A quick (and simple) breakfast

I am starting another new segment for my blog. I hope you aren’t overwhelmed! I am a foodie. I love to try new foods, restaurants, and recipes. Each Monday, I want to share a recipe or restaurant with you that I personally love! I want to start simple, today, and share with you a recipe that I recently perfected. 

I used to skip breakfast all the time. When my spring semester started in January, I realized that being in class from 10-4 meant that I needed to start eating breakfast so I wasn’t hungry right at the beginning of class. I tried cereals, toast, waffles, and eggs. After a few weeks of sampling different breakfasts, I realized that eggs kept me full the longest and I felt great for the first half of the day. When I ate waffles and cereals, the sugar had me up and going at first. Then, around 11, I was crashing… HARD. My momentum was completely shot. However, when I ate toast and eggs, I did not crash, I was full longer, and I rarely had an upset stomach. Waffles often gave me a stomach ache… thanks to the sugar.

After finding the breakfast that best suited me, I needed to perfect how to cook it. Eggs can be tough, so I decided to turn to the professionals. I watched YouTube videos on how to cook eggs, what spices to add, and why eggs are great for you. Now, I finally perfected the egg and I am proud of it. Below is a simple recipe for tasty eggs.

Photo Credit: Tumblr.com

4 Organic/Natural Brown Eggs – Okay… you do not have to go organic. I prefer to go organic when eating eggs. I purchase my eggs from Mom’s Organic Market. I notice a difference in the taste and texture. Organic is oh so wonderful. Also, four eggs seems like a lot, doesn’t it? My friends told me that I should cut the number of eggs I eat because of the high cholesterol in egg yolks. Believe it or not, I used to eat 5-6 eggs for breakfast EVERY SINGLE DAY. This may seem insane, but I typically had a small snack for lunch and that was it. I decided to cut my egg consumption down to four. However, I use two full eggs and two egg whites. Egg yolks, while high in cholesterol, still have many vitamins and fatty acids that are great for your body. I did not want to eat egg whites only. I wanted to benefits of egg yolks, just not as many as before. My new lifting regimen begins next week, so I have been reading articles on dieting and lifting. If you are concerned with egg consumption, check out this bodybuilding.com article that I found to be very helpful.

1 tablespoon of coconut oil – This helps to prevent sticking on your pan and coconut oil has great health benefits

Add some spices – Okay, so this is vague, I know. I change the spices I add based on my mood. Some days I would like a spicy kick, so I add chili powder or cayenne pepper. Other days, I prefer to add Italian seasoning and Parmesan cheese. Most days I add garlic powder, salt, and pepper. If you will be eating eggs on a daily basis, consider changing up the spices. It will feel like an entirely different meal. When I have extra time in the morning, I will roughly chop some Italian parsley or green onions and throw them in! 

*You probably noticed I prefer my eggs simple with a touch of flavor. I do not see the point in adding green peppers, onions, mushrooms, and more (especially when on a tight schedule). I think a pinch of different spices can add a lot of flavor.

I prefer my eggs scrambled! In order to do this, I have a small salad bowl, a fork, and a small non-stick skillet, and a rubber spatula. First, add two whole eggs to the salad bowl. For the next two eggs, you need to separate the egg whites from the yolk. If you are not familiar with how to do this, visit the bodybuilding.com article I referenced earlier. They provide a video with the process.

Next, add your spices and use the fork to whisk the eggs. Be sure to break up the yolks so you do not have to “scramble” or combine the eggs in the skillet.

Now, on low to medium heat, add the coconut oil to the skillet. When the coconut oil has melted, you are ready to pour your eggs in.

Using the rubber spatula, scrape the sides of the skillet to lift and fold the egg that is cooking. When no egg liquid remains, the eggs are done. The cook time can range from 4-5 minutes, depending on your heat setting. When the eggs are cooked to your liking, remove them from the heat, place on a plate, and enjoy! If you are cooking the eggs for a special someone, add some parsley to the top for a garnish and pop of color.

I hope you found this simple recipe helpful! If you have any suggestions, I would love to hear them! Bon Appetit!

5 thoughts on “A quick (and simple) breakfast

  1. I use Old Bay as well. Also, using a plastic water bottle to separe the egg yolk works great too (I think I saw the video on Pinterest or You Tube). I look forward to your future foodie blogs.

    1. Wow! I have not seen that yet. I am going to look it up on YouTube today. Great idea. Like I said to Becca, I have never tried Old Bay. A MD girl not putting Old Bay on something seems asinine, doesn’t it? LOL! Thank you for reading!

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