5 Egg-citing Dinner Ideas

by Leanne Ely

You will never catch me without at least two dozen eggs in my fridge at any given time. Eggs are one of my favorite forms of protein. Not only are they cheap, versatile, quick-cooking and full of nutrition, but they are also one of those delicious foods that you never tire of.

Eggs are one of my go-to meal ingredients on those days where I’m less than inspired to cook, but I still want to put a nutritious, family pleasing meal on the table.

You know, eggs don’t have to be served alongside toast and bacon to make a meal! EggsForDinner The following are five of my favorite ways to eat eggs for dinner:

Wrapped in meat. A Scotch egg is a heavenly treat—perfect eaten out of hand as a snack anytime of day. But, if you serve alongside a big salad, Scotch eggs make a great meal. To make Scotch eggs, start with peeled, hardboiled eggs and some bulk sausage. Make a pancake shaped portion of meat and wrap it around your boiled egg. Fry until golden and transfer to your preheated 375 oven. Bake for approximately 5-7 minutes until the sausage is cooked through.

Frittata. A frittata is, essentially, a baked omelet. You can easily use up any leftovers you have in the fridge, while putting together a quick supper that everyone will love. To make a frittata, heat up an oven safe skillet on the stove top. Fry any veggies you’d like to use (leftover potatoes, mushrooms, onions, and red peppers are some great frittata veggies) until they are cooked to your liking. Toss in any leftover meat that you’d like to add at this point. Then whisk 5 or 6 eggs and pour them on top of the veg/meat mixture. Cook at low heat until the eggs are set on the bottom. Then pop in a preheated 400 degree oven and finish cooking until the top is set — 5-7 minutes.

In a broth. You know how I feel about bone broth (if you don’t, you can read about it here). A delicious way to get that broth into you is by heating it up and stirring a cracked egg into it. The egg will cook in the hot broth and give a lovely consistency to your soup. Toss in some spinach or kale, and you have a nourishing meal in a bowl.

Cooked soft over veggies. I love frying up sweet potatoes and bacon into a hash, adding in spinach to wilt near the end of cooking time. This mixture is delicious when you serve it with a nice runny fried or poached egg on top.

Baked in a ham cup. Line a muffin tin with sliced prosciutto, bacon or ham. Add some aged cheese and a few diced veggies if you like. Crack an egg into the muffin tin, on top of the ham/cheese/veggies. Top with salt and pepper and bake for 15-20 minutes, or until set. Serve with a great big salad. Dinner is served!


Leanne Ely is a New York Times best selling author and the author of the Saving Dinner series.

Article reprinted with permisson.

Copyright (C) 2013 www.savingdinner.com Leanne Ely, CNC All rights reserved.

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