Easy-Peasy Egg Dishes
Eggs Plus 1 Ingredient…
What if you only have eggs PLUS ONE INGREDIENT?
BROTH
Egg Drop Soup, Poached Eggs
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DAIRY
Egg Nog, Shakes, Smoothies, Ice Cream, Egg Salad (with yogurt or sour cream)
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FATS
Egg Salad (with Mayonaise), Deviled eggs
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FIZZY FOODS
Scrambled Eggs and Fizzy Veggies, Saurkraut, Kimchi, or Salsa; Egg yolks buzzed with Fizzy Drinks (grape, lemon)
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SOAKED GRAINS / LEGUMES
Re-Fried Beans in Omelet, Raw Eggs Mixed With Porridge, Simple Pancakes, Cooked Eggs Over Grains (quinoa)
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SOURDOUGH BREAD
Egg Sandwich, French Toast, Dippy Eggs, Buttered Toast with Eggs (jelly, cheese, cream cheese)
ORGANIC MEATS
Bacon, Sausage (beef, pork, turkey), Ham
FRESH FRUITS/ VEGGIES
Crustless Quiche, Omelet, Eggs With Veggie On Side – seasonal (asparagus, dill and chives), Sauteed Veggies With Eggs, Stir fried veggies with eggs in it, Banana Pancakes
Omelet
An omelet is a blank slate, an easy way to incorporate meat, seasonal vegetables or herbs, or cheese into your meal.
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To start, grease a hot pan with a good fat. Whisk your eggs in a separate bowl, and pour into your pan.
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This is your foundation. At this point, feel free to add whatever you’d like.
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Use whatever you have that’s in season. In our example, we use chives and dill. You could also add onions, or peppers, or cooked sausage. Be creative.
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Let cook until it firms on the bottom. Using a metal spatula or wooden spoon, fold the egg over onto itself and let it cook for 30 seconds to a minute.
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When the inside is cooked, transfer to a plate and let sit for a minute or two to let it continue cooking.
Banana Pancakes
For banana pancakes, mash a banana with 2 eggs in a bowl until well incorporated. Add a pinch of salt, if desired.
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Grease a hot pan with a traditional fat, and pour the mixture into the pan.
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Allow the pancake to cook until the bottom is slightly browned, then flip over and let cook for an additional 30 to 45 seconds.
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Remove from pan to a plate and let cook. Serve with lots of butter and maple syrup, or fresh fruit and whipped cream.
French Toast
To make 3 slices of french toast, crack 3 eggs into a bowl and whisk. Add a little water to make it a little more runny.
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Soak your sourdough bread slices in the egg mixture for 1 to 10 minutes — the longer you soak, the more dense the french toast.
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Grease your pan with a traditional fat, and place the pieces of sourdough bread on the pan. Add cinnamon to the tops of the bread.
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Let cook until the bottoms are golden brown, and flip. Let cook for another 30 seconds to a minute, and remove to plate.
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Serve with butter and maple syrup, yogurt, applesauce, or fresh fruit.
Egg Salad
If all you have are eggs and a dairy food (sour cream, yogurt, mayonnaise—-or a combo of any of these), you can make egg salad. It’s a ‘blank slate’ that you can dress up however your family loves.
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Ingredients
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One dozen eggs, best quality you can find
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Yogurt, sour cream, and/or mayonnaise
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Suggested variations and additions: salt, pepper, garlic, seasoning of choice, chopped onions, mustard, sunflower seeds, soaked nuts, chopped fizzy or fresh vegetables, maple syrup (just a drizzle), chopped fried bacon or ham, splash of apple cider vinegar or lemon juice.
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Directions
Place eggs, covered with cold water in a pot.
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Allow 8 minutes for eggs to cook from the time the water begins to boil. Keep it at a gentle boil.
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Remove pot from stove and allow to sit for 15 minutes before draining water.
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Remove shells from eggs when cool enough to handle.
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Chop eggs, place in bowl, and stir in dairy-based dressing of choice.
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Add variations of choice listed in INGREDIENTS section above, if desired.
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This keeps well in refrigerator stored in a glass container. The use of yogurt greatly increases its storage time in refrigerator because of the high percentage content of whey (which is a natural preservative).
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WHEN TO EAT EGG SALAD: Breakfast, lunch, dinner, mobile table, snack.
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HOW TO EAT EGG SALAD: On top of a green salad, wrapped in a sourdough tortilla, as a sandwich on sourdough bread, as a topping or side dish to seasonal vegetables, or all by itself.