I got back to New York City on Friday after a few days in Chicago and was so happy to see my husband. His birthday was this past week and I missed it while I was away. So I wanted to make a nice breakfast for him in our small kitchen. Let’s all try to disregard that he woke up way before me so it wasn’t the big surprise I had in mind and he had already eaten. Darn my love for sleep!
When I did get myself out of bed I threw together this super simple yet very tasty egg dish. Paired with some fresh fruit and a piece of bread this made for a delicious breakfast. What I like about this recipe is that besides being easy there are hundreds of different ways to make it. You could make a different concoction every time you do this.
Eggs are so great for you and despite getting a lot of flack in the past, it is healthy to eat the whole egg. They are rather low in calories but packed to the brim with protein. They are a great source for muscle repair.
Since my body doesn’t respond well to lactose I used goat cheese and some almond milk but you can use any type of cheese you like and regular old milk too.
Brunch in an Egg Cup:
Preparation time: 5 minutes Cooking Time: 20 minutes
Red Onion (or any other veggies)
Preheat oven to 350°. Sautee your chopped veggies of choice just enough to soften. In a bowl crack eggs and mix with a few tablespoons of milk. Spray your foil cups or a muffin tin with cooking spray. Pour egg mixture evenly into foil cups. Evenly sprinkle with veggie mixture, parsley and cheese. Bake in oven for about 20 minutes or until done. Place a slice of avocado on top and serve.
I hope everyone had a great weekend and was able to enjoy a fun race or a nice long run. We had beautiful weather here and I am holding out for a nice long run this afternoon.
A belated but very special congrats to Salt for finishing her first marathon!