In the past week, a major egg recall rocked our grocery stores’ diary sections. While the average American probably isn’t fretting about this recall, I am nearly in a panic. Let me explain why.
There’s no question that I am a creature of habit. I enjoy my weekday routine: wake up at 7:30AM, shower and dress, go down stairs to make breakfast, then back up to finish getting ready, back down to pack my lunch and out the door no later than 8:40AM.
I could probably shave a good twenty minutes off of this by eliminating the breakfast portion of that agenda. However, I don’t want to. That third of an hour cooking my meal and enjoying each bite is the right way to start my day. The calm before the storm, if you will.
As for the meal itself, I prefer a savory breakfast six out of seven mornings of the week. Before I began my gluten-free endeavour, my weekday rotation looked like this:
- Savory Oats: made with one sunny side egg and ½ oz. of cream cheese
- Two eggs – over easy – on a Thomas English muffin or ½ of an Everything Thomas bagel, with pepper jack cheese
- Stovetop Seasonal Fruit Oatmeal (banana, strawberries, blueberries, apples, peaches
The weekends would bring special treats like:
- Scrambled eggs/omelets
- French toast
- Pancakes with seasonal fruit (Hans prefers banana)
- Palatschinke: Background from Wikipedia: Palatschinken is a Central European pancake, comparable to the French crêpe. They are made by creating a runny dough from eggs, wheat flour, milk and salt and frying it in a pan with butter or oil. They are usually served with an apricot or strawberry jam and sprinkled with sugar. (Yes, #fitblog participants, I said CREPE. And you thought I only thought about them on Tuesday nights.)
Note: only ONE of those options are made without eggs.
Now step back three weeks: I embraced a gluten-free diet and my breakfast options went to:
- Gluten-free oatmeal creations: usually Savory Oats, fruity if I have berries in the fridge
- Scrambled eggs with a bit of cheese, salt and pepper
Now I love my Savory Oats, but I’m afraid that I am going to fall out of love if I keep eating them everyday. And I just can’t let that happen. Between that and this egg recall, it’s time to take action.
POISE IN PARMA READERS: I’m stuck in a breakfast rut and I need your help.
I am asking for you all to be my culinary muse and to help solve my first meal dilemma. What are your go-to breakfast options? What do you throw together in ten minutes or less on a weekday to keep you fueled during the day?
Here are your guidelines:
- In case this egg debacle continues, suggestions without eggs are helpful.
- Gluten-free options get major bonus points. Remember – this is just a trial period for me and Hans could benefit from your suggestions of any kind.
- I do love my oatmeal, so any unique oat recipes are definitely welcome.
- Smoothies and I haven’t had the best track record to date, but I’m willing to give them a second shot for the right recipes.
- I am also a big fan of plain Greek yogurt, but not so much the flavored varieties.
- I’m not afraid of bacon or sausage. In fact, I encourage their participation after a long hiatus!
INSPIRE ME READERS! I’m begging you! I’m open to all your ideas. Share your favorites with the world!