I love brunch! Not only do you get to have a cocktail for breakfast if you want, but you get to load up on yummy fatty foods. I’m not your typical yogi–I don’t like sprout, pumpkin, sesame trail mix, and will never tell you that I’d rather drink kale juice than have some bacon wrapped breadsticks. (YUM!) But, a couple of years ago, I figured out that you can have a healthy breakfast that tastes and feels as decadent as your typical bacon, egg, biscuit and sausage fest that we like to eat down in Alabama, without kicking your cholesterol up to levels that would make Paula Deen proud.
I went to Costa Rica on a yoga retreat, and was totally surprised to discover that I can get down with some vegan (or almost vegan) food. This amazing woman named Ozlem owned a great cafe in Montezuma called Organico, and they made our breakfast every day of the retreat. There were always eggs, but no meat. She made up for it with delicious guacamole, and lots of fresh fruit along with other treats.
Today, I got a craving for something like Ozlem used to make. I ran up the street to Gristede’s, and spent $20. I had the best brunch I’ve had in a long time, and at half the price of a typical Manhattan brunch for two.
Here’s what I made:
Brian’s Brunch for Two-
Scrambled eggs with vine ripe tomatoes.
Whole wheat toast.
Strawberry Cantaloupe smoothie.
Scrambled eggs with Vine Ripe Tomatoes.
The trick here is the butter. Try to find Plugra salted butter. Plugra rocks!
3 organic eggs.
Small amount of Plugra butter (just a tiny bit does the trick)
1/2 smallish vine ripened tomato.
Salt to taste.
Just put a sliver of the butter in a non-stick pan.
Crack the eggs into a bowl.
Add the salt, pepper and cayenne. Remember that
the butter has salt in it, so go easy. You can always
add more at the table if you want it.
Beat the eggs just until everything is mixed up.
Now make the easy guacamole.
Shallot to taste.
Quarter of a lime.
1/2 tomato, chopped.
Pinch of salt.
Black and cayenne pepper to taste.
Chop up the shallot (doesn’t take much!)
Take your avocado, and put it in the bowl.
Add the chopped tomato, shallot, squeeze of
lime, and seasonings. If you want to get fancy,
chop up a little fresh cilantro into the bowl.
Take a fork and mash everything up until it is
of guacamole consistency–you know what I mean!
Throw the bread in your toaster–(whole wheat, please,
no white bread!)
In your blender–
4 or 5 big strawberries.
Cantaloupe (I used 6 big pieces)
2 TBSP of Plain yogurt.
Some coconut water (I like the mango/peach flavor)
Blend it up and make sure you have no chunks of fruit.
Check your toast. If you have a two slice toaster, put
two more slices in!
Turn on your stove, and cook the eggs while your
toast is going.
Just pour your eggs into the pan with the rest of your
tomato that you chopped…no big deal.
Cook on medium heat until they are bright yellow.
Your toast should be done, or almost..don’t overcook
Once toast is done, put two slices on each plate.
Throw six or seven ice cubes into your blender and turn it
up. You want to put the ice in at the very last minute so
your smoothie doesn’t get watery.
Put your eggs on the plate.
Guacamole on the side or make a sandwich.
And I have to confess, I did have a little tiny bit of butter on my toast.
Total time (including eating it–) was 30 minutes.
Have a nice Saturday.