Egg white – Page 2 – Fervent Foodie

Ahmygawd Breakfast Sandwich

January 31, 2011 12 Comments

Yesterday morning, I was the picture of perfection and actually woke up at the time I had intended and did NOT sleep through my alarm for a solid hour. Let’s hope I can keep this up all week!

I rolled out of bed, and headed straight to the gym for a 30 minute round-and-round on the ~~hamster wheel~~… elliptical. Then, straight from the gym (in all my sweaty glory) to the grocery store to buy all my foods for the week. Silly me forgot to pack a Luna bar or nourishment of any variety for my grocery conquest.

Bad news bears.

Needless to say, I was FAMISHED by the time I got home, and I was unfortunately facing a dilemma. Issue #1: I wanted eggs. Hot and dippy with ooey gooey smooth-as-butter yolk. Issue #2: I was also craving sausage…. as in Mary’s special eggs. I wanted yolk, but I wanted sausage. And I’m not talking sausage on the side. I’m talking sausage all up in my yolk.

It was at this precise moment that I concocted my PERFECT breakfast sandwich. The best of both of my worlds.

The Ahmygawd Breakfast Sandwich.

First, I sautéed half of a Honeysuckle Hot Turkey Sausage link (casing removed) in a pan:

Hello sausage! Ima eat you.

THEN I cracked an egg right on top of this mound of sausage:

The egg white dribbled down around the sausage and formed a glue to hold the whole shebang together. Once the underside was cooked, I flipped her over:

Whattttttt????? Insane.

And once that side was cooked (though not TOO cooked –we’re going for oozy yolk here) I slid the egg/sausage combo onto a toasted whole wheat English muffin:

World = Rocked.

Ah.my.gawd.

Stats on the life changer: 255 calories, 24g carbs, 10g fat, 20g protein, 3g fiber

What you’ll need:

1 link turkey or chicken sausage, casing removed
1 egg
1 English muffin
5 minutes to eat your face off

Recipes

Mary’s Special Eggs

January 10, 2011 9 Comments

It’s no secret that I love eggs for breakfast. Every. Day.

Unfortunately, I just don’t have the time to whip myself up some eggs before work every day, so I like to cook a big ole batch on Sunday night. I was getting a little burnt out on my normal scrambled eggs and broccoli (not to mention the fact that my coworkers were getting sick of the broccoli stinking up the microwave), so I decided to switch things up a bit.

And so evolved Mary’s Special Eggs!

For a 5-serving batch, I start off with 2 links Jennie O’ Hot Turkey Sausage, casings removed. I pop those into a hot skillet and cook until no longer pink while crumbling with a spatula.

Once the sausage is finished cooking, I remove it from the pan and set aside while I get to work on the veggies.

In the same skillet (which should still be hot), toss in

A handful of sliced up baby bella mushrooms
1/2 cup diced red onion
2 cloves garlic

Season these guys up with salt and pepper, and let them cook over medium heat until soft.

Meanwhile, get to crackin the eggs. For 5 servings I go with:

5 whole eggs
10 egg whites
Splash of water

Give those a good whisk. The onions and mushrooms should be softened up by now and looking oh so tasty.

At that point, you pour on the egg mixture:

Season these up with S&P, and as the eggs begin to cook, use your spatula to scrape the cooked eggs off the bottom of the pan. Continue this process until the eggs are nearly cooked through,

then toss in the cooked turkey sausage:

And some more veggies!

1 diced tomato, seeded
2 cups spinach thinly sliced

Into the pan:

Then I just use the spatula to fold everything in and finish cooking the eggs through:

Soooo yummy.

Once the eggs are done cooking I divide them up into 5 containers—and there’s Breakfast #1 for the workweek!

I like to break my breakfasts up into 2 small breakfasts rather than one large meal, so I typically follow the eggs up with a serving of oatmeal about 2 hours afterward. On the weekends I like to take a serving of the eggs, pop them on a low carb tortilla with some Franks Red Hot, and give them a nice grill on the George Foreman. Trust me, it’s one delicious (HEALTHY!) breakfast burrito!

Stats on 1 Servings of my Special Eggs: 189 Calories, 9g carbs, 9g fat, 23g protein, 1g fiber

Recipes

Mary’s Special Eggs

January 10, 2011 10 Comments

It’s no secret that I love eggs for breakfast. Every. Day.

Unfortunately, I just don’t have the time to whip myself up some eggs before work every day, so I like to cook a big ole batch on Sunday night. I was getting a little burnt out on my normal scrambled eggs and broccoli (not to mention the fact that my coworkers were getting sick of the broccoli stinking up the microwave), so I decided to switch things up a bit.

And so evolved Mary’s Special Eggs!

For a 5-serving batch, I start off with 2 links Jennie O’ Hot Turkey Sausage, casings removed. I pop those into a hot skillet and cook until no longer pink while crumbling with a spatula.

Once the sausage is finished cooking, I remove it from the pan and set aside while I get to work on the veggies.

In the same skillet (which should still be hot), toss in

A handful of sliced up baby bella mushrooms
1/2 cup diced red onion
2 cloves garlic

Season these guys up with salt and pepper, and let them cook over medium heat until soft.

Meanwhile, get to crackin the eggs. For 5 servings I go with:

5 whole eggs
10 egg whites
Splash of water

Give those a good whisk. The onions and mushrooms should be softened up by now and looking oh so tasty.

At that point, you pour on the egg mixture:

Season these up with S&P, and as the eggs begin to cook, use your spatula to scrape the cooked eggs off the bottom of the pan. Continue this process until the eggs are nearly cooked through,

then toss in the cooked turkey sausage:

And some more veggies!

1 diced tomato, seeded
2 cups spinach thinly sliced

Into the pan:

Then I just use the spatula to fold everything in and finish cooking the eggs through:

Soooo yummy.

Once the eggs are done cooking I divide them up into 5 containers—and there’s Breakfast #1 for the workweek!

I like to break my breakfasts up into 2 small breakfasts rather than one large meal, so I typically follow the eggs up with a serving of oatmeal about 2 hours afterward. On the weekends I like to take a serving of the eggs, pop them on a low carb tortilla with some Franks Red Hot, and give them a nice grill on the George Foreman. Trust me, it’s one delicious (HEALTHY!) breakfast burrito!

Stats on 1 Servings of my Special Eggs: 189 Calories, 9g carbs, 9g fat, 23g protein, 1g fiber