Alright, so I don’t really have a broken heart. But, as a Cardiac Nurse, I did take care of a lot of broken hearts today. Seven to be exact. Anywho…I decided on eggs for dinner and this is what ended up on my plate. I didn’t attempt to shape them, cut them, place them or anything. I just fried ‘em up and slide them on the plate and this is what I got. Coincidence? Hmmm….

“Love is the best medicine, and there is more than enough to go around once you open your heart.” -Julia Marie

Off work. WooHoo! Once again, I found myself hungry and without a plan. I made a stop at Apple Market, located on Scenic Highway in Pensacola, Fl, on my drive home and headed for the butcher. Browsing through the cutlets, I made my way down the isle and spotted my supper. Ground Lamb. Now, if you are not a fan of lamb, you could always substitute ground turkey or beef, but I do like lamb so I went for it. I started rummaging through my brain to muster up some good ideas and “burger” came to mind. I picked up some Baby Bella mushrooms, plain yogurt, feta, and I was good to go.

Start by sauteing some onion, mushrooms – I used Baby (porta)Bella, and garlic in a pan with olive oil and honey. They key to this is to use low heat. Too hot, and you’re desired tender morsels won’t turn out turn out so tender but rather scorched. After that gets rolling, start in on your burger. Mint, a typical herbal pairing for lamb, came to mind but unfortunately, I was completely out of fresh mint. Go figure! I opted for a mint tea bag instead. Cut the corner and sprinkle it on top of your burger to desired seasoning. I also used some salt and pepper. (Remember, feel free to use whatever seasoning – and meat for that matter – that sounds good to you. Lamb is pretty Greekish, but it’s your burger.)

Once you’re burger is cooked to desired temperature, time to create! You can always use a regular hamburger bun, but that would be regular. I chose to start with some cabbage leaves instead. I used cabbage as oppose to lettuce simply because it’s stronger. Make a top and bottom bun and place the burger on top. Then layer on your sauteed mushroom and onions with the fantastically Greek, honey flavor. Sprinkle on the feta cheese and top it off with plain yogurt. Cover your creation with the top half of your bun (hopefully cabbage) and enjoy! Zeus would be proud.

I first started off with the second cabbage leaf on top, but as I was enjoying my Greek Burger found that it was a little too much. You may wish to serve your Greek Burger open face (as pictured above), or simply use one cabbage leaf to wrap around all the goodies pocket style. Cabbage leaves are quite large, so this works well. Also, just a disclaimer: If you want to stay clean, you may want to knife and fork this one. It can get pretty messy!!

This morning I woke up with a dilemma: I am hungry, but with limited resources in the refrigerator. What’s a girl to do? That’s right, you guessed it – Operation Create a Meal in full boot! I scoped the fridge and found some pepperoni. Half of an onion, yep still good! Ok, I’m feeling a pizza theme coming on here. EGGS!! Got ‘em! A spare can of tomato paste in the cupboard, a small chunk of Parmesan cheese and Waalaah! The conception of Juevos a la Pizza was done. Now for the 9 minutes of development.

First, empty contents of tomato paste into small pot. Stir in small amount of water, olive oil, oregano, basil, sugar, and garlic salt. Exact measurements are not necessary, simply add too taste. Once flavor and texture meets your individual preference, place on back burner on low heat to keep it warm.

Now start heating up your pan on medium heat for the eggs. Place some olive oil (about 1 Tablespoon per 3 eggs) in the pan so that can also preheat because let’s face it – eggs always turn out better when they go directly onto a hot surface. For this dish, we’re going to use the basic technique of scrambling. Simply crack some eggs into a bowl and add in a small amount of skim milk and cajun seasoning for great texture and flavor. Stir it up until smoothly blended and then pour into the preheated pan and olive oil. Less is more when it comes to great scrambled eggs. Less scrambling = bigger chunks of eggs, hence avoiding that already-been-chewed texture that is oh so nastily awful. When you see the edges of the eggs begin to cook, use a spatula to gentle scramble the eggs. Long, linear strokes across the bottom of the pan work wonderfully. Just when the eggs are starting to lose their ooziness, add in some pepperoni and onion and gently fold into the eggs. At this point you may choose to add some additional oregano, basil and/or garlic salt into the eggs. Continue to cook approximately 2 minutes with frequent, gentle flips of the eggs and pepperoni. When possible, use the spatula to maneuver the creation so the pepperoni comes in direct contact with the pan – this allows for crispier pepperoni.

Once fully cooked, it’s time for the birth. Take out of the pan and plate it up. Add a dallup of your homemade pizza sauce and top if off with some grated parmesan cheese. Pick it up by the heels, give it a good smack on the bum and you’re ready to dine! Bon Appetite!

On a side note: The photos for this post were actually taken the weekend after the creation of Pizza Eggs. But hey, since everyone begs for them, I took the opportunity to try out Canadian bacon instead of pepperoni. Hawaiian Pizza Eggs anyone? You can try all your favorite pizza toppings in pizza eggs. There’s a Pizza Egg creation for everyone!