Snowy Day Lunch

Since we live in Alabama, even 2 inches of snow will shut down an entire city!  As I sit inside my house, I’m with my husband and best friend (April) enjoying the beautiful view outside of the snow covered ground.  But as lunch time draws closer, it is up to me to be creative in what I can make us with staple ingredients in our kitchen! Upon looking inside my fridge, I noticed I had just the basics since the grocery trip was on my list of “things to do” today.  Luckily, I had bought a dozen eggs for the previous weekend that never got used!  The first idea that popped into my head is a childhood favorite, EGG SALAD!

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Although I love egg salad, it can be a little bland and I wanted to “warm” the meal up by adding flavorful ingredients, toasting the bread, and serving the sandwich with a warm side item.  I searched Cooking Light’s website and came across this wonderful recipe that I put to the test on a snowy day!

Mike’s grandmother was kind enough to give Mike and I a large amount of REAL bacon. I use the term REAL because it is unlike any bacon you can purchase at the grocery store. This bacon is freshly cut off the back of the pig, in a small grocery/clothing store/general store called Williams’ Brothers located in a small town called Philadelphia, Mississippi.  The Manning family opened this store in 1907.  This store always brings a smile to my face because it takes you back to the early 1900’s.  One side of the store is a grocery while the other side of the store has the latest styles in clothing, shoes, and boots.

So Mikie cook up the bacon,

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Blog Pictures 002

April sliced the tomatoes and chopped up the lettuce, while I prepare the egg salad and toasted the bread.

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After toasting the bread and layering the sandwiches, we add sweet potato fries to add a warm touch to the meal.  This meal may be easy to put together, but do not underestimate the powerful nutrition content of this sandwich.

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You may be asking yourself, “what is so nutritious about an egg?”  Well let me share just a few of the nutrition benefits of consuming eggs in your diet:

  • Eggs contain lutein and zeaxanthis which are carotenoids that may prevent macular degeneration in your eyes and reduce the risk of developing cataracts!
  • One egg contains 6 grams of high-quality protein and all 9 essential amino acids.
  • According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, strokes, and heart attacks.
  • Eggs are a fabulous source of choline which is an important nutrients that helps regulate your brain function, nervous system, and cardiovascular system.  One egg yolk has about 300mg of choline.
  • The modern belief is that the consumption of eggs can negatively impact your cholesterol level.  Recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol. An egg contains only 1.5g saturated fat.
  • Eggs are one of the only foods that contain naturally occurring vitamin D.
  • Due to the sulphur content in eggs, eggs can promote healthy hair and nails.

All three of us are in agreement that the meal hit the spot and was super easy to put together. I am marking this recipe so I will be able to add this to our lunchtime line-up the next time I’m looking to add a little flavor to our lunchboxes!!

Egg Salad BLT Sandwich

Cooking Light

Yield: 4 servings (serving size: 1 sandwich)

  • 1/4  cup  fat-free mayonnaise
  • 3  tablespoons  thinly sliced green onions
  • 3  tablespoons  reduced-fat sour cream
  • 2  teaspoons  whole-grain Dijon mustard
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  grated lemon rind
  • 8  hard-cooked large eggs
  • 8  (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
  • 4  center-cut bacon slices, cooked and cut in half crosswise
  • 8  (1/4-inch-thick) slices tomato
  • 4  large Boston lettuce leaves

Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.

Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.