Certainly not during the week.
Nick is most definitely *not* a morning person, and the longer I let him sleep the better.
Madeline is happy from the moment her little toes touch the floor, but isn’t interested in food at that time of day.
And me? Well, although I do eat breakfast every morning, it’s not at home. Honestly, just getting the three of us up, ready, and out the door by 7:20 am every morning is an Olympic feat unto itself.
So in the interest of keeping it real, breakfast at home during the week just ain’t happening. Luckily, at this stage in their lives, the kids still have an early morning snack time at school, and that’s when they dig in. You know, save for the granola or banana muffins I shove in their hands as we head out the front door.
Now weekends? They’re another story. Usually at least one of the two mornings, we’ll have a homemade breakfast at home. Those are usually the times for chocolate chip pancakes (Madeline’s favorite), toasted bagels with cream cheese (Nick’s favorite) or an egg something or other. Nick will eat them sunny side up or hard-boiled or deviled. Madeline will eat them deviled. And that is it. So when it’s an egg day, I’m all short order cook.
Like a boss.
And this little egg cup? Something that neither of them will eat, but I will. Super quick. Simple. Tasty. Your protein. Veg. A wee bit of dairy. And mostly clean eating.
The kind of recipe that Eat.Live.Be. days are made for.
Savory Baked Egg
Recipe courtesy of Weight Watchers magazine (January/February 2013 issue)
Heat toaster oven to 400F. Grease 1/2-cup ramekin. Crack 1 egg into dish. Add 1 tablespoon marinara sauce, 1 tablespoon crumbled feta, and 1 tablespoon snipped chives. Bake 8-10 minutes. Serve with 1 slice toasted cracked wheat bread.
*Notes: I think I’d skip the marinara sauce next time, and and some chopped fresh tomato instead.
*1 egg and 1 toast: WW PointsPlus value: 4