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breakfast egg sandwich with sage flowers

by Jackie Newgent  |  June 21, 2018  |  0 Comments
I “crave” a hearty breakfast sandwich probably about once a week. How ‘bout you? Though, I never seem to make the same exact sandwich twice since I like to keep it highly seasonal and use whatever ingredients I have on hand. But there are a few things that are consistent … my breakfast sandwich always includes an organic egg (sometimes two!), lots of veggies, and plenty of flavor. It’s basically a loose inspiration of a fast food breakfast sandwich, but you’ll never find preservative-laden sausage or Canadian bacon or overly-processed American cheese on mine … and they’re not missed!   This version includes sage flowers, which kinda provide a sausage-like flavor essence. Though do top it with whatever edible flowers...
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pan-grilled portabella “steak” & egg & vegetable hash

by Jackie Newgent  |  January 22, 2017  |  2 Comments
Sure, you can order steak ‘n eggs at your favorite breakfast spot and pay maybe 15 bucks! That’s not a good thing for your pocketbook or the planet! Or you can whip up this pan-grilled portabella “steak” with a crispy fried organic egg and a bell pepper-potato hash for about 3 bucks! I’ll take the 3-buck breakfast any day of the week! There’s no better time to share my breakfast-on-the-cheap since the Recipe Redux theme this month is “Budget-Friendly Eats!” By the way, if you’ve got a really tight budget, fry two eggs up in a pan and forgo the portabella. Either way, you’ll save loads of calories. And either way, my pick is organic eggs; the extra 10-ish cents...
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kale & couscous breakfast bowl with egg

by Jackie Newgent  |  June 21, 2016  |  5 Comments
In honor of the Recipe Redux’s June birthday, I’ve chosen a fellow ReDuxer’s recipe for inspiration. The original recipe is 5-Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, “The Foodie Dietitian.” I appreciate her straightforward, holistic, plant-based approach to recipe creation that appeals to everyday cooks. Plus, Kara’s photography is beautiful. Her quinoa bowl recipe has just five main ingredients. Love the simplicity! I went for a breakfast interpretation of Kara’s recipe—aiming to make the recipe in 20 minutes or less, since most of us simply don’t have the luxury of time to whip up a lengthy morning meal. I opted for whole-wheat couscous in place of quinoa to speed things up. I added lemon zest to heighten citrusy...
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