All the health advisors and nutritionist say to never, ever skip breakfast. They tell us that it is the most important meal of the day and if you are trying to loose some extra pounds to start your day with a breakfast. Well, I believe it! It is easy to skip it though, as I am usually not hungry in the morning and not motivated to put something together that is too time-related. It is just too easy to grab a piece of toast or a bowl of cold cereal for another ho-hum breakfast. In the past, that has been my habit but recently I have been more health conscious and am enjoying the change.
My day usually starts at six O’clock in the morning and I have things to do, like my work-out that I am committed to….it is 60 minutes on the treadmill….while watching the Food Channel of all things, then 20 to 30 minutes on the elliptical. By the time I get that finished and showered up my morning is well on it’s way. Or over if I get hung up on the internet.
This breakfast definitely qualifies for “healthy” plus it is delicious, easy to prepare, not time intensive and will give me the protein punch to last for a good four hours or more. When lunch time rolls around I still have the motivation to skimp on the calories. This is also great as a Sunday brunch. It is pretty simple to put together, the tomatoes roast for 20 minutes which allows enough time to get everything coordinated and ready to serve.
- 4 medium size Portabella mushrooms
- 2 ounces feta cheese, crumbled
- 4 fresh vine-ripened tomatoes
- 12 sprigs fresh thyme
- 8 cups fresh spinach
- 1 lemon
- 4 poached eggs
- 4 slices whole-grain bread, toasted
- Salt and Pepper to taste
- Preheat the oven to 425° F
- With a damp paper towel or mushroom brush, wipe any soil from the mushrooms and cut the stem down even with the cap and add one-forth of the feta cheese. Repeat with the other three mushrooms. Place mushrooms on the prepared baking sheet.
- With a sharp knife, make a cross about 1/4 inch deep and using the tip of the knife, push a couple sprigs of thyme down into the slits. Place tomatoes on the baking sheet with the mushrooms and transfer the baking sheet to the middle rack of the oven and roast for 20 minutes.
- While the mushrooms and tomatoes are roasting, fill a large sauce pan with water and add a tablespoon of cider vinegar, bring it to a boil and reduce it to simmer for the poached eggs.
- When the mushrooms and tomatoes have been in the oven for 15 minute, place the eggs in the simmering water to poach; add the spinach to a microwavable dish and zap them on high for 1 to 1-1/2 minutes to wilt and pop the toast in the toaster. Remove the spinach from the microwave and cut up using scissors. Divide the spinach into four shallow dishes and place on individual serving plates. Squeeze lemon juice on top of the spinach. Remove the poached eggs from the simmering water and place one egg on each dish of spinach.
- Transfer the mushrooms and tomatoes from the oven and add one mushroom and one tomato to each plate. Serve with the toast. Enjoy!
Amount Per ServingCalories 275 Total Fat 15g Cholesterol 213mg Carbohydrates 31g Fiber 8g Protein 18g