I'm not ashamed to admit that we're not grilling every night.
Simple dinners like this still have a place on our table despite the neighbourly scent of hot charcoal wafting through the backyards each night, and when I'm spending my Sunday afternoons whooping my kids at tetherball watching my boys play, it's hard to pull myself away from the competition fun in order to cook a fancy dinner.
This week I still have eggs on the menu, but I'm also putting some fun seasonal foods on offer too. Here is what's on our meal plan for dinner. How about you? What are you cooking up these days?
Monday: Grilled pizza with leftover veggies and goat cheese
Tuesday: Egg fried rice
Wednesday: Chimichurri chicken, warm potato salad with peas
Thursday: Mini Italian sliders with romaine and radicchio salad
Friday: Lobster rolls and salad with lime and avocado
Those eggs you see above? They're knows as Eggs Madga, a slow scrambled combination of eggs, parsley, Dijon and brie. They were a hit with everyone including Ben, my non egg-loving boy, who declared them "nice", which is a strong compliment from an 11 year old who's generally too busy scarfing down the food to notice what's actually on the plate.
Scrambled Eggs Magda
- 10 eggs (see note)
- 2 tablespoons butter
- Pinch of salt
- Fresh ground pepper
- 1-2 tablespoons chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 cup of gruyere, grated (or brie chopped into small pieces)
Beat the eggs with a fork. Stir in the salt, pepper, parsley, Dijon and Brie (gruyere).
Melt the butter in a large skillet set over medium high heat. Add the egg mixture and cook, stirring gently with a wooden spoon or spatula. Keep the liquid moving around the pan, turn the heat to low if the eggs seem to be cooking too quickly.
The eggs are done when they are creamy, thick and soft, about 10-15 minutes.
Note: We use 10 eggs because feeding two tween boys is akin to feeding five adults. Feels free to use less if that works better for your family.
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