Team Breakfast
Lets Wine About It Sister is entering the age-old debate regarding the importance of eating breakfast. Are you Team Breakfast? Or do you fall in the “would rather skip it” camp? Both Mallory and I are staunch must east breakfast gals. And I have found that if I do not eat a breakfast that contains protein each morning, I will most certainly be eating dark chocolate individually-wrapped Reese’s peanut butter cups out of my colleague’s candy dish by 10am. Below are some of the ways I push off candy eating until at least after lunch.
Microwave Eggs
My husband Ryan gets out a pan and cooks himself an egg for breakfast every single day. Who else has time for that? So, if you are not Ryan, but still want eggs for breakfast, did you know that you can quickly and easily cook an egg in the microwave? Best part: there is no pan to clean afterwards!
Poached Egg on Avocado Toast
I watched a colleague of mine at the office make himself a poached egg in the microwave for lunch with a slice of bread and deli turkey for years. It took me an embarrassingly long period of time to catch on, but once I did it became my breakfast of choice whenever I have a ripe avocado. While toasting a slice of bread, I crack an egg into a small bowl or coffee cup with approximately 1/2 cup of water. Place the bowl or cup in the microwave with a turned over plate on top and cook on high for approximately 55 seconds. (Each microwave cooks slightly differently, so play around with the cooking time until you find the perfect egg consistency for yourself.) Once the egg is done cooking, remove from cup or bowl with slotted spoon, and serve on top of toast with mashed avocado sprinkled with EBTB seasoning. So good!
Egg Sandwich
Mallory and I both like to make egg sandwiches on English muffins. Spray a coffee mug with with nonstick spray, break an egg into the mug, scramble with a fork, sprinkle with EBTB seasoning and cook in the microwave for about 45 seconds. Or you can use this nifty egg poacher like Mallory does:
Simply crack eggs into poacher, pierce the yolk(s) with a fork (or they will explode), sprinkle about a teaspoon of water per egg, and cook in the microwave for about 45-60 seconds. Mallory then removes from the microwave, sprinkles some shredded cheese on top of each egg, closes the lid again and lets sit for a minute while the cheese melts.
Once you have cooked your egg, remove from the mug or poacher, and place in the middle of your toasted English muffin. Feel free to add a slice of cheese or some bacon or sausage if you are an overachiever.
The best part about these egg sandwiches – they can be made in advance and frozen! Simply assemble the sandwich as described above, let cool to room temperature, then wrap in a square of tin foil and place in freezer bag or container. To reheat, remove from freezer and tin foil, wrap in a paper towel, place in microwave and heat on 30% power for 1 minute thirty seconds and then on high again for 55 seconds. Delivering a dozen or so homemade frozen egg sandwiches with reheating instructions to new parents would be the most considerate post-new baby gift!
Peanut Butter Pizzas
Growing up, Mallory and I had a neighbor down the road that loved to serve us toasted Eggo Waffles with peanut butter on top. We called them “peanut butter pizzas” and cut them in wedges to mimic mini pizza slices. A prepared frozen waffle with peanut butter on top is still one of Mallory and I’s go-to breakfast options. Here are some of our favorite choices:
If we are feeling fancy we might even slice some fruit on top.
New Breakfast Ideas
Mallory recently made and loved this easy Peanut Butter Chia Pudding recipe from Eating Bird Food and plans to include it in her breakfast rotation.
I, on the other hand, find the texture of prepared chia seeds completely off-putting. So, while I will be skipping the pudding, my new go-to breakfast recipe is Pamela Salzman’s Chocolate Peanut Butter Banana Oatmeal Smoothie. Typically breakfast smoothies do not sustain me till the lunch hour, however, with the added peanut butter and oatmeal, I have found that this smoothie recipe really does keep me full longer. So every time I find myself with overly ripe bananas, I try to make this smoothie recipe instead of reverting to my mother’s amazing banana bread recipes (available here) much to Sam and Emma’s dismay. Some notes about the smoothie recipe: I have never bothered to freeze the bananas as the recipe calls for. And if I have extra spinach or kale in my fridge, I through that into the blender with the other smoothie ingredients. The color isn’t pretty, but it still taste great!
Are you Team Breakfast like Mallory and I? What are your go-to breakfast ideas? If you try out any of ours, please leave a comment or tag us at @letswineaboutitsister. We would love to hear what you think!
