Eggs in a Nest

My favorite concoction in recent weeks has been ‘eggs in a nest.’ It is a veggie stir fry with eggs added at the last minute into a well in the center. On my stove, I turn the burner off and put a lid on the skillet until the eggs are cooked. I’ve made it three times this month

The first time I stir fried the stems of the chard (yellow and red) a little before adding the leaves, arugula, mushrooms, and a scallion. I used a little table blend Mrs. Dash and some orange peel. When it was cooked I added sesame ginger sauce and stirred it in. I made a well in the center of the mass and poured in two eggs. Then I turned off the burner and put a lid on the skillet. After I put the whole on a plate, I put crumbled kale chips on top (the ones that had a little too much garlic salt). The egg yokes were a little soft in the center but the whites were thoroughly cooked. It was a little like an inside out omelet - more veggies because they did not have to be contained in the egg!

The nest for the second ‘eggs in a nest’ was made with eggplant, onions, mushrooms, arugula, and kale chips with spicy spaghetti sauce added at the last minute. The sauce gave it a very different flavor - I’ve always like tomatoes with eggs.

I was really hungry when I started the ‘eggs in a nest’ for a third meal. I stir fried kohlrabi (bulb, stems and leaves!), mushrooms, onion, and garlic. The sauce was the sesame ginger sauce. It was my big meal of the day!

What a yummy way to include eggs as the main protein at lunch or dinner!