What’s For Breakfast? Portobello Bacon Avocado Breakfast Sandwich


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UPC’s Portobello Bacon Avocado Breakfast Sandwich

Believe it or not: I didn’t wear a suit today. I know, it’s shocking, right? That wasn’t tongue in cheek – it really is shocking! Today is the first day in almost a year that I’ve been to work without a suit. Well, admittedly I did go to work in a pair of good jeans, a tie, french cuffs, and a vest; on two occasions. It’s an interesting feeling for me. I almost feel under-dressed, though I fit in perfectly with my colleagues here. I was overdressed before. Despite being overdressed, according to the work environment, I actually like wearing a suit. I’ve been in more jobs than not where wearing a suit was normal, so I’m quite comfortable with my suits every day. Shoot: I even run to the ferry in the mornings with my suit on; if that’s not a statement of comfort, I don’t know what is!

I woke up yesterday morning feeling energized and excited. I ended up coming up with three really great recipes, and I started marinating some ribs for a fourth! It was an amazing day for me! The other side of that, of course, was that my wife got to enjoy my culinary adventures, with only the minor annoyance of having to wait while I took pictures. She jokingly said to me:

I’m going to post on Facebook that there actually IS a downside to having a Foodie Blogger for a husband: You have to wait while he takes pictures of the food before eating…

I commiserate. She’s not the only one waiting! As much as I love this blog, I have to be honest and point out that, at least once a week I devour my food before the thought of “Oh, right, I should take a photo for the blog” manages to weasel it’s wait into my head… From time to time I post an apology note on Twitter, to the tune of “I just had _____, and it was awesome… Sorry, forgot to take pics!” That happened yesterday with some St. Louis style slow-cooked ribs that I put together for lunch. They were so delicious, I just forgot to take pictures! Fortunately, I didn’t forget the pictures of this breakfast sandwich!

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As I said: This is a real sandwich!

UPC’s Portobello Bacon Avocado Sandwich; What you’ll need:

  • 1/2 lb Bacon (Only the best!)
  • Avocado, 2 thick slices
  • Lettuce, several leaves (or some other greens)
  • 2 Portobello Mushrooms

Serves: 1
Cook and Prep Time: 35 minutes (Same total time for 2-4)

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1. Cut the bacon strips in half, and cook them, covered, as you like them.
Note: I like my bacon slightly chewy, so I cook them covered for about 20 minutes on medium heat.

2. Remove the bacon and let it drain on a plate.

3. Pour off most of the bacon grease (for use some other time!) and put the pan back on the heat to keep hot.

4. Slice the stem of the Portobello mushroom caps off, so that the whole cap is flat and level.

5. Cook the Portobello mushroom caps in the bacon pan for about 2 minutes on medium heat.

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6. Put the caps on a plate, stack the lettuce, avocado, bacon, and the top cap on. In that order.

Serve, and enjoy!

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Questions:

  • What do you wear to work?
  • Do you match your attire, generally, to your co-workers?
  • Do you try to keep yourself looking like a well-dressed professional at all times?
  • Is “well-dressed professional” a match for your workplace? Or would it be out of place?
  • Should I do this with eggs next? Tomato? A caramelized tomato glaze or chutney?
  • What kind of bacon is your favorite commercial brand?
  • Is your bacon good enough that you re-use the grease?
  • Do you use Portobello Mushrooms for buns with your burgers, breakfast sandwiches, etc.?

What’s for Breakfast? Bacon Egg Cups


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UPC’s Bacon Egg Cups

I’ve been mulling over how I want this recipe to come out for some time. I’ve seen various versions of this floating around the internet. It was hugely popular this past spring, and I think I saw it pop up on several of my frequent haunts in the same week! So I didn’t post my own version. I chose not to post a version mostly because I didn’t yet know how I wanted my version to look and taste, but being completely honest here, I just didn’t want to be jumping on the same train as everyone else! 🙂 I didn’t want to just copy someone else’s ideas when I did this – I wanted to give the recipe time to really marinate in my creative space, so that I could add my own UPC slant to it.

Well, the wait is over. We all know that I love marinating things, and for this recipe, the marinade has had plenty of time to settle in. I made the recipe my own way, incorporating my own style and taste, this past weekend. In fact, as I often do, I made more than enough to bring leftovers for a day or two to work. Unless, of course, I want to share. My guess is that once I offer this out to a coworker, there won’t be enough left for me to get my own food!

UPC’s Bacon Egg Cups; What you’ll need:

  • 8 Eggs (Check my The Egg Project page for the best eggs)
  • 6 slices Bacon (I used my favorite: Vermont Smoke and Cure; find that and other great bacon choices here at my The Bacon Project page)
  • Spices: Garlic Powder, Turmeric, Fresh Ground Pepper, Sea Salt

Serves: 3-6 (depending on how much you want to share…)
Prep and cook time: 30 minutes
Note: Recipe is designed for a 6-muffin tin. May need to be modified for a 12-muffin tin or for shallow muffin tins.

BaconEggCup_BaconCup1. Pre-heat the oven to 375 degrees.

2. Cook the bacon for about 90 seconds per side on medium heat.

3. Curl the bacon around the base of the muffin tin that you’re using, making the outside of the cup.
Note: If you’re worried about your Bacon Egg Cups sticking to the muffin tin, you can rub the bacon around on the tin to ensure that it’s well greased for the eggs.

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4. Thoroughly whip 2 eggs with the spices. I used a tablespoon of garlic powder, a teaspoon of turmeric and pepper, and just a pinch of sea salt.

5. Spoon the whipped eggs into the muffin tin, making sure that there is approximately the same amount of egg in each muffin container.
Note: the whipped egg should only reach part way up the bacon, leaving plenty of room for the cracked egg in step 6. below.

6. Crack one egg into each muffin cup.

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7. Cook the Bacon Egg Cups for 20 minutes

8. Check your Bacon Egg Cups after 20 minutes of cook time – you need to see that the egg yolk has changed color from the pre-cooked color to a darker cooked color. This let’s you know that the eggs are full cooked and ready to be eaten.
And finally: Serve and enjoy!!

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Questions:

  • When you see a recipe that interests you, do you go and make it right away, or do you let it percolate in your creative mind for a while so that you can add your own flair to it?
  • Do you prefer to read other people’s recipes, or do you like to try and come up with your own?
  • Do you like to modify old recipes to match your current tastes?
  • How do you generally add your own style to a recipe? Spices? Different cooking/baking/slow-cooking style? Change ingredients?
  • Do you have any recipes that you’re working on right now, letting them slosh around in your creative mind to see what you’ll come up with?
  • Do you have any recipes that you’d like my, or some other readers, to comment on?

What’s For Dinner? – Basil, Bacon and Caramelized Onion Stuffed Mushrooms


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UPC’s Basil, Bacon and Caramelized Onion Stuffed Mushrooms

Inspiration can come from a lot of different places, for a lot of different things. I love it when inspiration strikes me, and I am most definitely the kind of guy who will pull over to the side of the road to take a picture or write something down. I’m not so much of a sing-in-the-shower person, but you shouldn’t be the least bit surprised if I were to break into song while standing on the subway platform, or walking down a crowded street. Why? I was inspired. Interestingly, most often when inspiration strikes me, I’ve completely forgotten what inspired me by the time the inspired action begins. It’s one of the reasons why I believe in inspiration so thoroughly. Fortunately, for those really life-changing events, the ones that have a lasting impact on my life, I usually remember the inspiration for those. For instance: I remember what inspired me and my wife to go Paleo. In fact, I can trace that particular decision through an interesting path of choices, all made possible by one single moment of inspiration (and not a terribly pleasant one, I might add) almost a year before we did finally make the decision. And, depending on how you look at it, that particular moment, that inspiration, may in fact be responsible for my blogging as well. Sometimes it’s amazing to consider the implications that one action may have such lasting impressions! If I could, I’d go Paleo AGAIN – though I’m certainly not willing to give it up first…

My inspiration, as small as it may seem, for today’s meal was a box of mushrooms. Some mushrooms just say to me “I want to be chopped up in little bits and eaten in a salad.” Some of them say “I want to be sliced thin and made into a soup.” And these mushrooms that you see here, they were jumping up and down, screaming to be made into stuffed mushrooms as loud as they could! Honestly, I don’t understand how everyone else in the grocery store wasn’t annoyed by all the ruckus.
On a slightly more serious note: I saw these mushrooms and was instantly and immediately inspired to make stuffed mushrooms with them. Unlike bursting in to song, stuffed mushrooms take some preparation, consideration, and planning. I knew that they wanted to be made in to stuffed mushrooms, but I still had to figure out what to stuff them with! Not to worry; it came to me. Or, rather, my wife and I spent an agonizing 30 minutes spit-balling ideas back and forth until one stuck. Like inspiration, I knew it once we had it. So, here it is!

UPC’s Basil, Bacon and Caramelized  Onion Stuffed Mushrooms; What you’ll need:

  • Large Mushrooms (I used 20 oz) – any large cup-mushroom (white button, crimini, etc.); or cake the stuffing on top of a cap-mushroom (portobello, shiitake, etc)
  • Mushroom Stems, diced
  • 1 lb Bacon, cooked and crumbled (Top-Quality only! 🙂 )
  • 1 large Red Onion, diced and caramelized (also called “Spanish Onion”)
  • 1 medium Rutabaga, finely chopped.
  • 2 cloves Garlic, diced
  • 5-6 sprigs Fresh Basil, diced (including the stems – they add to the texture)
  • Several Fresh Basil Leaves, diced (keep separate from above)
  • Spices: Savory, Anise, Marjoram, Turmeric

Serves: 4-8
Cook and Prep Time: 60 minutes

2GarlicOnionBaconStuffedMushrooms-Bacon1. Cook and crumble the bacon. Drain the pan of most of the bacon grease (to be used in some other culinary creation!).

2. Add the onions and rutabaga to the remainder of the bacon grease and begin cooking on medium heat. Stir regularly (every 1-2 minutes).

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Remove the stem, cut out the lip, and scrape out the gills.

3. Remove the stems of the mushrooms, cut out the lip of the cup, then scrape the gills off the inside of the cup (or cap, if you’re using caps) of the mushroom with a spoon. This makes more room for the stuffing.
Note: Don’t know what the gills are? Check here.

4. After about 10 minutes of cook time, add the garlic and mushroom stems to the onions and rutabaga and continue to cook and stir for another 5 minutes, or until the onions are thoroughly caramelized.

5. Turn off the heat, add the spices and diced basil and mix thoroughly.

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Stir in the spices and basil with the caramelized onions and rutabaga.

6. Pre-heat the oven to 350.

7. Spoon some stuffing in to each mushroom, making sure that they’re filled to the top, but not over filled. The mushrooms will shrink while baking.

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Don’t over-fill the mushrooms; they shrink while baking.

8. Grease the bottom of each mushroom thoroughly (yes, you can use the bacon grease 🙂 ) and place the mushrooms in a baking pan with enough space between them so that they’re not touching.

9. Put the pan in the oven once it’s up to temperature; set the timer for 15 minutes.

10. When the timer dings, sprinkle the remaining diced basil on top of the mushrooms, and serve and enjoy!

Optional: If you’re a cheese person: you can add cheese to the recipe at the end, while you’re adding the basil and spices to the stuffing.

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Questions:

  • What kinds of inspiration strikes you?
  • Do you ever have inspiration that you can act on immediately? Do you?
  • Do you ever have food inspiration?
  • How would you use this stuffed mushroom recipe?
  • How might you change it to suit your needs?
  • Are there other stuffed mushroom recipes that you like?
  • Would you serve this as a meal, or an appetizer?
  • What would you serve this with?

What’s For Dinner? Slab Bacon and Steak Heaped with Caramelized Onions


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Slab Bacon, Steak Heaped with Caramelized Onions, and Avocado

If your mouth is watering just looking at that picture, you’re not alone. As much as I enjoyed the food, looking at it is almost as good – believe it or not! I had had a hard day at work, as had my wife. We were both coming home a bit late; my wife a bit later than me. So, what better way to unwind at the end of a really long day than with some of the most savory of the savory food category? Well, this slab bacon, as I’ve mentioned in my Slab Bacon Bacon Project Post, has been treating me and my wife every bit as well as it did when we first bought it and tried it. Without a doubt, this is the best commercial bacon we’ve had the pleasure of eating.

This meal does very well with additional cook time, so if you know that dinner may be delayed, this is a great meal to allow to simply keep cooking on a lower temperature. It’s a great meal to prepare for dinner parties, allowing the host to let dinner time be socially dictated, rather than when the dinner bell rings (it also allows the friends who got caught in traffic get there and still eat with everyone else!).

What you’ll need:

  • 1 lb Slab Bacon
  • 1 lb Grass-Fed Rib Eye Steak (can use other cuts)
  • 2 medium Onions, chopped
  • 1 large Avocado
  • Spices: Turmeric, Black Pepper (fresh ground), “Herb De Provence” spice mix

Serves: 2-4 (depending on how hungry you are…)
Cook and prep time: 70 minutes

1. Heat the steak up in a pan on high until the steak is sizzling loudly.

2. Turn the heat down to medium-low, about 3 out of 10, and as soon as the sizzling stops, flip the steak.

3. Put the slab bacon in a separate pan and cook, covered, on medium-low heat, or about 3 out of 10.

4. Add the chopped onions around the steak in the steak pan.
Optional: Using 4-5 medium chopped onions, you can cook them in the bacon pan instead. This will produce leftover caramelized onions for quite a few meals.

5. Spice the steak liberally and cover the pan allowing the steak to cook.

6. Lay the bacon down on a new side every 10 minutes.

7. About 5 minutes before meal time, turn the steak pan up to high heat, take the steak out, and stir the onions thoroughly.

8. Alternately leaving the steak on top of the onions, and stirring, keep the onions cooking and stirring for 5 minutes on high heat.

Now serve and enjoy!

Questions:

  • What is your favorite dinner-party meal?
  • Which is the “Side Dish” in this meal: the steak, or the slab bacon?
  • Would you use something other than caramelized onions? How would you cook them?
  • How do you and your friends determine dinner time during dinner parties? When the food is ready, or when the guests are ready?
  • What kinds of drinks would you serve with this meal? Any specific brand/year?
  • Is there a difference between friends for dinner parties, and family? Do you cook differently? Do you clean, or set a different table?

What’s For Lunch? Bacon, Ham, and Olive Salad


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UPC’s Bacon, Ham, and Olive Salad

I had an awesome weekend! I’m not going to write an entire post on what I did this weekend (I’m saving that for my 1-mile race, coming up), but I am definitely going to share. The highlight of my weekend was a “Super Spartan” race that I did with a big group of friends yesterday (Sunday). If you’ve ever done any of the adventure/obstacle races before, you already know that these events are an amazing way to spend a day enjoying your friends’ company, and having a great time doing it! I’ve done some research on the Super Spartan and Spartan Beast races in the past, and they’re really quite challenging running events in their own right; adding in the obstacles increase the difficulty, and the fun, so that a large group of friends can get together and have a great time working through the course as a unit.
My favorite obstacles from the course: The water slide (yeah, it was as awesome as it sounds like it should be!) and the rope climb (just like gym class). I think the hardest obstacle was the “military crawl” where we crawled about 50 meters under barbed wire, through mud, dirt, rocks, and assorted other challenging terrain. And the most timely obstacle: the pond-swim, which came just when I thought I was going to melt from the hill-climbing and running. Wow it felt great to cool down in the pond!!

UPC’s Bacon, Ham, and Olive Salad; What you’ll need:

  • Favorite Salad Greens (I used baby kale and arugula, both organic)
  • 1 lb Bacon, cooked and crumbled (use only premium bacon)
  • 1/2 lb Rosemary Ham, sliced
  • 1 medium Cucumber, chopped
  • 1 can Green Olives, drained
  • 1 cup Shredded Carrots
  • 1 cup Crimini Mushrooms, diced
  • 2 tablespoons Olive Oil

Serves: 2
Cook and Prep time: 35 minutes

1. Start the bacon.
Note: I always cook my bacon on medium-low heat, covered. It helps me keep it chewy, the way I prefer my bacon.

2. Chop and prep the salad ingredients, combining them in a mixing bowl.

3. Tend the bacon. When it’s done, remove and place on a paper bag to dry and cool.

4. Crumble (or chop if you prefer your bacon chewy) your bacon thoroughly, and add it to the mixing bowl.

5. Add the olive oil (if you didn’t already) and mix thoroughly. Now serve, take to work, and enjoy!

Questions:

  • Have you done an adventure race of any kind?
  • If not: would you? Which one?
  • Was it an obstacle course style race, like the Tough Mudder, Spartan Race, or any of the other various exciting obstacle course races out there?
  • Would you do it again?
  • What did you enjoy the most/least about it?
  • Would you do a different one?
  • Which ones are you looking at?

What’s For Lunch? Pulled Pork and Bacon Bento Box


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UPC’s Pulled-Pork and Bacon Bento Box Lunch

I had a surprisingly good reaction from you folks about my Bento-Box style lunch menu last week. It would seem this is something you’re all interested in, in general. So I am going to try to put together a Bento-Box style meal at least once a week. By “Bento-Box” what I am really referring to is a full meal that you can pack from home for lunch with three separate components. You could very well combine them as you see fit, ending up with two parts, or even one whole salad. And I’ve had more than a few posts on here with my lunch salads for you all. The Bento-Box style meal, though, is a little bit of a change from the normal routine, and might add an extra bit of excitement in to your lunch routine. I really enjoyed having my lunches as one big salad. Even still, it was a nice change in my routine to have a simple, delicious salad, with a meat and some cooked vegetables to accompany it. And your comments last week tell me that you all enjoyed reading about it!

UPC’s Bacon and Pulled Pork Bento Box Lunch; What you’ll need:

  • Leftover Pulled Pork (See here for instructions on how to make it; today’s version was spiced with sage and cloves, still plenty of mushrooms!)
  • 1 lb Bacon, 1-inch slices (This is Vermont Smoke and Cure bacon)
  • Salad:
  • Favorite Salad Greens (This is baby kale and spinach)
  • 1 cup Shredded Carrots
  • 1 Nectarine, chopped
  • 1 Avocado, chopped
  • 2 tablespoons Olive Oil

Serves: 2
Cook and Prep time: 15 minutes

1. Start the bacon.

2. Add the pulled pork to your Bento-Box.
Note: If you want to re-spice the Pulled Pork, you should re-heat it in a pan with some coconut oil to ensure the flavor is well absorbed.

3. Add the salad ingredients to a mixing bowl and mix thoroughly.
Note: I always mix my salad with my hands; I think that the end result is tastier.

4. Tend to the bacon.

5. Add all of the ingredients to your Bento Box style lunch container. Pack them, and head off to work, school, or wherever it is that you go during the day!
Note: The above link takes you to a google search for the lunch containers that I have in the picture. I’m really starting to love them, and highly recommend them!

Questions:

  • This is my second Bento-Box installment. What are your thoughts so far?
  • Is there any take-to-work meal that you would like to see me put together?
  • I often use pre-cooked ingredients in my lunches, to save on time in the mornings (and they’re already chilled because I prepared them ahead of time and stored them in the fridge). What kinds of pre-cooked ingredients are you using for your lunches?
  • Are there any particular pre-cooked ingredients that you would like to see featured here in a Bento-Box lunch?

What’s For Breakfast? Salad Eggs


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UPC’s Salad Eggs

The weather here in the NYC area was idyllic over the weekend. It was stunningly beautiful all day Saturday and all day Sunday! I honestly couldn’t have asked for a better weekend! Not only was the weather excellent, but it couldn’t have possibly been a better test for my first ever New York Road Runners race as UPC. I know, I have done a few posts on working out, and you all know that I love running as a part of my exercise regimen, but most of you didn’t realize that I like to test myself on occasion, to see what is “the best that I can do” at that point in time. You’re all also well aware that I’m training for a 1-mile race in one month; but this is a little bit early for that post, right? Well, as much as I love racing, I haven’t participated in a race in nearly a year now. I’ll write another post today (that’s right, you get two posts today!!) to discuss the race, share some pictures, and give you all a training update on how I’m doing, and what my results from this weekend indicate to me with regards to my training and preparedness for the 1-mile race, which is my ultimate goal. So, since I’m not going to tell you about the race itself, let me spend a few words talking about testing in general.

I am a big fan of testing. Of course, I am not referring to the testing that you go through as a  normal part of training. I don’t mean “can I get an 11th rep?” when I talk about testing. What I’m talking about is the kind of testing that happens best under the umbrella of competition, though it’s possible to host your own version of a testing cycle. This kind of testing is when you save up your energy for a few days, or longer, so that you can push yourself to the absolute maximum of your capacity. You sleep, eat, rest, and train differently leading up to testing day, making sure that your capacity on that day is the absolute best that it can be. What you’re looking for is where the bar is for you, under optimal conditions, at this point in your physical fitness. Again, competition is not the only way to test yourself. But they’re set up specifically for that purpose; there’s usually a monetary cost to participate. While this is ostensibly to cover time and materials to make the testing possible, from my perspective what this is really for is to ensure that the athletes take the competition seriously. There is often a prize associated with success; though some of the time a prize is awarded to all participants (in most cases, I am ok with this). And competition in general always draws crowds. People like to see peak performance; it’s exciting.
All of these factors lead an athlete to build up that day to be different from any other day. As I mentioned above, because of the testing aspect of the day, athletes change their patterns leading up to the day. They reduce their training, otherwise called “tapering”. They eat differently. Some athletes eat more of one food group, and less of another. Sometimes there is more eating. Sometimes there is less eating. Often runners do something called “Carb loading” in the hopes that they’ll increase their total glycogen stores in their muscles and liver. Many wrestlers and boxers reduce their total food and water intake in order to make their weight class goals. They sleep differently. Often athletes operate on a reduced sleep schedule in order to get their training in around their other required daily activities (school/classwork, work, etc). Where the “taper” before the test day, they will emphasize getting enough sleep so their body is fully rested.
All of these things add up to an optimized athlete. And while I don’t necessarily agree with all of these activities, or with the fact that they are needed to begin with, these are a part of the testing cycle for regularly competitive athletes. I do love the testing cycle. I’ve been a competitive athlete for as long as I can remember, and I honestly don’t want to discontinue the testing cycle in my life. As one activity becomes less prevalent in my life, I replace that activity with another; and usually I seek out a way to test myself in that activity. Testing, when done right, is as important to me as the training. And in it’s own way, the testing is every bit as valuable.

But, there are many athletes who don’t do their testing the right way, as defined by me. Sometimes they carry the stress of the testing on their shoulders. Some of the time they like testing too much, and do it too often. Frequently I see athletes who don’t give their testing the kind of respect that it deserves, and they set themselves up for injury.
So here’s my stand on testing / competition: Do your testing infrequently enough, and with enough focus, that you get the best results you possibly can, you enjoy it, and you don’t set yourself up unnecessarily for injury. I know that’s a tall order; testing can be addictive! But it’s important to keep your competition days in perspective. These are intended to be tests of your ability. Make them infrequent enough that you can approach them with optimal performance in mind. And be sure to schedule a reasonable recovery so that any amount of injury that your body sustained during the testing it can heal from properly before you resume your full training regime.

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UPC’s Salad Eggs; what you’ll need:

  • 4 Top-Quality Eggs (See here for egg recommendations)
  • 2 Organic Carrots, sliced
  • 1 Organic Yellow Squash, sliced (Zucchini works too)
  • 1 bunch Fresh Organic Basil, chopped
  • (Optional) 6 Crimini Mushrooms, quartered
  • Sea Salt and Fresh Ground Pepper
  • 2 tablespoons Coconut Oil

Serves: 2
Cook and Prep time: 15 minutes

1. Add the vegetables and 1 tablespoon of coconut oil to a pan and cook on medium heat, covered.
Note: Be sure to allot appropriate time for whatever side dish you’re preparing with the salad eggs. If you’re using bacon, as I did in the picture, it can be prepared in a second pan in the same amount of cook time as listed above by cooking it on medium-high heat, covered.

2. Stir the vegetables once every minute for 5 minutes.

3. After 5 minutes of cook time, shake the pan to make sure the vegetables are evenly spread out on the base of the pan and sprinkle your salt and pepper over the vegetables.

4. Turn the heat up to high. Wait for a moment and then crack the four eggs directly over the vegetables.
Note: Some people prefer to pre-mix the eggs and pour them in to the pan fully mixed. I prefer to mix them in the pan – this is a stylistic choice, and doesn’t appear to make much difference either way for scrambled eggs; though there can be a big difference for omelets or frittatas.

5. Stir the eggs and vegetables vigorously as the pan continues to heat up, making sure the egg yolks and egg whites are mixed thoroughly.

6. Just before the eggs reach your desired consistency, turn the heat off and let the eggs finish cooking using just the heat of the pan.
Now serve and enjoy!

Questions:

  • Do you enjoy testing / competition?
  • When is the last time you really tested yourself?
  • What kinds of competitions are the most fun for you?
  • What is your preparation ritual for your testing / competition?
  • Do you make changes in your normal daily rituals when testing / competitions are coming?