All posts in the Eggs category

B.L.T. with Poached Egg and Basil Mayo

Published September 30, 2012 by jenmatteson

I’m still on tomato overload and finally made our first B.L.T.s with them (I really can’t believe it’s taken this long!).  However, I wanted to make them a little fancy, so I added a poached egg and basil mayo.  Not that B.L.T.s alone aren’t good enough, because let’s face it, bacon and fresh from the garden tomatoes, YUM!  But, I thought the egg would add just a little bit of class (because “money can’t buy you class”, right Countess LuAnn?).  I love basil on my B.L.T.s, but didn’t have any on hand.  I went for the next best thing and mixed an equal amounts of basil pesto and Miracle Whip (mayonnaise would work just fine, but we prefer the tangy zip of the Whip).

Taking a picture of this beauty was another story.  Of course, as mentioned previously (and probably in many posts to come this winter), the pictures aren’t very good since it gets so dark so soon now-a-days (yes, I’m blaming light, not my photography skills, and I can because I haven’t yet invested in one of those super fancy lights).  Not only does the lighting suck, but I was afraid to put the top of the sandwich on and cut it, because of course, the beautifully poached egg would puncture.  That’s the point of the sandwich in the first place, but trying to capture that moment when the yolk leaks out of the egg and all over the rest of the sandwich is an art.  Which is precisely why I am not a food photographer, or even a photographer in general!

This was really good.  Nate didn’t even speak a word while putting it down.  Very quick, very easy, and if you can’t or don’t want to poach an egg, you can always use a fried over easy egg.  Works the same!

B.L.T. with Poached Egg and Basil Mayo

Source: Pigzilla Original
Servings: 2 sandwiches


2 tsp distilled vinegar
2 eggs
2 tbsp basil pesto
2 tbsp Miracle Whip (or mayonnaise)
4 slices whole wheat bread, toasted
16 leaves spinach, washed and dried
1 large tomato, sliced
6 slices bacon, cooked


1. Fill a large sauce pan with water and add vinegar.  Bring to a low simmer.  Slowly add eggs, one at a time (tips for a perfectly poached egg).  Cook for about 3 minutes, until whites are set and yolks are warm and runny.

2. Combine pesto and Miracle Whip in a small bowl.  Spread on one side of the four slices of toasted bread.  Layer one slice of bread with spinach, tomato, bacon, and top with poached egg.  Add second slice of bread and serve immediately.

Smoked Salmon and Dill Egg Salad Sandwiches

Published June 4, 2012 by jenmatteson

The first time I made these, it was for my best friend’s bridal shower.  They were a huge hit.  I haven’t made them since, and I thought my wine exchange was a great excuse to make these classy little finger sandwiches again.

Really, I love egg salad on its own, but throw in a little smoked salmon and dill, and this brings your ordinary egg salad sandwich to the next level.  Everyone at work will be jealous of your yummy looking (and tasting) lunch!

Smoked Salmon and Dill Egg Salad Sandwiches

Source: Dan Smith and Steve McDonagh (Food Network)
Servings: 20 tea sandwiches


6 eggs
2 oz smoked salmon, chopped fine
2 tsp nonpareil capers
2 tsp dill, chopped
1/4 cup plus 2 tbsp low-fat mayonnaise
salt and pepper to taste
20 slices sturdy whole grain bread
1/4 cup chives, chopped


1. In a large sauce pan, cover eggs with cold water.  Bring to a boil.  Once water has come to a boil, remove pan from the heat, cover, and let sit for 20 minutes.  Drain water and peel eggs.  A great time my mom taught me was to run the eggs under cold water while peeling them, and the shells come off like magic.

2. Using a box grater, grate eggs (or you can just chop them).  Add salmon, capers, and dill.  Mix until combined.  Fold in mayonnaise.

3. Spread salad between two slices of bread (cut off corners for an even fancier look), and cut diagonally.  Spread a thin layer of mayonnaise on the diagonal cut, and dip into chopped chives for garnish.

Eggs Baked Over Sauteed Mushrooms and Spinach

Published April 30, 2012 by jenmatteson

We love “brinner” (breakfast for dinner), however, we rarely utilize this dinner option.  This Food and Wine recipe has been in my “to try” pile since September, so I figured it was about time to make it.  Plus, we’ve been eating a lot of chicken, which we love, but I wanted to showcase something else for a change.  An added bonus is that this recipe only has 323 calories per serving (makes 4)!

The egg white seemed to take a long time to set (almost 20 minutes, where the recipe said 10-12), and by the time they did, the yolks were solid.  Next time, I’ll probably place the dishes on the top rack so the whites set quickly and the yolks stay runny.  The dish was still super good (and drinking wine with brinner makes it even more classy) and packed full of great veggies!

Eggs Baked over Sautéed Mushrooms and Spinach

Source: Food and Wine
Servings: 4


olive oil
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tbsp unsalted butter
1 lb white or cremini mushrooms, thinly sliced (about 6 cups)
1 tbsp low sodium soy sauce
1/4 cup dry red wine
5 oz spinach
salt and pepper
4 large eggs
4 slices of whole-grain toast


1. Preheat the oven to 350 degrees.  Heat olive oil in a deep skillet.  Add the leek and cook over medium heat until softened, about 3 minutes.  Stir in the butter and mushrooms, cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, about 7 minutes.  Uncover and add the soy sauce and red wine, cook over medium high heat, stirring until the liquid is reduced to 2 tablespoons, about 5 minutes.  Add the spinach and stir until wilted, 2 minutes.  Season with salt and pepper.

2. Coat four 1-cup ramekins or small gratin dishes with oil.  Transfer the mushrooms and spinach to the ramekins and top each with a cracked egg.  It’s best to crack each egg individually in a small bowl and not directly on top of the mushroom and spinach mixture, in the event the yolk breaks or it’s a bad egg.  Bake on the top rack for 10-12 minutes, until the white is barely set and the yolks are runny.  Let stand for 2 minutes before serving.  Serve with whole-grain toast.

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