Menu & Egg Stacking

by agirlandhermutt on February 21, 2012

Folks! 3 day weekends are where it is at. Why don’t have them more often? I feel relaxed. I’m better prepared for the week. Mondays stink!

I stuck with my original schedule of making my menu on Saturday for the upcoming week and planned out my workouts. I have a busy social calendar for the next few weeks so it is important for me to make sure I get everything in order that I can! I also need to detox from the mac & cheese that I stuffed myself with TWICE this weekend. Ugh…

The Egg Stack is my new breakfast BFF. It sounds all fancy, but it is the saddest little easy breakfast in the world. I.LOVE.IT!

When I was on the Christmas cruise I enjoyed an eggs benedict with smoked salmon and capers almost every morning. It was salty, filling and everything breakfast should be. Obvi I can’t enjoy the eggs benedict everyday. Well, I could if I wanted to start looking like hollandaise sauce. Imagine that for a moment will you.

Instead I make the Egg Stack.

*I create a base with some sliced grape tomatoes on the bottom of your bowl or plate. I like these cute little yellow tomatoes. Tasty little suckers.

*Next I “fry” an egg which is really just code for me cooking the crap out of an egg with a little bit of olive oil cooking spray. The hot egg makes the grape tomatoes all nice and warm and squishy.

*Depending on if I am feeling spunky or not, I top my egg with 1 wedge of Laughing Cow cheese all cut up. So creamy and delicious, but also quite unnecessary.

*Top it off with 1 oz smoked salmon. How did I ever NOT like smoked salmon?!

*Then add the cherry to the sundae…capers! Just so you know, capers are not the same as peppercorns. Easy mistake but one I will not make again.

The last bit of news I have is completely unrelated to food, but is still a tiny bit exciting. I got a new camera! It was on sale and was a nice replacement for my oldie but goodie point n’ shoot.  Check out this bad boy! Phew. That color is something.


Have a great Tuesday! 

{ 6 comments… read them below or add one }

Lauren @ Oatmeal after Spinning February 22, 2012 at 12:56 pm

Erin, I love it!! Man, I wish I could somehow make this on work-day mornings… I could probably do it with scrambled eggs to re-heat when I get to work… that combination rules.
I’m especially excited that you included capers. I bought a jar of them to use in a recipe last week, and whenever I do that, they sit in the fridge until they go bad. I never thought about putting them with eggs- yum!


agirlandhermutt February 24, 2012 at 2:52 pm

I love capers! I could put them on anything.

I never knew you could reheat scrambled eggs until last year. I’m not sure why I didn’t know this but I was surprised at how yummy it was!


Life's a Bowl February 22, 2012 at 7:54 pm

I love smearing a wedge of LC on top of my eggs! It’s also tasty on toast with a little jelly 🙂

P.S. All of your lunches sound scrumptious!


agirlandhermutt February 24, 2012 at 2:52 pm

Mmm…I’m craving LC and jelly now!


Bianca @ Confessions of a Chocoholic February 23, 2012 at 10:06 pm

Hi Erin! It was great meeting you last Sunday 🙂 I LOVE these egg stacks!! What a great idea, and I’m definitely making them – prob tomorrow for breakfast! Thanks for the idea.


agirlandhermutt February 24, 2012 at 2:53 pm

It was wonderful to meet you too! Enjoy the egg stack!


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