3-Minute Egg Breakfast

lebanese-food-michelle-chahine-sinno

For years, I would grab a “breakfast bar” — some variation of cereal, promised fiber and alleged good health — on my way out of the house. I cherished sleep, and when I had to be somewhere in the morning, either classes or work, I thought I simply did not have the time to make a good breakfast. I would eat the bar on the T in Boston, subway in New York or while walking to the office.

Last year, I was surprised to discover how wrong I had been. I realized that it took a total of 2-3 minutes to make eggs. Add another 30 seconds to wash the pan and a few minutes to eat– and you’re still under 10 minutes total.

So as post #4 in this series of re-adapting foods from my childhood in Lebanon for my current life in California, I wanted to tackle breakfast.

It was always a treat when my dad would make sunny-side eggs with sumac. One day, I realized just how simple and quick it was to make them in the mornings. I started to have this dish for breakfast more often, and that also led me to begin to experiment with other quick egg dishes too. You’d be surprise by just how fast it is to eat a healthy meal that starts your day with the right energy (both literally and figuratively).

fast-easy-healthy-breakfast-eggs

Recipe — for 1 serving (easily doubled, tripled or quadrupled as needed)

  • 2 eggs
  • 1.5 tsp olive oil
  • 1/2 tsp sumac spice (I’ve found this in the international aisle of supermarkets including Whole Foods. You can buy it online too, on Amazon for example.)
  • Salt and Pepper

Heat the oil over medium-high heat in a small pan for around 30 seconds. Crack the two eggs in the pan and season with salt and pepper. Wait about another 30 seconds for the egg whites to color fully. Then sprinkle the sumac all over. Cook for 1 more minute, 2 if you like your yolks more solid. (Slice your cucumbers and/or tomatoes during this time). I suggest always adding a handful of olives to your plate, goes really well with eggs and sumac.

Yup, that easy.

Enjoy!

 

Throwback to having this same breakfast last summer in my parents’ garden in Lebanon:

 


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A Frittata for a Slow Sunday Breakfast at Home

Whole30 Spinach Frittata Eggs Breakfast Easy Recipe Paleo

After getting back from Europe last week, my resolve to find balance and joy in life was renewed—i.e. not revolve life around work and rushing around everywhere in a constant state of busyness.

If I were only able share one thing from the trip, it would be that dreams do come true, IF you make them. But if I could share one more thing it would be the general realization that always come from travel: The world is SO big—and it is all going on without you, in spite of you, and not caring about you, especially not caring if you are five minutes late to an appointment because of traffic, or whatever else we let stress us on a daily basis.

“One’s destination is never a place, but a new way of seeing things.” ~Henry Miller 

As I walked on the sidewalks of Paris my second day there, that thought kept cycling through my brain: This is all here, going on without my even knowing it, and it doesn’t care about all my daily issues. With that perspective, it’s hard not to get back and try to slow down even more: while driving, while rushing from place to place…

“Travel is more than the seeing of sights; it is a change that goes on, deep and permanent, in the ideas of living.” ~Miriam Beard

So in that spirit, perhaps the first way I manifested this new perspective was to plan a nice Sunday breakfast for us at home. Usually, we wake up and rush out somewhere. This Sunday, we lazed around, and because I had planned and bought ingredients, I enjoyed cooking—slowly—not in a rush because we were hungry and it was late and time for dinner, the gorgeous frittata in the photo above. And it brought me so much pleasure that I had done that, as I wrote recently about the immediate rewards of cooking. It was also quite fun to try cooking something new and using an oven-safe cast iron skillet for the first time.

So I wanted to share this, because even though it’s a small thing, it felt like a big thing too. How many of these small things could we do on a weekly basis to try to hold on to the perspective we can often only get from travel? I know I’ll be making an effort to remember the Parisian sidewalks or Venetian canals whenever something minor, or even major, stresses me out: They will carry on, not caring at all about what I am doing on any given day.

The recipe for the Tomato Spinach Frittata is from the Whole30 Cookbook and is very easy to make if you pay attention to the steps. It’s actually one of the main recipes used in the graphics of the books online, and it looks exactly like their designed version, which is rarely the case:

Whole 30 Frittata

(OK theirs looks slightly better, but this was my first try and I just used my iPhone for a quick snapshot!)

I won’t type it here for copyright purposes, but I found a modified version of it online already on Stupid Easy Paleo. It’s basically identical to recipe in the book, minus the beef, mushrooms, and paprika, although they encourage you to play around with the veggies you use:

http://stupideasypaleo.com/2013/08/01/hearty-spinach-beef-frittata/