Recipes
Scotch Eggs
Total Time: 45m
Prep Time: 15m
Cook Time: 30m
Yields: 8 Servings
Prep Time: 15m
Cook Time: 30m
Yields: 8 Servings
Directions
PREHEAT oven to 425°F. DIVIDE sausage into 8 equal portions. FLATTEN each slice on your palm and WRAP around hard-boiled egg. PRESS edges to seal. REPEAT with remaining eggs.
DIP sausage covered eggs in beaten egg; ROLL in cracker crumbs. PLACE on baking sheet. BAKE at 425°F for 10 minutes; REDUCE heat to 375°F and BAKE for an additional 20 minutes.
MIX reduced-fat mayonnaise and Dijon mustard; serve immediately.
What You Need
1 lb. bulk Italian-style turkey sausage
8 hard-boiled EGGS
1 EGG, beaten
1 cup baked cheese cracker crumbs (or another cracker)
Mustard Sauce
1/4 cup reduced fat mayonnaise
2 Tbsp. Dijon mustard
8 hard-boiled EGGS
1 EGG, beaten
1 cup baked cheese cracker crumbs (or another cracker)
Mustard Sauce
1/4 cup reduced fat mayonnaise
2 Tbsp. Dijon mustard
Ranch Egg Salad Crossaints
Total Time: 15 mins
Prep Time: 15 mins
Servings: 6
Ingredients
9 hard-cooked eggs, peeled1/4 cup chopped green onions (4 medium)
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup ranch dressing
6 croissants, split
3 cups torn lettuce
Steps
1. Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.
2. To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
2. To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
Sweet Potato Toast With Poached Eggs
Total Time: 30m
Prep Time: 10m
Yields: 4 Servings
Prep Time: 10m
Yields: 4 Servings
Directions
SLICE sweet potato into 1/4-inch thick slices. PAT dry.
TOAST slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.
GUACAMOLE: MASH together avocados, lime juice, olive oil, salt and pepper. STIR in red onion, jalapeño and cilantro.
MEANWHILE, in saucepan set over medium heat, POUR in
enough water to come three inches up the side; ADD vinegar and BRING to simmer over medium-high heat.
enough water to come three inches up the side; ADD vinegar and BRING to simmer over medium-high heat.
CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; blot on paper towels.
TOP sweet potato toasts with guacamole and alfalfa sprouts. TOP with poached eggs. SPRINKLE with salt and pepper.
What You Need
1 large sweet potato, scrubbed
1 tbsp. white vinegar
4 EGGS
1 cup alfalfa sprouts
1/4 tsp. each salt and pepper
Guacamole:
2 ripe avocados, pitted and peeled
2 tbsp. fresh lime juice
1 tbsp. extra-virgin olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 cup diced red onion
1 jalapeño pepper, seeded and diced
2 tbsp. chopped fresh cilantro
1 tbsp. white vinegar
4 EGGS
1 cup alfalfa sprouts
1/4 tsp. each salt and pepper
Guacamole:
2 ripe avocados, pitted and peeled
2 tbsp. fresh lime juice
1 tbsp. extra-virgin olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 cup diced red onion
1 jalapeño pepper, seeded and diced
2 tbsp. chopped fresh cilantro
Eggs & Bacon in Sweet Potato Cups
Prep Time 10 minutes
Total Time 40 minutes
Servings 6 muffins
Total Time 40 minutes
Servings 6 muffins
Ingredients
1 medium sweet potato
2 tbsp coconut oil
6 large eggs
2 slices thick cut bacon
Salt and pepper, to taste
1 medium sweet potato
2 tbsp coconut oil
6 large eggs
2 slices thick cut bacon
Salt and pepper, to taste
Instructions
1. Preheat oven to 400 degrees.
2. Grease a muffin pan with a tablespoon of coconut oil.
3. Grate the sweet potato so you have a little over 1 cup.
4. Mix in 1 tbsp of coconut oil, salt, and pepper with the sweet potato so they are evenly mixed.
5. Evenly divide the grated sweet potato into 6 muffin holes and press them down the bottom and sides so they form small cups.
6. Bake for 15 minutes.
7. Meanwhile, cut bacon slices into small bits and fry them until they just start to crisp.
8. When the sweet potato cups are done, crack an egg into each one carefully without breaking the yolk.
9. Sprinkle with salt and pepper and evenly sprinkle bacon bits on top of the eggs.
10. Bake for 15-20 minutes until the egg whites are set.
11. Let it cool for 10 minutes before taking them out of the tin.
1. Preheat oven to 400 degrees.
2. Grease a muffin pan with a tablespoon of coconut oil.
3. Grate the sweet potato so you have a little over 1 cup.
4. Mix in 1 tbsp of coconut oil, salt, and pepper with the sweet potato so they are evenly mixed.
5. Evenly divide the grated sweet potato into 6 muffin holes and press them down the bottom and sides so they form small cups.
6. Bake for 15 minutes.
7. Meanwhile, cut bacon slices into small bits and fry them until they just start to crisp.
8. When the sweet potato cups are done, crack an egg into each one carefully without breaking the yolk.
9. Sprinkle with salt and pepper and evenly sprinkle bacon bits on top of the eggs.
10. Bake for 15-20 minutes until the egg whites are set.
11. Let it cool for 10 minutes before taking them out of the tin.