Hello!! I’m here! I haven’t disappeared! I’m here with a quick recipe, my eggs in a pan. Yes, because that’s how I’ve been cooking in the past few days: only quick dishes, even quicker than usual, due to a sea of overdue tasks that I absolutely had to deal with and that forced me to take a break from recipes.
Now, however, I have some easy and clever recipes in store that I want to talk about in the coming days.
The first is this: eggs in a pan with side, that is… side in the sense of lace, trim, peripheral ornament. 😊
A simple recipe, a second course that is prepared in a flash, but that can bring a smile to children and make them say, as mine did: “Mom, these eggs are beautiful! They have lace!” 😊 So… why not? Let’s make our eggs in a pan this way!
And then, accompanied by the right amount of carbohydrates (whether it’s bread or breadsticks or toast) it’s a perfect single dish for lunch break.
In my opinion, it’s also suitable for those who are on a diet because, being made up of vegetables and an egg (plus the bread, which those on a diet surely know how to measure), it’s a complete and balanced meal.
To make the “side/lace/trim” today I used mushrooms, but of course other vegetables can be used as well. If you have a little more time you can use artichokes, otherwise I recommend peas, which are perfect in combination with eggs both in flavor and color and produce a truly scenic lace. And, peas usually appeal a lot to children.
Well, I’m done with my preliminary stories! I’ll now explain this very difficult recipe! Here are my (and I hope soon yours) eggs in a pan with “side”. 🤗
☰ ☰ ☰
Other recipes with eggs:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 5.3 oz champignon mushrooms
- 1 clove garlic
- 1 tsp extra virgin olive oil
- pepper
- parsley
Tools
- Pan
- Kitchen Spatula
Steps
Clean the mushrooms: cut off the earthy part of the stems and wash them under a stream of running water to remove any earthy residue. Mushrooms should be cleaned only with a damp cloth: I’ve tried, but sometimes it doesn’t feel like they get very clean, so in those cases, I prefer to wash them with water. Some people peel them; I usually don’t. Clean them in the way you think best for you, the important thing is not to soak them otherwise they absorb water.
Slice the mushrooms.
Peel the garlic, chop it, and put it in a non-stick pan with a drizzle of oil and the sliced mushrooms. I didn’t sauté the garlic, I started the cooking cold.
Mix with a wooden spoon, possibly add a little pepper and some parsley (but also without, as you prefer).
After a few minutes, when the mushrooms have just begun to wilt, use the spoon to widen a space inside which to crack the egg.
Part of the egg white will join the mushrooms and when it has set, it will form a “lace” of mushrooms (or peas or artichokes depending on the vegetable used) that is very scenic and that children (at least mine!) like a lot.Cook the egg for a few minutes without a cover until the degree of doneness you like best. Meanwhile, the mushrooms will finish cooking.
If you don’t like a soft yolk, you can cook with a closed cover or, when the egg white is already cooked and firm, turn the egg using a spatula. In this case, the yolk flattens and the aesthetic side suffers a bit but some children prefer it that way, and perhaps some moms too because in this way the yolk’s doneness is guaranteed.Here it is, the lace!
👉 Little note: I have left you the ingredients and procedure for 1 person, but of course the same procedure can be used with a larger pan in which more eggs can be cooked at the same time. It seems trivial to say, but it’s worth specifying all the same: just make room between the mushrooms (but the same method can be used with all vegetables) for each egg, and voilà. Usually, in a medium-sized pan, four eggs can be easily cooked, each with its own nice side/lace. 😊
Salt-Free Tips
Remember that I cook without added salt, and as always I greet you with my salt-free tips:
If you are interested in reducing or eliminating salt, always remember to:
■ Reduce salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid water-based cooking, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Allow yourself a rule-breaking occasionally. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.
Follow Me!
On the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! and if you like… subscribe to my Newsletter
On the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! and if you like… subscribe to my Newsletter
WW Propoints Diet Info:
For those who know the WW propoints from Eat without belly the points for this excellent second course are indeed few: mushrooms are 0 points (so you can indulge!), 1 egg = 2 points + 1 teaspoon of oil = 1 point.
For those who know the WW propoints from Eat without belly the points for this excellent second course are indeed few: mushrooms are 0 points (so you can indulge!), 1 egg = 2 points + 1 teaspoon of oil = 1 point.
