Monday, March 8, 2010

Hello Morning

Ahhhhh, breakfast. This is the only meal of the day that I have the most problems with. I have no problem eating breakfast food for lunch or dinner, but for some reason I can't eat anything but the traditional fare for breakfast.

On top of that, there are the facts that nag me from the back of my brain. Yes, breakfast is the most important meal of the day. I've proven to myself (by not eating breakfast) that if I don't get that first meal, I'm a hungry, tired wreck for the rest of the day. Everything in health articles, magazines, and books will agree. They also state that you need a fair amount of protein, since it fuels you for the day and will give you a nutritious head start that won't make you crave sugar or other foods only a couple hours later.

One of my friends told me that her professor stated that one's meals for the day should follow this regimen: have breakfast like a king, lunch like a prince, and dinner like a pauper. Of course, this isn't always realistic, but it's a good guideline to keep in mind.

I am always trying to find interesting ways to eat eggs, since that's all that sounds appetizing to me after I wake up. So today I experimented with ingredients in our refrigerator, and it yielded very yummy results. My suggestion for a nutritional and tasty breakfast is to have a good-sized portion of protein and some good carbs. And if they're not the best, hell, we're all human. But if you can make your eggs and meat taste good, that's the real trick.

Jalapeno Egg Scramble
1/4 tsp. Earth Balance or Margarine
3 pieces of sliced Jalapeno
2-3 pieces Canadian Bacon, cooked
3 Eggs
1/2 an Avocado, diced
small bunch Cilantro, chopped

In a medium-sized skillet, melt the EB or margarine over medium heat. Meanwhile, dice the pieces of jalapeno and canadian bacon into small pieces. Put into skillet once margarine is melted and let cook for a few minutes. Meanwhile, chop the small bunch of cilantro so that it is in bite-sized pieces. Halve an avocado, then slice it with the rind on, so that each piece is long but about 1/2 an inch thick. Then cut in a perpendicular direction, yielding a bunch of small squares.

Add the eggs and stir ingredients together, breaking the yolks and mixing everything thoroughly. Cook for a few minutes until the eggs have reached your desired level of doneness, then transfer to a plate. Hold the avocado over the egg scramble and slide your fingers inside, pushing out all of the little squares onto it. Spread pieces evenly over egg scramble and scrape out the leftovers from the avocado with a spoon. Add desired amount of salt and pepper, then top with chopped cilantro. Enjoy.


Spice's Lovely Monther said...

When we were all tasting this yummy egg scramble, Spice pointed out that the avocado made up for or substituted for the cheese that's often in a scramble. Very insightful. I love cheese and eggs, but this was better!

Spice's Lovely Monther said...

If we need a variety of proteins for breakfast, then why: a) are most breakfasts and ready-to-eat breakfast foods filled with sugar? b) do breakfast recipes include only or mostly eggs? and c) why do other cuisines (e.g., Japanese) have breakfast as a variation on other meals, but Americans have distinctive breakfast menus?