Easy Egg Dishes for Global Morning Show

June 3, 2020 Laura

This morning, in honour of National Egg Day (can we get some applause for eggs, please!), I shared my favorite egg dishes for dinner. Besides, it’s summer now and when the mercury is well above its norm are you really interested in firing up your oven to make dinner? Neither am I. Outside of a salad, what are you going to turn to for a healthy, protein filled meal other than eggs? We have three cold dinner options using eggs that don’t require your oven–turning your kitchen into a sauna. And there’s not a salad in site. Not that we don’t love you romaine.

The Avocado Egg Salad recipe can be found here: http://sweetpotatochronicles.com/2015/09/avocado-egg-salad-sandwich

Other recipes from the segment:

Huevos Rancheros with Charred Corn and Black Bean Salad

Makes: 4 servings

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Ingredients

4 tbsps olive oil, divided
4 6-inch corn tortilla
4 eggs
1 1 /2 cups fresh or frozen corn
1 398 ml can of black beans
1/2 cup finely chopped red onion
1 1/2 tbsps finely chopped cilantro, plus extra for garnish
juice of half a lime
1/4 tsp salt
1/4 cup crumbled cojita or feta cheese
1 avocado, sliced
salt and pepper to taste
hot sauce to taste

Instructions

Heat 1 tablespoon of oil in a small skillet on medium heat. Add the corn and allow it to fry a bit to get a little char, about 3-5 minutes. Pour corn into a medium-sized mixing bowl and set aside. Add 1tablespoon of oil and cook each tortilla for 30 seconds on each side, until it becomes slightly crispy. Use tongs to remove the tortilla to a paper towel to drain any excess oil.
In the bowl of corn, mix in the black beans, red onion, remaining 2 tablespoons of olive oil, cilantro, lime juice and salt. Stir to combine.
In the same pan, crack and fry each egg until it’s cooked to your liking. ( We like our yolk runny so it’s like a sauce for the dish.)
To layer the huevos rancheros, add the tortilla to a plate. Top with black bean and corn mixture and the fried egg.
Sprinkle the cilantro and cotija cheese on top.
Slice the avocado and add a couple slices to the each plate
Season with salt and pepper and add a dash of hot sauce and serve.

Basil Ricotta Toast with Eggs and Arugula

Makes: 4 servings

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Ingredients

4 pieces of thick-cut baguette
2 tbsps olive oil, divided
4 eggs
1 cup ricotta cheese
3 tbsps fresh chopped basil
2 tbsps fresh shaved parmesan cheese, plus extra for garnish
1/4 tsp salt
1 cup baby arugula

Instructions

Using 1 tablespoon of olive oil, brush each piece of baguette on both sides.
In a large, non-stick skillet over medium heat, arrange the pieces of baguette in the pan and allow one side to toast, about 2 minutes. Flip and toast the other side of each. Remove from the pan and place each piece on a plate.
Using the same pan, add the remaining tablespoon of olive oil. Break eggs into the skillet; cover and cook for 2 to 3 minutes or until egg whites are set.
Spread ricotta mixture evenly over each slice of baguette.
Top each with a sunny side egg.
Divide baby arugula across each of the four toasts and add on top
Garnish each with extra parmesan cheese.