Any time open-faced egg sammie

I LOVE egg sandwiches. I’ll eat them any time, anywhere. Tonight, I had one for dinner and added avocado for creaminess. With the healthy fat of the avocado, I didn’t miss butter or mayo at all. But, if you want to make it a bit more decadent, spread some butter on the muffin. To spice it up, a drizzle of Sriracha or red pepper garlic sauce, or a smattering of sliced jalapeno will do the trick.

Here’s how I did it:

  • Toast half of a whole wheat English muffin
  • Slice 1/4 of an avocado and put it on top of the muffin
  • Add an over-medium egg with cheese melted on top (cook the egg a little more than over easy so not as runny)
  • Top with diced tomato
  • Enjoy any time, anywhere!

 

Jalapeno, kale, and cheese quiche

Shout out to my local farm stand, Janowski Gardens, for this one!

I modified this recipe slightly, but this meal is largely based off of a great recipe I found online and is written by the owner of a local farm stand here in the Finger Lakes region of New York state, Janowski Gardens. The direct link to the recipe is: http://www.janowskigardens.com/rellanos.html.

Here’s what you’ll need:

  • 1 pie crust  (I just buy it from the grocery store; it’s delicious!)
  • 3 eggs
  • 1 cup skim milk (you can use a kind higher in fat if you want to, but I don’t think this recipe needs it)
  • 1 cup shredded sharp cheese
  • 1/2 cup bread crumbs
  • 15 or so pickled jalapenos, diced, straight from the jar (use less to reduce the heat)
  • 1 large handful kale, tough stems removed and chopped into bit-size pieces
  • 1/2 tsp hot Mexican style chili powder (use less to reduce the heat
  • 1/4 tsp cumin
  • 1 teaspoon dried parsley
  • 1 tsp olive oil
  • Salt and pepper to taste

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Clockwise from left: Kale, shredded cheese, diced pickled jalapenos

Directions:

  • Preheat oven to 375 degrees F
  • Spread dough into a non-stick 9-inch metal pie pan
  • Put eggs in a large bowl and beat slightly with a whisk
  • Add breadcrumbs, kale, jalapenos, cheese, milk, breadcrumbs, olive oil, and spices
  • Mix together well
  • Pour mixture into the pan
  • Roll over and crimp edges of dough so that it’s even with the top of the pie pan
  • Brush top of dough with egg wash (crack an egg in a small bowl, beat it a bit, then use a pastry brush to scoop out the yolk and spread it over the crust)
  • Bake for 30-45 minutes, or until done (I cooked mine about 38 minutes)
    • Note: When the crust starts to brown, make a foil wrap to protect it as the egg mixture cooks. To make the foil wrap, cut off a long piece of foil, 18″ or so. Fold it down the middle, lengthwise, pushing on the fold firmly, then rip in half along the fold. Put one half on top of the other, and fold one end over several times, to join the halves. Open up and mold around the pie plate, just covering the crust.

Sorry for the wrinkley foil, but this was an afterthought… I should have made a video for this…

  • When the quiche is done, the middle will not wiggle when you jiggle the pan, and a butter knife will come out of the center of the quiche clean

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Serve and enjoy! I served mine with a green salad. Soup would also be delish!

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Modifications: leave out the spicy ingredients if you don’t like the heat; replace the jalapenos with diced bell pepper, diced onion, or very small, sligtly cooked broccoli florets; add a little diced ham – use your imagination!