EGG AND OLIVE SANDWICH
(featured on my Sept. 13, 2011 post)
-BREAD OF YOUR CHOICE
-MAYO (we prefer the kind made with olive oil)
-KALAMATA OLIVES SLICED
-BABY SPINACH LEAVES
-FRESH BASIL LEAVES
-TOMATO SLICES (optional - still great with or without!)
-FRIED EGGS (we like 2 eggs per sandwich and yolks done)
-SALT AND PEPPER
There is really no measuring. Amount of ingredients depends on how many sandwiches you are making and taste preference. Spread bread with mayo and then top with sliced olives - use as many or as little as you like. Top with spinach and fresh basil leaves, tomato slices, and 1 to 2 fried eggs. Sprinkle with salt and pepper. Serve. YUMMY!!!
ITALIAN EGG DROP SOUP
(Featured on my Dec. 7, 2011 post)
3 cups chicken broth
2 cups water
3 large eggs
1/2 cup pastina or other very small pasta (I used ditalini)
1/4 to 1 cup of shredded Parmesan cheese (depending on taste)
3/4 bag of baby spinach coarsely chopped
1/4 tsp. pepper
pinch of nutmeg
Bring chicken broth and 1 cup water to a boil. Add pasta to mixture and cook until pasta is tender. Meanwhile whisk together remaining 1 cup of water, eggs, and cheese in a bowl. When the pasta is tender, whisk the mixture into the boiling water and reduce heat to low, keep whisking for 2 more minutes. Stir in spinach, salt, pepper and nutmeg and cook until spinach is tender. Top with shredded cheese if you like. YUM!
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