October 16, 2015

Super (Over) Easy Breakfast Ideas

If you're like me, you hate to cook but love to bake. It seems like the two would go hand-in-hand (or spoon-in-fork), but there's just something about cooking that bothers me. I don't like how everything cooks at different times and how one recipe can call for thirty different ingredients that all need to be prepped separately. Baking, in contrast, tends to use foundational ingredients, which you measure and mix accordingly; then, when you're done, you dump the batter into a pan and throw it in the oven. I guess what I'm trying to say is...baking is simply more straightforward and the end results are well worth it.

Anyway, back to the title of this post. I don't like cooking, so I try and find the easiest, most minimal prep and cook time recipes I can. It's really important to eat a high-protein breakfast, so you're full and focused until lunch, so I eat a lot of eggs in the morning.

1 // Egg Sandwich
The quintessential easy breakfast. Pop an English muffin or a piece of toast (open-faced is always a good option) in the toaster, and while your bread product of choice is toasting, fry an egg in a little bit of olive oil. Or do it sunny side up. You could even scramble it. Then put your egg on a muffin half, top with a slice of cheese (if you want) and cover a few minutes to melt. Add some mixed greens, some freshly ground black pepper and the other muffin half.

2 // Egg in a Hole
Add a little butter or olive oil to a pan and heat up your stove to medium high. Cut a circle (or square or heart or dinosaur- whatever you want) into a slice of bread. Add your bread to the pan and cook until it's just warmed up and starting to become golden brown. Then crack your egg into the hole. Cook to your liking, making sure to flip the bread so it doesn't burn. Eat with the toast you made out of the hole you cut.

4 // Cinnamon Apple French Toast
No overt eggs in this one. Use your go-to French toast recipe (I use this one, which yields two servings, perfect for two days' worth of breakfast for one). For the apple part, peel and slice a Granny Smith (or you could leave the skin on to save even more time). Heat 1 tbsp butter in a saucepan. Add the apple slices, a dash of cinnamon,  1 tsp. sugar, and 1 tbsp water. Bring to a boil and let simmer. Once the liquid has been absorbed, serve apples atop French toast with maple syrup.

4 // Baked Egg Toast
Preheat your toaster oven to 350. Line the baking pan with foil, spray with cooking spray and place a slice of bread atop the foil. Make a square indentation with a fork in the slice of bread, leaving about 1/2 inch between the edge and the crust. Crack an egg into the indentation and season with salt and pepper. Butter the edges of the bread and sprinkle with shredded cheese (as much or as little— or none—as you want). Bake bread for about 10 minutes, until egg is set. Top toast with fresh greens and more black pepper.

5 // Omelet
Whisk two or three eggs together with a splash of milk, salt, and pepper. Pour mixture into pan over medium high heat and cook until eggs appear scrambly. Then add last night's leftover veggies, shredded cheese, fresh spinach, or whatever else to half the omelet. Cook about a minute and flip the side without toppings over onto the side with. Voilà.

What's your go-to easy breakfast?

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