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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DIY: Homemade Pickles

Michelle Chahine Sinno Mornings With Minjay Pickles

Last week, my mom was visiting and I took the opportunity to make homemade pickles with her. I find most canned pickles available in stores to be too sweet (and with unnecessary added sugar). As a kid, I used to love the pickles at home that my mom used to make, based on my grandma’s recipe. I don’t know if it would be accurate to call them “Lebanese Pickles,” but they are definitely a staple from growing up there.

It’s been so exciting to see the pickle jars on my kitchen counter the past few days (It’s the small things in life, after all). I can’t wait to pop one open later this week and try them out.

Here’s the recipe for one large jar (around 37-40oz. For reference, I used the IKEA Burken Jar and doubled the recipe to make 2 jars total).

  • 1 C water
  • 1 Tbsp rock salt (not heaping)
  • 1 C red wine vinegar
  • 1 garlic clove
  • 1 lb small Persian cucumbers (easily found at Trader Joe’s)

Place the water in a saucepan on high heat and stir in the rock salt until it melts. When the water boils, add the vinegar and return to boil. As soon as it does, remove from heat and cool completely. 

Michelle Chahine Sinno work life balance recipes

When the mixture is cooled, slice the cumbers and add them into the jar.

Peel one large garlic clove (or two small ones) and add on top of the cucumbers.

Cucumber pickles homemade recipe

Pour the water-salt-vinegar mixture into the jar. Cover with an air-tight lid. Wait 5-6 days and then refrigerate after opening.

Michelle Chahine Sinno Pickles

(Note: I took this photograph right when I sealed the jar. The green color will wilt significantly once pickled).

 

 


If you’re new to this blog, read my first 2 posts in this series: