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!
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3 Responses to “Recession Cuisine: Eggs”
I love your blog. No kidding!
really nice and quick recipe i liked it………..and a very nice blog
Thank you!
I love your blog. No kidding!
Comment by jack — January 20, 2010 @ 5:19 pm
really nice and quick recipe i liked it………..and a very nice blog
Comment by H.Facts — January 22, 2010 @ 10:17 pm
Thank you!
Comment by Stephanie Small — February 2, 2010 @ 7:32 am