Steak and Eggs with Heirloom Tomatoes and Greens

This one is actually my husband's doing, but I wanted to post it because it is so yummy and pretty, not to mention simple.










One steak

2 eggs

One heirloom tomato

Mixed greens

Oil and Vinegar

Salt and pepper

Cook steak according to liking. Slice into thin slices.

Slice tomato into thin slices.

Poach eggs. We like to do ours in a ramekin in the microwave for 25 or 30 seconds.

Toss greens with oil and vinegar.

Salt and pepper everything as desired, and voila!

Celery Boats with Egg Salad, Bacon and Avocado

This was a delicious lunch. I love egg salad, but the idea of eating it off a spoon does not appeal to me -- way too mushy -- so the celery and bacon provided just the right crunch.

4 stalks of celery
2 hard boiled eggs
mayo to taste (homemade or a brand without sugar)
3 to 4 slices of bacon
avocado
salt and pepper


Make the egg salad by mushing up the eggs with a fork until crumbly. Stir in a little bit of mayo (you don't need much, just enough to bring the eggs together into a solid mass). Salt and pepper to taste.

Take four washed celery stalks and fill with the egg salad. Top with crumbled bacon and avocado slices. Serves two for a light lunch.