A refrigerator with a few items that need to be used.
A hungry cook.
A small skillet.
Makes a meal. Unless you'd like bread? (Scroll down, please.)
kalamata egg salad with charred red peppers
- 2 teaspoons olive oil
- 1 sweet red or yellow bell pepper, large dice
- crushed red pepper
- 4 eggs
- kosher salt and fresh ground black pepper
- a big handful of greens -- any
- a small handful of pitted kalamata or other olives
- sherry or balsamic vinegar
- olive oil for drizzling, optional
With a plastic spatula, loosen the egg salad and tip onto a plate. Add the olives and a drizzle of balsamic vinegar, as well as some olive oil, if desired. Using a sharp knife, cut the egg salad in half and serve hot, warm, or at room temperature. Serve with corn muffins if you like. (recipe below)
Make my 6 cornbread muffins---recipe HERE.
If you liked that, you might like my
Kalamata Eggs with Vegetables
Egg and Egg White Omelet Filled With Cottage Cheese on Whole Wheat Toast
or maybe my
Bacon-Granola Pancakes with a Fried Egg
Need something to take to the Cinco de Mayo Party?
Make Killer Guac. Recipe HERE.
There's little to say except everyone loves guacamole.
Have fun cooking and taking care of yourself,