Recipe: Spring Egg Scramble with Leafy Greens

Spring is a great time to start eating healthy (if you haven't already) - with most of us longing for lighter fare after the heavy comfort foods of fall and winter - and fresh salad vegetables just starting to come on.

This tasty recipe uses fresh eggs and fresh spring greens for a quick, simple, and healthy breakfast or brunch.

Spring Egg Scramble with Leafy Greens
(Serves 2.)

Ingredients:

3 whole large eggs - preferably from pasture-raised chickens
1 Tbsp whole milk
1 cup finely chopped kale (or spinach, chard, or other green leafy vegetable)
1 tsp real butter
pinch red pepper flakes
salt and pepper to taste

Directions:

• Whisk eggs and milk in a bowl; set aside.
• Put a skillet over medium heat with the greens and butter and cook just until greens soften, about 5 minutes (2 if using spinach), stirring frequently.
• Pour the eggs into the skillet, sprinkle with red pepper flakes and salt and pepper, stir and turn heat down to medium-low.
• Using a rubber spatula or wooden spoon, carefully pick up the egg mixture as it cooks and turn it over gently, continuing to cook until egg is set. Do not stir too much or turn heat up too high.
• When egg is set, transfer to plates and serve hot.

Recipe - Mustard Sardine Deviled Eggs

Not everyone likes sardines, but if you do, they do have some great health benefits. Coupling these with eggs gives you a punch of healthy Omega-3's and good fats. Chow down!

Mustard Sardine Deviled Eggs

(Photo credit: Wikipedia)

Ingredients:
6 eggs (from pasture-fed hens), hard cooked
1 can water-packed sardines
1/2 cup sour cream or Greek yogurt
1 Tbsp spicy brown mustard
1 tsp finely chopped chives or green onion
1 tsp lime juice
1/4 tsp kosher salt
1/8 tsp black pepper
dash cayenne
dash smoked paprika
fresh parsley for garnish

Instructions:

• Peel and cut the hard cooked eggs in half lengthwise, removing yolks to a bowl.
• In the bowl with the yolks, add the remaining ingredients and mash together, mixing until smooth.
• Spoon mixture into hollow of each egg white and set on serving platter.  Sprinkle with more paprika if desired, then garnish with parsley sprigs.
• Serve immediately or cover with plastic wrap and keep in refrigerator until ready to serve.

(Note: You can buy sardines packed in mustard sauce and omit the mustard from the recipe, but depending on your diet, you may want to buy water packed sardines and choose the mustard that best suits your diet and/or taste.)