To add variety to your breakfast options, here are 7 different ways to cook eggs with simple and tasty recipes to enjoy.
Scrambled eggs with feta (serves 2):
Cooking Spray, ¼ cup chopped onion, 4 eggs beaten, ¼ cup chopped tomatoes, 2 T crumbled feta cheese, and pepper to taste. Heat the oiled pan, sauté onions, then pour in eggs and occasionally stir. When eggs look near finished, add the cheese, tomatoes, and pepper.
Easy poached eggs:
2 eggs, 2 t rice vinegar, shallow saucepan with cover, spoon, and pepper to taste. Bring water to a boil in the pan to nearly boiling and add vinegar. Crack each egg one at a time into a small cup, put the cup near water and drop the egg into the pan. Gently push the egg whites closer to the yolks with the spoon, turn off the heat, cover, and let it sit for about four minutes, until egg whites are cooked. Lift eggs out of the pan, add pepper, and enjoy with a piece of whole-wheat toast for a simple yet delicious breakfast.
Spinach and goat’s cheese omelet recipe (serves 1):
1 T water, ½ cup spinach, 1-1 ½ T goat’s cheese, 2-3 eggs, olive oil or olive oil cooking spray, and pepper to taste. Beat the eggs with the water, pour into a heavy non-stick skillet and allow the eggs to spread across the pan and set. Add the spinach and cheese to one half of the pan, and sprinkle pepper on top. Use a spatula to fold one side over. Rotate the omelets as needed, until ready to serve.
Veggie Egg Salad recipe (serves 4):
3 T nonfat plain yogurt, 3 T reduced-fat mayo (or substitute of choice), ¼ t freshly ground pepper, 1/8 t salt, 8 hard-boiled eggs, ½ cup finely chopped carrot, ½ cup finely chopped cucumber, and ¼ cup sliced scallions. Mix yogurt, mayo, pepper, and salt in a bowl. Halve eggs and discard four of the yolks (or save), add whites and the remaining four yolks to the bowl, and mash. Finally, stir in carrot, cucumber, and scallions, and eat with whole-wheat bread or crackers, or on top of a green salad. To hard boil, place eggs in a single layer in a saucepan and cover with water, and bring to a simmer over medium heat. Then, reduce heat to low and cook at a slight simmer for 10 minutes, remove from heat and pour out the water. Cover the eggs with ice-cold water and let stand until cool enough to peel.
Baked Eggs and Herbs in Portabellas (serves 2):
4 large eggs, 2 medium portabella mushroom caps, 2 T chopped fresh chives, 1 T chopped scallions, pepper, and olive oil cooking spray3. Preheat the oven to 375 degrees, line a cookie sheet with foil, and coat with a thin layer of cooking spray. Rinse & dry the mushroom caps and top of the stem. Sprinkle each cap with ground pepper and about half of the herbs. Crack two eggs into each, bake until the eggs are set (25 to 35 minutes). Let cool for five minutes, spread the rest of the herbs on top and add pepper to taste.
Easy Sunny Side Up Pizza (serves 1-2):
1-2 pieces Naan whole-wheat bread, 4-5 T feta or goat’s cheese, 1 cup chopped spinach, ½ cup sundried tomatoes, 2 eggs, freshly ground pepper, and herbs to taste.
Preheat the oven to 400 degrees. Top the Naan evenly with cheese, then spinach and tomatoes. Add pepper and herbs and slide in the oven until fully baked and cheese is melted (20-25 minutes). When the pizza is almost done, cook the eggs and add one or two on top of the pizza. Bake for about two more minutes. (OR you can crack the egg directly on the pizza and bake for about five minutes).
Healthier Deviled Eggs:
6 Hardboiled eggs, peeled and cut lengthwise, ¼ cup nonfat plain Greek yogurt, ¼ t pepper, 1/8 t salt, 2 t Dijon mustard, and paprika for garnish. Hard boil the eggs and let them sit still for 12 minutes. Peel the eggs and cut them lengthwise, place the whites on a plate and yolks in a bowl, and add the rest of the ingredients (except paprika) to the yolks and mash everything together until well combined. Put the mixture back into the egg whites, and sprinkle with paprika.
Studies reveal eating eggs can help people lose weight because they contain just 75 calories but 7 grams of protein each, simultaneously satisfying and satiating hunger. Plus, one egg only has 5 grams of fat, and offers iron, vitamins, and minerals. It also has disease-fighting carotenoids, including lutein and zeaxanthin, which may lower risks of macular degeneration—the leading cause of blindness in elders