They say that breakfast is the most important meal of the day, though I know quite a few people who ignore that advice. Personally, I am simply a wreck without devoting a few quiet minutes each morning to reading the newspaper over a cup of coffee and something healthy to eat.
As much as I love the occasional bagel or waffle, that much sugar in the morning just makes me feel icky the rest of the day. So during the week, I most often make oatmeal, which I’ll write about later. But every weekend I look forward to sharing a leisurely breakfast that is indulgent but deceptively healthy.
The first thing I do is make the coffee, obvs. A french press is really a must.
If you have trouble getting your 5 fruits and veggies in a day, I find that breakfast is a natural time to add those into your diet. I make it a point to eat at least one piece of fruit each morning — this time of year, that mostly means peaches or plums.
If you are looking for ways to introduce more leafy greens into your diet, which are very dense in essential nutrients, I actually like fixing these for breakfast. There are a couple ways I’ve made this:
Eggs poached in a “nest” of greens — adapted from Barbara Kinsolver’s book Animal, Vegetable, Miracle
Saute some onions and garlic, when soft and translucent, add some tomatoes (fresh or dried both work well). Add a splash of vinegar if you want. When cooked down some, toss in a bunch of fresh or frozen leafy greens such as chard or spinach. Cover pan and let the greens steam slightly, but not too much, about 1-3 minutes.
When greens are cooked down, use a spatula to make little depressions in the mixture. Crack an egg into each depression, or “nest.” Cover pan to steam the egg for about 3 minutes for a very runny yolk to 4 minutes for a harder yolk.
Scrambled eggs “Primavera”
This happens to be the version that Mr. R and I made this morning! Follow the instructions in the first paragraph above. Drop the eggs in, let them warm up for just a moment, and mix them together with the veggies.
Continue to mix them in the same way you would scramble an egg until they are thoroughly cooked. Do NOT mix the eggs/break the yolks prior to putting them in the pan. This destroys the consistency. For an added touch of creamy deliciousness, drop in a dollop of crème fraîche/sour cream/cream cheese, whatever you have on hand.
Serve over whole wheat toast. Or, as we did this morning, with a side of pan fried potatoes seasoned with Old Bay. And coffee, of course.
It seems like a lot, but the veggies add quite a bit of volume, which makes this breakfast very satisfying without weighing you down. Potatoes have been much maligned by low-carb fad diets, but to me, they come from the earth, they are REAL food, and provide significant vitamins and minerals. Just make sure you peel them if they are not organic and avoid potatoes that are green below the skin or sprouting, as this indicates increased concentrations of solanine, a toxic defensive chemical common to solanaceous plants.
Well, tomorrow is Sunday, another day for a leisurely weekend breakfast — enjoy!