Friday, August 5, 2011

Take 5: Easy Breakfasts, Part 2

1. Homemade Granola Bars - Freezer-Style

Make this granola bar recipe.  Cut into bars.  Wrap each bar in plastic wrap and place in freezer.  Thaw overnight and eat on the run!

2. Avocado Toasts

A good friend of mine introduced me to these simple, amazingly delicious toasts.  Spread half of an avocado on one slice of crusty bread that has been toasted briefly under the broiler, in the toaster oven, or in the toaster (you can also use two smaller toasts like shown above).  Top with a drizzle of extra virgin olive oil, a drizzle of freshly-squeezed lemon juice, crushed red pepper flakes, and a good-quality sea salt.  And then, enjoy.

3. Cottage Cheese "Doubles"

You could buy Breakstone's version for a buck a piece, or you could make your own with a tub of cottage cheese and some fruit preserves.  Make them up early in the week and enjoy over the course of the next week or two weeks... or even longer depending on the expiration date.

4. Classic Sunny-Side-Up Egg with English Muffin

Heat a small skillet over medium heat. When a drop of water sizzles on the pan, spray with nonstick spray and crack egg onto pan. One way to cook the yolk slightly without flipping, if desired, is to cover the skillet with a flat lid while cooking. Season with salt and pepper, or your favorite seasoning (I find traditional steak seasoning tastes great), and serve with a toasted and buttered English muffin.

5. Greek Yogurt Parfait

Scoop 1 cup of plain Greek yogurt into a bowl. Top with your favorite fruit preserves (I like raspberry) and sprinkle with granola.

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