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Eggs

Before our long run on Saturday I was looking for some kind of carby breakfast. Mostly bread, maybe some veggies, and of course eggs because I have been an egg eating machine lately. I am usually a bit hesitant to try new foods before long runs, but we planned on running later in the day and I had already tried out each component of this as a pre-run breakfast, so I decided to give it a go.

I was disappointed that the avocados turned brown in the oven because I thought that took away from the asthetics of the pizza, but the vibrant yellow egg yolks more than made up for it. This pizza was so fresh tasting and the aroma that wafted out of the oven each time I checked on it was just incredible.

Overall, this was a huge win. We both commented that we could definitely serve this to other people and even discussed having it again. Maybe even for dinner.

Ingredients:

  • 1/4 cup julienned rutabaga (Finely chopped potato would work fine too.)
  • 2 tsp olive oil, divided
  • salt and pepper to taste
  • pizza dough (I used 1/4 of this recipe.)
  • corn meal for flouring
  • 1/4 clove elephant garlic (or 1/2 clove garlic), minced
  • 3 eggs
  • 1/2 shallot, finely chopped
  • 1/2 cup Mozzarella, shredded
  • 1/2 avocado, thinly sliced

Directions:

  • Pre-heat oven to 425 degrees with a pizza stone in it if you have one.
  • Toss rutabaga (or potato) in 1 tsp olive oil until it is lightly coated, season with salt and pepper, then saute over a medium-high heat until lightly browned, then set aside.
  • Sprinkle cornmeal on a sheet of parchment paper then roll and stretch dough to form pizza.
  • Lightly brush the crust with the remaining 1 tsp of olive oil, then distribute minced garlic over the crust.
  • Crack three eggs onto the crust being careful not break the yolks.
  • Arrange rutabaga “hash browns” and shallots on top of the eggs, sprinkle with Mozzarella, and place avocado slices on top of the cheese.
  • To transfer the pizza to the oven, carefully pick up parchment, place on pizza stone, then slide parchment out from under the pizza.
  • Bake for 12-15 minutes or until cheese is melted and pizza crust is lightly browned.
  • Note: If you prefer not to eat the egg yolks, they can be left out or easily removed with a spoon after baking, but they do make for a much prettier pizza.

Servings ~ 2 to 3

1/3 pizza w/whole eggs
Calories ~ 349, Fat ~ 15.4 g, Carbohydrates ~ 37.6 g, Protein ~ 15.6 g

1/2 pizza w/whole eggs
Calories ~ 523, Fat ~ 23.1, Carbohydrates ~ 56.4 g, Protein ~ 23.4 g

1/3 w/egg whites only
Calories ~ 304, Fat ~ 11.1 g, Carbohydrates ~ 37.6 g, Protein ~ 15.2 g

1/2 pizza w/egg whites only
Calories ~ 456, Fat ~ 16.7 g, Carbohydrates ~ 56.4 g, Protein ~ 22.8 g

After touting the benefits of meal planning last week, I failed at it miserably this time around.

Over the weekend we headed to not so sunny Southern California to visit Chris’ family. I went, armed with a purse full of “food” magazines, ready to knock out a meal plan on one of our four flights, but it never happened.

Wait, not so sunny?

Each winter as we get hammered with snow, frigid temperatures, and ice cold gusts of wind tearing across Indiana, Chris extols the virtues of the weather in Los Angeles. He is right. Sort of.

I closely followed the weather for days before we left. I fantasized about basking in the sunshine and considered that it might even be too hot for me to get in my long run on Saturday.

As usual, the temperature dipped just before our arrival. I even got to do my Sunday run in chilly rain.

The State of California should consider paying for me to move there because I can solve all of their drought problems. You see, it gets cold and rainy every time I visit.

Then again, maybe they don’t want me there as I would spoil their near perfect climate. On the upside, the weather was a perfect 55 degrees for my long run and the cool rain felt pretty good during my recovery run.

I apologize to all of the Angelinos for ruining your weekend weather. The song is a lie, it sure does rain in Southern California.  

Ingredients (per serving):

  • 1 slice of whole grain bread made into bread crumbs
  • 5 tsp Dijon mustard, divided
  • olive oil spray
  • 1/2 tsp mustard seeds
  • 8 oz fresh spinach
  • 3 tbsp half & half (I used fat-free.)
  • 1 tsp chopped fresh thyme
  • 2 eggs

Directions:

  • Pre-heat oven to 400 degrees.
  • Spray bread crumbs with olive oil, then toss them with 2 tsp Dijon mustard and mustard seeds, then spread in a single layer on a baking sheet.
  • Bake until golden and crisp, about 7 minutes.
  • As bread crumbs are cooking, add enough water to a skillet to coat the bottom, add the spinach, and toss over a high heat until the spinach wilts, about two minutes.
  • Strain the spinach, transfer it to a sauce pan, then stir in 3 tsp mustard, half and half, and chopped thyme.
  • Stir the spinach over a medium heat for several minutes until it thickens, season to taste with salt and pepper.
  • Lightly spray a skillet with olive oil, crack two eggs into the skillet, then cook over a medium-high heat until the whites have cooked through.
  • To serve, layer the spinach, eggs, and bread crumbs.

Servings ~ 1
Calories ~ 334, Fat ~ 15 g, Carbohydrates ~ 25 g, Protein ~ 21 g

This weekend we had a visitor, my mom, and we spent our Saturday morning experimenting with spinach, goat cheese, and eggs. We discovered a few things.

  1. Even though she claimed to like it before our cooking adventure, my mom does not like goat cheese.
  2. 2 out of 3 people really enjoy Sriracha with eggs and goat cheese.
  3. If goat cheese is too strong a flavor for you, queso fresco can be substituted instead.

As we often do at Duke’s house, we made three different breakfasts, one for each family member. We specialize in mass customization. This delightful quirk may change after we have kids.

My breakfast consisted of a messy egg white omelette made with four egg whites, goat cheese, spinach, and white balsamic vinegar.

Chris had three eggs, over medium, each on a toasted roll, with spinach, goat cheese, regular balsamic vinegar, and Sriracha.

My mom’s breakfast, the most picturesque of all, was a two egg omelette with spinach, goat cheese, and Sriracha. In spite of what she will tell her friends, she had an awesome breakfast. The moral of this story is that you should not tell the cook that you like goat cheese when in fact you do not.

Spinach and Goat Cheese Omelettes

Ingredients:

  • 2 eggs (or 4 egg whites)
  • 1 oz goat cheese
  • 1 cup baby spinach leaves
  • splash of milk (or half & half if you don’t own milk)
  • salt and pepper to taste
  • Suggested toppings: 1 tsp Sriracha or 1 tbsp balsamic vinegar (white or regular)

Directions:

  • Heat a small frying pan and lightly coat with olive oil spray.
  • Combine eggs (or egg whites) in a small bowl and whisk in milk.
  • Pour egg mixture into pre-heated pan
  • Place spinach leaves on one half of the egg.
  • Crumble cheese over the same half of the egg.
  • When the topping-free side of the egg begins to form bubbles that do not pop, it is solid enough to fold onto the topping side to make the omelette pocket.
  • Loosen edges of the non-topping side of the omelette until you can easily slide a spatula underneath.
  • Carefully fold non-topping side onto the topping side.
  • Cook for a few more minutes on each side.
  • Serve with salt, pepper, and Sriracha and/or balsamic vinegar.

Servings ~ 1
Calories (made with egg whites) ~ 150, Fat ~ 6 g, Carbohydrates ~ 2 g, Protein ~ 26 g