Eggs and Veg Recipe

Good Monday morning! Hope you all had a great weekend! It is Spring Break for my sons school district this week, so I took a few days off this week to spend with him (and to save on childcare because its crazy expensive). Anyways...I digress...so last night I made the most delightful dinner for my mother. She has been working some long hours and usually will only have some peanut butter or cheese and crackers and go straight to bed. The dinner I made is something we tend to have every couple of weeks because it is quick and easy, but last night it was the best I have ever made. I credit Ree Drummond for this recipe because I am pretty sure I saw it on her show, but I am currently unable to locate the link to the recipe at the moment. I always tend to over cook the eggs because I am just not good at making a runny egg and I am afraid of it not being "done". Last night though, it was perfect so I decided that I should document it just in case I am never able to recreate it lol.

First you are going to need to gather your ingredients. I prefer using all fresh ingredients for most of my recipes, but because I needed a bit of liquid in the pan to cook my eggs in, I opted for frozen this time...plus I didn't feel like prepping the fresh veggies this time lol.

So here is your list:

• 8 ounce package of mushrooms
• 16 ounce package of stir-fry blend vegetables (red and green peppers with onions)
• 1 14.5 ounce can of diced tomatoes (if you prefer a little heat, use tomato and chilies)
• 5-6 eggs (your preference)
• salt and pepper to taste
• Avacado (optional)
• Salsa (optional)

First I put about a tablespoon of butter in my pan and melt it down. Once melted, I add my mushrooms. The recipe says 8 ounces, but its really as much as you really want. My mom said she wished I had added another pack. I also used mini bella mushrooms, but again, its whatever you prefer. I sauté the mushrooms in the butter until they have a little color on them, usually about 5-6 minutes on medium heat.

                

                 

Next, I add my bag of stir-fry vegetables. I add them in frozen so that when the veg cooks down, I have a bit of water because that will help the eggs cook properly later. I throw them in the pan and put the lid on to hold the heat in.

                           

                      

                                    


Give it about 7 minutes at which time you can add your can of tomatoes. Mix everything together, pop the lid back on, and let them cook for an additional 4-5 minutes.

                   

                  

After everything has cooked down, you are going to add your eggs. I take a serving spoon and make a little well for each egg to sit in and cook. By doing this, the egg maintains a round shape and you are less likely to break a yolk. I break each egg into a ramakin to keep it intack and to keep it from splashing when I drop it in. It gives me a little more control over where the egg will sit.

              

              

After all the eggs are placed, pop the lid on and I let it set for about 45 seconds over the medium heat. I then turned the heat off and moved the pan off the burner. Depending on how well done you like your eggs will depend on how long you need to leave the lid on. After about 4 minutes of sitting, I removed the lid and plated it up. After I removed the pan from the heat, I put a couple of pieces of bread in the over on 350 degrees to toast. I used whole wheat this time, but I usually use a nice multigrain with flax.

I scooped out a little bit of the veg and put it on

the plate and then gently spooned out an egg and placed it on top of the vegetables already on the plate. I added a piece of the toast and served it up with a side of salsa. I love this with avocado, but I forgot to add it this time. 

So this is my take on Eggs and Veg and I hope you enjoyed it. This is perfect for a Monday night dinner!!  Let me know if you make it and how it turns out. Leave a comment and share the page! Help me get a little notice! Happy Monday!