Egg Bagel Sandwich with Cilantro-based Pesto

This is a bit of our own making.  I think Sarah found a recipe for the Cilantro-Based Pesto, but we needed something to put it on. We originally put it on a tortilla shell with some warm black beans, and sprinkled some cheese on it.  That's a really good quick dinner/lunch that can be done with the left overs. 

Ingredients:

2 cups Cilantro

2/3 cup almonds

2-3 cloves garlic

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 cup olive oil

1/4 cup veggie broth (or water)

Recipe:

Food process all ingredients until mostly smooth. If creating the breakfast bagel sandwich, toast the bagel of your choice (we used everything bagels), cook a semi-over easy egg, and top with a sprinkle of cheese.

For black bean tacos, spread some pesto on a tortilla, place some warm black beans, and sprinkle with cheese. 

Sources:
Thug Kitchen (Those easily offended, beware)

Egg Foo Young with Mushroom Sauce

Getting a little more on the crazy side, Sarah decided to go with Egg Foo Young.  There's a mushroom sauce that goes along with it, and when it's done you can put it on a bed of rice.  This is definitely a good way to spice up the Asian food in your week.

Ingredients:

Sauce:

2 tablespoons vegetable oil

6 ounces sliced mushrooms

1/2 teaspoon sugar

1/2 tablespoons soy sauce

1 cup vegetable broth

1 tablespoon cornstarch

1/4 cup water

Egg Foo Young:

2 scallions, white and green parts, chopped

3/4 cup chopped mushrooms

1/4 cup water chestnuts, chopped

1/4 cup finely chopped celery or bamboo shoots

2 cups bean sprouts

2 tablespoon soy sauce, plus more for dipping

5 large eggs

Sauce:

Heat 1 tablespoon vegetable oil in a skillet over high heat.  Add the mushrooms and sugar, sauteing until golden (~ 3 minutes).  Add the broth and and soy sauce, then mix cornstarch with 1/4 cup water, stir into the skillet and boil until thickened (~2 minutes).   Set aside.

Egg Foo Young:

Heat 1 tablespoon oil in a medium skillet on medium heat.  Add the scallions for about 15 seconds, or until aromatic. Add the mushfrooms, water chestnuts and celery and cook for an additional 45 seconds.  Add the bean sprouts and cook for 2 minutes or until slightly softened.  Add soy sauce and cook for another minute until the bean sprouts have wilted. 

 

In a bowl, beat the eggs and add the cooked mixture and combine well (Don't worry about the mixture being hot, the eggs will be cooked in the next step).  Pour enough oil to film the bottom of a large skillet and heat over medium-high heat.  Ladle about 1/4 cup of the egg mixture to form  4 inch pancakes.  Evenly distribute the veggies with a fork.  Gently fry for 2-3 minutes per side until golden brown.  Between batches replenish the oil and adjust the heat to prevent burning. Spoon mushroom sauce over the pancakes and serve over rice.

Source: www.wiveswithknives.net/