Wednesday, December 17, 2008
A Hearty (and healthy) Breakfast
Today I went to bootcamp for the first time in over a week and Matt went swimming this afternoon. I don't eat much before exercising - I find it helps keep the nausea at bay when I am pushing myself so hard. However, Matt likes to eat before his swims, it makes for stronger strokes.
We're also leaving on Monday for Seattle for the holidays.
Last night as I was somewhat meal planning and trying to keep both of these elements in mind, I was searching online recipes that could use up what we have in the fridge. Like those 12 dozen eggs that expire on Christmas Eve.
I found a wonderful recipe from Cooking Light. It's got everything you need to start your day or replenish what you've lost during that tough morning workout! Matt doesn't like to combine strong salty and sweet flavors, so unfortunately we left out the mango chutney. But I think you could use that, or even some apricot or raspberry jam instead. I don't like soy ham, so we used canadian bacon instead, and I scrambled the eggs because that's the way Matt & I like our eggs. All in all this recipe was a huge hit and kept me full for most of the day. Matt even commented that it's a much healthier (and tastier) version of a certain breakfast sandwich at a certain fast food restaurant. Bonus: It's from Cooking Light so you know that a) it's going to taste good; b) it's not bad for you and c) Cindy will be totally intrigued! :)
And yes, I will definitely be making this again, probably as soon as tomorrow morning!
This sandwich packs protein from egg and soy ham, calcium from cheese, and fiber and B vitamins from the whole-grain muffin. If you can't find soy ham, use Canadian bacon or ham.
8 (1/2-ounce) slices soy ham (such as Lightlife) or Canadian bacon
4 large eggs
4 whole-grain English muffins, split and toasted
8 teaspoons mango chutney
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ham; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm. Reduce heat to medium; recoat pan with cooking spray. Break eggs into hot pan; cook 1 minute on each side or until desired degree of doneness.
Place muffin halves, cut sides up, on a baking sheet. Spread 2 teaspoons chutney over bottom half of each muffin; top with 2 ham slices, 1 egg, and 1 tablespoon cheese. Sprinkle 2 tablespoons cheese over top half of each muffin. Broil 1 1/2 minutes or until bubbly. Place top halves of muffins over the bottom halves.