Spinach Over Easy

Fresh spinach leaves fried with eggs over easy. Fresh chives add flavor to this easy breakfast treat.

Serves 2

4 chives, chopped

about ½ tsp butter

4 large eggs

2 cups fresh spinach leaves, stems removed

1 Tb feta cheese (optional)

I warm the eggs in hot tap water so the yolks won’t be cold in eggs over easy. Fill a large bowl with hot tap water. Place eggs in the water to warm them while preparing the rest of the ingredients. Pick through spinach leaves, removing stems. Chop the chives. Heat a nonstick skillet. Rub a butter stick over the hot pan until it is coated with about ¼ tsp butter. Lower heat to medium. Add chives and sauté for a minute. Crack eggs into pan, add spinach, and crumbled feta, if using. Cook for about a minute, then gently turn eggs over and making sure spinach wilts. Cook another minute, or until whites are mostly cooked and yolks are mostly loose. Serve with toast on the side.

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Egg Salad Sandwich with Fresh Chives and Red Bell Pepper


I am growing chives in my window sill.

This egg salad is moist from the cooking method and red bell pepper You only need 1 1/2 teaspoons of mayonnaise to make it creamy. The red pepper and fresh chives along with a bit of mustard and a dash of cayenne add great flavor.

If you buy the eggs for  a week before cooking, they will peel more easily than fresh eggs. This is an easy method of cooking hard-boiled eggs. Place 3 eggs in a saucepan and cover with one inch water. Add 1 tsp baking soda to the water which will help the egg peel evenly. Cover pan, heat to boiling, then turn off heat. Let eggs sit in the covered pot for 15 minutes. Drain, then cover eggs with cold water and ice. Drain and repeat several times, until eggs are cool. Crack the shell by tapping on it with the back of a spoon. Let the water seep inside, between the shell and the egg white. This will also aid in peeling. You may refrigerate eggs until ready to peel, or peel once they are cool. Peel eggs under cool running water to rinse off the bits of shell.

Serves 2
 
3 eggs
1 tsp baking soda
1 1/2 tsp mayonnaise
4 fresh chives
¼ tsp yellow mustard
1 Tb of minced red bell pepper
several grinds of black pepper
a dash of cayenne
a 1/4 tsp lemon juice
a few shakes salt to taste

The yolks should be bright yellow and a bit soft. Mash eggs with a fork. Mince  fresh chives and stir in with mayonnaise, mustard,  red bell pepper, several grinds of black pepper, a dash of cayenne and  lemon juice, and salt to taste. You can also make this easily in a food processor, especially when cooking for a crowd. Mince the red bell peppers and chives using the blade, then add eggs and other ingredients and pulse until smooth.

Toast some good sturdy bread, and spread egg salad on it.

Fresh Rosemary-Mushroom Scramble

Rosemary in a egg scramble? Who’da thunk? My wonderful daughter Sonia did, and invented this incredible meld of flavors. Together we perfected this scramble. I prefer scrambles to rolled omelets because they are easier, and I prefer my eggs well cooked. But you could make this recipe into an omelet as well.

Ingredients:

Serves 2

1/4 tsp. butter ( I rub the stick of butter on the warm pan until it coats it)

½ tsp. minced fresh rosemary

1 tsp minced fresh chives or green parts of scallion

5 mushrooms, quartered and sliced

4 large eggs

¼ cup milk (we use 1%)

2 Tb grated sharp cheddar cheese (we use low-fat)

a few shakes salt to taste

Whisk eggs well with milk and sprinkle in a few shakes salt. Whisk in grated cheese.

Sauté mushrooms and rosemary in butter in a non-stick frying pan until mushrooms are coated in rosemary butter.

Add chives or scallions. Let sit for a few seconds.

Pour eggs over mushrooms. Push eggs around with spatula so they don’t brown. Cook until eggs reach desired consistency.

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 5.4 g
  • Cholesterol: 114.4 mg
  • Sodium: 337.8 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Rosemary-Mushroom Scramble calories by ingredient

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991

Squash blossom and fresh corn chilaquilas

Summer squash or zucchini are easy summertime vegetable to grow. Just give them plenty of room as they will spread out rapidly! Soon your plants will be bright with yellow squash blossoms. Pick ones that have started to fold up, even ones that have little mini squash on them, and combine with fresh corn for this summer scramble.

Chives and cilantro are easy to grow in pots, and along with fresh corn and salsa, brighten the flavor of the eggs. I boil an extra cob of corn when I make dinner and save it for this breakfast.

Chilaquilas are a traditional way to use stale tortillas. My late brother-in-law, Larry Luna, taught me to substitute tortilla chips for a nice crunch. I made the chilaquilas in these photos with blue corn tortilla chips, but any kind will do.

Serves two people.

1 tea. butter

½  cup (1 cob) cooked corn.

1 tea chopped fresh chives (two sprouts)

4 eggs

1/4 cup salsa, such as salsa casera

¼  tea salt

2 squash blossoms

6 tortilla chips, broken into pieces.

2 tsp. cheese such as cheddar or Colby jack, grated.

2 tsp cilantro, diced

Melt. butter in nonstick frying pan.

Use a knife to strip kernels off corn. Add to butter and sauté for 3 minutes on medium flame.

Add chopped fresh chives for the last minute.

Whip eggs in a bowl with salsa and salt.

Remove the stems and spiky part connecting it to the squash blossoms. Dice blossoms and whisk into the eggs.

Pour egg mixture over the corn. Using a spatula, stir the eggs.

Add tortilla chips and grated cheese.

Cook until desired consistency, then add cilantro.

Serve with more salsa on top, if desired, and warm corn tortillas on the side.



Potato-Leek soup with cheese, mushroom, cauliflower variations

Potato-Leek soup

3 cups chicken broth (You can make this a vegan dish with vegetable broth)

1 leek, white part only

2 Russet potatoes

1 tsp. salt (to taste)

5 grinds black pepper

chopped leeks and potatoes

Skim refrigerated broth and bring to a boil. Cut the white part of leeks lengthwise and chop coarsely. Peel two russet potatoes and slice thin.

boiling potatoes and leeks in broth

Boil in the broth until soft, about 15 minutes. Add salt and pepper.

potatoes and leeks in broth in blender

Let cool, then blend until pureed.  (If  you have a immersion blender, you blend it in the pot.)

Cheese Soup (no cream or butter!)

shredded Jarlsberg cheese

Add 1 cup low-fat Jarlsberg or sharp cheddar cheese to pureed soup, stir until melted.

No cream added Mushroom Soup


Make potato-leek soup. Quarter 10 mushrooms for each 2 cups of potato-leek soup. Boil soup and cook mushrooms on medium for 10 min. You can blend a few spoonfuls of mushrooms in the broth. That’s it. It’s practically non-fat.

Mushroom-cheese Soup

Add cheese to mushroom soup.

Cauliflower with cheese and Mushroom Sauce


cauliflowerets cooked in broth

Boil cauliflowerets in broth for 5 minutes until soft, then remove with slotted spoon. Pour cheese and mushroom soup over them and top with minced fresh chives.

cauliflower cheese and mushroom soup

Cauliflower Cheese and Mushroom Soup

Blend a few spoonfuls of cooked cauliflower into the cheese and mushroom soup, then pour a bowlful over cooked cauliflowerets. Top with fresh chives.

minced chives

Top soups with fresh minced chives.