Eggsecutive Orders

SCOTCH EGGS

This is a hearty recipe that is the old Scotch equivalent of a modern breakfast sandwich-portable, easy to eat on the run, and filling enough to see a working person through a busy morning. This is not diet food, but it is amazingly tasty.

6 eggs

1 pound breakfast sausage, thawed

1 cup seasoned bread crumbs

Serves three.

Preheat oven to 350 degrees F.

Hard-boil the eggs: Place the raw eggs in a saucepan with enough room-temperature water to cover about 1 inch over the top of the eggs. Bring the water to a boil over medium-high heat. Remove from heat and let sit for 15 to 20 minutes. When the pan, water, and eggs have cooled enough to safely handle, pour off water. Rattle the eggs in the pan to bash the eggshells against the side. This will break them and leave the eggs easy to peel. Peel off eggshells and discard.

Divide breakfast sausage into 6 pieces. Roll each piece into a ball and flatten it. Put the sausage patty on your hand, place a hard-boiled egg on the sausage and gently roll the sausage around the egg with both hands until it is covered in an even layer of sausage. Roll the sausage-covered eggs, one at a time, in seasoned bread crumbs. Place the crumb-covered eggs on a cookie sheet or in an uncovered casserole dish and bake until sausage is cooked through, about 25 minutes.

To serve, cut each egg in half lengthwise. Lay the two halves on a plate, side by side, cut side up, to show layers of crumbs, sausage, egg whites, and egg yolks.

Serve warm.

A FAT-FREE, CHEESE-FREE, YOLK-FREE, HIGH-FIBER OMELET

Given that almost every recipe in here is likely to send a cardiologist into palpitations, here’s the exception.

½ cup broccoli florets, cleaned and chopped

1 cup fresh spinach leaves, cleaned and de-stemmed

½ cup fresh mushrooms, thinly sliced

1 plum tomato, chopped

1 green onion, rinsed and thinly sliced

¼ cup fat-free ham, cubed

1½ cups egg substitute

Salt and pepper, to taste

Serves two.

Coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add the vegetables and the ham to the skillet. Sauté until the veggies are cooked through, the spinach has wilted, and the broccoli is tender, about 3 to 5 minutes. Remove from heat to a warmed plate and set aside.

Rinse and dry the skillet. Spray again with nonstick cooking spray. Add egg substitute to pan. Roll the pan around, spreading the egg substitute evenly across the skillet surface. Reduce heat. Cook over medium heat until bottom is well set, about 2 to 3 minutes. Flip egg in pan to cook other side. Place vegetable-ham mixture on half of the egg’s surface. Fold cooked egg round gently over veggies. Slide out of skillet onto warmed plate.

Season with salt and pepper, to taste. Serve warm.