The Incredible Eatable Egg

With summer in full stride it is especially important to me that I spend as little time preparing and making meals as possible. One of my fall backs is always the simple and complete CHICKEN egg. I know people who actually cook Ostrich egg omlettes so I want to be clear I mean chicken eggs!

Unfortunately many of us still consider an egg a breakfast only food but with a little imagination and even less effort the egg can be a quick lunch or supper meal that provides 13 essential nutrients, including high quality protein, promotes weight management and is only 75 calories per large size egg.

A while back I posted the baked egg recipe I use a lot, but it's summer and I, like many of you I am sure, loathe the idea of turning on the oven, so following is a list of easy simple recipes to consider

- Lay Simple Fried Egg over a bed Mix Greens, Tomatos and a few shredded Basil leaves.
Sometimes I even season the egg by sauting a bit of chopped garlic and onion in Olive Oil and Butter before cracking the egg on top to fry. After placing Egg atop salad bed sprinkle with Balsamic Vinegar, then Salt & Pepper for an improvised salad dressing.

- Hard boil and Chop 2 Eggs and fill 2 small Pita Pockets with them, Mixed Greens, Red Onions, Chopped Black Olives with Capers and Tomatoes, Salt & Pepper. (Think of your options here!)

- Poach 2 Eggs per serving in salted water and serve over cooked Pasta that has been lightly salted and still a little moist. I usually sautee some garlic and fresh herbs in olive oil and pour it still hot over both Egg and Pasta before mixing it all up. If you like or want meat you can add a slice or 2 of shredded proscuitto or fried, crumbled bacon or panchetta to mixture.

- Make an Omlette (screw technique here!) using chopped fresh Herbs and Veggies that draw your eye this season. This options are endless this time of year. You can combine and mix Onions, Scallions or Shallots, Garlic, all variety of Mushrooms and Peppers, hot, pickled or jarred, roasted, etc, Kernals of Corn, diced Tomatos, Asparagus, Yellow Squash or Zuchinni chopped into match sticks so they cook quicker..don't forget the fresh herbs - Basil, Rosemary, Mint, Cilantro..I haven't even mentioned using shredded cheeses...Serve with toast points and a small side salad.

- Take any of the ingredients you would use for an omlette, saute in butter and a bit of oil, your choice, spread the mixture to cover the bottom of pan, pour 6-8 beaten salt and peppered eggs over, cover and let cook for until firm around edges, flip using plate technique (place plate larger than pan atop, turn over and pray all plops out, slide back into pan) let cook a bit more and cut into 6-8 wedges before serving with sides of salads, veggies.

What you do to your egg is between you, it and your stomach, but consider the versatility of this small humble and complete meal.

This post is not endorsed by the American Egg Board (aeb.org)