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.
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?
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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