You can have your hash, and eat it too – without messing up the kitchen. Simply microwave a frozen meal compromised of veggies, grains and/or beans in a bowl, and then top it with a fried egg or two. I used Amy’s Organic Quinoa & Black Beans with Butternut Squash & Chard.
In no time you’ll be singing “Let it go!” to anyone who bad mouths TV dinners. (Just make sure to find one that uses all natural, wholesome ingredients.)
Ever have one of those mornings where protein is the only thing that will satisfy your hunger? Here’s a healthy way to tame the beast:
Warm a thin layer of pre-cooked (cold leftovers works great) quinoa with a bit of melted butter in a skillet (cast iron will prevent burning). Crack eggs over the top, season with salt, cover and reduce heat to low.
Once they’re close to set, remove from heat to finish cooking through, and serve immediately with avocado.
Leftover Mexican food provides a deceivingly complex base for sunny side up eggs!
Simply cook the leftovers (in this case, refried beans and half an enchilada) on low and then crack eggs over the top and cook covered until set. All the flavors of the original dish are enhanced by the runny eggs. Tastes fancy, but it’s fuss-free.
My obsession with sunny side up eggs on just about anything shows no sign of stopping. This time around, I conquered otherwise-tough barley and runny-just-right eggs. Redemption is sweet!
The trick is to cook the barley in advance, and keep the temperature very low as the eggs cook on top of the barley (covered) until desired doneness.