For egg lovers only

I'm on the path to proving that you can never get sick of eggs... even for every meal. So here you go I've got your breakfast, lunch, and dinner planned.

Breakfast
Everyday herb scramble:
Every morning I eat pretty much the same thing, a 1 yolk 2 egg white scramble. It's a great protein low calorie filled way to start the day, and somehow I haven't gotten sick of it yet.

Serves one:

1 whole egg
2 egg whites
Dried/fresh parsley, basil, onions
Garlic powder
Cheese (optional; I've also done soy/almond cheese which melts quite nicely)

1. Crack your eggs and mix in everything except the cheese into a non-stick pan.
2. Mix everything up including breaking up the yolk and heat the pan to a medium heat, medium nothing higher. This is the key to not over cooking your eggs.
3. Keep stirring the mixture till the eggs start to cook.
4. Once your eggs are about 1/2 cooked add the cheese and continue stirring. Otherwise keep stirring.
5. Remove eggs when they're 3/4 cooked. They'll continue cooking when they're off the heat a little and that will prevent them from drying out and staying relatively creamy.
6. Serve.

Lunch
Egg in a salmon blanket:
So an egg wrapped in smoked salmon isn't really a full lunch, but it's a great and easy way to get a lot of protein either topped on toast or a mixed green salad.

1 poached egg
1 piece of smoked salmon
Cayenne pepper, salt to taste
Cheese

1. Poach your egg. See my tutorials.
2. Wrap the smoked salmon around the egg carefully. Add a little cayenne pepper and cheese (I went for some manchego).
3. Serve with on top of toast or a light salad.

Dinner
Baked eggs in kale and shallots with za'atar
My quest for za'atar ended at Dean and Deluca, and I've been putting it on everything. Here's one of my experiments.

2 cups of chopped kale no stems
1 shallot
1 tablespoon of za'atar
1 egg

1.  Pre-heat the oven to 350 degrees F.
2. Slice your shallot and brown in a non-stick pan with a little coconut oil (or another type of oil if you'd prefer).
3. Add the kale and a little bit of water to your pan to give a steaming effect to the kale while you cook it.
4. Once the water dies down a little, add the za'atar into the green mix and mix everything well.
5. When your greens are well cooked (you want it on the more cooked side of things) remove from heat and add the green mix to a oven-safe souffle cup or something of that size that won't shatter in the oven.
6. Make a little hole in the middle of the greens, and crack an egg carefully into the hole.
7. Add a pinch more za'atar to the egg. Place the ramekin on a baking sheet and put in the oven.
8. Cook time should be about 15 minutes or until the egg whites are cooked and the kale on top is crispy.