Weekly Meal Plan: Multi-talented Eggs

I love eggs for their taste, but also for the memories I associate with them.  When I was a child, my mom used to work on Saturday mornings and my dad would watch my brother and I.  Each Saturday, my dad would cook us eggs for breakfast.  Not just any eggs, experimental eggs.  One day it was ham and cheese – yum! – but another day it was applesauce that turned a frightening shade of green –  not yum!  Today, my older daughter is the scrambled egg cook in our house.  So, for whatever reason, eggs have always seemed to bring my family together in the kitchen.

This week’s recipes showcase the many talents that eggs have, aside from being deliciously scrambled (with or without applesauce).  The first talent that eggs have shown me is how to be the star protein in an unexpected way for dinner, very simply perched on top of noodles.  Their second talent is bringing depth and creaminess to a spicy tomato sauce.  And the final talent is what many of us may be more familiar with and that’s their role in a Quiche, lovingly bringing cheese and ham together in a classic combination.

In addition to their versatility, eggs are a great source of protein and are loaded with many different vitamins and nutrients, such as Vitamins A, B, D, E, and K, as well as antioxidants, such as Lutein, which is important for eyes.  So, this week I hope you enjoy the health benefits and create some of your own memories with eggs!

Dinner #1  Sesame Noodles with Fried Egg & Stir fry broccoli & cabbage
For this first meal, I have to describe the textures and the flavors because there is so much going on here!  Let’s start with the star of the dish, the fried egg.  Sitting high on top of the dish, the creamy yoke and saltiness from the caramelization in the pan is what your fork will first come in contact with.  Dig a little deeper to get some slightly sweet cabbage and broccoli, and still deeper to scoop up the silky and nutty sesame rice noodles.  This perfect bite has all of the flavors and textures you could ask for!

Dinner #2 Baked Eggs in Spicy Tomato Pepper Sauce & Gruyere Cheese
Its always hard to pick favorites, but I will because this dish is SO INCREDIBLY DELICIOUS and is definitely my fav of the three egg dishes.  It starts with a tangy red pepper and tomato sauce with smoky spices that cooks down into this thick and luscious sauce.  Then the eggs sit nestled right in the sauce and cook to perfection with the yoke still runny and ready to ooze.  The cheese baked on top under a broiler until melted and slightly browned adds more creaminess and the finishing salty touch.  Set all of this over crisp tortillas and I swear you will not want to stop eating it!  My mouth is watering just thinking about it!

Dinner #3 Ham & Gruyere Quiche with  Roasted Beets & Fennel
The third egg meal on this week’s menu is a rich, decadent ham and cheese quiche.  The smoky ham, gruyere cheese, and egg all blend and melt together to create this melt-in-your-mouth dish.  To round out the dish is a nourishing and bright roasted beet and fennel side dish.  Enjoy this dish that never fails to impress!

Weekly Meal Plan: Eggs Shopping List

This week’s Meal Plan recipes showcase the many talents that eggs have, aside from being deliciously scrambled.  In the first recip, Eggs bring depth and creaminess to a spicy tomato sauce over crispy tortillas.  Next, Eggs are the star protein in an unexpected way for dinner, very simply perched on top of noodles.  Finally, Eggs play their more familiar role in a Quiche, lovingly bringing cheese and ham together in a classic combination. 1 Shopping List, Prep-Ahead Instructions, 3 Recipes.  Here is your shopping list.  For any item with a * buy the smallest pack available if you do not already have this

Author Carrie Tyler

Ingredients

  • 8 oz Thin Rice Noodles
  • 2 cups broccoli florets
  • 1 cup purple cabbage
  • 2 cloves garlic
  • 1 Beet
  • 1 Fennel bulb
  • 2 scallions/green onions
  • 1 Red onion, medium
  • 1 Red bell pepper, medium
  • 1 bunch Flat leaf parsley 1 small bunch
  • 1 can Tomato sauce 14oz
  • 8 oz Sour Cream
  • 8-10 Soft Corn Tortillas
  • 9 inch  Frozen pie crust
  • 8 oz Smoked ham, thin sliced
  • 2 1/2  Cups Gruyere cheese shredded
  • eggs large
  • 1 1/2  Cups 1% lowfat milk
  • All purpose flour*
  • Extra Virgin Olive Oil*
  • Sriracha*
  • Soy Sauce*
  • Sesame Oil*
  • Ground Ginger*
  • Chili powder*
  • cumin*
  • Cayenne pepper*
  • Salt*
  • Ground black pepper*

 

Weekly Meal Plan: Eggs Prep-Ahead

These are the steps that you can do ahead of time to save time and make your life easier on weeknights when you make these meals.  I like to find time on Sunday morning before the day gets going to do these prep-ahead steps.

Author Carrie Tyler

Ingredients

  • 1 cup purple cabbage
  • 2 cloves garlic
  • 1 Beet, large
  • 1 Fennel bulb
  • 2 scallions/green onions
  • 1 Red onion medium
  • 1 Red bell pepper medium
  • 1 bunch Flat leaf parsley
  • Cup smoked ham, thin sliced
  • 2 1/2  Cups Gruyere cheese shredded

Instructions

  1. Slice cabbage into thin slices that are 1 inch in length and store in fridge
  2. Mince 2 cloves of garlic and store in fridge
  3. Peel Beet and chop into 1/2 inch pieces. Store in fridge.
  4. Cut off fronds of the fennel bulb then cut into thin slices about 1.5 inch in length. Store in fridge.
  5. Thinly slice scallions and store in fridge.
  6. Dice red onion and store in fridge.
  7. Dice red pepper and store in fridge.
  8. Chop parsley and store in fridge.
  9. Dice ham into ½ inch pieces and store in fridge.
  10. Shred Gruyere on large grater holes (if it is not already shredded)

 

Sesame Noodles with Fried Egg & Stir fry broccoli & cabbage

For this first meal, I have to describe the textures and the flavors because there is so much going on here! Let’s start with the star of the dish, the fried egg. Sitting high on top of the dish, the creamy yoke and saltiness from the caramelization in the pan is what your fork will first come in contact with. Dig a little deeper to get some slightly sweet cabbage and broccoli, and still deeper to scoop up the silky and nutty sesame rice noodles. This perfect bite has all of the flavors and textures you could ask for!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 2 Tbls Olive Oil
  • 8 oz Thin Rice Noodles
  • 2 cups broccoli florets
  • 1 cup purple cabbage
  • ½ tsp Sriracha
  • 2 Tbls Soy Sauce
  • 1 tsp Sesame Oil
  • ½ tsp Ground Ginger
  • 4 Tbls Water
  • 1 scallion finely sliced

Instructions

Make Broccoli & Cabbage

  1. Heat sauté pan with 1 Tbls olive oil.
  2. Add broccoli to pan and cook for about 5 minutes until slightly softened, but still crisp. Add cabbage to the pan and stir, cooking until slightly wilted. Transfer to a bowl.

Make Eggs & Noodles

  1. To the same pan, add a little more olive oil to coat and heat on medium. Add 2 eggs and fry on 1 side for about 2 minutes, flip and cook 1 more minute. Remove from pan and set aside on a plate.
  2. In a small bowl combine Sriracha, Soy sauce, sesame oil, ginger and water. Mix to combine.
  3. Cook rice noodles according to package, then strain and add back to pot. Pour sauce over and thoroughly mix the sauce through the noodles.

Plate: Plate even amount of noodles on each plate, add cabbage and broccoli, then top with fried egg and garnish with scallions.

 

Baked Eggs in Spicy Tomato Pepper Sauce & Gruyere Cheese

This dish is SO INCREDIBLY DELICIOUS & it's one of my all-time fave egg dishes. It starts with a tangy red pepper and tomato sauce with smoky spices that cooks down into this thick and luscious sauce. Then the eggs sit nestled right in the sauce and cook to perfection with the yoke still runny and ready to ooze. The cheese baked on top under a broiler until melted and slightly browned adds more creaminess and the finishing salty touch. Set all of this over crisp tortillas and I swear you will not want to stop eating it! My mouth is watering just thinking about it!

Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 2 tbsp  olive oil
  • 1/2  medium red onion peeled and diced
  • 1 clove  garlic minced
  • ½ medium red bell pepper chopped
  • 1 can tomato sauce 14oz
  • 1/2 tsp  chili powder
  • 1/2 tsp  cumin
  • Pinch Cayenne pepper
  • Salt and pepper to taste
  • 1 Cup shredded Gruyere Cheese
  • eggs
  • 1/2 tbsp  fresh chopped parsley
  • ½ cup Sour Cream
  • 8-10 Soft Corn Tortillas 8-10ct

Instructions

  1. Preheat oven to 300 degrees. Place 4 tortillas on a sheet pan, brush with olive oil, and lightly salt. Heat for 10minutes, then flip tortillas over and cook for another 10-15 or until crisp.
  2. Dice half of onion. Chop half of red pepper into ½ inch pieces. Mince garlic.
  3. Heat 1 Tbls olive oil in a large sauté pan on medium. Add onion, sauté for a few minutes until the onion begins to soften. Add garlic (save ¼ for the sour cream) and bell pepper and continue to sauté till mixture is fragrant and softened, about 5-7 minutes.
  4. Add tomato sauce, chili powder, cumin, and cayenne and stir till blended.
  5. Allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Add salt and pepper to taste.
  6. While sauce is simmering, make Sour Cream topping – in a small bowl mix sour cream, garlic, a pinch of chili powder and a pinch of salt, then mix thoroughly and set aside.
  7. With a spoon, make 4 'holes' in the sauce for the eggs (depends on how many eggs you decided on). Crack the eggs, one at a time, into the openings, making sure to space them evenly over the sauce.

  8. Cover the pan. Allow mixture to simmer for 8-10 minutes, or until the eggs are cooked and the sauce has slightly reduced.
  9. Sprinkle cheese over eggs and put under broiler just until cheese is melted and lightly browned

Place 2 tortillas on a plate and cover with eggs and sauce

 

Ham & Gruyere Quiche with Roasted Beets & Fennel

The third egg meal on this week’s menu is a rich, decadent ham and cheese quiche. The smoky ham, gruyere cheese, and egg all blend and melt together to create this melt-in-your-mouth dish. To round out the dish is a nourishing and bright roasted beet and fennel side dish. Enjoy this dish that never fails to impress!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • One 9-inch frozen pie crust
  • 1 Tbls chopped Flat leaf parsley
  • 1 Tbls thinly sliced Scallion
  • Cup smoked ham ½ inch diced pieces
  • 1 1/2  C Gruyere cheese shredded
  • Tbsp  all purpose flour
  • eggs
  • 1 1/2  C 1% low-fat milk
  • 1 TSP salt
  • 1 TSP + 1/8 tsp fresh ground black pepper
  • 1 clove garlic minced
  • 1 Beet
  • 1 Fennel bulb
  • 2 Tbls Olive Oil

Instructions

  1. Preheat oven to 350 degrees.

Prepare Beets & Fennel:

  1. Peel Beet and chop into 1/2 inch pieces. Place on one side of sheet pan
  2. Cut off fronds of the fennel bulb then cut into thin slices about 1.5 inch in length. Place on other half of sheet pan.
  3. Drizzle olive oil over beets and fennel, add minced garlic, salt & pepper and mix through
  4. Roast in oven for 25 minutes, stirring half way through

Prepare Quiche:

  1. Prick the frozen pie crust with a fork 5-6 times around the bottom. Then cook for 10min in oven to ensure a crisp crust.
  2. Add the diced ham to the par-baked pie crust, spreading evenly across the bottom.
  3. In a small bowl, toss together the cheese and flour so the cheese is coated and sprinkle over the meat in the pie crust.
  4. In a medium bowl, whisk together the eggs, milk, parsley, scallion and pepper.
  5. Pour over the meat/cheese and bake at 350 degrees for 40-55 minutes. When done, the middle will still be slightly jiggly, which is ok. It will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.

Plate slice of quiche with roasted beets & fennel and enjoy!

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