COBB SALAD SANDWICH

2 romaine lettuce leaves
2 tomato slices
2 slices crisp bacon
2 oz. sliced turkey
1 sliced hard-boiled egg
3 slices avocado
1 tbsp. chopped black olives
1 oz. crumbled blue cheese
1 tbsp. creamy blue cheese dressing or
olive oil vinaigrette
1 crusty French roll

Slice roll and remove some of bread inside. Layer sandwich ingredients into bread and sprinkle with dressing. Press roll together firmly.

BACON & EGG SALAD SANDWICHES

2 slices bacon
2 hard boiled eggs, chopped
1 tbsp. chopped celery
1 tbsp. chopped green olives
2 tbsp. mayonnaise
1 tsp. Dijon mustard
2 lettuce leaves
2 slices whole grain bread

Fry or microwave bacon until crisp; drain on paper towel. In a small bowl, combine eggs, celery and green olives. Stir in mayonnaise and mustard until well blended. Spread more mayonnaise on both slices of bread; top one slice with lettuce leaves and egg salad mixture. Cut bacon slices in half and lay on top of egg salad. Top with second piece of bread.

DEVILED EGG SALAD

4 large eggs
1/4 c. mayonnaise
1/4 tsp. paprika
2 tsp. regular yellow mustard
2 tbsp. snipped chives
dash of Worcestershire sauce
dash of hot sauce
1/4 c. diced celery
salt and freshly ground pepper

Place eggs in a medium saucepan filled with cold water and bring to a rapid boil; cover, remove from heat and let stand for 10 minutes. Drain and fill the pan with cold water. Peel the eggs and coarsely chop them. In a medium bowl, combine the mayonnaise, paprika, dry mustard, chives, Worcestershire and hot sauce. Add the chopped eggs and celery and season with salt and pepper. Refrigerate the egg salad before serving on whole wheat bread with lettuce and mayonnaise or mustard.

LEMON TARRAGON STUFFED EGGS

6 large hardboiled eggs

3 tablespoons mayonnaise

1/2 teaspoon finely minced shallot

1/2 teaspoon Dijon mustard

1/4 teaspoon lemon zest

3/4 teaspoon lemon juice

2 teaspoons minced fresh tarragon

salt & pepper

Slice eggs in half lengthwise.  Remove yolks and press through a sieve or mash with a fork.  Stir in remaining ingredients and salt and pepper to taste.  Spoon or pipe filling into egg halves.  Cover and refrigerate until served.

SCOTCH EGGS

1 1/4 pounds bulk country-style sausage

1 teaspoon crumbled dried sage

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon cayenne

4 hard-boiled large eggs

1/2 cup all-purpose flour

2 raw large eggs, beaten lightly

1 cup fresh bread crumbs

vegetable oil for deep-frying the eggs 

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions. Flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage carefully into place around the egg. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350 degrees. and fry the Scotch eggs, 2 at a time, turning them and transferring with a slotted spoon onto paper towels to drain. Serve warm or at room temperature.

 

SCRAMBLED EGGS À LA QUICHE LORRAINE

(measurements are approximate - be generous for full flavor!)
1/4 cups chopped leeks, rinsed
1-2 tbsp. butter
3 extra large eggs
large splash of cream
pinch of kosher salt
pinch of freshly ground pepper
pinch of freshly ground nutmeg
splash of white wine (I used vermouth)
1/2 cup finely shredded Swiss cheese
(1/4 cup crumbled cooked bacon - optional)

Melt butter in a large non-stick skillet. Add chopped leeks and saute until just beginning to brown. Crack eggs into a bowl and beat until well combined. Add salt, pepper, nutmeg, vermouth and finely grated Swiss cheese; stir to combine. Pour egg mixture into skillet with sauteed leeks and cook over medium low heat, stirring gently until eggs are softly cooked. Serve immediately!
Note: Cooked eggs could also be served in blind-baked mini pie shells or puff pastry cups.

MICROWAVE SCRAMBLED EGG CASSEROLE

305 calories

1 slice whole grain bread

2 tbsp. grated cheese

2 eggs

1/2 tsp. Herbes de Provence

Toast bread and cut into small cubes. Coat inside of ramekin with cooking spray or olive oil. Place toast cubes in bottom of ramekin. Sprinkle grated cheese over toast cubes. In another small bowl, crack eggs and then stir until thoroughly blended. Pour eggs over cheeses. Sprinkle Herbes de Provence over eggs. Cook in microwave on high for 1½ - 2 minutes, until eggs are cooked. Time and power setting may need to be adjusted for your microwave. Serve in ramekin, or remove to plate.

MICROWAVE SUNNY SIDE UP EGG CASSEROLE

305 calories

1 slice whole grain bread

2 tbsp. grated cheese

2 eggs

1 tsp. chives (fresh or dried)

Toast bread and cut into small cubes. Coat the inside of ramekin with cooking spray or olive oil. Place toast cubes in bottom of ramekin. Sprinkle grated cheese over toast cubes. Crack two eggs and place over cheese. Sprinkle chives over eggs. With a toothpick, prick the yolk of each egg to prevent bursting in the microwave. Cover ramekin with paper towel and cook in microwave on high for 1½ - 2 minutes, until eggs are cooked. Time and power setting may need to be adjusted for your microwave. Serve in ramekins, or remove to plate.

HEALTHY EATING BREAKFAST IDEAS - HOW TO POACH EGGS

Easy Poached Eggs – 75 calories each

Break each egg into a small bowl.

1. Fill a straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil.  Add 1/2 c. vinegar. Reduce to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. 
2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.  Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. 
3. Using a slotted spoon, transfer the eggs to a clean dishtowel to drain for a minute.