TJ's Eggs Beni

Fresh Bruschetta in cheese/spread section

Sooo.. I love Trader Joes.  And you may also.  But even if you don’t, I suggest you try out some of these items.  They’re my store favorites and I combined them all to make one spectacular breakfast!

A few of my favorite things: individual mini brie cheeses (2 WWpts each!), sliced prosciutto (adds elegance to any meal), fresh bruschetta (in the refrigerated section... hands down my favorite item!)

Ingredients:

From the fridge:

• 1 Mini brie
• 1 slice of prosciutto
• 2 eggs
• Bruschetta (as much as you want)

From the cupboard:

• 1 whole wheat English muffin
• ¼ cup of white vinegar

Throw it all together:

In a small sauce pan, bring water and vinegar to a rolling boil.  Crack each egg separately into a bowl and plop in the water.  Let eggs cook (avoid a violent boil).. I’m not an expert at poached eggs but I gave it about 7 minutes.. more or less depending on how firm you like your eggs.  Note: the vinegar is to help the eggs bind up to make nice, round, poached eggs instead of egg drop soup. 

While the eggs are boiling, slice the brie and prosciutto and divide for two servings.  Toast the English muffin (I use a toaster oven and add the brie at the end to make it melty).  Once toasted, stack the brie, prosciutto, bruschetta and the finished egg (remove from water with slotted spoon).

If by law eggs benedicts need to have hollandaise, so be it.  But I promise this will be so tasty you won’t miss the sauce and it will be MUCH healthier.   Technically you could classify this as two servings but it tasted so good, I consumed both halves.

WWpts: 5 per stack

Chicken Roll Ups

I like this recipe a lot… partly because it can be made with virtually any fillers and also because it makes one look more “gourmet” than in reality.  On this night I had an interesting variety of items in the fridge so I got a bit creative: sun dried tomatoes, reduced fat feta, and spinach.  To make it a bit more Italian I had some frozen basil cubes (from Trader Joes) for the filling.

I’ve also tried this with other types of cheeses, prosciutto, artichoke hearts, and I’m thinking a may try an apple chutney mixture some day.  But for today, I went with the tomato/basil/cheese combo paired with roasted garlic green beans.

Ingredients:

From the fridge:

• 6 Chicken breast cutlets **about 3 oz each (I bought thin cut from the grocer but you can pound the breast thin if you like)
• About 2 cups of fresh spinach (washed and dried)
• ¼ cup of reduced fat feta
• 1 egg white
• Tomato sauce

From the freezer:

• 4 Basil cubes
• 2 Garlic cubes

From the cupboard:

• ½ cup of chopped Sundried tomatoes
• Salt and Pepper (to taste)
• ½ cup Panko crumbs

 

Throw it all together:

Heat oven to 350.

Mix the spinach, basil, cheese, garlic in the food processor until well blended… but not a paste. Stir in the sunny tomatoes (don’t blend).

Lay the chicken cutlets out on your cutting board, spread about 2 tablespoons of the mixture on each piece of chicken and roll it up leaving it “seam side” down.  (be cautious of where you’re putting your raw chicken fingers).  Once they’re all rolled up, the dipping begins…Place the egg white in a shallow bowl (you can add a bit of water to stretch the liquid) and then place the panko on another plate to form your assembly line (I add S/P to season the panko or even a bit of parm cheese).. finish the line with a Pam coated backing sheet or dish.

Dip each roll into the egg wash… into the panko then onto the baking dish. Voila.. 6 coated roll ups.  Bake for about 15-20 minutes.  Feel free to add tomato sauce, but I think you’ll find that it’s not necessary.

WW PTS: about 4 per roll up.