Other Ways to Serve Eggs for Lunch

The easiest way to serve eggs is to just peel and put in a resealable container with a little salt and pepper.  Add some cut fresh veggies and a multi-grain roll or some crackers and call it lunch.  Or, add hard boiled eggs to salads and sandwiches like the veggie and egg sandwich pictured here. Pick your favorite veggies, a multi-grain roll, a bit of mustard and mayo and you are done.  You could even wrap it all up in a multi-grain tortilla too.




Other more creative ideas I discovered:

Scotch Eggs

This version is a baked Scotch egg, and makes 8 servings.

Ingredients:

  • 1 pound bulk sausage (I like turkey sausage, but you can use anyone you like)
  • Fine dry bread crumbs or cornmeal
  • 8 hard-cooked eggs
  • 1 egg, beaten

Directions:

  1. Preheat oven to 375 degrees.
  2. Divide sausage meat into 8equal portions about 2 oz each.
  3. Using your hand pat out each portion to about 1/8-inch thickness.
  4. Wrap the sausage patty completely around one of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining eggs and sausage patties.
  5. Dip the sausage-coated eggs into the  beaten egg then roll in crumbs until thoroughly coated.
  6. Place on baking sheet lined with parchment paper.  Bake for 20 minutes or until lightly browned.
  7. Serve hot or cold. Scotch eggs can be store in refrigerator for up to 3 days..

Hot and Sour Egg-Drop Soup

Notes/Suggestions:  Makes 4 servings.  If getting all the fresh ingredients is proving too difficult, just look for an Asian vegetable mix in the freezer section of the grocery store.

Ingredients:
  • 28 oz reduced-sodium chicken broth
  • 1 8 oz. can  bamboo shoots, undrained
  • 1 cup  frozen peas
  • 1 cup  shredded carrots
  • 1 can  sliced mushrooms, undrained
  • 1/3 cup vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 3/4 teaspoon white pepper
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 4 eggs, beaten

Directions:
  1. In large saucepan, stir together broth, bamboo shoots, peas, carrots, mushrooms, vinegar, soy sauce and pepper.
  2. Cook over high heat until the mixture a boil. Reduce heat and simmer for about 5 minutes.
  3. In small bowl, stir together water and cornstarch until thoroughly blended. Slowly stir into hot soup.
  4. To add eggs, continually stir soup as you slowly pour the beaten eggs into the hot soup.
  5. Immediately remove from heat and serve.

Stracciatella Florentine

Notes/Suggestions:  This is like the Italian version of egg drop soup.  It makes 6 servings.
Ingredients:
  • 28 oz reduced-sodium chicken broth
  • 1 10 oz. package  frozen chopped spinach
  • 1/8 teaspoon ground nutmeg
  • 4 eggs, well beaten
  • 1/4 cup grated Parmesan cheese
Directions:
  1. Put the broth into a large saucepan and bring broth to a boil, add the spinach and cook until heated through..
  2. Add the nutmeg and bring the mixture back to a boil.
  3. Reduce the and simmer.  While stirring soup, slowly pour in the beaten eggs.
  4. Immediately remove from heat and serve with parmesan cheese sprinkled on top