Tag Archives: Dijon Mustard

Avocado Toast with Eggs and Tomatoes

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Home from Cabo and happily back to life as Grand and GrandDad for the weekend. Tomorrow begins with a 5:50am wakeup call for Liam’s travel league baseball games, and then soccer matches for “the littles”. We will divide and conquer for the different locations; but we will all reunite in the Rock Dam Kitchen for a healthy brunch to refuel us all for the afternoon. Transfer the familiar into the fantastic. We’re taking all familiar ingredients and combining them in a wonderfully twisted way. So drop the mask for a few minutes to enjoy a meal…the stars are going to align on our taste buds and all the way down to our tummies! Here’s wishing all of you a happy, healthy, fun loving, athletic Saturday!

2 eggs
2 slices bread
1 Tbs Dijon mustard
1 avocado, gently mashed
1/2 lime, zested and juiced
Dash garlic powder
Dash onion powder
Fresh spinach
Gourmet Medley cherry tomatoes, halved
1/4 cup Alfalfa sprouts
Drizzle of honey
Drizzle of olive oil

Place eggs in boiling water for 6 minutes to soft boil.
Lightly sauté tomato halves in olive oil.
Toast bread.
Spread with Dijon.
Mix avocado with lime, garlic, and onion.
Spread avocado mixture on top of Dijon.
Top with a few spinach leaves.
Top with sprouts.
Top with eggs.
Top with tomatoes.
Drizzle with honey and olive oil.
Salt and pepper to taste.

Pork Tenderloin Chop with Mustard Sauce

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Knock Knock, it’s Peg. A true statement with some potential craziness is headed your way right here, right now. I love sipping bone broth from a mug, especially during allergy (RIGHT NOW), cold, and flu seasons. But I cannot stand meat on a bone. I want it all boneless…fish, chicken, pork, and the twice a year red beef. So, the only pork chop that I will enjoy is one that I slice from a pork tenderloin! Who wants that thin, dry chop on a bone when you can have this yummy thick delicious “chop”?!? Leave your love life to chance, but not your cooking!

Black peppercorn pork tenderloin
1/2 t salt
1/4 t ground pepper
Cooking spray
3 Tbs butter
1/2 cup fat free chicken broth
2/3 cup fat free Half and Half
1 Tbs Dijon mustard
2 t fresh lemon juice
1 cup mushrooms, stems removed
Fresh parsley

Slice pork into 5 or 6 pieces, 1 1/2” thick.
Sprinkle both sides with salt and pepper.
Heat large skillet over medium high heat.
Spray with cooking spray.
Cook pork 5 to 6 minutes on both sides, until cooked through.
Transfer to plate and keep warm.
Add broth to skillet and scrape to loosen browned bits in skillet.
Add Half and Half, mustard, lemon juice, and mushrooms.
Reduce heat and simmer, uncovered, 6 minutes until sauce is slightly thickened.
Slice each pork piece into thirds.
Place on plate, and top with sauce and mushrooms.
Sprinkle with parsley.

Serves 6.