incredible, edible, EGG!

i love the egg-cellent egg campaigns that surface on tv from time to time. well, ok, they can be a bit hokey, but they do remind me how much i love the versatility, flexibility, and general in-a-pinchness of the egg. i don't necessarily have an egg preference, per se, though i do tend to purchase either large or jumbo sized ones since i mostly consume only egg whites. and from time to time, depending on my mood, i'll pick up some brown ones... just cuz.

recently, my sister - who was staying with me while she searched for an apartment in new york city (yes, pity for the poor thing, please!) - and i found ourselves collectively and simultaneously hungry. what to eat... what to eat?! my pantry and fridge were stocked from recent trips to the grocery store, but this kind of hunger called for a unique combination of quick but also magnificent. it was a discerning kind of hunger... so naturally, i reached for my carton of eggs. i was inspired. we'd have breakfast for dinner... there would be eggs... but not just an omelet... no, this would be an egg pie. what made it a pie was the consistency, the filling and the presentation. pie on!

into the sautee pan i sprayed some olive oil and to the heated oil added the white and some green of 2 scallions, about a teaspoon of herbs de provence, sliced black olives, and some roughly chopped baby portobello mushrooms.

i had 4 eggs in the carton. i used 2 whole and just the whites of the other two. i threw in some salt - a pinch, of course :) - and pepper - just a dash - and a splash of almond breeze for some fluffiness. (any other "milk" product will have the same general effect, too.) i added this mixture to the hot pan and stirred things around a bit.

after letting the eggs set - by picking up the sides and letting uncooked egg mixture fill in the gaps - i put the entire pan under the broiler for around 3-5 minutes.

meanwhile, i cut open an avocado. inspired by the description of something my sister had eaten while in kenya, i took out the pit and scored the avocado halves so that it looked like a plane of diamonds. into the hole where the pit used to live, i put in a scoop of fire roasted salsa from trader joe's - some of the tastiest, store-bought salsa i've ever had! - and voila! avocado salsa (sort of). i also toasted a whole wheat english muffin and then sprayed a bit of olive oil onto the part with the nooks and crannies. we each had half a muffin.

the egg pie - now fluffy, browned on top, and light as a cloud - was finished and ready to be cut, served, garnished and promptly eaten. i cut it into four pieces and served us each two pieces, alongside the avocado salsa and half an english muffin. little sister thought it looked so good that she texted a pic of it to little brother, who replied immediately with special photo of his own. shall we say "rude gesture"?? ;)

sibling rivalry hazards aside, the meal was lovely, protein-rich, tasty, and filling. an all around egg-static egg-sperience!

next time, i would make the following changes:
- rub some lime on the avocado, allowing the lime juice to penetrate the cut flesh. and i'd dust it with a sprinkling of salt to bring out the flavor.
- the english muffin was great, but a whole wheat tortilla slightly grilled - no oil - would work well, too
- throwing in some roasted red peppers, cut into strips, into the egg pie for some extra color.