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How to Make Hard-Boiled Eggs: In a pan large enough to hold the eggs generously, boil enough water to cover the eggs. Add salt to the boiling water if desired. Gently slide in the eggs. Boil for ...
Toast the bread, place some lettuce on two slices, top with the egg salad, and then top with the remaining two slices of bread. Serve immediately. Recipe courtesy of The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmer’s Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson/Storey, 2012.
Breakfast (434 Calories) 1 serving No-Added-Sugar Cherry Crumble 1 cup low-fat plain Greek yogurt. Morning Snack (109 Calories) 1 large boiled egg ½ cup raspberries
1 large hard-boiled egg. Lunch (465 calories) 1 serving Tuna Salad Lettuce Wraps. ¼ cup unsalted dry-roasted almonds. P.M. Snack (130 calories) 1 serving Tzatziki Cucumber Slices. Dinner (429 ...
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Pour off the hot water and gently shake the eggs in the pan to crack the shells. Fill the pan with cold water and let stand for 1 minute. Carefully peel the eggs. Reheat the peeled eggs for 2 minutes in 2 inches of simmering water. Drain and pat dry then halve the eggs. 3. Arrange the vegetables on plates and top with the toasts and the soft ...
1 hard-boiled large egg. Lunch (498 calories) 1 serving Sweet Potato, Kale, & Chicken Salad with Peanut Dressing. 1 medium banana. P.M. Snack (294 calories) ½ cup nonfat Greek yogurt. 1½ cups ...