Tag Archives: Egg

Greens, Egg, and Ham Salad

Catchy title, huh?  I thought of it on my drive home from the gym as I was contemplating what I was going to immediately make for dinner.  Because I’m one of those people who thinks about what they are going to eat the second they wake up, throughout class, at the gym, in the shower, etc.  I really just love food.  And planning food.  But mostly eating it.

My workout today was great–recently, the gym I go to got some new giant StairMasters and a Jacob’s Ladder, both of which are new and fun ways for me to get some more cardio in.  I had realized lately that I wasn’t getting quite enough of that heart-rate increasing, quad and hamstring burning cardio, so it was perfect timing for some new equipment.  I also warmed up today by running a mile and sprinting the last 0.15 of it, and it was surprisingly easy!  Seems like my workouts lately have paid off.

Also, I’m starting to get triceps!  Real ones!  I was driving the other day and I rubbed an itch on my arm–surprise!  Triceps!  Usually I have to try really hard to notice them even when I’m flexing, so it was nice to find them just hangin’ out while I’m all relaxed.

How dorky is it that I’m so excited by this?  I’m not sure how apparent it is to people just looking at me, but that doesn’t really matter in the greater scheme of things, does it?

Anyway, back to the salad.  I knew I had some greens hangin’ around, but I was craving protein, so I decided to be all foodie-trendy and add a fried egg to the top.  The nicest part?  With the addition of warm ham and eggs, the spinach wilted a bit–and no dressing needed, since I like my eggs runny.

Greens, Egg, and Ham Salad

  • 2 handfuls baby spinach
  • 1/3 C diced ham (I had some in the freezer that I just reheated in the microwave)
  • 1 fried egg, cooked to taste
  • salt and pepper to taste (that means lots of black pepper for me!)

I don’t think I need to go into detail on how to actually put together this salad.

Baby spinach:

Topped with warm ham:

And a fried egg with S&P:

I also popped it in the microwave for ten seconds to encourage the wilting of the spinach.  Cheating, I know, but part of food blogging means all your food gets cold while you are taking photos, and the spinach isn’t likely to wilt on its own.  Gotta give it a little help.

This was so good!  I gave Fritz a taste, and he also really liked it!  It helped that the ham was really savory, but the runny egg on the top was the piece de resistance.  Now I understand why all the food magazines I’ve seen lately are all over this.  Definitely an easy way to bulk up a boring and really simple salad!

We ate outside because at 7:00 or so when it was all ready, the weather was that perfect slightly-dim-outside just-cooling-down perfection that is summer nights.  Anytime we’re outside on the deck, Henry stands on the table and meows sadly because he’s been left out–even if we’re just outside for a few seconds to grill.

Probably the most adorable thing ever.  Those pictures are from two different days–the one on the left is from when Fritz grilled turkey burgers with pineapple (delicious, by the way) and on the right from today.

One more summer update–we switched from the warm, bulky, winter comforter to the light, bright, summer comforter!  Doesn’t it look so peaceful and refreshing?  I love the bright colors and busy patterns of our other Anthropologie comforter, but sometimes it’s nice to switch over the clean and white.  It just looks so calming and fresh.

Tomorrow we are going to visit some of our favorite people, Zev and Breanna, before they move far, far away!  So sad to see good friends leave, but they are moving on to a new and exciting chapter of their lives (involving lots of graduate school), so we are happy for them.  Anytime I see people move, I get a little jealous because I love that exciting transitional period of finding yourselves in a new place.

It also might have to do with the fact that they will be much closer to my mom and dad than we are.  But that’s all the more reason to visit later!

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Filed under Salads

Sausage and Egg Muffins

Ah-mazing news, my friends.

When Fritz and I did our taxes for this year (okay, when Fritz did our taxes this year), we got a surprisingly large refund. 

That would be money coming in that we didn’t budget for–a surplus!

Considering gas prices, it’d probably be wise to set it aside.  However, that’s no fun, and Fritz suggested that we make a large purchase.

A fun large purchase:

A camera!!

I’ve been lusting after digital SLRs since I started blogging, and I’ve felt rather limited in my blogging abilities by our point-and-shoot digital camera.  I think I’ve pretty much exploited it’s abilities to the max.  My beautiful sisters and some equally gorgeous girlfriends that are into photography all have DSLRs that take the most perfect, focused, striking photographs with a real-live depth of field, and other cool photography things that I know absolutely nothing about.

So in the name of surplus, and hobbies, and learning how to navigate the manual world of grown-up photography, I’ve been exploring the world of Nikon and Canon and all their lesser-known counterparts.

And I need your help.

But before we talk about that, let’s talk about sausage, eggs, and muffins.  Better yet, all three of those rolled into one quick-‘n’-easy breakfast. 

I borrowed this recipe from one of those lovely girls I was talking about earlier, Cait, and while in between drooling over those lovely DSLR photos I was also talking about, I managed to put together this recipe.  It’s almost exactly the same as hers, with a few modifications.

Sausage and Egg Muffins (Cait’s post here)

Preheat the oven to 350 degrees.  Cook the sausage fully (if you bought sausage links, just pull off the casings and use it as ground sausage) over medium heat.  If you used my recipe for chicken breakfast sausage, here’s the instructions.

Crack the eggs into a medium-sized bowl and add the diced onion, peppers, and sausage.  Whisk until light and fluffy.  Add salt and pepper now if you like, or later so you can taste it and see how much you want.

 

Spray a mini-muffin pan (or a large muffin pan–or both!) with canola oil.  Fill the muffin cups to the top with the egg mixture.

Bake on the middle rack of the oven, about ten minutes for the mini-muffins, and 15-20 for the regular sized ones.  Check every few minutes, because there is nothing worse than dry eggs.

I mean, there are a few things that may rank a little worse than dry eggs, but not much.  I really don’t like ’em.

Between the veggies and the sausage, though, these turned out to be nicely moist eggs.  Muchly preferred by yours truly.

Not to mention fun to stack in pyramid shapes before eating!

Besides being cute as a button, I love that these eggs are highly transportable.  The mini ones were my favorite, but that might just be because I can’t resist anything that is a diminutive version of something else.  That especially includes muffins.

 

Also, as a side note, I thought you might like to know that I almost accidentally submitted this post with the blog title “Sausage and Eff Muggins“.

Kinda has a nice ring to it.

But wait!  Before you go, what kind of camera or lenses do you or your friends and family use?  Do you love it?  Hate it?  Canon?  Nikon?

Help!

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Filed under Breakfast