Happy Friday All!
Do you have anything fun planned for your weekend?
Patrick and I are once again going to be working on the house. But that is OK! We are loving the new place and we cannot wait to move in. Going to be amazing.
I am sure there will be plenty of pictures to see. We have been running around all over the place these past 2 weekends so we weren’t able to get AS much done as we wanted.
However, we did get ALL of the popcorn ceilings taken down on the first floor…woot! So to the second floor this weekend.
We are also picking up our floor at Lowe’s today. We got a nice new floor to put down and then we will have to get a stain the matches so we can refinish the other floors.
So it is coming along!
Today is also wear you Blue & White day for Penn Staters. There was a group formed on Facebook and 27k+ people are in it. We are wearing our Blue & White to support our school, the education, and the people who are standing by PSU even in this time of great struggle.
I unfortunately cannot wear my normal PSU gear to work, my tshirts and everything else that I have that says Penn State on it. Which honestly…is ALOT.
I sure as hell can wear my Blue & White though (Blue & White polka dot dress above). I am proud to be a Penn Stater. I am very lucky to be a part of a school where people you don’t even know treat you like family.
**sidenote: thank you everyone for putting up with my PSU rambling lately, I know I have talked about it a lot lately. I promise I won’t always be this crazy…haha OK well, maybe I will, but I won’t voice it as much end sidenote**
This recipe I am sharing with you today is SO simple…one of those where I know I will be coming back to it over and over again.
I have a lot of things going on during the week so anything that can make dinner easier is right up my alley. This recipe
that I saw in Cooking Light magazine this month was a keeper as soon as I saw it.
I mean it literally takes about 10 minutes to make. WHICH I LOVE!
It is also a great meal to have after you work out because it is good for you and has a lot of protein in it. Amazing!
This recipe was perfect the way it was, but I didn’t have some of the ingredients on hand so I changed it up.
- 3 tablespoons sliced ham (low sodium)
- 4 slices multigrain bread
- 4 large eggs
- 2 tablespoons skim milk
- 4 teaspoons grated Parmesan cheese
- 1 teaspoon chopped sage
- 1/4 teaspoon fresh ground pepper
Use a jelly roll pan for this. As the oven heats up to 400º, place the pan in the oven to heat with the oven as it comes up to temperature.
Cut a hole in each piece of bread with a 3″ biscuit cutter, or do it like I did with a drinking glass haha. Reserve the cutouts for a snack or just to eat while you are making the rest
Arrange the bread on the hot pan and crack one egg into each hole. Sprinkle eggs evenly with the ham, cheese, and sage. Evenly distribute the milk to each of the pieces of bread. I find that this helped the egg stick all the way around to the bread.
Bake for about 5 minutes or until the egg is how you like it (runny or more firm). Sprinkle the egg with the pepper and then serve.
Viola! Just that easy folks!
How easy is that?!
And let me tell you. These do not disappoint. You can spice these up however you wish.
You could add veggies or even more meat if you wanted. Different kinds of cheeses and herbs. The options are endless.
Personally, I am a huge fan of eggs. It is like my go to meal on a lot of nights when I don’t have a lot of time to make things. So this was perfect for me.
Totally healthy and kid friendly too!
167 calories per slice with egg, 4 g fat, 11.3 g protein <—-love that!
Anyways, I hope you all have a wonderful weekend!