Having a good morning. I observed that for the previous three days, I haven’t felt as warm. I’m not sure if a bug or allergies are to blame for my hazy symptoms, but! I’m recovering. And i’m done with midday naps. Sleeping during the day is extremely unusual for me because, according to my mother (poor mom), I stopped napping when I was two years old.
Additionally, I’ve been doing my best to avoid using the kitchen and, when my stomach starts to grumble, putting together single-serving meals that don’t create a mess big enough to feed a family. It serves as a wonderful reminder that straightforward, efficient recipes are constantly in high demand and well-liked.
This recipe is for eggs on toast. It takes ten minutes to complete and is quite easy. Eggs can be made however you desire, including scrambled, fried, and even poached. Toast your toast before spreading it with a generous amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some veggies to provide a fresh element (for a spring version, I used peas; this summer, I can’t wait to try sliced heirloom tomatoes). Add an egg, salt, pepper, and a scattering of fresh herbs as garnish. I chose dill because I adore it, but you can use any leafy herb, including basil, parsley, mint, cilantro, or chives. You’re done now!
Also read: Veggie Breakfast Tacos
I’m trying to keep this article brief, but here is some suggested reading that has recently been making my head spin: Kate Arends on Maintaining Your Sanity Online and Zosia Mamet on Why She Won’t Lean In.
I’ve also been wanting to let you know about the new book The Anti-Diet: 10-Minute Fixes to Get the Body You Want and a Life You’ll Love by my real-life buddy Jennipher. I attended her book signing, and every time she read from the book, I wanted to give her a high five. The book is all about loving and caring for yourself, and it includes helpful advice on how to do so. I wish I had received this book when I was a college student.
- each toast
- 1 slice of bread with whole grains
- goat cheese, softened, 1 1/2 ounces
- 1 fried egg or 2 scrambled eggs
- little fresh peas
- Fresh dill, finely sliced, lightly sprinkled (or mint, chives, parsley or basil)
- to taste, sea salt
- black pepper, freshly ground, to taste
- For the peas, heat up a small saucepan of water. Get your bread toasty. Goat cheese should be spread liberally on top; if it isn’t spreading easily, place it in a heat-safe bowl and microwave for 10 seconds.
- When the water is boiling, add the peas and cook for 90 seconds or until crisp-tender. Peas are drained and added back to the saucepan.
- If you intend to fry your egg, sprinkle the cooked peas over the goat cheese and give them a gentle press to help them adhere.
- As desired, fry your egg(s). When making scrambled eggs, season them with salt and pepper beforehand then stir in some peas just before the eggs set.
- Place the cooked egg or eggs on top of the toast with goat cheese. Add salt, pepper, and a thin sprinkling of finely chopped fresh herbs on top.
- NOTES What Should I Eat for Breakfast Today inspired this recipe.
- REMOVE THE DAIRY: Goat cheese can be replaced with mashed avocado that has been sprinkled with salt.
- UPGRADE IT: The only springtime addition to this goat cheese and egg toast are peas! I’m going to add chopped basil and sliced heirloom tomatoes on my toast in the summer. I’ll experiment with it with roasted winter squash and fried sage in the fall and winter.