I love me some eggs, they’re cheap, easy to prepare, and there are seriously endless ways to use them. Finally a vegetarian friendly post if you are an egg eating vegetarian like my roommate Rahul, that is.
When Alex and I were visiting her family in Florida we stopped by her dad’s house and he fixed up this awesome omelet for us. It was so different from any omelet I’ve had but it was awesome! Note: this is high in sugar because of the dates but it’s a good treat to have on occasion.
Egg White and Date Omelet
4 egg whites (save the yolks, I’ll tell you what I did with them in the next post)
2 Medjool Dates (pitted and diced)
1 TBSP Kerrgold Pure Irish Butter (it’s also delicious if you use coconut oil instead)
Over medium heat melt your butter in an omelet pan. I added a little bit of olive oil so the butter would not burn. Poor the egg whites into the pan and cook them until the egg is almost completely set.
Everyone has their own technique when cooking an omelet. I cook them on one side the whole time but I also tilt the pan occasionally so the raw egg can run to the edges of the pan and get cooked.
Add the dates to the center of your omelet and fold in both edges. Let this cook another 30-60 seconds and then plate it. 4 egg whites is not nearly enough food for me so I added an aidells chicken & apple sausage. Aidells are nitrate free sausages and they make a yummy meal when I’m in a pinch. I garnished my omelet with some basil leaves for a fancy touch!
ON TO THE NEXT ONE, ON ON TO THE NEXT ONE…That’s a little Jay Z tribute if you didn’t know.
This next one takes a bit more time because it has a lot more elements, but you can use them for multiple meals. This is sort of a take on eggs benedict or poached eggs and toast. The base of this meal is a version of fried plantains called tostones. My grandmother always makes these for us when we visit and it has always been my favorite way to eat plantains. She would usually use plantains that were not very ripe and they taste almost like potato chips. The Aioli makes this awesome! You have to check out the video below in order to make the mayo for the aioli.
Tostones and Poached Eggs with Mustard and Basil Aioli
1 to 2 eggs ( you can use as many eggs as you would like)
2 spoons of basil aioli
about 4 spinach leeves
3 avacado slices
One batch of paleo mayo (see every day paleo video for mayo recipe)
A hand full of fresh basil
2-3 garlic cloves diced
1 tps of cayenne pepper
Salt and pepper to taste
Add all of these ingredients to a blender or food processer and let it run for 1 minuet on a low speed
Two plantains (they don’t have to be ripe unless you want a sweater flavor)
3 Tbsp Coconut oil for frying
Two plates with the bottoms greased
Heat a pan of coconut oil over medium high heat. Peel and cut the plantains into medium size chunks. Fry each side of the plantains for 1-2 mins. Remove and place the fried chunks on to a paper towel to drain. When they are cool enough to touch smash the plantains flat between the bottoms of the two plates. So basically have one plate lying on top of the counter upside down and grease the bottom of the plate with coconut oil so the plantain does not stick. Grease the bottom of the second plate. Place the plantain on top of the upside down plate that is on the counter then take your second plant and smash down on the plantain until it’s pretty flat. Flatten all of your fried plantain chunks this way. Once they are all smashed flat, fry them again for another 1 to 2 minutes on each side. Set them aside onto a paper towel to drain one last time.
Putting it all together:
Place about three tostones onto a plate and slather some aioli over the top of them. Stack a few spinach leaves and some sliced avocado on top. Then finish it with a poached egg or two on top.
Time to grub out!
Make as many of these as you want! I snacked on the plantains while the eggs were cooking. I didn’t know how to poach an egg so I just looked it up on youtube =)
The Aioli I set aside for a chicken salad I plan on posting at a later time.
Let me know if you guys try any of these. Have fun, and I hope you enjoy these