Next Time You Have To Choose – Don’t

Ok, a confession. I don’t always feel like eating healthy. It usually passes once my whimpering stomach realizes it’s just not going to get banana pancakes, but there are times when I’ll see a blueberry muffin at my coffee shop bursting out of it’s paper-muffin-holder, and think, “If I don’t step away right now, that is going into my mouth.” It’s especially hard if I’m feeling stressed or tired or like I should be at the gym but I’m not, or all three – since they usually go together. But I know if I let it slide – an innocent bagel here, a stack of waffles there, next thing you know I’m dumping chocolate milk into a bowl of Frosted Flakes and washing it down with eggnog.

Here’s a recent morning scenario: I eat eggs almost daily but I wasn’t in the mood for savory, vegetable-laden eggs (the way I usually like them).  But my egg basket was starting to look like the hen had just been given overtime pay, and even though eggs keep anywhere from a month to forever, I felt like I should use them. So my mind was saying “eggs for breakfast” but my mouth was saying, “you never give us sweet”.

So it was settled – Puffy Eggs With Lemon And Sugar. The ratio of eggs to flour and sugar is so high you can claim this as a serious egg dish, yet the sugar and lemon will trick your whining 7-year-old mouth into thinking it’s getting its way.  On a scale of 1 to PopTarts, this is a solid 2.

Get the recipe.

Go seriously easy on the sugar or it’ll quickly turn into a carnival funnel cake and defeat the whole point of you-can-have-your-sweet-and-healthy-too.

Any sweet/savory breakfast combos you love? Creative ways to use eggs? Your tricks for keeping your hands off the cinnamon buns?

Related Posts
This Is Not Truckee French Toast (A healthy take on french toast. If you’re going to indulge one weekend morning in grains, this is a relatively safe way to do so.)
Apple Sage Zucchini Omelet (One of my favorite ingredient combos.)
Freud and The Egg: Part II (After reading this, you will be fluent in the language of “egg carton”)


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  • http://www.honeybeenutrition.com Julie @ Honey B.

    I love this post! I don’t have an egg recipe but I do like to eat granola with raw yogurt in the mornings and, since I don’t like to eat too many grains – especially oats baked in sugar! – I make my own with nuts and a little date paste to sweeten it up. There are usually ways to eat healthy while still filling your sweet or naughty craving and I love this one!

  • es4d

    here i go again with the stoner comment….(i’m REALLY not a total burn-out!)

    i want to try french toast with hemp bread. i haven’t yet. but i want to.

    • Steve

      ….(i’m REALLY not a total burn-out!) You had me at “stoner comment” (I know, stupid Jerry Mcguire reference). Anyway, great looking zerty (dessert)! It’s not just for breakfast anymore…….

  • Juliana

    That’s our Dutch baby! We love that, but it takes 3 for our family of 5!

  • http://Worldplates.wordpress.com Amy Miller

    Check out my post on Dutch Babies with the original recipe my Mom used back in the 70′s. It gives pan sizes with egg to flour/milk ratios in a nice neat chart.. Might have to make one of these for dinner tonight. Thanks for all the great information you put on your blog. I read every word of it..
    http://worldplates.wordpress.com/2010/03/27/dutch-baby/
    Amy

    • Michelle

      Amy, that is so nice to hear ! Thanks for the link – good to know proportions for different size pans. People should also play around with how much egg to milk to flour – I tend to go VERY light on the flour which is quite a bit different from your recipe which has 3/4 cup flour for 3 eggs (mine is 1 TBSP!! flour for 2 eggs). The less flour, the less of a “cakey” end product .

  • Abby

    I know just how you feel but I don’t always have the same discipline. Were you talking to me today because I feel like “cheating.” Great post and happy to see a recipe to help with cravings.

    • Michelle

      Yes I was! Believe me I know so well the power of temptation and the challenge of discipline …. I often find that if I can just stick something in my mouth BEFORE the muffin gets there, I’m safe — it’s why I always carry a bag of raw almonds with me! Discipline is like a muscle and gets stronger every time you exercise it …I also know that it’s the first bite that is the most dangerous. No bite, is usually easier than “one bite” ….

  • Megan

    That looks absolutely delicious. Looks like the perfect sunday morning breakfast for after a long run!

  • http://www.lolafloral.com Emily

    YES!!!! I was beginning to think you were an invincible superhuman. My inner whiney seven year old is like a raging ADHD kid overloaded on pixie stix, so I’m happy to know you have trouble with the sugar temptation sometimes too.

    • Michelle

      Sometimes?! Frequently! I’ve just learned ways to placate my stomach without diving into the ice cream – one think I’ll make that often meets the sugar need (which more often hits in late afternoon) is a mocha drink with a touch of stevia – so it’s instant coffee, some unsweetened cacao, hot water, stevia and milk. It’s no chocolate cake but it is chocolate …

  • laura

    sometimes I’ll mix an egg with soy milk and cinnamon, soak some sprouted bread slices, and then “fry” them my eco non-stick pan. The soy milk and cinnamon (a little nutmeg is good too) makes it sweet enough. And add some fruit on the side.

    • Michelle

      Ah yes, nutmeg in eggs – love that! Out of curiosity which eco-non stick pan do you use? I’m doing some research on pans b/c so many still contain PTFE (the Teflon chemical) even though they claim to be “safe”.

      • Laura

        Mine is Calphalon. I’m curious to see your results. I can tell you if mine has PTFE after all, they will be hearing from me!

        • Michelle

          I”m doing some research on this now, but I’m quite sure that Calphalon does use PTFE (in their non-stick line). PTFE is the chemical that Teflon is made of. Teflon is the proprietary name that Dupont uses for PTFE. I believe that one of the key differences with Calphalon is that they integrate the PTFE into the pan’s material in such a way that it does not sit on the surface as the traditional Telfon coating did- but I do believe that it is still PTFE that is responsible for the non-stick. The deeper integration of the PTFE means it is less likely to flake off, but if you’re looking for zero “Teflon/PTFE” in the pan, I don’t you’ll get it with Calphalon non-stick line. They do not disclose WHAT material they use to make it non-stick (usually an indication that they DO use PTFE) – all they say in their product specs is … “Interior: 3 layers of proprietary nonstick coating.”

          Was there anywhere on the site or in their materials where you noticed that they said “not made with Teflon”? or “not made with PTFE”? If so, send it over as I’d love to see how they word it …

          • Laura

            You know, I told you the wrong pan. Mine is Cuisinart. I’m pretty sure I did OK here. But it is hard to be sure.

            http://www.cuisinart.com/products/cookware/GreenGourmet/skillets_green/gg22-30h.html

            I spent some time looking. My experiece as a textile designer made me very nervous about these teflon products. The stain guard stuff is SCARY.

          • Michelle

            At first blush it looks pretty “safe” and if they say no PTFE then thats a good start. I dont know a lot about what specifically goes into the ceramic non-stick surfaces that some brands use, so will try to get a bit more info on it …

          • LB

            I’d love to hear what you find out about this, I’m lookinf to replace my Calphalon and I was looking at Scanpan but still researching…

          • Michelle

            Scanpan definitely uses PTFE. Take a really close look at the product details on their website and you’ll see it …

  • http://www.inspiredbyrickstein.com Natalie

    I love turkish bread topped with bacon and maple syrup… Yummmm!

    • Michelle

      Sounds like the kind of thing best enjoyed after a 5 mile walk in the Turkish countryside!

  • http://www.pamelasalzman.com Pamela

    Your post cracked me up. I am a recovering sugar addict which is hard since I teach cooking classes and I am constantly testing recipes, some of which are sweet. But I find that if I avoid sweet in the morning, I have a much easier time avoiding it the rest of the day. I also try to incorporate naturally sweet foods (yams, carrots, beets, fruit) in my meals so that my body feels somewhat satisfied and doesn’t go looking for non-nutritive sweet foods between 2pm and 5pm which is when the body’s blood sugar naturally starts to dip. So although I do eat mostly savory for breakfast, especially leftovers from dinner, I occasionally indulge in brown rice porridge/pudding for breakfast made with almond milk, coconut milk and brown rice syrup. And I don’t seem to fall off the wagon afterwards!

    • Bethany

      I love the comment, “I’m a recovering sugar addict.” I guess I am as well. However, I’m not fully recovered. I’m in the 12 step program, but I fall off the wagon sometimes. Good luck with your addiction. :-)

    • Michelle

      That’s like asking a recovering alcoholic if they could sample new cocktails the bar is rolling out AND to serve as the bartender! But I think your solution is spot on. I agree that by “priming” our mouths and stomachs in the morning by eating large amounts of sugar and/or starch, our bodies then “expect” and CRAVE it throughout the day! There is also the pure physiological (as apposed to the psychological) reason for this, which is that the high sugar/starch in the morning, shoots up our blood sugar which is then brought crashing down by our insulin, which then leads to a feeling of lethargy and the need for MORE sugar/starch at the NEXT meal!

      Your comment about eating last nights leftovers, reminded me of the many breakfasts I have had when traveling in Asia that were SAVORY – with NO option for “sweet”. The breakfast foods in fact were often VERY similar to what I had had the night before for dinner – or lunch. The idea that breakfast is the time for sweet cereal, sweet muffins and sweet cinnamon buns has become a dangerous health “habit” in our donuts-for-breakfast culture!

      • http://www.pamelasalzman.com Pamela

        I know. Very ironic about the sweets. But I always joke in my classes that if I didn’t have a dessert on the menu, no one would show up!

        • Laura

          I did one of those detox type diets and it really helped. After a week without any sugar (or alcohol, caffeine, refined carbs, dairy) my sweet level was reset. Suddenly, I need much less sweetness to feel I had had a sweet. Worked quite well. I can longer eat sweetened yogurt even, or add sugar to my coffee. It tastes too sweet.

          • Michelle

            YES!!! So true with sugar … I’ve started to find the same thing with “nat flavors” – now that I’ve cut out nat flavors from everything, anytime I eat a food that has them in it I am aware of it instantly .. the taste is far too intense to be real. There is a very common brand of “All Natural” hummos that I had the other day at a friends house – the flavor was a more “hummos-y” flavor than I’d ever experienced (and not in a good way) -sure enough, “nat flavors” in the ingred list.

  • http://www.culture-connoisseur.blogspot.com Hannah (Culture Connoisseur)

    Usually yogurt with fresh fruit does the trick for me….the tang of the yogurt (a quality brand that’s more yogurt and less sugar) paired with the natural sweetness of the fruit is more than enough sweet for my day.

    • Michelle

      Love this too – I go for zero sugar yogurt and add simply fruit – I love tasting the distinctness between sour and sweet. With commercially sweetened yogurts you are denied this pleasure!

  • http://www.thetableofpromise.blogspot.com The Table of Promise

    My Nanny does this for my kids all the time. I love it when she does this. But I neverthought of the lemon. That is a nice sophisticated touch!

    • Michelle

      I’m guessing the “sophistication” might be lost on the kids, but the combo of the touch of sweet and touch of sour is divine! Be sure to use the pulp too …

  • http://imagemulsion.wordpress.com Jack

    I try to mix things up with eggs by doing an around-the-world tour when I’m feeling bored. For instance, do South American eggs (bell peppers, cilantro, a little pepperjack cheese) on Monday. On Tuesday, Italian eggs (tomatoes, basil, a little mozzarella). Wednesday, Greek: eggs with feta, olive, mint, cucumber, and rosemary. Thursday, Thai: eggs with lime, sriracha sauce, lemongrass, and shallots (best made in coconut oil). Friday, Indian: chili powder, turmeric, tomato, onion, cumin, and coriander. Saturday, Chinese: broccoli, ginger, bean sprouts, bok choy. Sunday: go out and get your syrup-drenched banana pancakes. :P

    • Michelle

      Love this!! Like staging your own little UN in your kitchen – equal representation from all. I had forgotten how much I love the “Italian” version – there is nothing more divine than a field ripened tomato in August hopping into the pan with the eggs along with fresh basil and some thin slices of fresh buffalo mozzarella ….No banana pancake in the WORLD! can ever taste as good as that …

  • Debbie Edge

    I try very, very hard to balance out my life when it comes down to eating real and healthy foods vs. the “other” kind and usually succeed. Your blog has helped tremendously and I find that once I’m on the train of eating healthy, it’s gets easier and easier since I don’t want to negate all of my good decisions for the day just because a chocolate chip cookie is whispering my name.
    That being said, I don’t beat myself up too much when I indulge ~ I just reset things and remember how good I feel when I make good, conscious choices. My primary goal has been to lose weight and while that hasn’t much happened, I feel amazingly good inside, with more energy than I can remember having in a long time. I’m on my feet all day for work so that limits my mindset for “let’s take a 3 mile walk”, but I know I’ll get there. Meanwhile, I’m just enjoying feeling healthy~

  • Cherelyn Riesmeyer

    I add a packet of TruVia to a half cup of Unsweetened Vanilla Almond Milk and then froth it to death with my magic frother. Awesome!

    • Michelle

      That’s verging into milk shake territory!

  • Kyra

    What would you suggest to replace the flour with for those of us that are gluten free? Thanks Michelle!

    • Michelle

      If you cant tolerate gluten at all BUT still want to eat grains, then your options are things like rice, corn, potato, tapioca… But I think the best replacement for grains is not DIFFERENT grains but other food groups, eggs in the morning rather than a bowl of puffed rice or rice bread, vegs all by themselves rather than on a big bed of pasta, chile without the rice below it and without the slab of corn bread!

      • Kyra

        So sorry, I meant to ask if you had a suggestion for a “replacement” flour for this recipe in particular.

        • Michelle

          Got it — if gluten intolerant, try rice, potato, chickpea, or tapioca flour. Almond “flour” (finely ground almonds) also work well, but they are much heavier with much more fat than grain flours, so you’d have to adjust the recipe.

  • Nikki

    When I was a kid we used to make these pancakes all the time. The recipe I used was in a cooking for kids cookbook and they called these Puff Puff Pancakes. No lemon, just sugar, but oh how tasty!

    • Michelle

      Love that name! I only discovered them as an adult, but I prefer them with a very small amount of flour (many recipes call for a LOT of flour!) and the lemon for me, “makes” it!

  • Rene John (Karen’s mom)

    Enjoyed the beautiful, natural photos. Can you tell us the fat content per serving? I look for 2 grams or less of total fat. It’s easy to count per day. I can’t count high so I don’t eat too much!! Tx

    • Michelle

      There’s about 4grams of fat per egg and I use 2 eggs when I make this. There is about 2 grams of fat from the 1/4 cup of milk, so total is about 10 grams fat. So the fat/serving will depend on how much of it you eat.

      BUT …. and this is a big but, PLEASE dont be overly concerned with GOOD, NATURAL fat !!!! The yolk is rich in iron, zinc, folate, phosphorous, riboflavin, vitamins A, D, E and B-12.

      Skip trans fats (and by all means cut sugar wherever you can), but continue to eat natural fats! (in moderation)