Of Hiking Trails and Eggs

Happy Sunday evening, y'all!  

I hope everyone had a most joyous and merry Christmas. 

Today's been a ramblin' kind of day; please allow me to share a couple of such ramblings with you . . .  

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I met Karen last year at ITMI; we were classmates during those 2 weeks.  Karen was fun to hang around outside of class hours.  She was interesting to get to know; one such aspect is that she is a hiker. Actually, according to her Facebook page, she is a long-distance backpacker / hiker.    

"Long-distance" is not an exaggeration, neither.  

While tooling around town today, I stopped by the post office and found a Christmas postcard waiting for me in my box.  It was from Karen, and it boasted a lovely picture of her decked out in hiking paraphernalia, arms joyously outstretched and surrounded by lush green trees, in front of a PCT trail marker and monument.  

On the postcard, underneath her name, were the words:

Completed the Pacific Crest Trail

Departed Mexico April 19, 2009

Arrived Canada October 2, 2009

Wow!!  

Doing some quick research, I learned that the Pacific Crest Trail is approximately 2,650 miles in length.  For the 166 days that Karen was hiking the PCT, she hiked an average of almost 16 miles per day!  For 166 days!!! 

I find this to be extremely inspiring and encouraging.  Earlier today, I was participating in a conversation regarding people living their passions, whatever they be.  Karen is definitely living her passion.  

Congratulations, Karen, and thank you for sharing this amazing news with me! May you have many, many more Happy Trails!  

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My creative and experimental cooking juices have been flowing lately.  I have Don and Jo to thank for this.  They know why.  :)  Thank you, Don & Jo!  

Man, I love to feed people!  I spent the better portion of yesterday swirling various ideas around in my head as to how I will one day be able to realize this dream that periodically and tantalizingly whispers to me and makes its presence known once more.  

But for now, let's talk about eggs!  

The high-cholesterol controversy aside, I think eggs are absolutely wonderful . . . and quite versatile, to boot.  No, not the tasteless bleached white eggs that come from chicken farms focused on caged mass-production.  I enthusiastically enjoy the real deal; eggs with natural brown shells and rich orange yolks whose producers cluck and roam freely around the farmyard, sans cages.  

Lately, I've been focusing on eating even more veggies than I normally do . . . can one ever really have too many fresh vegetables?  I think not.  

So, combined with my love of eggs, I've been creating dishes that I've personally never seen in any restaurant. Having said that, I'm not going to claim this as an original idea . . . every time I think I have one of those, regardless of what it is, I find it listed on Google.  Go figure.  

However, the idea is new to me; I guess that counts for something.    

On that note, I happily share this recipe with you and I hope you enjoy it.  

Egg Nests 

In lieu of fat (butter, oil, etc.), cover the bottom of a skillet with your choice of stock or even any soup.  I especially like those boxed soups and stocks from Imagine or Pacific. They're so versatile; and not only are they good heated up in a mug, they also are great ingredients to scrumptious recipes. 

BTW, today, I used chicken stock.  

Gently heat stock (or soup) and add a generous portion of chopped or sliced veggies (i.e., leeks, various greens, broccoli florets, etc. . . really, your preference). 

Today, I used broccoli slaw (shredded broccoli and carrots).  

Sauté the veggies a few minutes, but make sure they're still fairly crisp (please do not overcook; there's nothing worse than mushy veggies).  

Crack open however many eggs you'd like to eat (2 is a good number for me).  The eggs sit nicely on top of the veggies.  

Cover the skillet and turn heat to low, cooking until eggs are done according to your your preference (the veggies will continue cooking during this time).  

Make sure you use enough stock or soup so that it doesn't evaporate dry in the cooking process. I've never measured, but I'm guessing 1/4 - 1/2 cup, depending on the size of your skillet.  

And there ya go . . . a lower-fat yummy egg dish, complete with a good dose of protein and veggies.  Comfort food & healthy, all in one dish! If y'all try this; I'd sure be interested in what you think  of it.

In the meantime,

Y'all be blessed,

Sharon-Marie

Sharon-Marie Jordan © 2010 - All rights reserved.