Twenty-Something and Starving

Breakfast is probably my favorite meal. I simply love it! I think that breakfast has infinitely more options than lunch and dinner. Breakfast time is the only time of day appropriate for a meal that can be sweet, savory or a combination of the two. I’m fond of combining them, but that’s besides the point.

Today, I will discuss eggs. I adore eggs. They are insanely versatile and nutritious to boot. One extra large egg is about 80 calories and has a whopping seven grams of protein.

Eggs had a bad reputation for a while because they also contain quite a bit of saturated fat and cholesterol. Some folks will just eat egg whites to avoid all of the fat and cholesterol that’s found in the yolk.

Though understandable if you’re eating, say, a dozen eggs a week, it’s really quite safe to consume egg yolks occassionaly without concern for weight gain. The yolk is where all of the vitamins are! And who doesn’t love breaking open the golden center of the egg with a piece of toast and watching the bright yellow yolk river run all over your plate?

Being a north Jersey girl, I love eggs with taylor ham and cheese on a hard roll or an everything bagel; absolutely delicious! But I know it’s not really practical nor healthy to have a sandwich like this all the time. When I’m home and I want an egg sandwich, this is what I make.

Eggs Florentine Sandwich

1 egg and 1 egg white
1 multigrain/whole wheat English muffin
1 slice swiss cheese
1 teaspoon garlic powder
1 handful baby spinach, washed and dried
Salt and pepper to taste

1. Begin by heating a small skillet over medium heat. Cook your eggs to your liking – I like mine over-easy.

2. When your eggs are almost cooked all the way, place the slice of cheese on top. Sprinkle with salt, pepper, and garlic. Cover until the cheese is melted.

3. Toast your English muffin if you wish, and top with the egg and melted cheese. Top with fresh baby spinach and serve with fruit.