Friend of Julie: Eggs My Way

Some mornings I grab an egg sandwich at Dunkin Donuts, but I make it a special order so I can have eggs my way: I ask them to hold the bagel. I've been doing this at my local DnD for so long that when the cook sees me coming, she knows to hold the bagel. She also knows to put the cheese between the meat and the egg.

Eggs my way - made at home (recipe below)

If you order eggs my way at DnD or anywhere else, know that you will pay the same price in most cases. They should give you a discount, and at DnD on Main in Northampton they often do, but if it gets in the way of having this my way or not, I keep it simple. If they look confused at how to ring it up, tell them: 1) ring it up as they do a sandwich, 2) let the cook know to hold the bagel (or other bread), and 3) ask the cook to put the cheese between the meat and egg (or skip the cheese entirely). You don't want to order a sandwich with the bread. Pulling the bagel from the sandwich is too tempting. You don't want to do this. No bagel, no temptation. Keep it simple.

Most mornings I don't eat breakfast. This was a big change for me that happened after I started this weight loss program. I don't know exactly when I stopped being hungry in the morning. Prior to seeing Julie, I always ate first thing in the morning, otherwise I felt dizzy. I was not a diabetic, and I was tested many times over the years, so I never knew why I had those spells. I recall when I first started feeling dizzy vividly. I was 19 years old. I woke up, jumped up out of bed like I always did, but that morning I quickly sat back down because I felt dizzy, and ever since that morning, I was dizzy every morning and I found eating stilled the dizzy spells - up until some time after I started Julie's program when I no longer had morning dizzy spells and I lost my appetite for breakfast.

Julie talks about stabilizing our metabolism for us in her sessions. Perhaps she stabilized my metabolism and that made the dizzy spells stop. I don't have another explanation. What I do know is I don't miss those dizzy spells and I'm good with this change.

That said, there are mornings when I am hungry and I have breakfast. Yesterday I saw an article about making a week’s worth of egg sandwiches in 15 minutes, and since I didn't have anything planned for dinner, and I had 2 dozen eggs in the house, I decided to adapt the recipe and made it for dinner last night.

Julie teaches us to vary our menus, so don't make this recipe with a dozen eggs unless you have family to help you eat them or you plan to freeze some. Trying this recipe last night is my first step in changing up what I eat. I'm re-evaluating what I'm eating and I'm cooking new recipes to move away from eating the same foods all the time. I'm making spicier foods and using my crockpot again. There's nothing like coming home to a cooked meal!

Eggs My Way
I think you'll find this recipe easy to adapt to make eggs your way. 

1. Drop a small amount of olive oil into each well of your muffin pan. Smear the oil around the well with your fingertip or a paper towel to coat the bottom and edges of each well. 

2. Place a piece of sliced ham in each well and add a small amount of spinach. I added spinach that was still frozen. You can use any vegetable or none at all.

3. Crack one egg into each well.

4. Sprinkle the eggs with a little salt, pepper, and garlic salt. Season to suit your tastes.

5. Bake in the oven at 350 for about 15 minutes. Adjust the cooling time depending on how you like your yolks. Cook them less if you want runny yolks or longer for harder yolks.

I got a phone call while my eggs were cooking, so they were perfectly hard boiled when I ate them. I prefer them runny, but hard boiled means I can eat the leftovers cold from the refrigerator instead of needing to heat them up.

Recipe adapted from Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes.