Today's lunch excites me for a few reasons, not least of all that this is the end of the egg salad. (It's delicious, but you get a bit bored of it after a while, no?) (And I could re-make it, I'm sure, but I concentrated on re-making my shepherd's pie leftovers instead, haha...)
Top tier: crab cake from Trader Joe's cut into quarters; egg scramble using shepherd's pie base
Bottom tier: edamame (soy beans), deshelled; egg salad; sauteed Napa cabbage with garlic
It's the first time I'm trying Trader Joe's crab cakes, after a friend suggested them. $3 for two decently sized patties (I used one here), and these could be fried or put in the oven. I stuck one in the toaster oven to free up my time, and promptly used my time making the egg scramble, a new idea. The crab cake came out super crispy, I cut it into quarters so it'd fit better and to speed up cooling time.
The egg scramble- I took three spoonfuls of the meat mixture for shepherd's pie and heated a small skillet over low heat. Once the meat mixture started to sizzle a bit, I pushed it to one side and poured a beaten egg (no seasonings) into the pan, stirred it around, and then stirred it all together, breaking it down and cooking it a little bit more "well done" than I like my scrambled eggs, for food safety purposes. Put it on a plate, spread out and let it cool down. It's kind of a take off idea from my comfort food dish blended with Avenue Food's "Joe's Special" dish. Yummy... I can't wait. High protein and I have some veggies in there, too!
Super excited. As always, happy bento'ing and have a great weekend!!!