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!
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 Stadium. Georgia Tech takes on Middle Tennessee today (hopefully an easy win).