egg Archives - Jackie Newgent

avocado toast & egg sandwich

by Jackie Newgent | June 23, 2019 | 0 Comments

I love avocado toast topped with a crisp fried egg with a runny yolk! But when it’s lunchtime, sometimes I simply want a sandwich. If I didn’t already have avocado toast for breakfast, this is one of my favorite kinds of noon-ish sandwiches.

breakfast egg sandwich with sage flowers

by Jackie Newgent | June 21, 2018 | 2 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...

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...

kale & couscous breakfast bowl with egg

by Jackie Newgent | June 21, 2016 | 8 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...

sunny-side-up farmers market breakfast

by Jackie Newgent | September 14, 2013 | 2 Comments

(Click on photo for full-size image!) Makes 1 serving Like most people, I don’t usually have much time to whip up a glamorous meal in the morning. However, I’ll gladly spend 15 minutes for an almost glam one. So this breakfast is one answer to a simple meal for one in the morning. You can double it for two—and you can prepare it with nearly any fresh veggie pick, such as sliced bell peppers, chopped leafy greens, or finely diced sweet potato. Eggs pair nice with basil, rosemary, and tarragon; so vary the herb as you wish, too. Any way you whip up this flavorful dish, you’ll be well on your way to getting all the veggies you need for...

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