Entries Tagged as 'Breakfast and Brunch'
August 15th, 2014 · 1 Comment
So, this avocado-and-egg thing. Is this a thing that people know about?
Because it is AWESOME.
And so incredibly easy. I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too.
But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you. Basically, win-win.
So, brunch this weekend? This is what you’re having. You can thank me later.
avocado and egg toasts
1 teaspoon butter
1 egg, beaten
3-4 baguette slices, toasted
In small nonstick pan, melt butter over medium heat. Add egg; season with salt and pepper and scramble.
In a separate bowl, mash the avocado and season it with additional salt and pepper.
Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives. Serve warm.
Tags: Breakfast and Brunch · food
I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day.
Let’s be clear: I’ve always loved eating breakfast foods. I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing.
That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast. And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.
And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish. It’s a yummy, nutritious way to start your day!
Baked Quinoa and Eggs
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
1/4 cup grated Parmesan cheese
2 tbsp chives
Fresh ground pepper
Preheat oven to 375. In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes). In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture. Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact.
Bake until the egg whites are set, about 15 minutes. Remove from the oven and sprinkle with chives and additional ground pepper. Serve warm.
Tags: Breakfast and Brunch · food
Today you are one month old. You started as a cone-headed, purple-faced newborn — I loved you from the first second, no matter how much you screamed at me (which you did — a lot). Then slowly, over the past few weeks, you’ve started to change — first there were brief moments where you seemed to notice I was there (hooray!), then you started reaching for my face, now you’re grabbing my hair, following me with your eyes, and beginning to truly interact with the world.
Last night, at about 4 a.m. when I was changing your diaper, you looked up at me and within moments, a big smile spread across your face. A moment later, you closed your eyes and fell back asleep.
I’d like to think this was because you recognized me, because you knew that you were safe and sound and taken care of. I’d like to think that you’ve had a pretty happy first month of life, with mostly lots of food and snuggling and without too many tears.
You are sweet and curious and so very alert — you love moving and watching things and taking in all the new sights and sounds you can experience. I can only imagine all the things you’ll love learning about when you’re a little older, and I’m so excited to help you discover them.
This past month has been, quite honestly, one of the happiest of my life. Sure, I am completely exhausted, but I would not trade a second of this experience for all the uninterrupted sleep in the world. When you were first born, I’d jolt awake any time you made a sound — not because I was worried (at least, not entirely) but because I was so darn excited to see your face again.
And so is everyone else — from your grandparents to our friends to the nurses in the hospital, you’ve charmed everyone you’ve met. (This grocery story clerk excepted.)
One of the most exciting things about this month has been to watch Chad become a dad — they say that women become moms when they get pregnant, but men don’t become dads until the baby is born. I’m not sure if that’s true, but it’s been amazing to watch him care for you — especially in those early days, he regularly knew what to do better than I did. A few days ago, he was coming home from a work trip and didn’t arrive until after you were already in bed. When we saw on the baby monitor that your eyes were open, he was upstairs in an instant, singing you a song and rocking you back to sleep. You’re already our little buddy, and neither of us wants to miss out on a chance to hang out.
You have brought nothing but joy to our family in these few short weeks, and I know there is so much more to come. Sometimes I find myself getting so excited to see you grow up, and other times I just want to stop you exactly the way you are and never change a bit. But since I can’t do either, I’ll settle for this: savoring every day, and all the ways you’re growing and becoming your own person.
You are so very wonderful, and I’m so happy that you’re here.
With so much love,
Tags: baby · Breakfast and Brunch