Tags: bacon, Black pepper, Breakfast sandwich, Egg, Green tea, Muffin, Turkey, Turkey Bacon
Got up around 6:15 this morning. Rolled outside and it was a gorgeous morning! Brought the papers in and made a healthy and delicious breakfast sandwich to start the day. I toasted a Healthy Life Whole Grain English Muffin, scrambled 1 Egg seasoning with Sea Salt and Ground Black Pepper, 2 slices of Turkey bacon, and a slice of Sargento Ultra Thin Swiss Cheese. I fried 2 slices of Turkey Bacon, when i fry bacon I always have to fry an extra piece to munch on. I find it impossible to fry Bacon and not snack on a slice so always fry an extra! The Sandwich, Green Tea, and the morning paper, I’m ready!
Tags: Barbecue, Big Green Egg, Charcoal, Ed Fisher, Egg, Monterrey, Tucker Georgia, United States
The Big Green Egg is commonly referred to as a kamado barbecue because of the origins of the basic design that lie in southern Japan.
The word “mushikamado” means “steam cooker” (from “mushi” meaning “to steam”, and “kamado” meaning “cooker, oven, or kiln”) The mushikamado was a device designed to steam rice and used by Japanese families for ceremonial occasions and took the shape of a round clay pot with a removable domed clay lid. It was also distinctive in that it featured a top damper and bottom draft door. The mushikamado first came to the attention of the Americans after World War II when US Air Force servicemen would bring them back from Japan in empty transport planes. It wasn’t until the late 1960s that manufacturing started in the Americas. The Big Green Egg Company was founded in 1974 by Ed Fisher and is based in Tucker, Georgia in the USA. Production of the Big Green Egg takes place in Monterrey, Mexico by the company Daltile.
The shape of the Egg reflects ancient technology in that it is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program specifically designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.
The Big Green Egg is a charcoal barbecue – the manufacturers recommend lump wood charcoal because alternatives such as charcoal briquettes contain many additives that can contaminate the flavour of the food. The sealed design of the grill results in a slow burn that uses small amounts of charcoal compared to a regular grill, and lump wood charcoal also creates little ash.
Big Green Eggs can be used for smoking or grilling and with the addition of accessories one can also bake bread or cook a pizza.
Big Green Egg (BGE) barbecues have quite an enthusiastic following of amateur chefs and the collective name given these enthusiasts is “Eggheads”. The founder of the company attributes a large portion of the company’s success to the enthusiasm of the product’s owners.
Every October there is a global gathering of Eggheads called “Eggtoberfest” held at the company’s headquarters in Tucker, GA. The 2008 Eggtoberfest drew over 1500 attendees from all 50 states plus other countries. During Eggtoberfest over 200 Big Green Eggs are used to cook various recipes with lots of samples, and interaction from the group. In addition to the Eggtoberfest, numerous other Big Green Egg Festivals occur throughout the US and the world. These Festivals are called “EggFests”.
Tags: Calorie, Cooking, Egg, Egg Beater, Egg Beaters Florentine, Florence, Home, Spinach
Egg Beaters Florentine
Made with All Natural egg whites, Egg Beaters® Florentine has the vitamins and minerals you want from a shell egg, plus spinach, tomato, mozzarella cheese, and a subtle mix of Italian herbs for a satisfying breakfast.
Fast Facts About Egg Beaters Florentine
Filled with real spinach, tomato, and mozzarella cheese
*Only 30 calories per serving
*0.5 g fat
*≤ 5 mg cholesterol
Now Available In:
15-oz carton with resealable pour spout (refrigerated)
Egg Beaters Florentine Nutrition:
3 tbsp.: 30 calories, 0.5g fat, 150mg sodium, 2g carbs, <1g fiber, 0g sugars, 4g protein — PointsPlus® value 1*
Tags: Black pepper, Breyer, Egg, Hash Brown, I Can't Believe It's Not Butter!, Olive oil, Sea salt, Vanilla Ice
It just felt like the thing to do for dinner tonight, Breakfast! And what a Breakfast, or dinner, it was. I had a Bison Sirloin Steak that I seasoned with McCormick Grinder Steakhouse Seasoning and pan fried in Extra Virgin Olive Oil about 4 minutes per side. I also had a side of J B’s Fat Boy Chipotle Barbeque Sauce to kick it up a bit. I love this sauce it gives you some nice heat but it doesn’t over power or take away from your food’s flavor.
Along with the Steak I had Simply Potatoes Hash Browns that I seasoned with Sea Salt and Ground Black Pepper. I topped them with some freshly grated Smoked Dutch Gouda Cheese, which in my opinion goes well with anything! I also had an Egg that was seasoned with the Sea Salt and Pepper, served Sunny Side Up. To top everything off I had 2 slices of toasted Healthy Life Whole Grain Bread topped with I Can’t Believe It’s Not Butter and a glass of Tropicana Heavy Pulp Orange Juice. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream. I had previously made the Quick Bread in a mini loaf pan and had it in the freezer. The Breyer’s Carb Smart Ice Cream is only 90 calories and 13 carbs per serving!