Tag: hard boiled eggs

Egg Tomato and Scallion Sandwich

Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this for breakfast or lunch.

With Spring in the air, I thought I’d share this sandwich from the archives which I often make for my older daughter, Karina. It’s inexpensive, easy to make and she loves it!

Before I left my previous job in Manhattan, there was a small cafe that served this simple egg sandwich that I was hooked on. It’s so simple but the flavors just work with the tomatoes and scallions. Now that I work at home, I make it quite often for myself and my daughter as she often requests it.

Easy Tip: Keep hard boiled eggs in your refrigerator for a quick breakfast on the go, to add to sandwiches or even salads. It only takes a few minutes to boil a few eggs, here’s a foolproof way to make perfect hard boiled eggs every time^[1].

Egg Tomato and Scallion Sandwich
gordon-ramsay-recipe.com
Servings: 1 Serving Size: 1 sandwich • Old Points: 4 pts • Points+: 6 pts
Calories: 213 • Fat: 9.5 g • Protein: 13.5 g • Carb: 21 g • Fiber: 5.5 g • Sugar: 5 g
Sodium: 363 mg (without salt)

Ingredients:

100 calorie sandwich roll (deli thin flats, potato rolls, etc)
1 tbsp chopped scallions
1 large hard boiled egg, sliced
1 tbsp light mayonnaise
1 thick slice ripe tomato
salt and fresh cracked pepper to taste

Directions:

Assemble the sandwich by placing the egg on the bread, then the tomato, then scallion. Top with salt and pepper and spread mayonnaise on the top of the bread.

References

^{^} perfect hard boiled eggs every time (www.gordon-ramsay-recipe.com)

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Baked (Hard Boiled) Eggs

by Pam on January 20, 2014

I am feeling a bit better today – thank you for your sweet comments and e-mails. I had a major craving for a hard boiled egg this morning so I decided to try my hand at baking the eggs instead of boiling them. Boiling is quicker but my eggs will sometimes crack in the process which makes them rubbery. Baking them couldn’t be any easier… simply put them in a muffin tin (to keep them from rolling) and bake for 30 minutes. The eggs turned out AMAZING! Seriously, the best I’ve ever had. The yolk seemed extra creamy and the whites didn’t feel too rubbery. This is the way I will always make my hard (non) boiled eggs.

Preheat the oven to 325 degrees.

Place the eggs inside a mini muffin pan. Put the pan into the oven and bake for 30 minutes. Remove from the oven and carefully place the eggs into a bowl of cold water for 10 minutes. Drain the water and peel the eggs. Enjoy.

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Baked (Hard Boiled) Eggs

Yield: 6

Total Time: 30 min.

Ingredients:

6 eggs (or as many as you want)

Directions:

Preheat the oven to 325 degrees.

Place the eggs inside a mini muffin pan. Put the pan into the oven and bake for 30 minutes. Remove from the oven and carefully place the eggs into a bowl of cold water for 10 minutes. Drain the water and peel the eggs. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Asparagus Egg and Bacon Salad with Dijon Vinaigrette

I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!

I’ve been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It’s perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It’s also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.

Asparagus Egg and Bacon Salad
gordon-ramsay-recipe.com
Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)

Ingredients:

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

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gordon ramsay hard boiled egg