egg recipes - grace grits and gardening

Turkey-Spinach Burger with a Fried Egg on Top

January 21, 2014 By Talya Tate Boerner

#ifyoulikeitputaneggonit

My husband and I whipped up these grilled turkey-spinach burgers a few days ago when it was practically spring-like in Dallas. I added every herb growing in our garden along with spinach to make them extra aromatic and healthy.

parsley, sage, rosemary, thyme and oregano

Ingredients (serves 6-8)

2 pounds ground turkey breast
chopped herbs of your choice (1-2 tablespoons of each)
1 egg to mix with meat; extra eggs to top
1/4 cup chopped spinach
1 tsp sea salt
1/2 tsp ground pepper
cayenne to taste

Method

Mix an egg into your ground turkey to bind everything together. Add salt, pepper and cayenne.

Mix in chopped herbs. I didn’t really measure but once I chopped everything up I had a little less than a cup.

I meant to add my spinach with the herbs but I forgot so in it goes. I am a big believer in sneaking veggies into ground meat…

John grilled our burgers on his Big Green Egg. He’s does amazing work…

Now for the bonus—add a fried egg on top. I prefer my egg sunny side up, but over easy would be great too. Serve with or without a bun.

Look at all the yumminess.

Grace Grits and Gardening

“Wonder what day God created the egg? How should we know? We should not question. Our stay on earth is not for long. Let us rejoice and believe and give thanks. Eat an egg.”
― Ernest Hemingway, The Sun Also Rises

Glazed Salmon with Spinach Salad

January 14, 2014 By Talya Tate Boerner

This glazed salmon and spinach salad recipe has an impressive list of health benefits longer than the ingredients. I listed all the vitamins and other superfood powers at the end of the post so you can see for yourself. And as an added bonus, your family and/or guests will think you slaved over this delicious meal. You can tell them how quick and simple it really was… or not.

Ingredients: (serves two)

two pieces of salmon (about 8 ounces each)
4 teaspoons low-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons brown sugar
2 teaspoon grated fresh ginger
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Dijon mustard
1 1/2 cups baby spinach and arugula mix
2 hard-boiled eggs
1/4 small red onion, thinly sliced
6 cherry tomatoes, halved

Method:

Boil eggs.
Preheat oven to 400 degrees.
Whisk together soy, vinegar, sugar, ginger, lemon juice and mustard. Place salmon in baking dish. Pour glaze over salmon and turn once to moisten both sides. Bake with skin side down for approximately 15 minutes, basting frequently. (Oven times may vary.)
While salmon bakes, arrange greens, onion and tomato on dinner plates. Top with egg slices.
Serve salmon over spinach salad. The glaze will serve as a dressing. If desired, squeeze additional lemon juice. Sprinkle with sea salt and freshly ground pepper.

Health Benefits:

Omega-3
Protein
Essential fatty acids
Anti-oxidants
Vitamin D
Vitamin E
Vitamin Bs
Vitamin A
Vitamin K
Zinc
Iron
Copper
Manganese
Selenium
Calcium
Phosphorus
Potassium
Fiber

Grace Grits and Gardening

Farm. Food. Garden. Life.

Rosemary Cheddar Popovers

December 17, 2013 By Talya Tate Boerner

This post is sponsored by Great Day Farms. Comments and opinions are my own.

Popovers are a bit more fancy than the regular dinner roll and will make a festive addition to your holiday menu. These rosemary cheddar cheese popovers are crusty on the outside and light on the inside—perfect with Christmas beef tenderloin.

If you’d like to check out this recipe, head over to Great Day Farms for all the details. Click HERE and I’ll meet you there.