content top

Scrambled Eggs with Cold Sauerkraut

Scrambled Eggs with Cold Sauerkraut

Scrambled Eggs with Cold Sauerkraut (Serves 1) I tend to eat the same meal for breakfast every day for a few months and then all of a sudden want something new. This past week I stopped eating boiled eggs with store bought salsa and started eating scrambled eggs with cold Bubbie’s sauerkraut. I’ve been eating this meal for a week now and the only change I’ve made is to add Cholula hot sauce on the eggs. You might not want...

Read More

Boiled Eggs with Hot Roasted Salsa

Boiled Eggs with Hot Roasted Salsa

Boiled Eggs with Hot Roasted Salsa (Serves 1-2) My latest trip to Whole Foods was the first in three weeks because my local farmer has been taking good care of me. I bought a few things that I had not tried before and the Roots Hot Roasted Salsa was amazing. In line with my style of easy, healthy whole food recipes, I came up with Boiled Eggs with Hot Roasted Salsa. I had it for supper the first time, but finished the carton of salsa eating...

Read More

Boiled Eggs with Mashed Avocado

Boiled Eggs with Mashed Avocado

Boiled Eggs with Mashed Avocado (Serves 1-2) Avocados were on sale 10 for $10 recently, so I’ve been finding new ways to eat them. It turns out that mashing an avocado with a little lime juice and eating it over sliced boiled eggs tastes really good and is a quick way to make a simple dish. Add a dill pickle on the side and you have a well-rounded protein-fruit-veggie meal. Prep and cook time: 15 minutes Ingredient list: 3-4 eggs 1...

Read More

Baked Eggs with Tomato, Spinach, and Onion

Baked Eggs with Tomato, Spinach, and Onion

Baked Eggs with Tomato, Spinach, and Onion (Serves 1-2) This morning, I found that my biggest, most beautiful heirloom tomato had cracked open. It just could not keep holding all the goodness in. To preserve as much of the tomato as possible, I decided to make it the main ingredient in a baked egg dish. I paired it with onions and fresh spinach, but the tomato was definitely the main feature. To make it easy to eat, I sliced the tomato into...

Read More

Baked Eggs with Roasted Peppers, Diced Tomatoes, Chopped Onions, and Sliced Olives

Baked Eggs with Roasted Peppers, Diced Tomatoes, Chopped Onions, and Sliced Olives

Baked Eggs with Roasted Peppers, Diced Tomatoes, Chopped Onions, and Sliced Olives (Serves 1-2) Every once in a while, I drag my feet about going to the grocery store and try to empty my refrigerator. Recently, I got to where the only fresh food I had was onions and eggs, so I paired them with a few things I had in my pantry – roasted red peppers in a jar, canned diced tomatoes, and canned olives. I usually wilt greens to go with...

Read More

Baked Eggs with Onion, Lettuce, Tomato, Prosciutto and a Guacamole Topping

Baked Eggs with Onion, Lettuce, Tomato, Prosciutto and a Guacamole Topping

Baked Eggs with Onion, Lettuce, Tomato, Prosciutto and a Guacamole Topping (Serves 1-2) I come home from Cherith Farms on Saturday mornings with three grocery sacks full of veggies and two cartons of eggs. Veggies like cabbage, beets, or turnips are okay in the refrigerator for a few weeks, but fresh greens may spoil after a week, so I eat my kale, chard, spinach, bok choy, and beet greens as fast as I can. This past week, the only greens I...

Read More

Ancho Chili Mayonnaise

Ancho Chili Mayonnaise

Ancho Chili Mayonnaise (almost 1 and 1/2 cups) I mixed tuna, beets, and onion to make a quick tuna salad before remembering there was no mayonnaise in the refrigerator, so I made more. Making mayonnaise is incredibly easy. I did not believe that until Melissa Joulwan talked me into trying it the first time, but nowadays I can make a batch of mayo in 5 minutes. Basic mayonnaise, as taught by Melissa, calls for 1/2 teaspoon of dry mustard....

Read More

Baked Eggs with Mushrooms, Grape Tomatoes, Beet Greens, and Onions

Baked Eggs with Mushrooms, Grape Tomatoes, Beet Greens, and Onions

Baked Eggs with Mushrooms, Grape Tomatoes, Beet Greens, and Onions (Serves 1-2) My local farmer can’t grow grape tomatoes right now, but they were selling cheap at the grocery store, so I brought some home. The imports aren’t as good as what I am used to getting locally, but I did enjoy tasting an echo of summer on my plate. I paired them with beet greens, mushrooms, and onions to create a filling breakfast that keeps me feeling...

Read More
content top