By now, you know just how important breakfast is, which means there are no excuses for running out the door before grabbing a bite to eat. Start your day off right with one of these fast and healthy recipes.
Easy Egg Recipes
Green Eggs and Ham 'Wiches
It doesn't get any more spring than these vibrant green eggs, flavored with store-bought pesto. Kudos if you actually make your own.
Place eggs back in the saucepan with a couple of inches of water, close lid tightly and shake vigorously to loosen shells.
Ingredients
6 large hard-cooked eggs
1/4 c. refrigerated pesto
3 tbsp. light mayonnaise
black pepper
4 croissants
8 thin slices ham
1 c. arugula
6 large hard-cooked eggs
1/4 c. refrigerated pesto
3 tbsp. light mayonnaise
black pepper
4 croissants
8 thin slices ham
1 c. arugula
Directions
Peel and chop hard-cooked eggs. In medium bowl, gently combine eggs, refrigerated pesto, light mayonnaise and pepper to taste.
Split and toast croissants. Divide slices ham, egg salad, and arugula among croissants. Serve immediately or wrap tightly in waxed paper and refrigerate up to 4 hours.
Love Toast
Channel your inner child with this favorite egg dish. Then add a sprinkle of sophistication: Chop capers with a combo of your favorite herbs.
Ingredients
4 tsp. mayonnaise
2 slice white sandwich bread
1 tbsp. butter
2 large eggs
salt
pepper
Finely chopped capers
Finely chopped fresh herbs
2 slice white sandwich bread
1 tbsp. butter
2 large eggs
salt
pepper
Finely chopped capers
Finely chopped fresh herbs
Directions
Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch nonstick skillet, melt butter on medium. Add bread (and centers) to skillet. Cook 5 minutes or until golden brown. Turn bread over. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set. Sprinkle with finely chopped capers and herbs (such as parsley, chives or basil) if desired.
Flower Power Sunny-Side Eggs
Sunny side up eggs look even yummier framed in colorful bell pepper rings.
Yields: 2 servings
Ingredients
1 large bell pepper (or 4 in different colors)
1 tbsp. vegetable oil
4 large eggs
Chopped parsley, for garnish
1 large bell pepper (or 4 in different colors)
1 tbsp. vegetable oil
4 large eggs
Chopped parsley, for garnish
Directions
Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds.
In 12-inch nonstick skillet, heat vegetable oil on medium. Cook peppers 2 minutes. Turn peppers over; crack 1 egg into center of each ring. Cook, covered, until eggs have reached desired doneness. Season with 1/4 teaspoon each salt and pepper.
To serve, garnish with chopped parsley.
Chard and Gruyère Eggs in the Hole
With sautéed chard and melted gruyére, this egg-in-the-hole recipe might be our fanciest one yet.
Yields: 6 servings
Ingredients
6 slices sourdough bread
3 tbsp. butter
1 bunch (about 6 oz.) rainbow chard, trimmed, chopped
6 large eggs
4 oz. shredded Gruyère cheese
6 slices sourdough bread
3 tbsp. butter
1 bunch (about 6 oz.) rainbow chard, trimmed, chopped
6 large eggs
4 oz. shredded Gruyère cheese
Directions
Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray.
With 2 1/2-inch-wide round cookie cutter, cut holes from centers of bread slices. Arrange bread and cutouts on prepared baking sheet. Bake 5 minutes or until slightly dry, turning bread over halfway through.
In 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top each with pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.
By Trish Clasen and Amanda Garrity
