five egg sandwiches
I came down with a * and laryngitis** this week and it’s totally cramping my game, or it would be, if I had any. It’s pretty clear what the cold expects of me I’d like to it leave: loads of sleep, little activity and probably some bad reality television. But as I keep interpreting this as: go to a , go to , take laptop to Genius Bar, … — essentially my rule for this week has been, if it’s a tightly-packed enclosed space a few degrees too warm with zero air circulation, I’ll be right over! — I shouldn’t be surprised that on Day 6 of this mess, I’m still a pill to be around.
Estimated Nutrition (whole recipe, rough)
Counts 32 of 34 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 32 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Waffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 to 3 tablespoons olive oil
- 1/2 small yellow onion, chopped
- 2 cloves garlic, crushed then minced
- 1 red bell pepper, cored and sliced into thin strips
- 1 yellow bell pepper, cored and sliced into thin strips
- 1 Anaheim or 1 jalapeño chile, cored and sliced into thin strips
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon table salt
- 1 14-ounce can crushed tomatoes, fire-roasted if you can get them
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 2 teaspoons (or more to taste) za’atar
- 1 to 2 tablespoons chopped flat-leaf parsley (optional), to garnish
- 6 small or 4 large pitas
- 1/4 cup red or white wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1/4 cup water
- 3 small shallots, peeled and thinly sliced
- 1/2 pound asparagus spears, trimmed of tough ends
- 1 garlic clove, peeled and chopped
- 1/4 cup grated Parmesan cheese
- 3 tablespoons pine nuts or almonds, toasted and cooled, divided
- 1/4 teaspoon table salt, or a little more of a coarse sea salt
- 2 tablespoons olive oil
- 6 large slices whole-wheat sourdough bread, miche, or another sliced country bread of your choice, toasted
- 2 tablespoons whole grain Dijon mustard
- 6 large hard-boiled eggs
- 2 to 3 slices of bacon, halved to approximate sandwich lengths
- 2 thin slices white, sourdough or a country bread, toasted
- 4 thin slices of tomato
- A few leaves of iceberg lettuce
- 1 tablespoon mayonnaise
- 1 large egg
- 1 teaspoon butter
- Salt and freshly ground black pepper to taste
- 1 pound Yukon Gold potatoes, cut into small (about 1/2-inch) cubes
- 1 tablespoon olive or vegetable oil
- 1/2 small onion, finely chopped
- 1/2 pound Mexican chorizo, casings removed
- Salt
- Freshly ground black pepper
- 6 large eggs
- 8 small corn tortillas, warmed or blistered in a hot pan
- 3/4 cups all-purpose flour
- 3/4 cups cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon table salt
- 1 cup buttermilk
- 1 tablespoon unsalted butter, melted and cooled slightly
- 1 large egg
- 1/2 cup finely grated cheddar cheese
- Spray cooking oil to coat waffle iron
- 5 ounces baby spinach or another fairly quick-cooking green of your choice, stemmed if stems are heavy
- Butter
- 1/4 small onion, finely chopped
- 3 tablespoons heavy cream
- 4 large eggs
- Hot sauce and diced fresh tomatoes (optional)