Remember how I used to obsess/panic over what I would pack for lunch?

Well, I’ve moved onto breakfast.

Last week I made a baked oatmeal and this japanese breakfast fried rice. For breakfasts. On work days.

What is wrong with me?! Why can’t I subsist on sprouted bread and peanut butter anymore?

So now, in addition to making and bringing lunches, my lunch bag is bursting at the seams with breakfast as well.

I absolutely loved this breakfast. It has lots of filling protein from eggs and edamame, whole grains and even vegetables which I love to fit into breakfasts as often as possible.

If your breakfast has to have a sweet component, try some fruit on the side!

Nutrition per serving: 293 calories, 12 grams fat, 32 grams carbohydrates, 6 grams fiber, 15 grams protein

Japanese Breakfast Fried Rice

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: stir-fry breakfast gluten-free high protein high fiber eggs Japanese

 

Ingredients (4 servings)

  • 2 cups kale (frozen or fresh)
  • 1 cup shelled edamame
  • 1/2 cup shredded carrots (or more)
  • 2 cups cooked and cooled brown rice
  • 4 eggs, whisked
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce or tamari

Instructions

Heat a large non-stick pan.

Add kale, edamame and carrots to pan.

Stir-fry for about 2-3 minutes.

Whisk eggs, sesame oil and soy sauce together.

Add brown rice and egg mixture to the pan, stirring until eggs are cooked.

Sprinkle with sesame seeds if desired.

Powered by Recipage
Share it!

categories: breakfast, eggs, gluten-free, protein, vegetables, whole foods, whole grains10 comments

It feels a little odd to go back to the normal scheduling around here. Thank you for reading all about the SNAP Challenge and I appreciated hearing from all of you who commented, tweeted or emailed me to weigh in!

You all know that I eat eggs all the time. Most of the time they are consumed in a very simple way – scrambled or fried. But weekends sometimes require something special.

These eggs can definitely be qualified as special – without fussy ingredients or crazy techniques. Poaching the scrambled eggs keeps them perfectly soft and creamy and is much easier than actually poaching a whole egg. Richie is the only one who has poaching success in our house thus far.

The goat cheese sauce adds luxurious flavor – serve it for a special weekend breakfast alongside some pumpernickel toast for dipping and a mimosa if you dare!

Poached Scrambled Eggs with Goat Cheese Sauce

by lightly adapted from Food & Wine

Prep Time: 10 minutes

Cook Time: 5 minutes

 

Ingredients (2 servings)

  • 2 oz goat cheese
  • 1/8 cup warm water
  • 2 heaping Tbsp grated parmesan cheese
  • 3 eggs
  • salt & pepper
  • olive oil if desired

Instructions

For Goat Cheese Sauce

Combine goat cheese and water in a small bowl.

Bring 1/3 cup water to simmer and stir in goat mixture and parmesan cheese. Lightly simmer to let mixture thicken. Season with salt and pepper.

For Scrambled Poached Eggs

Bring a large sauce pan of water to simmer.

Meanwhile, beat eggs for about 20 seconds.

Stir water in pan in circular motion with a wooden spoon, creating a whirlpool.

Reduce heat, stop stirring and pour eggs into the center of whirlpool.

Cover and cook for 40 seconds.

Drain water from pan and carefully transfer eggs to strainer.

Place eggs in bowls, spoon cheese mixture around and drizzle with olive oil.

Serve immediately.

Powered by Recipage
Share it!

categories: breakfast, cheese, eggs, gluten-free, protein, whole foods6 comments