~Jackie~
Steve’s Eggs. You might be wondering why I would post a recipe about scrambled eggs…generally they are easy to make with similar ingredients used every time. However, this recipe is more about the method and skill and not necessarily what ingredients are in it. Steve’s Eggs are essentially scrambled eggs with veggies and topped with cheese, but they are the creamiest and most delicious eggs you will ever taste. We celebrate every weekend with these eggs on Sunday mornings, and have also been known to have them again during the week when we need to whip up a quick and easy dinner. These eggs are one of the many reasons why I am marrying Steve (and why my family likes him so much).
Growing up I always thought eggs were bad for you and they had a bad rap from having high cholesterol levels. Well I was wrong. Eggs are considered to be one of the best sources of protein available to us (especially to vegetarians) and they also contain a long list of vitamins and minerals. Another added benefit: eggs are cheap (I would still recommend buying organic because you eliminate the chance of pesticides passing from the chicken into the egg and they have higher amounts of omega-3 fatty acids). We go through about two cartons a week, mainly because they are one of the cheapest healthiest foods to buy. This particular recipe is great for anyone looking for a gluten-free or low-carb meal because it doesn’t contain any bread or wheat, but we still like to pair them with a slice of whole wheat toast or english muffin.
Before making the eggs, saute whatever vegetables you want to include in a medium skillet until they are soft and then set aside. Now, the art of cooking the eggs: in the same non-stick pan, on low heat, add a little olive oil and crack the eggs into it. DO NOT STIR, do not scramble ahead of time, do not touch. After about 5 minutes on low heat the eggs should have gone from clear to white. Now slowly fold the eggs only about 3-4 times to break up the yolks and stir the crust forming on the bottom of the pan. Wait another 2 minutes without stirring, then stir once more (the eggs will still be a little runny). Turn off the heat (keep the pan on the stove) and stir in the cooked veggies, green chiles, and some of the shredded cheese. The eggs will finish cooking around the ingredients and the cheese will melt everything together. The creaminess of the eggs comes from not overmixing or overcooking them so that is why it is important to stir as little as possible.
Serve immediately and top with whatever you prefer. I love to add some creamy avocado slices and hot sauce with a little extra cheese, but you can also add salsa, ketchup, etc…whatever toppings you fancy. You can eat these eggs as they are right out of the pan, or use in breakfast burritos, breakfast sandwiches, or as a side to pancakes or french toast. YUM!
- 4 eggs + 3 egg whites
- 1 tablespoon olive oil
- 1/3 yellow onion, diced
- 1/2 green pepper, diced
- 1/2 jalapeno, finely diced
- 1 can hot green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt & pepper to season
- 1/3 cup shredded cheddar cheese
- 1 avocado, sliced
- Heat a non-stick pan over medium heat. Add olive oil and diced green pepper. Saute for about 3 minutes then add in the onion and jalapeno, season with salt & pepper. Cook for another 7-8 minutes until all vegetables are soft (not brown). Transfer to bowl and set aside.
- In the same pan on low heat, add a little olive oil if needed and crack eggs and whites into the pan (without stirring or scrambling beforehand). DO NOT TOUCH.
- Let eggs sit in pan for about 5 minutes until they have gone from clear to white without cooking through. Fold the eggs with a small spatula only 3-4 times to break up the yolks and stir up the crust on the bottom. LET SIT.
- Wait another 2-3 minutes and stir once more, the eggs will be a little runny but cooked for the most part.
- Turn off the heat and add in the vegetables, chiles, and half of the shredded cheese. Stir in the ingredients and let the eggs finish cooking around the vegetables.
- Serve immediately and top with remaining cheese and avocado slices.
