Vegetables with breakfast...I love greens with a poach egg. Like spinach, dandelion, collards, beet tops. Basically, I braise them in a little chicken broth and put the poached egg on top. The greens are also nice with some chopped Canadian bacon or any other smoked meat.
I like to shredd zucchini and saute that, then scramble it with eggs. To keep fats down, I use one egg and two egg whites. Cooked sliced mushrooms, green onions, red onions, tomatoes. It's all good with the egg scramble. If you run a couple tomatoes in a blender with basil, salt and pepper and a shallot, then heat that up in a skillet until it's nice and thick, then you can pour in your scrambled egg and whites into that.
I also like using pico de gallo salsa as a base for huevos rancheros. I find some that has no oil in it. I heat that up in a small skillet, then break an egg over it and put a lid on it till the whites are set.
I also roast an eggplant, whole, in the oven for about 45 minutes, till soft. Let it cool, then peel it and toss it in a blender with garlic, red onion, parsley and the juice of a lemon. It makes a very zesty dip for other veggies, but also a nice fresh sauce to serve with eggs.
Okay, now I'm properly hungry! Bye!
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