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.
Power Breakfast
A breakfast that is both nutritious and healthy with eggs, fresh spinach and tomatoes.
Ingredients
- 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
Instructions
- 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!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 275 Total Fat 15g Cholesterol 213mg Carbohydrates 31g Fiber 8g Protein 18g
Shelley @ Two Healthy Kitchens
July 18, 2014 at 7:02 AMWhat a tempting breakfast – lovely but also packed with nutrition! Perfect! I’ll bet you feel so much more energized after that great workout AND this nourishing breakfast! 😀
Pat
July 18, 2014 at 4:54 PMHi, Shelly, I hope you try this, it is great for a brunch as well. Thanks for your nice comments. 🙂
Barbara | Creative Culinary
July 11, 2014 at 7:11 AMWell I could eat this for breakfast! Maybe not everyday but looks perfect for a Saturday morning; I always do a lot of yard work and I need a substantial breakfast before I get started with the heavy lifting!
Now however it’s only Friday so I’m off for some coffee and toast; seems somehow so very boring right now. 🙂
Pat
July 11, 2014 at 1:08 PMHi, Barb…Yes, you are right, everyday would be a bit much but…once a week or so it is great! You are welcome to come do my yard anytime. 🙂 Thanks for the response. 🙂
Maureen | Orgasmic Chef
July 10, 2014 at 8:39 PMI couldn’t eat this first thing in the morning but second or third thing and I’d be waving the flag. It looks really good.
Pat
July 11, 2014 at 1:10 PMMaureen, I have a husband that doesn’t mind having a breakfast for dinner…..occasionally. 🙂 Thanks for your response. 🙂
cheri
July 10, 2014 at 7:28 AMWhat a great breakfast! Love all the color. Good for you, your workout routine is to be admired.
Pat
July 10, 2014 at 3:43 PMHi, Cheri…Yes, it is a great breakfast and a good morning start. Thanks for your comment and encouragement. 🙂
John@Kitchen Riffs
July 9, 2014 at 3:29 PMI’m never that interested in food first thing in the morning, but after I’ve been up a couple of hours I sure am. So this would be perfect for me then. Lovely array of food! Looks like it has a lot of flavor, and definitely has plenty of eye appeal. Very nice — thanks.
Pat
July 10, 2014 at 3:46 PMHi, John… Thanks for your comments! We have this for brunch occasionally as well. 🙂