On British television there used to be an honourable tradition of advertising the benefits of eating eggs. (Food rationing did not end in Britain until 1954…. no wonder I was a very small baby…) One famous slogan was; Eggs is cheap, eggs is easy… But, for goodness sakes, how many things can you do with an egg….? Well, as it turns out, a lot.
The thing is, eggs on their own are well, just eggs.
First up this week we have Chungah from Damn Delicious with her Italian baked eggs. Chungah says she used left-over marinara sauce in this dish. I guess if it came right down to it you would get away with some chopped tomato or passata…
Italian Baked Eggs
The very first time I was left alone in Southern California I made the twin mistakes of calling at an authentic Mexican roadside diner and ordering authentic Mexican Huevos Rancheros…. Terrible! But Heather Christo has this wonderful recipe for Huevos Rancheros to die for.
The lovely Averie Sunshine has something which is right up my street, an easy one pan dish. Averie offers a recipe I would eat for breakfast, lunch, or a midweek dinner ~ this easy eggs, sausage, and hash browns skillet.
Easy Eggs, Sausage, and Hash Browns Skillet
Next, and we are a little heavy on the potatoes here, but in my view they are a better source of carbohydrates than bread, and they make a great base for a work-lunch salad. Tieghan Gerard at Half Baked Harvest gives us this grilled potato salad with almond-basil chimichurri and 7-minute eggs. And, that’s one substantial lunch, or a fairly good dinner. If I was avoiding carbs I think I’d substitute with extra mushrooms and some red peppers.
Grilled Potato Salad with Almond-Basil Chimichurri & 7-Minute Eggs
From reformed pasty chef, The Bojon Gourmet, we have rice and eggs. Allegedly this fairly sensible breakfast is authentically Chinese ~ doesn’t look like it, it looks nice. This dish is the kind of thing I would eat for breakfast, or a light lunch.
Rice and Eggs
Here’s something I hadn’t thought of, but now Andrea at Cooking with a Wallflower has told us, it’s flippin’ obvious that egg in avocado topped with turkey bacon is a flippin’ good idea. Although, here in England I would likely use regular bacon.
Egg In An Avocado Topped With Turkey Bacon
Here’s something else I hadn’t thought of, from Cooking Up The Pantry, baked eggs in mushrooms with parmesan. I guess if you don’t have parmesan to hand you could give this a try with any decent cheese.
Baked Eggs In Mushrooms With Parmesan
A personal favourite of mine is to fry off some bacon and onion with a little garlic, in a small skillet. Add a small can of chopped tomatoes, and cook it down a little. Carefully break a couple or three eggs onto the top, and then bake in a medium oven for about 5 minutes. A one pan complete meal in 15 minutes or so. (Should have taken a picture the last time I made this.)
A great big thank you to all the fine cooks featured this week.