I have to admit – mornings are always crazy in my house. It doesn’t matter how early we wake up. Somehow we’re always scrambling to get out the door in time. I think winter makes mornings even more challenging. The whole process of suiting up in our winter gear adds at least 10 minutes to our routine, even on the best of days when every glove has its mate.
It’s days like these when I crave comfort food for breakfast. Something warm and toasty that will help us all power through the doldrums of winter. Eggs have always been a favorite, but ever since my youngest was diagnosed with an egg allergy, we haven’t really eaten them at home. Luckily, her allergy was always very minimal and she’s recently been given the go-ahead to start gradually eating them again.
So eggs have re-claimed their place in our morning breakfast rotation.
One of the reasons I love eggs is they have 6 grams of high-quality protein. That helps to explain why I always feel so satisfied after eating them (unlike carb-based breakfasts that never seem sustain me until lunchtime).
On those rare mornings when we wake up early, I like to take my time with a slow, low-heat scramble. But on most mornings, I’m all about quick. These egg sandwiches fit the bill: they are so easy to make and they are portable. I like to make them with whole grain English muffins and add a variety of veggie toppings. In this version, I choose spinach and tomato, but avocado is another favorite.
If your kids aren’t down with spinach yet, you might want to cut some thin strips of basil and let your child add it to the sandwich. Kids sometimes are more accepting of herbs like basil and it’s a good step toward getting them used to seeing nutritious greens on their sandwiches.
Sending warmth, comfort food and complete sets of gloves your way. 🙂