In the meantime, I will try to post more over the next few weeks. Up now...two ideas for super easy and healthy breakfasts.
I have three words for you:
I know it may sound strange but coming across this way of preparing eggs was seriously life changing. I make up a huge batch and have hard boiled eggs for a week. A hard boiled egg or two plus some fresh fruit is my favorite workday breakfast.
Now, I realize that making hard boiled eggs the traditional, stove-top way isn't particularly difficult but these are so super duper easy and are mostly hands off, freeing you up to do other food prep. Also, they are always cooked perfectly and nine times out of ten the shell just comes right off.
Below are the instructions for oven baked eggs, as well as a specific (delicious) use for two of them.
Oven Baked Eggs
What you'll need:
- An oven, preheated to 325º
- A muffin tin
- However many eggs you'd like to make (preferably a few days old as they seem to peel easier)
- A big bowl filled with ice water
- Place however many eggs you'd like to make in the muffin tin -- one egg per section.
- Bake in the preheated oven for 30 minutes.*
- Remove from oven and immediately place eggs in the bowl of ice water to cool.
*30 minutes is perfect for our oven. You may want to test a few smaller batches to figure out what works best for you.
Egg White Salad on Toast
- 1 slice wheat sourdough
- 2 hard boiled eggs, whites only, chopped
- 2 teaspoons nonfat plain greek yogurt
- 1 teaspoon yellow mustard
- salt & pepper
- A few dashes hot sauce, optional
- Sliced avocado, optional
- Place the bread in a toaster or toaster oven.
- While the toast is toasting, combine the chopped egg whites, greek yogurt and mustard in a small bowl. Season with salt and pepper to taste, and add a few dashes hot sauce if using.
- Once the toast is ready, top with the egg salad and slices of avocado, if using.