Scrambled Eggs with Tomato

1.Ingredients:

• 6 eggs
• 2 Tbs. water
• 1 Tbs. extra-virgin olive oil
• 1/4 cup chopped sweet onion such as Vidalia or Walla Walla
• 1 tomato, diced (about 1 cup)
• 2 Tbs. chopped fresh basil
• 1/2 tsp. kosher salt
• Freshly ground pepper, to taste
• 1/4 cup coarsely shredded cheddar cheese

2.Directions:

1. In a bowl or large glass measuring pitcher, whisk together the eggs and water until well blended.
2. In a large fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring, until golden, about 5 minutes. Raise the heat to high and add the diced tomato, basil, salt and a grind of pepper. Cook until the tomato is heated through and any juices have evaporated, about 1 minute.
3. Add the beaten eggs all at once, reduce the heat to medium and cook without stirring for 1 minute. Using a rubber spatula, stir the eggs from the edges of the pan toward the center. Continue to cook and stir gently until the eggs are almost cooked but are still moist, about 3 minutes.
4. Sprinkle the cheese over the eggs and cook for 1 minute more. Divide the eggs evenly among warmed plates and serve immediately.

 

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Simple Homemade Egg Salad Sandwich

1.Ingredients

6 hard-boiled eggs, 3 tablespoons mayonnaise (I use light mayo on mine, don’t care for salad dressing, use more mayo if needed), 1 tablespoon mustard (I use regular yellow mustard),
1 tablespoon relish
pepper (optional) ,  lettuce (optional)
6 slices whole wheat bread (any type will do)

2.Directions

1. Finely chop boiled eggs. 
2. Mix in mayo 1 tablespoon at a time, so not to add too much. 
3. Mix in mustard, relish and pepper. 
4. Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods. 
5. Top sandwich with lettuce. 

 

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Sweet Potato Breakfast Bake

1.Ingredients

1 tablespoon olive oil, 1 sweet potato, diced, 1 pound sausage, 1/2 cup chopped onion, 1/2 red bell pepper, diced, 1cup sliced fresh mushrooms. 1 cup torn kale leaves, salt and ground black pepper to taste, 5 eggs, 1/3 cup water, 1 teaspoon dried thyme, or to taste, 1 green onion, diced

2.Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
3. Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, about 5 minutes. Add to the sweet potato in the bowl.
4. Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
5. Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into the sausage mixture. Pour into a large baking dish.
6. Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion

 

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