Cheesey Egg and Olive Toast
I'm a big fan of recipes that are healthy but very quick and easy to make, so I suspect I'll enjoy this community. Thought I'd introduce myself by sharing one of my favorite high-protein quick vegetarian meals/snacks. I usually eat it for lunch or dinner but I'm filing it under the breakfast tag because of its ingredients.
This is heavily egg and cheese based, but I imagine you could use vegan substitutions if you wanted. Also, I apologize, I usually add ingredients to taste/look rather than use precise measurements, so I'm just guessing on these portions. You may want to adjust them to suit your own preferences.
Ingredients:
1 slice bread (I use potato bread but any will work)
1 hardboiled egg, diced
4 green olives (the small kind with pimentos in them) diced
1 little handful or large sprinkle of shredded cheese (I use Sargento's 4 cheese mexican blend)
A few sprinkles of McCormick's Salt-Free Garlic & Herb seasoning (or another salt-free seasoning blend of your choice, salt free is important here as the olives add a lot of salt on their own)
1 tbsp regular yellow mustard
1/2 tbsp lemon juice
2 tbsp light/reduced fat cream cheese (the whipped kind works best for this)
Instructions:
1-Boil an egg for 20 minutes in a pan of water. Shell and dice the hardboiled egg when it's done cooking.
2-Add the diced egg, diced olives, and shredded cheese to a mixing bowl
3-Sprinkle in your salt-free seasoning to taste
4-Add the mustard, lemon juice, and cream cheese
5-Mix all ingredients thoroughly with a spatula until the ingredients are evenly blended into a paste
6-Place your slice of bread on a toaster-oven-safe pan and spread the mixture on the surface of the bread
7-Toast the bread in a toaster oven at 425 degrees for about 6 minutes (or until the edges of the bread are browned and crispy, and the surface of the paste is a slightly darker yellow - individual toaster oven times may vary)
8-Slice in half, let cool for a minute or two, and enjoy!
This is heavily egg and cheese based, but I imagine you could use vegan substitutions if you wanted. Also, I apologize, I usually add ingredients to taste/look rather than use precise measurements, so I'm just guessing on these portions. You may want to adjust them to suit your own preferences.
Ingredients:
1 slice bread (I use potato bread but any will work)
1 hardboiled egg, diced
4 green olives (the small kind with pimentos in them) diced
1 little handful or large sprinkle of shredded cheese (I use Sargento's 4 cheese mexican blend)
A few sprinkles of McCormick's Salt-Free Garlic & Herb seasoning (or another salt-free seasoning blend of your choice, salt free is important here as the olives add a lot of salt on their own)
1 tbsp regular yellow mustard
1/2 tbsp lemon juice
2 tbsp light/reduced fat cream cheese (the whipped kind works best for this)
Instructions:
1-Boil an egg for 20 minutes in a pan of water. Shell and dice the hardboiled egg when it's done cooking.
2-Add the diced egg, diced olives, and shredded cheese to a mixing bowl
3-Sprinkle in your salt-free seasoning to taste
4-Add the mustard, lemon juice, and cream cheese
5-Mix all ingredients thoroughly with a spatula until the ingredients are evenly blended into a paste
6-Place your slice of bread on a toaster-oven-safe pan and spread the mixture on the surface of the bread
7-Toast the bread in a toaster oven at 425 degrees for about 6 minutes (or until the edges of the bread are browned and crispy, and the surface of the paste is a slightly darker yellow - individual toaster oven times may vary)
8-Slice in half, let cool for a minute or two, and enjoy!