5 Egg Favorites

    Energize Your Family Menu

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    1. Egg Salad Club on Pumpernickel 

    Peel and chop 6 hard boiled eggs and add ¼ cup mayo. Season to taste with salt and pepper. Toast 8 slices of pumpernickel bread. Top four slices with lettuce, tomato, egg salad, and bacon. Cover with remaining four slices. Serves 4.

    2. Migas Tacos 

    Heat 1 tbsp vegetable oil in skillet. Sauté ½ cup crushed tortilla chips, ½ chopped yellow onion, ½ cup chopped tomatoes, and 2 tbsp chopped jalapeño (no seeds or ribs) for 4 minutes. Whisk together 4 large eggs. Season with salt and pepper. Add eggs to skillet and cook without stirring for 2 minutes. Then stir gently, breaking up eggs. Serve in warm tortillas with shredded Mexican cheese blend. Serves 4.

    3. Baja Egg Sandwich 

    Beat 3 eggs and 1 egg white and season with salt and pepper. Set aside. Brush olive oil on one side of two slices of bread. Place under broiler for 1 to 2 minutes until toasted. Remove and place toasted side down on 2 plates. Heat skillet with another swirl of olive oil. Add 2 chopped green onions and cook for one minute.Add egg mixture and cook while stirring until almost set. Sprinkle on shredded Monterey jack cheese and cover until melted. Cut egg and cheese mixture in half and place on two slices of bread. Add a dash of hot sauce and avocado slices, then top with second slice of bread. Serves 2.

    4. Classic Spinach Salad 

    Chop 2 hard boiled eggs and set aside. For the dressing: combine ¼ cup sugar, ¼ cup cider vinegar, ½ cup vegetable oil, and 1 tsp dry mustard. Season with salt and pepper. Combine 5 oz. Baby spinach leaves, 2 chopped green onions, chopped eggs, and crumbled bacon. Toss with dressing and serve. Serves 4 to 6.

    5. Bacon and Egg Sandwiches on Focaccia 

    Whisk together 1 tbsp of olive oil, 1 chopped shallot and 1 tbsp balsamic vinegar in a bowl. Season with salt and pepper. Add 1 cup of arugula and toss. Toast four squares of focaccia in skillet and then top with 2 slices of tomato and cooked bacon. Coat skillet with olive oil and heat. Crack 4 eggs into the skillet. Sprinkle with salt and pepper and cook until whites are set and yolks are cooked as desired. If you would like them over-easy, flip the eggs when almost done and count to ten. Then remove them from the pan and place on top of the bacon. Finish the open face sandwich off with the arugula and shaved parmesan cheese. Serve with a knife and fork. Serves 4.

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