I’ve always loved eggs. They are, seriously, a perfect food. One egg is a protein packed, low-calorie, high satisfaction guarantee!
And lately, I’ve been eating a lot of eggs for breakfast, lunch, and dinner. Even though I am no longer a vegetarian, I still don’t eat very much meat, so eggs provide me with the protein I crave.
For me, a perfect breakfast is a sunny side up egg cracked over a slice of WW toast with lots of hot sauce (and some cottage cheese on the side for extra lasting power).
Looks weird, but trust me, it’s a really good combo!
For dinner, I recently tried my own version of “beans and toast” for dinner using some TJ’s baked beans… topped with a perfect sunny side up egg. Simple, easy, and so satisfying for a weeknight meal.
There was a little bit of cheddar on their, too!
And recently, Loren and I made a miraculous discovery. Well, not so miraculous, but a life-changing event for us nonetheless…. We started hard boiling a carton eggs on Sundays, so they are ready for snacks and meals for the rest of the week! So easy, so life altering- REALLY!
I’m sure most of you guys have your own egg boiling recipes, but for those of you, who, like me, were a little clueless in this department, I found an easy system:
- Put eggs in pot
- Cover with cold water, at least 1 inch higher than the top of the eggs
- Put vinegar in water (I use rice vinegar) to prevent the whites from coming through any cracks. Add salt to help it boil faster
- Cover, bring to boil
- Once the water is at a ROLLING boil, bring down heat to medium low, and cook for another 8-10 minutes, depending on how well you want them cooked
- When you remove the eggs from stove, put them in a bowl of ice water so they STOP cooking right away
- Put in your fridge and enjoy all week!
I don’t know why we didn’t start doing this sooner. It’s been so nice to have these guys in the fridge, ready to be made in to lovely kitchen creations. While I love eating them plain with salt-and-pepper, I love cutting them up (one whole egg, one white) and having them on toast for breakfast.
I love spreading cream cheese, really good butter, or a little bit of sharp cheddar on the bread as well.
And one day when I was home for lunch, I made the most delicious egg salad using one egg and two egg whites (mayo, mustard, s &p).
Having the eggs ready makes these kinds of healthy meals so simple and fast.
So, us egg eaters are on a whole new kick. We buy two cartons of large, cage free eggs a week and hard boil a dozen every Sunday.
I just ate my last for snack while posting, so I can’t wait for a fresh batch tomorrow!