ith the sun up earlier each morning now, many of us are getting earlier starts to the
Mornings should always include
eating breakfast, of course, yet many of us skip it. I’ve seen reports that say about 40 per cent skip breakfast, often with the notion that it will help with weight loss. (The opposite is actually true.)
I usually have a bowl of oatmeal or granola every morning, but my problem with breakfast is that it’s predictably the same food every day.
It strikes me that if lunch and dinner were as unvarying a menu as breakfast, I’d have died of food boredom, if not poor nutrition, long ago.
Fortunately, if you can commit to eating this simple meal that helps stoke the body and mind each morning, there’s many great breakfast meal ideas that make breakfast something well worth getting up for. Here’s a few recipes pulled from the websites of Dairy Farmers of Canada and Manitoba Egg Producers.
SUNRISE EGG MUFFINS
In a small microwaveable bowl, gradually whisk milk into mayonnaise; cover. Microwave on medium (50 per cent) 1-1/2 to 2 minutes or just until hot, stirring 2 or 3 times. Whisk in lemon juice and rind until smooth. In a large skillet, melt butter over medium heat. Break eggs into skillet. With spatula, break yolk and mix slightly with the white. Reduce heat to low. Cook slowly to preferred firmness. Place tomato slices on lower muffin halves. Top with eggs. Spoon sauce over eggs to taste. Garnish with alfalfa sprouts, if desired. Makes 4 servings.
Variation:Stir 2 tbsp. grated Parmesan cheese into hot sauce.
Tip:To keep eggs fresh longer, store them in their carton in the main part of the refrigerator rather than in the refrigerator door.
Suggestion for complete meal:Serve with shredded carrot salad and a glass of milk.
Preparation: 5 minutes Cooking: 5 minutes
Recipe courtesy of Manitoba Egg Producers www.mbegg.mb.ca/.
1/4 c. milk
1/3 c. mayonnaise
2 tsp. lemon juice
1/2 tsp. grated
1 tbsp. butter
4 English muffins,
split and toasted
1 tomato, sliced
Alfalfa sprouts, for
2 tbsp. milk
Pinch of dried basil or
Salt and pepper, to taste
2 tbsp. shredded
1/2 tsp. chopped parlsey
In a microwaveable mug, beat together eggs, milk and seasonings. Cover loosely with plastic wrap, turning it back slightly to vent. Microwave on medium high (70 per cent) 1 to 1-1/2 minutes. Remove plastic and stir. Sprinkle with cheese and parsley; cover and let stand 1 minute. Makes 1 serving.
Variations:After beating eggs, add any of the following: chopped green onion or chopped green, red, or yellow peppers, or chopped cooked vegetables or meats. Substitute shredded mozzarella, Monterey Jack, colby or Swiss cheese for cheddar cheese.
Tip:For a breakfast on the go, cut a whole wheat pita bread in half and spoon egg mixture in both pockets.
Suggestions for complete meal:Add 1/2 cup chopped cooked vegetables to basic recipe and serve with whole wheat toast and a glass of milk.
Preparation: 5 minutes Cooking: 3 minutes
Recipe courtesy of Manitoba Egg Producers.
Box 1794, Carman, Man. R0G 0J0
or email [email protected]
BANANA BRAN BREAKFAST BREAD
3/4 c. wheat bran
1 c. all-purpose flour
3/4 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 tsp. cinnamon
1 c. buttermilk
3/4 c. brown sugar
1/3 c. melted butter
3 ripe bananas,
mashed (approx. 1 c.)
2 tbsp. orange juice
1 tbsp. grated
1/2 c. raisins (optional)
1/2 c. chopped
Preheat oven to 350 F. In a large bowl, stir together bran, both flours, baking powder, baking soda, salt and cinnamon; set aside. In a medium bowl, beat together buttermilk, brown sugar, butter, eggs, bananas, orange juice and peel. Fold into dry ingredients just until moistened. Stir in raisins and walnuts and spoon batter into a buttered 9 x 5-inch loaf pan. Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.
For a change of taste:
Add dried cranberries instead of raisins. Prep. time: 15 minutes
Cooking time: 55 minutes 1 hour Yields: 1 loaf
Recipe courtesy of Dairy Farmers of Canada www.dairygoodness.ca.
DECADENT HOT CHOCOLATE
An amazingly delicious and satisfying homemade hot chocolate, and at a fraction of the cost of specialty coffee shops.
2-1/2 c. milk, divided
1 c. 18 per cent table
1/4 c. granulated sugar
1/4 c. unsweetened
1 tsp. vanilla
In saucepan, heat 2 cups of the milk and the cream over medium heat, stirring often, until steaming. Meanwhile, in bowl, whisk together sugar, cocoa and salt. Whisk in remaining 1/2 cup cold milk and vanilla to make a smooth paste. Reduce heat to medium low and gradually whisk cocoa mixture into hot milk mixture until blended. Heat, stirring, for about 2 minutes or until steaming hot. Ladle hot chocolate into four warmed mugs. Serve immediately.
Prep. time: 5 minutes Cooking time: 8 minutes Yields: 4 servings
Recipe courtesy of Dairy Farmers of Canada.