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Using the egg to stretch the holiday dollar!

November 30, 2010

Happy Egg Tuesday!

It’s the end of the month and time to start pulling together a grocery shopping list. Eggs are not only delicious and nutritious but a great way to stretch the dollar and feed the family, especially when you’re trying to save up for holiday shopping! Here is what a week’s worth of eggs looks like in my house for breakfast, lunch or dinner (Four recipes below). So grab an extra dozen, give it a try and have a delicious week!

Don’t forget, you can help feed the hungry this holiday season by making a pledge (no cost) to “Eat good. Do good every day.” For every pledge, America’s egg farmers will donate one egg, up to one million eggs, to feed the hungry.

Monday morning quick Mexican scramble

4 Large eggs

4 Tb water

Pinch of Kosher salt

1 tsp butter

3 Tb shredded Mexican cheese blend

3 Tb your favorite jarred salsa

In a medium bowl whisk the eggs, water and salt to combine. In a 10” non-stick skillet over medium heat melt 1 tsp butter.

Add egg mixture. “Paint” the bottom of the pan (don’t stir) creating large folds of light, tender, fluffy egg. When there is still a little shine on the eggs turn the heat off. Fold one more time and plate. Top with cheese and salsa and serve.

Yield: 2-3 portions

Wednesday Mid-Week Treat – Quick Greek pan quiche

4 large eggs

4 Tb water

Pinch of Kosher salt

1 Tb olive oil

1 C unseasoned breadcrumb

2 Tsp dried or fresh oregano

2 tsp fresh or dried mint

¼ C pitted black olives

1 Roma tomato, chopped into ½” cubes

¼ C Feta cheese, crumbled

In a 10” non-stick skillet over medium heat add the olive oil. Once hot add the breadcrumbs and herbs. Stir and then press down flat in the pan.

Gently pour the egg mixture on top of the breadcrumbs. Sprinkle the olives, tomatoes and feta cheese evenly over the top. Place the pan in a 300-degree oven until the eggs are set and cooked through. Slide onto a platter and cut into triangle slices. Garnish with additional shredded fresh mint if desired. Serve.

Yield: 3-4 portions.

Friday 10-minute Asian steak and eggs

6 oz. skirt steak

Kosher salt and pepper to season

2 tsp peanut oil

2 Tb hoisin sauce

1 Tb low salt soy sauce

1 tsp Sriracha sauce (or any red chile sauce)

1 tsp butter

2 large eggs

Pinch of Kosher salt

Fresh chopped cilantro for garnish

In a 6” non-stick skillet over med-high heat add the oil. Pat the steak dry and season with salt and pepper. Place in pan and sear until dark golden. In a small bowl mix together the hoisin, soy and sriracha sauce to create a glaze. Flip steak over. Rub hoisin glaze on top of steak. Flip over and cook 30 seconds more or to desired doneness. Remove steak and set aside to rest. In a clean 6” non-stick skillet over medium heat add the butter. Once melted crack the eggs in and sprinkle with a pinch of salt. When the white starts to set flip eggs over. Cook to desired doneness. Remove from pan and let rest on a cutting board for ten minutes. Cut in half and place half the steak and one egg on each plate. Garnish with cilantro and serve.

Yield: 2 portions

Brunch Time! It’s Been a Good Week! – Egg bruschetta with “quick version” hollandaise sauce.

2 large 1” thick slice of rustic country bread

2 Tsp olive oil

3 hard-cooked egg yolks

2 Tb milk

1 Tb lemon juice (1/2 lemon)

1/2 tsp smoked paprika

2 Large eggs

Kosher salt to season

2 Tb fresh chopped flat leaf parsley

1 tsp fresh lemon zest

Rub bread on one side with olive oil and toast in a non-stick skillet or grill press. Set on a plate. Add the egg yolks, milk, pinch of salt and paprika to blender. Puree until smooth. Set aside. In a 6” non-stick skillet melt the butter over medium heat. Add the eggs and season with a pinch of salt. Once white starts to set flip eggs and cook to desired doneness. Flip eggs back over and place on top of grilled bread. Drizzle egg with sauce and garnish with parsley. Serve.

Yield: two servings.

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2 Comments leave one →
  1. December 2, 2010 12:33 pm

    Yup, my credit card company called me this morning making sure nobody stole my card. I said, “yes I made those charges. ‘Tis the season.” So the budget recipe ideas are very timely, thanks. You are the egg man. Coming to you should I need a good egg recipe. I especially like the egg bruschetta with “quick version” hollandaise sauce.

    • Jeffrey Saad permalink*
      December 4, 2010 7:22 pm

      Thank you Trish, enjoy!

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