spinach, leeks, and celery too.
Recipe for Easy-Peasy Egg Scramble
4 tomatoes (or 250g)
3 green peppers (or 125g)
3 baby zucchinis (or 125g)
Half a large yellow onion (or 75g)
1-1/2t vegetable oil (you can use olive, but I don’t like the taste)
6 eggs (2 whole eggs, 4 egg whites)
2T skim milk
pepper to taste
Chop vegetables. Toss with 1t salt and cracked black pepper to taste.
Sautee vegetables in oil.
Beat eggs, milk, and 1t salt.
Pour egg mixture over vegetables.
Gently turn to avoid burning the eggs.
When the eggs are cooked, you’re done! Bon appetit.
This probably goes without saying, but nutrition information is going to vary wildly between egg scrambles, especially if you’re like me and tend to eye ingredients and use whatever vegetables are in your fridge. The recipe above could easily serve 3 or 4 people, but I like a hearty breakfast before a long hard day of relaxing at home.
Is there anything better than spinach first thing in the morning? It’s a delicious and nutritious start to the day. Others may write odes to oatmeal, but I think I’ll write mine to spinach and eggs. I’m a savory breakfast person, and although I eat overnight oats almost every day, it’s usually as a mid-morning snack. I just can’t handle the sweetness fresh back from my walk. Continue reading →
Weekday breakfasts are hard. My standby is overnight oats. Mix rolled oats, milk, bananas, and brown sugar together the night before, throw a tupperware in my bag on the way out the door, and snack on delicious cold oatmeal around 9am when the hectic morning finally calms down.
Weekends, however, are another matter entirely.
Fried eggs over spinach and leeks
Sauté a few leeks and garlic cloves with a very small amount of delicious butter in a non-stick pan.
Throw in a couple of big handfuls of chopped spinach, cook until wilted.
Dump pan out onto plate, making sure to arrange the greens artistically.
Add another very small bit of butter to the pan before frying two eggs over easy. The yolks should be runny.
Every Tuesday, I pick up over a kilo of spinach from my CSA. Today is Sunday, and I have the week before last’s, this past week’s, and OMG MORE SPINACH IS COMING ON TUESDAY. To give you some perspective on the photo below, each tile on the counter is 30cm x 30cm. That’s a lot of spinach. Continue reading →