Eggs and Toast

Quick and easy. That’s the name of the game in the Bylsma household when it comes to weeknight meals. With both of us working and Luke in school, I don’t usually have time to make something ahead and stick it in the oven for an hour, and somehow I never plan ahead enough to make that work. So usually our weeknight meals consist of something that can be prepared in 45 minutes or less straight from the fridge or on the stove. Think tacos, chicken salads, pancakes, sloppy joes, and you’ve got the picture.

That being said, I don’t make a lot of meals with super-processed foods. Just last week, I did pull a can of Progresso soup out of the cupboard, and neither of us were impressed with it. My potato soup is definitely better than Progresso’s, hands down. I also pulled a box of Hamburger Helper out of the cupboard, but that was just to put it in the trash can, since the expiration date on it was March 2011. You can see how often we eat Hamburger Helper…

Anyway, most of our meals are really not worth blogging about and definitely not worth taking pictures of, but somehow I ended up with a picture from Wednesday night. Wednesdays are especially busy evenings because we have church, so I am trying to get dinner made, eaten, and cleaned up, as well as make lunches for the next day, before we leave the house at 6:25 (ish).

This last Wednesday I decided to make eggs and toast. I hadn’t stayed too late at school, so I had time to walk out and get the mail, talk to the neighbors for a few minutes, then make dinner. I threw together fruit smoothies and put them in the freezer, then made a couple of omelets, put toast in the toaster, got everything on the table, and called Luke out for dinner. When he saw my plate, for some reason he decided it was photo-worthy, so here is what I ate for dinner Wednesday night.




Why did only my plate make it into the picture? Well, Luke didn’t think his was quite as pretty. And honestly, it wasn’t, since it was lacking color due to the lack of vegetables. On the other hand, mine, as you can see, is practically oozing with them.

I’d give you a recipe for this, but I didn’t measure anything, and I just put in what I had in the house. I beat my eggs and added a little evaporated milk because it was in the fridge, some salt and pepper, and a shake of Herbs de Provence. I cut up some turkey lunchmeat, a pile of spinach, and some tomato for the filling, then sprinkled it with shredded mozzarella and rolled it up. When it was done, I plopped a little bit of sour cream and cilantro on top. I’ve never tried the sour cream and cilantro on an omelet before, but it sounded like something you’d hear on Food Network, so I decided to try it. It was good. Good enough to blog about? Well, I’ve got the picture, so I might as well.

2 thoughts on “Eggs and Toast

  1. At Home with Bethany says:

    That looks good. I looooooove breakfast for dinner. And breakfast for breakfast. I just love breakfast.

    Your meal situation sound similar to ours. We both work and are both in seminary, so …. yeah. I can’t wait to graduate so I’ll have more time to play around in the kitchen! Until then it’s all about speed (and not creating too many dishes since we don’t have a dishwasher, haha). One thing I like to do is salads. I’ll buy a bunch of salad ingredients (my faves are spring greens with nuts, cheese, dried fruit, and a vinaigrette) for salads all week. To make it more dinner-appropriate I add thinly sliced steak or shredded chicken. It comes together really fast!


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