Chicken Sausage Breakfast Sandwich

Chicken Sausage Breakfast Sandwich

In my humble opinion, Sundays are the best day of the week. And I don’t like to waste a minute of it. My perfect Sunday starts with my favorite hike – a nice 5 mile loop near the former NIKE Missile Control Center – which earns me enough burned calories to splurge with a yummy breakfast sandwich, which is probably why my favorite meal is brunch. Whether it’s crispy buttered toast paired with a veggie scramble or a meaty, cheesy, breakfast sandwich with a dash of hot sauce, I am a happy gal. My signature breakfast sandwich includes a perfectly fried egg, just waiting for the yolk to crack. I mean what is more visually appealing than the ooey gooey yolk just waiting to be sopped up by the rest of your delicious sandwich.

Chicken Sausage Breakfast Sandwich

ingredients:
2 Jalapeno chicken sausages
2 Half-baked Panini Rolls
1/4 cup Mozzarella cheese
2 Eggs
2 teaspoon pesto
handful of arugula

Chicken Sausage Breakfast Sandwich

directions:
Preheat oven to 425 degrees. Bake panini rolls for 6 minutes. While panini rolls are baking, slice each sausage into 3 pieces. Warm precooked sausage in the oven for 6 minutes.

Once the rolls have finished baking, slice in half. Coat each cut side with pesto, sprinkle top half of the roll with mozzarella cheese and return both halves to the oven to toast and melt the cheese, about 2 minutes.

While the cheese is melting and rolls are toasting, fry two eggs over medium heat. Once the eggs are finished cooking, assemble your sandwich-add sausage on top of the pesto coated toast, top with fried egg. Sprinkle arugula on top of the melted cheese toast and combine halves to create one delicious sandwich.

Serves 2 // 380 calories

Chicken Sausage Breakfast Sandwich

Healthy Egg Salad Panini

Healthy Egg Salad Panini
Sometimes you just need a recipe remix to update a tried and true recipe. I’ve tried so many new recipes over the past two years that sometimes I forget about those recipes I truly loved and wanted to make over and over again. Do you find yourself swapping ingredients or augmenting parts of old recipes to make them new again?

I made this recipe originally as a diet lunch option— now that I’m not ditching the carbs, I figured I could make a delightful panini.  The contrast of the warm bread and the chilled egg salad only add to the awesome flavor profile.

Egg Salad Panini

ingredients:
3 large eggs, boiled and peeled
1 tablespoon low-fat Greek yogurt
1 teaspoon mustard
1 teaspoon minced fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread
handful of spinach

directions:

Chop the eggs with a knife. Then combine the yogurt, mustard, dill, salt, and pepper. Mix lightly with the fork until well combined.

Assemble sandwich with egg salad and spinach in between bread, then toast on a panini press until golden brown.

Healthy Egg Salad Panini

Week 35: Crunchy Quinoa Salad

Crunchy Quinoa Salad

One word- quinoa- my new favorite grain, side dish, main course, everything food.  It is beyond versatile and is filling even in the lightest salads.  The addition of the poached egg to this balsamic asparagus quinoa combo makes this perfect from brunch, lunch, dinner and every meal in between.  The acidity of the balsamic coupled with the warm yolk creates a deep flavor profile that keeps you wanting more.

Crunchy Quinoa Salad

ingredients:
1 cup uncooked quinoa
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 large very fresh eggs
1 pounds asparagus
4 tablespoons unsalted butter
2 to 3 teaspoons balsamic vinegar

Crunchy Quinoa Salad

directions:
Heat the oven to 450°F and arrange rack in the upper third. (If making the quinoa and eggs ahead, don’t warm the oven until you want to make the asparagus.)

For the quinoa:
Bring 2 cups of water and a few pinches of salt to a boil in a small saucepan over high heat. Stir in the quinoa, reduce heat to medium-low and simmer until you can see the curlicue in each grain and it is tender to the bite, about 15 minutes. If the water is not entirely absorbed, drain any excess. (Can be made through this step up to 4 days in advance. Store covered and refrigerated until ready to use.)

If you want some extra crunch (which I highly recommend), go ahead and toast the quinoa. To do so, heat 1 tablespoon of the oil in a large frying pan over medium-high heat. When oil shimmers, add half of the quinoa and stir occasionally until about half of the quinoa is toasted and golden brown. Repeat with remaining quinoa.

For the egg:
Fill a large frying pan with 2 to 3 inches of water and bring to a simmer over medium-high heat. There should be a lot of small bubbles on the bottom of the pan and, if you want to be super precise, take the water temperature – it should be between 185 and 200°F. Break each egg into a separate small cup or ramkin. Fill a large bowl with warm water and set aside.

If using, add the vinegar to the water (it helps the egg set quickly). Working one at a time, gently slide three of the eggs into the simmering water. (If the top of the egg peeks out of the water, gently spoon some water over the top to help it cook evenly.) Cook until whites are just set, about 4 minutes. Lift eggs out of the water with a slotted spoon and place in the bowl of warm water to keep warm. (Can be made up to 2 days ahead of time. Store refrigerated in cold water. To rewarm, dip in simmering water until warmed through, about 30 seconds to 1 minute.)

For the asparagus:
Snap off the tough ends of the asparagus and discard them. On a large baking sheet, toss the asparagus with the remaining oil and some salt and pepper. Spread the asparagus out on the baking sheet and roast until just tender when pierced with a knife, anywhere from 5 minutes for thin asparagus to 10 minutes for thick.

If desired, cut asparagus into 1-inch lengths. Just before serving, melt the butter in a small frying pan over medium heat; cook , stirring frequently, to prevent burning until it smells toasty and nutty and is a deep golden brown (around the same color as peanut butter) about 4 minutes. Remove from heat and whisk in the vinegar until well incorporated. Taste and add more vinegar, if desired. Add half of the balsamic-brown butter sauce to the asparagus, tossing well to coat.

To serve:
Divide quinoa among 3 plates, scatter asparagus among dishes. Scatter the asparagus among the dishes then top each plate with one poached egg. Drizzle remaining balsamic brown butter over the top, top with some freshly ground black pepper, and serve.

Originally from Aida Mollenkamp.

Crunchy Quinoa Salad

Eggs Benedict

Eggs Benedict Recipe
The theme of this weekend was BRUNCH, and not our usually fancy smancy go out for bottomless mimosa brunch, but a do it ourselves brunch that was just as tasty. I have been meaning to try making Eggs Benedict since I first began my new year’s resolution. It is the one brunch item I always have to order, but now that I realize how easy it is to make myself, I may have to say no to overpriced brunch Benedict in favor of something new! This recipe requires A LOT of multitasking, but is extremely worth it in the end.

Eggs Benedict Recipe

ingredients:
4 pieces of Canadian bacon
4 eggs
2 teaspoons rice vinegar
2 English muffins
Butter

blender hollandaise
10 tbsp unsalted butter
3 egg yolks
1 tbsp lemon juice
1/2 teaspoon salt
dash of cayenne pepper

Eggs Benedict Recipe

directions:
Heat a large skillet on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides.

While the bacon is cooking, bring a pot halfway filled with water to a boil, and then add the vinegar. Bring the water to a boil again, then lower the heat to a simmer.

Make the blender hollandaise. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop. Make sure you do not cook your hollandaise sauce- mine got a little chunky when I attempted to reheat.

Working one egg at a time you crack an egg into a small ramekin and slip it into the simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. Gently lift out the eggs with a slotted spoon.

As soon as all the eggs are in the poaching water, begin toasting your English muffins.

To assemble the eggs benedict, butter one side of an English muffin. Top with one slice of Canadian bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some extra caynenne pepper over it all and serve at once.

Adapted from Simply Recipes.

Avocado Toast with Egg

avocadotoast1

There are very few meals that couldn’t be improved by the addition of a fried egg- I’ve been known to add eggs to pasta, pizza, and even a few salads. It’s the perfect way to add protein to an otherwise vegetarian meal. Not only is this recipe quick and easy to make on a weekday morning instead of the usual oatmeal and fruit, but it really kick starts your day!

avocadotoast2

ingredients:
1 ripe avocado
1 teaspoon lemon juice
salt and pepper, to taste
2 eggs, cooked sunnyside up
2 pieces of your choice of bread, toasted

avocadotoast3

directions:
Toast slices of bread. Cut the avocado in half lengthwise, twist to separate, and remove & discard the pit. Scoop out the avocado flesh. Add it to a small bowl, and mash with a fork. Stir in the lemon juice and season with salt and pepper. Set aside.

Cook eggs sunnyside up. Spread the avocado mixture on toast. Top each piece of toast with an egg, and sprinkle with salt and fresh ground pepper, if desired.

avocadotoast4