Everyone has pet peeves–right? Something that skeeves them out? Mine is cooked egg yolk. Every bone in my body shakes from the smell, taste, just everything. I can take the runny kind, but seeing the cooked yolk can throw me over the edge. Therefore, I have always avoided the wonders of egg salad. I was at Trader Joes and saw that they had an egg white salad for only 100 calories for the entire container! This is my take–non egg yolkers rejoice–as well as all of you trying to lose weight or those with high cholesterol, all in the deliciousness of this sammich.
- 2 Hard Boiled Egg Whites
- 1 Tablespoon Light Mayo
- 1/2 Teaspoon Dijon Mustard
- Pinch Onion Powder
- Pinch Salt
- Pinch Ground Pepper
- Pinch Parsley
- 1 Slice Bread, toasted (I am surprisingly using real bread, at 70 cal a slice)
- Lettuce (optional)
(I know there are three eggs. I thought I could fit three at first, but I was wrong. Perfection has to fail every so often.)
Mix together mayo,
onion powder, salt and pepper and parsley in a bowl.
Slice up eggs, discarding the yolks as quickly as possible.
Spread mayo mixture on toast.
Cover with lettuce, and start to stack on eggs.
This open-faced sammich is around 150 calories. Enjoy!
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Today I am going to show you something that will change your world. I want you to take eggs as you know them and forget about them. A good woman can make a good breakfast. A really good woman can make a good breakfast, keep it low calorie and with minimal clean up.
Meet the baked egg, courtesy of the lovely ramekins that the Girlfriend bought me for Christmas. They will make you feel good, reallll good.
- 2 large eggs
- Olive oil Pam
- 1/2 ounce shredded cheddar cheese
Preheat the oven to 375 degrees.
Place ramekins on cookie sheet. Spray the inside of the ramekins with Pam.
Crack an egg into each ramekin and sprinkle some cheese on top.
Bake for 10-15 minutes. I find 11 is perfect for super runny, 12 is medium, and 14-15 is cooked through.
The best part about this recipe is you can really put whatever you want in the ramekin. Sometimes I add cooked bacon, ham, sausage, diced tomatoes, more sausage…
Each egg is around 100 calories.
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When Little Mommies told me she would be making a “strata” for Hanukkah, I assumed that it would be some form of a multilayered cake and I was excited. Then when she told me that a strata was an egg dish filled with cheese, I was even more excited. Then, when she told me she was going to put in pancetta as well, I cried. Wept like a little baby. Well not really, however, I did make fun of Rico for about an hour that he was missing Hanukkah brunch due to prior engagements and that he would miss this cheesy, pork creation. I hope he still loves me.
- 6 ounces pancetta, diced
- 12 slices firm white bread
- 1/2 cup chopped scallions
- 1 pound shredded, sharp cheddar cheese
- ½ cup grated parmesan cheese
- 8 eggs
- 3 ½ cups milk
- 8 dashes Tabasco sauce
- 1 tablespoon Dijon mustard
- Pepper to taste
Butter a 3 quart rectangular (approximately 9 x 13 inches) baking dish.
In frying pan, sauté pancetta until brown and fat is rendered. Drain on paper towels.
Cut bread into 3/4 inch cubes. Place in prepared baking dish. Add scallions, pancetta and cheeses. With hands, mix well to evenly distribute ingredients. In a mixing bowl, whisk eggs together; add milk, Tabasco, mustard, and pepper. Pour egg mixture over all in baking dish. Cover and refrigerate several hours or overnight (up to 24 hours).
Preheat oven to 350 degrees. Bake 50 to 60 minutes or until strata is puffy and brown. Serves 8 to 10.
The lady of the house made two, one with and one without pancetta. I liked them both. See that spoon in the plain cheese one? That’s because my uncle promptly stole a bread cube with his fingers before we could take a picture. Little Mommies and I went a little crazy. You think I’m cranky? You should see the two of us angry, together, involving food, pictures, and manners. The pain, suffering and noisy reactions were similar to the sound that comes out of a small dog when you step on its tail by mistake. Exactly.
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I have a really strange hatred for cooked egg yolk. Hard boiled, scrambled or in an omelet, sometimes I even have problems smelling it. However, I LOVE fried eggs, but only if the middle is perfectly runny. I am often met with disappointment at diners when they flip my eggs, to get rid of the mucousy, uncooked white that is ever present on the top of the eggs. I’ve even tried cooking them at home to rid myself of said nauseating connective tissue, leading me to depression at the level of almost not seeing Britney Spears live–don’t worry, I’m going on Wednesday.
Good news, I have found a way. I have launched myself knee deep into egg mucous, rising to the surface with what I consider the perfect way to fry eggs. See below and destroy the enigma of perfect eggs yourself.
I totally didn’t take this picture way after I made the eggs. No…not at all…
- Good nonstick frying pan
- 2 eggs, cracked into a mug or bowl
- Top of a pot, prefably clear
Heat pan and spray liberally with Pam. When hot–check this by tossing a drip of water on the pan. It should dance like Patrick Swayze–pour eggs carefully onto pan. Let fry for about thirty seconds, and push the outer egg white a little towards the center of the pan so that the egg white doesn’t stretch to the sides of the pan. Place the pot top on top (see above picture) and leave alone until the white on top of the eggs starts to cloud, and mucous disappears. Take the pot top off, slide off the eggs, and break yolks away!
If you look closely, you can see both butter and cream cheese on Rico’s English muffin. I can’t believe I’ve ever questioned loving this man….
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