You know how everyone ever always say to take time when you eat. To make sure you savor every bite. Digest. Relax. Etc.
You know that person didn’t have a toddler, right? Or has never met a toddler, either, for that matter.
Lately, eating has become a little bit of a challenge during the day, because Eli is all GO GO GO and he really likes it when he has an audience. Lest you think I’m raising some kind of voyeuristic mama’s boy, I am working at getting past this new awesomeness; however, that doesn’t change the fact that sitting down with a meal and enjoying just doesn’t work out when the baby is hanging on your leg and whining.
Also, because of the weird weather we are having (um, 70 degrees in December?!), it appears my body no long knows what it wants to eat.
So after all that blah blah, here’s my point: quick, delicious recipes are necessary.
This one is my favorite right now, and I’ll just apologize in advance for the imprecise measurements. You know how I roll. Can’t imagine this could get messed up anyway!
Delicious, nutritious, creamy and savory, these farm fresh fried eggs are the perfect contrast to the bitter baby arugula in its slightly acidic red wine dressing. It’s just a perfect mix. It tastes so decadent.
Eggs ‘n Greens
- 1 large handful of baby arugula (or two!)
- Red wine vinegar
- Olive oil
- 2 eggs (try your best to find cage free, naturally fed – no soy, etc)
- 2 tbsp pastured butter (like Kerrygold!)
- Pure maple syrup
- Salt n pepper
First, melt your butter in a skillet and once nice and hot, crack your eggs in and let them begin their fry.
In a small bowl, combine arugula with a quick pour of red wine vinegar, a dash or two of olive oil, a spill of maple syrup, and a pinch of salt (do you want to kill me yet?). Mix it up. Then plate it.
When your eggs are done to your liking, season with a little salt and pepper, and then place them on top of the greens.
It truly takes under 5 minutes from start to finish, and THAT is a wonderful thing.
What are your “in a hurry” meal ideas?