posted by on Bread, Eggs, Fast & Easy, Sandwiches, Vegging In

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On this week’s episode of Top Chef: All Stars, my favorite chef-turned-chef personality Anthony Bourdain made a remark that Wylie Dufresne of wd~50 fame here in New York is something of an “egg slut.” Well, I like to think I am, too. My love for eggs kind of reminds me of the Bagel Bites commercial: “Pizza in the morning, pizza in the evening pizza at suppertime, when pizza’s on a bagel, you can pizza any time!”

Even though I mostly eat them in the morning — scrambled, sunny side up, and my favorite, poached — I came across this great recipe for lunch- or dinner-time eggs while flipping through Health magazine. Instead of goopy mayo, this version uses Greek yogurt, which happens to be a staple in my fridge. Plus, for a night when we had about 30 minutes to make and eat dinner (lest we want to miss the previews before Black Swan), it was the perfect quick meal.

{Boiled eggs chopped}

{Eggs tossed in a bowl with red bell pepper and spices}

{Instead of the recipe’s rye bread rec, I used whole wheat toast as a base}

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