Protein-Packed Breakfast: Eggs And Veggies

March 22, 2015  |  

It’s time to really kick off all the things you’ve been promising yourself  I’ll pay off those bills, I’ll workout for 30 minutes everyday, I’ll clean out that junky closet, and the best one of all, I’ll eat better. I’m on that eating better plan, personally (think: cleaner, fresher, simpler ingredients). Besides having a goal date for an upcoming event with my family (there’s seriously nothing like a cousin and a TV appearance to get your butt moving!) I’m just feeling all about doing better to feel better constantly. It’s a lifestyle, not a seasonal thing.

Enough of the preaching, let’s get to the eats. I found this idea at The Pioneer Woman‘s site. It’s simple: a couple of poached eggs on a bed of delicious veggies, and a single wedge of cheese, which softens from sitting on the warm plate. I’d add a couple of links of chicken or turkey sausage, and maybe an avocado and mushrooms, since I’m not that big on squash and zucchini. The great thing is, you can make this whatever you want–just don’t add potatoes or toast! Though it’s not really low-cal, this protein-packed breakfast is super filling and nutrient-packed.

1 tablespoon olive oil
1/2 medium onion, cut into chunks
1/2 cup diced yellow squash
1/2 cup diced zucchini
Salt and freshly ground black pepper
1 tomato, sliced thickly
1 teaspoon vinegar
2 eggs
1 slice cheese ( Monterey Jack, Cheddar, Swiss, etc.)

Preparation Instructions

1. Melt the butter in a medium skillet over medium high heat. Add the onions and cook until 2 to 3 minutes, or until starting to soften. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minutes. Remove from the heat and set aside.

2. Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.

3. Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular “whirlpool.” Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

4. Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.

5. Sprinkle eggs with salt and pepper and serve!

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