Oct 16

Tough Decisions

Do you ever make a breakfast so good that you can’t decide what to save for the last bite?


That was my dilemma this morning.  I was in the mood for something special – it isn’t often that I have enough time to devote to making a big breakfast.

On the menu: Scrambled Eggs (with a little extra goodness) and Roasted Grapefruit.


For the eggs:

Saute portabellos, asparagus, and onion seasoned to taste with salt and pepper.

For scrambled eggs I use 1 egg and 1 egg white.

Tip: add a little slash of water to your scramble to make eggs more fluffy.  Many people add milk, but water fluffs it better!


I served mine on a slice of Ezekiel toast and a bed of arugula.


Then I sprinkled Secret Aardvark habanero sauce on top of everything.  My sister brought me this from Portland… it is no joke HOT.

Note to self: a little bit goes a loooong way.


Now for the roasted grapefruit.  I have no idea why I don’t make this more often – it is super easy and so delicious!

Sprinkle 1/2 grapefruit with toppings

Roast until edges are browned



Garnish with fresh mint

Roasted Grapefruit

1/2 Grapefruit

1 tsp Cinnamon Sugar

1/4 tsp Coriander

2-3 Mint leaves

Cut grapefruit out to separate from pith and peel and sprinkle with coriander and cinnamon-sugar mix.  Place on foil-lined baking sheet and roast in oven on broil  for ~8 mins (until slightly browned around edges). Garnish with chopped mint leaves.

Note: My seasonings are approximations… adjust to your own taste.

Variations: You can do anything with this – top with brown sugar, coconut butter, honey, rose water, cumin for a more savory taste, and/or top with Greek yogurt.


Cheers to easy breakfasts that taste decadent!

I am headed down to the Green Market to pick up my veggies for the week before trekking to Bobby Dodd StadiumGeorgia Tech takes on Middle Tennessee today (hopefully an easy win).



2 pings

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