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eggs

The Perfect Poached Egg

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The Perfect Poached Egg

The poached egg has given us the gift of yolk porn.  When the silky yolk runs all over your food and instantly makes it taste better and more decadent…yolk porn.

Poached eggs are surprisingly simple to make, but people are too intimidated to try.  Fear not, with this full-proof recipe for poached eggs, you too can be the creator of yolk porn!  Isn’t that just egg-cellent?!

 

The Perfect Poached Egg

 

1 Egg

1 tsp White Vinegar

 

  1. Bring a pot of water to boil
  2. Add in a tsp of vinegar
  3. Once the water is bowling, using a spoon, begin to swirl the water.  Continue swirling until a whirlpool forms in the middle (like a mini tornado)
  4. Gently crack the egg and carefully drop into the swirling water.  The swirling water will help collect the egg white
  5. Cook for 2-3 minutes and remove with a slotted spoon

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Bacon & Egg Cups

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Bacon & Egg Cups

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Clients always ask me for breakfast ideas on-the-go.  It’s not easy to get a sufficient amount of protein as it is, and if you’re on the run, it makes it even more difficult.  While I wish my mornings permitted for a home-cooked meal, more often than not there’s only time to grab my purse and go!

The most popular grab-and-go meal these days seem to be bars.  However, you have to be wary of the bar craze.  Most bars claiming ample amounts of protein are filled with fake ingredients, not to mention, they are loaded with sugar.  

Even the more “natural” bars often contain Whey Protein.  Whey protein is fine if you can tolerate dairy, but if you’re Paleo, or just trying to avoid dairy in general, you need to avoid Whey as well.

So where does this leave us for an ideal breakfast to go?  I love eggs because they are versatile, low-cal and high protein.  I created this recipe so I could easily have eggs for breakfast without having to set aside the time.  A heart-healthy, protein-packed breakfast that won’t interfere with my morning schedule?  Sold! 

 

Bacon & Egg Cups

 

4 whole eggs

8 egg whites

4 pieces of turkey bacon

1 cup mushrooms

salt and pepper

  1. Preheat the oven to 375 degrees
  2. In a sauté pan, pre-cook the bacon
  3. In a mixing bowl, combine eggs, egg whites, mushrooms (or any preferred vegetable), salt and pepper
  4. Once the bacon is cooked, chop and add to the remaining ingredients
  5. Whisk together until combined
  6. Spoon the mixture into muffin tins.  Do not fill to the top as these will rise!
  7. Bake for 10-15 minutes
  8. Store in Tupperware and heat in the microwave or eat cold  

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Shakshuka

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Shakshuka

Shakshuka is an Israeli dish of poached eggs in tomato sauce.  Shakshuka means comfort food.  Just kidding.  It doesn’t.  I acutally have no idea what the word means, but it should.   

This easy one-pot meal is healthy, filling, and satisfying.  It also screams DIP SOMETHING IN ME!! Israeli’s serve it with a side of pita or challah.  Instead, I made my paleo tortillas.  They’re perfect for scooping all of that tomato-ey goodness.   

 

Shakshuka

 

1 red pepper

½ yellow onion

1 can (28 oz) crushed tomatoes with juice

½ cup chicken borth

2 minced garlic cloves

1 tsp cumin

1 tsp paprika

½ tsp oregano

½ tsp red pepper flakes

salt and pepper

6 large eggs

¼ cup cilantro, chopped

  1. Thinly slice the pepper and onion
  2. In a large pan, sauté the peppers and onion for 3 minutes
  3. Add the seasoning and garlic to the pepper and onion mixture
  4. After stirring for a minute, add the tomatoes and chicken broth
  5. Simmer for 20-30 minutes until the liquid reduces and starts to thicken
  6. Crack the eggs into the pan and cover
  7. Let cook for 10 minutes (more or less depending on yolk preference.  Cook less for runny yolk) 

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