School is almost over and soon enough you’ll be in the kitchen whipping up the kids daily meals all over again. For me, eggs are the quickest go to meal in my home. Paired with a crisp summer salad filled with delicious veggies, you’ll feel better knowing you’re feeding the kids a versatile and nutritious meal.
If you’ve followed my previous recipes you’ll know how much we love cooking with Nellie’s Free Range Eggs. They’re a great first food to get kids into the kitchen and interested in cooking at an early age. Coming from the first Certified Humane® farm in the country, Nellie’s girls (aka hens) are never caged and have as much, or as little, access to outside as they want. Check out my favorite summer lunches for my girls!
Poached Eggs With Avocado Toast
- 2 eggs
- 2 slices of your favorite bread
- 1/2 avocado or guacamole will do
- 2 tablespoons shaved Parmesan cheese
- salt and pepper for topping
- fresh herbs (parsley, thyme, or basil) for topping
- Pour 2 tablespoons of vinegar into the poaching water.
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce the temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
- Serve immediately.
Roasted Tomato and Spinach Salad
- 2 cups grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 10 oz. bag of spinach
- juice of 1/2 an orange
- 1 tablespoon lemon juice
- 1/2 teaspoon orange zest
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon red onion, minced
- salt & pepper
- Preheat oven to 400 degrees and grease a baking sheet.
- Toss tomatoes with 1 tablespoon of olive oil, sugar, and salt.
- Spread out on baking sheet and roast for 20 minutes, tossing occasionally.
- When tomatoes are almost finished, heat a large skillet over medium-high heat.
- Add remaining tablespoon of olive oil and saute spinach for 1 min, until just starting to wilt.
- Transfer spinach to a serving platter.
- Top with roasted tomatoes straight out of the oven
- Combine all ingredients in a small bowl and whisk together.
- Pour on top of salad once plated and ready to serve.
What’s cooking in your kitchen? Enter to win a Nellie’s Summer School Giveaway which includes 2 free product coupons + Mini egg frying pan. How cute?
Just comment below on your favorite egg’spiring dish! giveaway ends on 5/24/17
To learn more about Nellie’s Free Range Eggs or where to purchase, visit: http://nelliesfreerange.com/buy/
*Disclosure: This post was made possible thanks to Nellie’s Free Range Eggs. As always, all opinions are of my own.