Toasty Egg - Hey Ma' Radio

Toasty Egg -(aka Eggs in a Basket/Egyptian toast)  

I'm not a big breakfast fan, however B loves a Saturday and Sunday home cooked breakfast, which I am more than happy to cook...providing he does the dishes : )...I remember my dad making some form of Egyptian toast as a child...however not being a huge egg fan, I never wanted the runny yolk in the middle. Thought I would experiment using just egg whites...have to admit, it turned out much more delicious than I anticipated.  I had just bought some yummy purple fingerling potatoes , fresh baby kale and green onions from the farmers market. I also used the Salty Seed bread, which added some extra flavor-huge fan of this bread (Kismet Farm and Bakery-sold at our health food store)

Bread-a slice per person

2 Eggs or 1/2 cup of egg whites

Two tablespoons of olive oil

Handful of kale or baby spinach

1/4 cup of diced green onions

Salt and Pepper

Sprinkle of mozzarella cheese

 

Heat your skillet on low, add olive oil and cut two round holes in your bread.  

Pour your egg whites or crack your egg in the middle of your toast. If you are using egg whites, it will spread as pictured. If you use eggs, it tends to stay more nicely in the center of your toast.

While cooking on low, sprinkle your toast with your baby spinach or kale, salt and pepper, sprinkle of cheese and green onion. Cook for 5 minutes (longer if you like crispy)

 

Flip toast and while cooking on low, add another sprinkle of cheese, green onion and another shake of salt and pepper (below) (cook for another five minutes)

Serve with a side of your favorite potato or veggie (Purple fingerling potatoes pictured here) 

ENJOY!!!! 

Green Pepper Pasta

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Today Ben and I were craving some warm veggies with pasta. First day of spring break for me and he needed some comfort food with video games.  I wanted to try something new and I think this one turned out well. Only thing I would change...kinda went a lil' overboard on the garlic in the food processor, I forgot I had already added a tablespoon of garlic powder. This sometimes happens when I multi-task. Oh well. Still quite yummy! So if you want the green pepper taste to stand out more, add one clove instead of three. This was enough to feed four people and still have left overs!

1 zucchini

1/2 of large summer squash

1 tablespoon of soy butter

1 cup of chopped green peppers

1 tablespoon of garlic powder or two garlic cloves

1/2 cup of kale

1 cup of spinach, baby kale mix

1 tablespoon of olive oil

Pepper

Salt

Box or bag of your favorite pasta (I used Al Dente Spinach Fettuccine Noodles (comes in a bag and cooks in three minutes))

1/4 cup of fresh parmesan

1/2 cup of chopped basil leaves (If you want extra basily add two squeezes of basil paste to food processor)

In a pan add zucchini, summer squash and 1/2 cup of green pepper. Sautee with soy butter, add four grinds of black pepper. I used a peeler to cut the zucchini and summer squash into thin strands.

In a food processor, add the rest of the green pepper, two garlic gloves, kale, spinach mix and 1/4 cup of basil leaves.  Add a few shakes of salt as well.  After blending, add this mixture to veggie mixture in pan and keep on low.

 While veggies are simmering, follow the directions on your pasta. Mine required the water to boil and then only took three minutes to cook. Immediately after I poured in a cake pan with a lid. Stir well and sprinkle with parmesan.  We had a side of SaltySeed bread (purchased at local health food store), with fresh basil, roma tomato and a sprinkle of mozzarella cheese here.

Enjoy!!!