All About Eggs | Struggle Meals

3 NEW ways to cook eggs, and none of them are for breakfast! What more could you want?

Avocado Toast with Poached Eggs—

Ingredients:
4 slices white bread
4 tablespoons mayonnaise
2 ripe avocados
1 teaspoon kosher salt
¼ teaspoon black pepper
4 eggs
3 tablespoons goat cheese, crumbled
2 tablespoons chopped chives
1 teaspoon chili flakes
Steps:
In a saucepan on medium to high heat, fill with water and bring to a simmer, not a boil.
Next, crack an egg into a bowl. With a spoon, stir the simmering water, to create a whirlpool. Drop the egg into the center of the whirlpool. Egg white should swirl back on to the yolk to keep the egg together. Cook for 3 ½ minutes, to keep the yolk runny. Repeat with remaining eggs.
On a plate lined with a paper towel, place each poached egg to absorb excess water.
On each slice of bread, spread mayonnaise evenly on 1 side.
In a skillet on medium heat, once hot, add bread and toast until golden brown, about 2 minutes on each side.
Scoop half of an avocado and make thin slices lengthwise. Next, carefully, place on top of the toast. Repeat for remaining avocados and slices of toast. Then, add a poached egg on top of each. Be careful because the egg is delicate and could break. Season with salt and black pepper.
Top with goat cheese and chives. Sprinkle with chili flakes. Enjoy!

Shakshuka—

Ingredients:
1 tablespoon extra-virgin olive oil
1 small yellow onion, grated
1 green bell pepper, grated
1 small jalapeño, finely chopped lengthwise
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon kosher salt
1 (28-ounce) can crushed tomatoes
2 tablespoons parsley, chopped
¼ cup feta, crumbled
4 eggs
2 tablespoons butter
4 slices country loaf bread
Steps:
In a cast iron skillet on medium heat, add olive oil and sauté the onion, bell pepper, and jalapeño. Sauté until soft and slightly charred, about 4 to 6 minutes.
Next, add garlic and cumin. Stir together and cook for another minute. Stir in tomatoes and salt, then bring to a simmer.
With the back of a spoon, create 4 little divots (also referred to as wells) on the quarter hours in the tomato sauce. (Quarter hours are 12, 3, 6, and 9) Gently, add 1 egg in each divot. Cover and cook until whites are set and yolks still runny. Remove from heat, and sprinkle with feta and parsley.
Spread butter on both side of bread. In a skillet on high heat, place bread and toast for 2 minutes, then flip.
Add toasted bread to the shakshuka and enjoy!

Egg Soufflé with Bacon Arugula Salad—

Ingredients:
3 tablespoons butter, plus more for greasing
3 tablespoons all-purpose flour, plus more for mugs
2 cups whole milk
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
4 eggs, separated
Juice of 1 lemon, divided in 2
1 ½ cups gruyere cheese, grated
¼ cup chives, chopped
Zest of 1 lemon
4 cups arugula
4 slices bacon, cooked and torn
2 tablespoons extra virgin oil
½ teaspoon kosher salt
Steps:
Make the soufflés - Preheat oven to 375 degrees.
Grease 4 mugs generously with butter. Sprinkle with flour and move each mug around in a circle to make sure all sides are covered. Then, with each mug, tap any extra flour out.
In a saucepan on low heat, melt 3 tablespoons of butter. Whisk in flour until fully blended and smooth. Next, add milk and whisk until mixture is smooth and thickened. Stir in salt, pepper, and nutmeg. Remove from heat, set aside, and allow to cool slightly.
In a mixing bowl, add yolks and whisk together. Next, slowly, add the white sauce, about a quarter of a cup at a time, while constantly stirring. Continue adding sauce and stirring until fully blended. Stir in chives and lemon zest.
In a large bowl, add egg whites and juice of half a lemon. Whisk eggs until medium peaks, but not too dry. You still want a creamy looking texture. Next, pour egg whites into white sauce bowl. Gently, fold until just combined.
Divide sauce between 4 mugs, about ¾ full as soufflés, will rise. Sprinkle with gruyere.
On a baking sheet tray, place 4 mugs. Bake for 20 to 22 minutes, until golden brown. Do not open oven during this time.
Make the salad - In the meantime, prepare the salad.
In a large bowl, add arugula. Squeeze lemon juice over arugula. Sprinkle with salt and drizzle with oil. Toss together. Top with bacon.
To assemble - Once soufflés are baked, remove from oven and eat immediately. Serve with salad.


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