EGG SALAD FOR BREAKFAST!

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EGG SALAD

makes 4

 

Most asked questions about eggs. “How many eggs can I safely eat a week?”

Medical research has found that dietary cholesterol has little influence on blood levels of the “BAD” cholesterol. I found this next fact interesting. It is dietary saturated fats that raise blood levels, and the reason being is cholesterol in the body does not come from diet, but made by your liver!  Saturated fat in the diet causes your liver to make cholesterol. In my research, I conducted for my cookbook “Food for Thought”, I stated the two things you NEED to eliminate from your diet and they are saturated fats and processed sugars. Saturated fat is unhealthy fat, along with trans fat. These fats solidify at room temperature, like butter, coconut, and palm oil.

Saturated fat occurs naturally in red meat and dairy products. It’s also found in baked goods and fried foods.

Red meat and cheese, (my downfall) have high amounts of saturated fat, so I am extremely careful to not have it often and in regular human portions instead of eating the whole wheel! Lol!

The average healthy person will suffer no harm from eating up to seven eggs per week. Eggs contain all the daily vitamins and minerals needed for energy in all cells of the body. Eggs build strong muscles, and a healthy immune system lowers the risk of heart disease, is brain healthy, and good for your eyesight to prevent macular degeneration. Eggs are a rich source of Vitamin D, B, B12, selenium, and minerals such as zinc, iron, and copper. Eggs are good for the eyes and help support the brain and nervous system!
GO AHEAD ENJOY YOUR BREAKFAST!

INGREDIENTS

6 organic eggs at least 3 days old. If the eggs are older it makes it easier to peel the shell. 
1 celery rib chopped into tiny small pieces
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1/2 cup low-fat mayonnaise
4 NAN BREAD toasted

4 slices heirloom tomato

4 cups wild or baby arugula                                                                

  

DIRECTIONS

Place the eggs in a pot and cover them with water by 2″ inches and bring to a gentle boil. Boil for three minutes, remove from heat, and let the eggs sit in the water covered for 10 minutes.
Immerse the eggs in an ice bath for 5 minutes. Drain the water, cover the pan with a lid, and shake the pan back and forth gently 9 to 10 times roughly to crack and loosen the shells. Peel under cool running water.
Separate the yolks from the white. Chop the egg whites into small pieces, set them aside in a bowl. Mash the yolks finely with a fork add 1/2 cup of mayonnaise, Dijon mustard, and yellow mustard, and whip it with a fork until creamy, Add in the egg whites and mix together well. Add the celery, pinch of salt, and cracked black pepper and mix.

FOR EACH SERVING

Toast the Nan bread. Place the toasted Nan on a plate. Add one slice of the tomato over it, a pinch of kosher salt, 1 cup of the arugula, 1/3 cup of egg salad,

Garnish with fresh parsley and chives chopped.

Drizzle 1 teaspoon of extra virgin olive oil over the top! (optional)

If you don’t want to use Nan bread you can use whole grain seeded bread!

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FOOD IS MEDICINE FOR YOUR BODY

FOR YOUR BRAIN, HEART & GUT HEALTH!

EAT, AND LIVE “WELL”!

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