What's For Lunch Wednesday: Healthier Egg Salad

I used to love having egg salad sandwiches for lunch when I was a kid.  I didn't love how it smelled up my locker and everyone looked at me funny when I pulled out the stinky sandwich, but it was worth it. This recipe still uses mayonnaise but at least it packs a little more healthiness with the greek yogurt. It was very tasty, although I may have pulsed the eggs a little too much, so next time I will do one or 2 less so that I have bigger chunks of eggs

What's For Lunch Wednesday: Healthier Egg Salad 
From: The Yummy Life
Prep Time: 20 min

Ingredients:
6-8 Hard Boiled Eggs
Plain Greek Yogurt
Mayonnaise,
Dill
Salt and Pepper
Lettuce
Wheat Pita Pocket (or other roll)

Directions:
1. Place hard boiled eggs in food processor and give them a few quick pulses (7-12) until chopped (you don't want them pureed.

2. Mince the dill (not stalks). Combine in a bowl with some yogurt, mayo, salt and pepper (all ingredients to taste)

3. Add chopped eggs and stir with a fort, using a light touch.

4. In a pita, roll, or some bread and fill with some egg salad and lettuce if desired.

Kale and Gouda Eggs on an English Muffin

My brother and his wife sent us some tomato jam they had canned this year from their garden and he suggested having them with eggs.  So on New Year's Day I spread some of it on an english muffin and whipped up some eggs with kale and gouda (because that's what we had in the house) to put on top.  The whole concoction turned out tasty!  The tomato jam adds a little sweetness to the salty which I liked, but you could definitely eat these without the jam.

Kale and Gouda Eggs on an English Muffin
From: Elizabeth's Dutch Oven
Prep Time 10 min
Cook Time: 10 min

Ingredients:
4 eggs
Handful of kale, cut into small pieces
1/4 cup onions, chopped
1/4 cup green peppers, chopped
1/4 cup half and half (or milk)
Gouda, a small chunk, grated
1 clove garlic, minced
English Muffins cut in half (we used whole wheat)
Tomato Jam (optional)
Olive Oil
Salt and pepper

Directions:
1. In a pan, heat olive oil over medium heat.  Add onions, green pepper and garlic. Heat for a few minutes until onions and green peppers soften.

2.  Add kale and saute over low heat for a few minutes more.

3.  Meanwhile, beat eggs and half and half and add in salt and pepper to taste.

4. After Kale is wilted, add eggs and cook, stirring occasionally.  When eggs are almost cooked, add in gouda and melt into eggs.

5. Toast english muffins.  Spread with tomato jam (optional), and top with egg/kale mixture.

Eggs Benedict/ Hollandaise Sauce

Eggs Benedict always looks and sounds so delicious while at the same time it scares me a little bit.  The thought of the Hollandaise weirds me out a little bit, mainly because of all that butter and that if done wrong it can scramble the egg yolks. But I decided I had some time over the Christmas weekend so I gave it a shot. It came out delicious! and the timing wasn't nearly as difficult as I expected.

I did add a slice of tomato on each one and used deli ham instead of Canadian Bacon because I didn't have any and it was divine.  I think I might try to do one with asparagus soon.  mmmm so many combinations - why have I waited so long!

Eggs Benedict/Hollandaise Sauce
From: Pioneer Woman

Ingredients:
2 English Muffins
4 slices Canadian Bacon
4 Whole Eggs & 3 Egg Yolks
2 Sticks Butter
1 Whole Lemon, Juiced
Cayenne Pepper to Taste
(Makes 4 English muffin halves)

Directions:
1. Boil water.  While the water is coming to a boil toast English muffins in Toaster or broiler.  Can broil the ham with the muffins.

2. When water boils use either an egg poaching pan (which I don't have) or swirl water with a spoon in regular pan and drop in eggs (I slide them out of a ramekin to help the process).  Cook eggs for about 2 1/2 - 3 minutes.

3. Melt 2 sticks(!) of butter until melted and sizzling but not boiling/burning.  Separate 3 egg yolks and place them in the blender.  Blend yolks together and then with the blender on low, SLOWLY pour in hot butter into the blender in a thin stream. When butter is gone, immediately begin adding lemon juice into blender.  Then add Cayenne pepper (I didn't add very much, but will try adding more next time).

4.  Place English muffins on the plate face up, layer on Canadian bacon (or ham) on each half.  Then I added a slice of tomato on top of the ham. Place egg on top and then top with a generous helping of Hollandaise sauce.

Mexican Baked Eggs

 

If you couldn't tell by now, I love Mexican food.  When I saw these eggs at Closet Cooking I immediately looked in my pantry and had almost everything so I made it with what I had.  And it was fantastic!  I did overcook the eggs a little bit so I will have to perfect that the next time (and there will be a next time).  Below is the variation of the recipe I used based on what I had in the house, which I found to be perfect!

Mexican Baked Eggs
From: Closet Cooking and Kalyns Kitchen
Ingredients:
1 Tbsp oil
1/2 onion, diced
1-2 cloves garlic, chopped
1 tsp ground cumin
1 tsp chipotle chili powder (I used Chili powder)
2 jalapeno peppers, diced
1 can rotel (or diced tomatoes with chiles)
1 can black beans, rinsed and drained
1 tsp oregano
1 handful cilantro, chopped
4 -6 eggs
1/4 - 1/2 cup grated cheese

Directions:
1. Heat the oil in a pan over medium heat

2. Add onions and saute until tender

3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about one minute.

4. Add tomatoes and black beans and bring to a boil  Reduce heat and simmer until the sauce thickens, about 10-20 min.

5. Remove from heat and stir in cliantro.  Place half of mixture into one or more baking dishes sprayed with cooking spray, top with the eggs and spoon the remaining mixture around the eggs.

6. Bake in preheated 350 oven until the eggs just start to set, about 5-8 minutes.

7. Top with the cheese and broil until it melts, no more than a minute or so. Serve with salsa and sour cream.

Huevos Rancheros

My brother (David) and his wife (Jackie) made these for us when we were at their house in Napa earlier this summer, and they were so delicious that I had to make them at home! They are pretty easy, and so delicious!



Huevos Rancheros
From: David & Jackie

Ingredients:
1 can Black beans (drained but not rinsed)
1/2 Onion (chopped)
1 clove of garlic (minced)
Tostadas
Salsa
Shredded Cheese
Eggs (we poached ours, but you could also fry or scramble them)

Garnish:
Sour Cream
Avocado
Hot sauce

Directions:
1. Saute Onions and Garlic in Oil, then add Black beans. Heat through. (I didn't use onions this time because I forgot to buy one, but I will next time)

2. Preheat Oven to 350. On a cookie sheet place 4 tostadas. Layer each one with a layer of Black beans, then a layer of salsa, followed by a layer of cheese.

3. Place in the oven and heat through (5 - 10 min). While heating poach (or fry, or scramble) 4 eggs (one for each tostada).

4. Remove from Oven, top with egg, and garnish with hot sauce, avocado, and sour cream.

Bacon Brunch Bites

I like breakfast, but I never seem to have time to make anything to interesting during the week, so on the weekend sometimes I experiment. This was a recipe I found here, and turned out pretty good, but beware your house will smell like bacon and onions for quite a while after.




Bacon Brunch Bites
From: My Wooden Spoon


Ingredients:
1 Can of Pillsbury Recipe Creations
1/2 cup bacon (about 10 slices) - chopped
1/3 cup Shredded Cheese
1/2 an onion, chopped
1 egg
1/4 cup of whipping cream


Directions:
1. Fry chopped bacon with onion in frying pan

2. While cooking, unroll dough and cut into 12 squares. Place squares into ungreased muffin tin (I might try spraying it with a bit of PAM next time - or I might use my silicone muffin cups)

3. Spoon in cheese then top with bacon and onion mixture on top of that.

4. In a bowl, beat your egg and cream together and pour about 1 tblsp of the cream mixture into each cup.

5. Back at 375 for 12-15 minutes (I burnt the bottom of mine a bit so next time I might start with 10 min) Enjoy!

Breakfast Burritos/Migas

I love Breakfast Burritos, so when I saw this recipe for Migas on the Pioneer Woman Cooks, I had to try it. After I did, I decided to change it up a little the next time I made it, and instead of fying the tortillas and putting them in the dish, using them to make breakfast tacos/burritos. Usually when I attempt at making Breakfast Burritos it is just some eggs and whatever I happen to have on hand, but these were delicious! Since there are only two of us eating them, and the recipe called for 10-12 eggs, you can either cut it in half or make the whole thing and use it for breakfast all week... they reheat quite well!

*** Note: obviously we used more eggs and less butter than is pictured... but you get the idea

Breakfast Burritos/Migas
From: The Pioneer Woman


Ingredients

Corn or Flour tortillas

10-12 eggs

1/4 cup half & half

1 Tblsp Olive oil

1 Tblsp Butter

1 medium onion (roughly chopped)

1 red bell pepper(roughly chopped)

1 green bell pepper(roughly chopped)

4 plum tomatoes(roughly chopped)

1 jalapenos, seeded and finely diced

1/4 - 1/2 cup chopped cilantro

1/2 cup grated Monterey jack cheese

Directions:

1. In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside

2. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown. (3-4 min)

3. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine

4. Reduce heat to low.

5. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the vegetables. Folding mixture very gently as it cooks.

6. After egg is cooked, Add in grated cheese and chopped cilantro, and stir to combine.

7. Spoon into warm Tortillas and top with salsa, hot sauce, sour cream, or lime as desired.

***The picture above is the one I took when I made the Migas - I'll have to take a picture next time I make the Breakfast burritos and update then. ***

***If you want to try the Migas, add the aditional step below
- In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and add them to the mixture just before the eggs.

Egg Muffins

I wanted to try out my new silicone baking cups I got for Christmas, so I found this recipe for Egg Muffins here at Kalyn's Kitchen. They are a great breakfast that you can take on the go, and are very healthy (I think they even work on the south beach diet). You can mix and match meat and veggies to come up with your favorite combination!



Egg Muffins
From: Kalyn's Kitchen

Ingredients:
10 eggs
2 tsp Spike Seasoning
Milk
1 Cup Grated Cheese of your choice
3 green onions diced small
other chopped veggies... I used green pepper and mushrooms
Diced Ham or Canadian Bacon

Directions:
1. Preheat oven to 375

2. Use regular or silicone muffin pan, silicone baking cups or regular paper cups (if using paper, use 2 liners per cup. Spray any/all generously with Nonstick Spray.

3. In the bottom of the muffin cups, layer diced meat, veggies, cheese, and green onions. Fill about 2/3 full

4. Break eggs into large measuring bowl with pour spout, add spike seasoning and a little bit of milk if desired. Wisk.

5. Pour eggs into each muffin cup until it is 3/4 full. Stir each gently with a fork.

6. Bake 20-25 minutes until muffins have risen and are slightly browned and set

7. Eat immediately, or keep in the refrigerator for up to a week an dreheat in microwave. They can also be frozen.

Christmas Egg Casserole

Every Christmas morning my mom makes an egg casserole, I made it the other day when we had Patrick and Laura over for the weekend.



Christmas Egg Casserole
From: My Mom

Ingredients:
10 slices of bread
2 cups milk
6-8 eggs
ham, onions, green pepper, mushrooms, etc.
6-8oz Shredded Cheese
Salt &; Pepper

Directions:
1. Grease 9x13 pan. Put bread cubes in pan
2. Beat eggs, milk, salt, and pepper
3. Place ham and whatever vegetables you like on top of bread cubes (I didn't use ham this time, because Patrick doesn't eat ham... but I usually do)
4. Pour Egg mixture over entire pan
5. Add shredded cheese over the top
6. Refrigerate over night (or at least 2 hours)
7. Preheat oven to 350 and bake for 35 min.