Recession Cuisine: Eggs
by Jack Kanefield

We all know how cheap eggs are. You might as well pay the extra buck for organic. It hardly breaks the bank, and you’re getting far better nutrition. Eggs are an awesome source of protein, and don’t listen to the naysayers who preach against saturated fat: we NEED saturated fat!

Everyone’s used to eggs in the morning, right? Scrambled. Fried. In an omelet. They’re a great way to sneak veggies in to your morning meal: I like to add mushrooms or spinach or zucchini. However, for the purposes of recession cuisine – expanding our minds about how to create the cheapest, healthiest and tastiest meals possible – I like to add them to an evening meal every so often. Here are a couple of creative ways I’ve used eggs for my dinner protein.

THAI INSPIRED EGG AND RICE

brown rice

Stevia

coconut milk

coconut oil

water

1-2 eggs

veggies of your choice – try bamboo shoots, green and red peppers, onions…

fish sauce

lime juice

1. Boil rice in equal parts coconut milk and water. Add a few drops of Stevia to make it sweet.

2. Saute veggies in coconut oil.

3. Fry egg(s) in coconut oil.

4. Combine, and drizzle with fish sauce and lime juice to taste.

5. Enjoy!

ITALIAN INSPIRED EGG AND PASTA

gluten free pasta

salt

pepper

garlic

olive oil

lemon juice

greens of your choice: I like beet greens or spinach with this dish

1 egg

1. Boil pasta

2. Saute greens in olive oil and garlic.

3. Fry egg in olive oil.

4. Combine. Drizzle with olive oil and lemon juice. Add salt and pepper to taste.

5. Devour!


  1. I love your blog. No kidding!

    Comment by jack — January 20, 2010 @ 5:19 pm

  2. really nice and quick recipe i liked it………..and a very nice blog

    Comment by H.Facts — January 22, 2010 @ 10:17 pm

  3. Thank you!

    Comment by Stephanie Small — February 2, 2010 @ 7:32 am