Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?
There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did. That makes it hard to recreate if it turns out well. I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…
This one was more than ok! Light and refreshing, yet totally satisfying with lots of healthy fats!
So glad I wrote it all down 🙂
Ingredients (Would serve 4)
3 6oz cans of wild Alaskan Salmon
10 grape tomatoes (cut in half)
6-8 eggs (The Huz and I each had two, but Maya only had one)
1 large avocados
1 Mango diced
1/2 and inch slice red onion diced (or a scallion)
1/3 cup diced pickles
Sea Salt and Pepper to taste
Head of Butter Lettuce
Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned) 7 minutes for a runny yolk, 8 for a soft one as pictured. Take off burner and add cold water and ice until they are cool. Very important to have them fully cool, in order to peel properly. Set aside while you make everything else.
Drain Salmon, place in large bowl, and break it up.
Dice tomato, avocado, mango, and onions and stir into salmon
Salt and Pepper to taste
Set butter lettuce in a bowl, and scoop large cub of mixture on top. Top with eggs.
Next week, I’ll show you how I ate this for lunch the next day! It was almost better!!
Breakfast for dinner, you say? Yes, please! It’s healthy, easy, and delicious.
When the Huz is out of town, and we don’t have the boys Maya asks for this a lot, and I couldn’t be happier to make it 😉
I honestly think soft boiled eggs, bacon, and avocado each on their own make any dish better, so putting them all together in one dish?? Y-U-M-M-Y! I don’t think there’s any big secret on how to make this, except maybe how to soft boil an egg. I like doing it this way sometimes vs over easy in the frying pan. There’s less mess to clean up, and it’s easier to cook multiple eggs.
Bring water to a boil. Lightly place all eggs into the water and let boil for 7 minutes. Remove all the eggs that you want to have a runny yolk, and run cold water over them. If you have a toddler or anyone else that wants their eggs a little more cooked, leave those eggs in the water, but remove it from the heat. While you are peeling your soft boiled eggs, they will continue to cook in the water. Take the other ones out after another minute or two and you’ll get a yolk like this.
If there’s one thing I’m good at, it’s raiding the kitchen and pulling a meal out of my arse 🙂 That’s exactly what I did on Saturday, and it was delicious. Although, adding a soft boiled egg to just about anything makes it delicious in my book!Ingredients (serves 4)
One medium yellow onion
4 eggs (although, I gave the Huz 2 eggs on his salad, so…as many eggs as people want ;))
Handful of almonds chopped
4 Tablespoons Goat Cheese (omit if you are trying to go Paleo/Whole30)
Bring a pot of water to boil. Add in eggs, and cook for 7-8 minutes depending on how runny you want the yolk. I did mine for 8. Remove and add cold water til cool.
While the eggs are boiling, cut your onion in 1/2 inch pieces, season with olive oil, salt, and pepper. Grill on BBQ or on stove top until soft and a little charred. Then dice.
Place arugula on each plate. Top each with half an avocado sliced or diced. Sprinkle almonds and goat cheese. Drizzle balsamic reduction, olive oil, salt, and pepper to taste. Crack the egg on top right before serving.Maya is pretty open to eating whatever we eat, but she doesn’t really like the taste of arugula. I wasn’t really sure if it was ok for her to eat a soft boiled egg, so I cooked her egg 2 minutes longer than ours, and just put everything else into a bowl for her. She gobbled it all up! 🙂