Quinoa Bowl

Another simple but tasty weeknight dinner. 

4 eggs, poached
2/3 c chicken stock
1/3 c quinoa
4 c spinach
1 avocado, sliced thin
8 oz tomatoes, sliced
1 tbsp avocado or olive oil
1/2 tbsp white wine vinegar
Salt and pepper

Bring the stock to a boil in a small pot. Add the quinoa, remove from heat and cover.

Place the oil and vinegar in a small jar, season with salt and pepper and shake to combine.

In a large bowl drizzle spinach and toss to coat.

Divide quinoa among plates, top with spinach, tomatoes, Avocado and egg.

Serves 2 – 4.

Egg Tostada

Ths is from Skinny Taste – so good and totally doable on a weeknight. 

1 tsp oil
1 medium onion, sliced thin
14.5 oz diced tomatoes with chilies
1 tsp ground cumin
1 jalapeno minced
3/4 tsp salt
4 corn tortillas
olive oil spray
4 eggs
1 c shredded romaine
1 avocado, sliced thin
2 tbsp cilantro, minced
Shredded jack cheese
Scallions, sliced thin

In a 10 inch skillet, heat oil and onions and cook until soft. Add tomatoes, jalapeno, cumin, salt and pepper. Bring to a boil, reduce to low and simmer 5 minites. 

Heat griddle, spray tortillas and cook until crisp on both side.

Make 4 holes in tomato mixture and break eggs. Cook until whites are cooked through. 

Place tortilla on plate top with lettuce, scallions, cheese and then place a scoop of tomato mixture with an egg in the middle.

Serves 2 – 4.

Roman Egg Drop Soup

This is a quick and easy soup perfect for a week night meal. 

2 eggs
6 tbsp grated parmigano
1 quart chicken stock
4 c spinach, chopped

Crack eggs into a bowl and whisk in cheese. Season with salt and pepper.

Bring stock to a boil over high heat, then reduce to low and simmer. Add spinach and cook until wilted, about 1 minute. Remove from heat. Slowly pour in egg mixture while stirring. 

Serves 4.

Asparagus with Miso Butter

This one is from the NYT and it is delicious! The butter and white miso paste give this dish a wonderful flavor. Top with a poached egg and you can’t go wrong.

1 tbsp oil
1 pound asparagus, trimmed
1 bunch of garlic scapes
Salt and pepper
¼ c white miso
¼ c unsalted butter
1 tsp sherry vinegar
2 poached eggs

Preheat oven to 400.

Toss Asparagus and scapes with a olive oil and roast for 10 – 15 minutes until they start to brown, stir a couple times.

Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm.

When asparagus is done, put some miso butter on bottom of serving plate, top  with Asparagus and a poached egg.

Serves 2.

Brussel Sprouts Hash

Comfort food and healthy! What?? This is perfect for one of those nights when you just don’t feel like cooking.

1 lb brussles sprout, quartered
3 slices bacon, sliced into thin strips
1 onion, sliced thin
salt and pepper
2 eggs

In a cast iron skillet cook bacon, Brussels sprouts and onion over medium heat until crispy, stirring frequently.

In a medium size pot of water, add a tbsp of vinegar and bring to a simmer. Add eggs and cook about 2 – 3 minutes.

Divide Sprouts and top with bacon.

Serves 2.

Asian Fried Cauliflower

This Cauliflower is perfect for those of you watching your carbs – and it tastes wonderful! 

4 oz chopped pancetta
1 bag of cauliflower rice
2 eggs
Salt and pepper
2 tbsp ghee or olive oil
1 yellow onion minced
8 oz crimino mushrooms, chopped
1 inch piece ginger, minced
2 tbsp coconut aminos or soy sauce
1 tsp cocnut or rice vinegar
1 tsp fish sauce
8 scallions, sliced thib
1/4 c cilantro, chopped

Cook pancetta in a large pot until crispy, set aside on a paper towel to drain.

Whisk the eggs, cook in a pan with the pancetta drippings over medium heat and fry the egg into a thin omelette. Remove from pan and let cool, then slice into thin strips.

Melt the ghee, add the onions and mushrooms and cook until translucent. Add the cauliflower and ginger and cook over low heat for 5 minutes until tender.

Season with coconut aminos, coconut vinegar and fish sauce. Stir in remaining ingredients and serve.

Serves 4 – 6.

Asparagus with Poached Egg and Proscuitto

 My go to meal when I don’t feel like pasta or cooking. It’s also a one pot meal – steam the asparagus then add a bit more water and cook your eggs.

1/2 lb asparagus, steamed
4 slices proscuitto
2 eggs
1/2 TBSP olive oil
Juice of 1/2 a lemon
Salt and Pepper
Truffle oil
Pine nuts
Allepo pepper

Bring a shallow pot of water to a boil with a splash of vinegar. Reduce to a simmer and add your eggs carefully one at a time and cook for about 3 minutes.

Meanwhile toss arugula with olive oil, lemon juice and salt and pepper. 

Divide asparagus, arugula and prosciutto among 2 plates. Drizzle with a little truffle oil and top with an egg. Garnish with remaining ingredients. 

Serves 2.