These are easy and simple and actually very good!
Lighter Egg Brunch
- 2 large eggs plus whites of 2 eggs
- 1 tsp olive oil
- 1/2 cup small chopped broccoli
- 1 shallot, finely chopped
- 1/4 cup freshly grated Parmesan
- 1 slice toast and 1/2 tbsp spread
- 1 plum
- Whisk the eggs well
- In a non-stick pan, saute the broccoli and shallot until soft
- Pour in the egg and let sit, covered, on medium until firm
- Flip and sprinkle the parmesan in the middle before folding over.
- Serve with toast a spread and a plum
Hamwich
- 1 slice of ham (best to use Canadian)
- 1 Sandwich thin, multigrain
- 1 egg, fried egg (fried in evoo)
- 1 slice provolone cheese
You can opt to make a spread for this or, as I do, you can assemble the sandwich after cooking the egg and spray the outsides of the sandwich with EVOO and "toast" both sides to melt the cheese
Soft Boiled Egg on Toast with a slice of melon, and a tsp of spread
Quinoa Pudding
Cook the Quinoa according to directions, make sure there is no remaining water.
Mix with sugar free vanilla pudding and a little cinnamon.
Eggs AuGratin with Ham
- 6 large hard boiled eggs, sliced evenly
- 4-5 large button mushrooms, sliced thinly
- 6 oz thinly sliced lunch ham
- bachemel sauce
- 1/3 cup white cheese (swiss is good) shredded
- 6 tbsp parmesan cheese
bachemel sauce:
- 1 tbsp butter
- 1 tbsp flour
- 1 cup cold milk
- Melt the butter on medium heat
- Whisk in the flour and cook over medium heat for 1-2 minutes
- Add in the cold milk and whisk until thickened
- Sautee the mushrooms until browned
- Remove and cool
- Butter a 5x5 or similar baking dish
- Place the sliced eggs in the bottom topped by the mushrooms
- Top with the ham slices
- Pour the bechemel over it all and top with the white cheese
- Place in broiler for 3-4 minutes *keep an eye on it!*
- Remove and sprinkle with parmesan and serve hot