It’s a dreary day today. Fairly warm, but damp and dark. I spent a lot of time this morning standing in front of the refrigerator with the door open, figuring out what I wanted for breakfast. Saturday and Sunday are the only days I have enough time to have a leisurely breakfast, and to come up with meals that satisfy my desire for stuffing my face with comfort food, but keeping a balance of good-for-me ingredients.
So, after the cats were fed and happy, the pot of Barry’s Irish tea steeping under the cozy on the counter, I stared into the depths of my cluttered fridge. Fried eggs and toasted multigrain baguette? Close, but no. Coddled eggs and toast? No. Cheese and tomato omelet? No. (Something about tomatoes in eggs turns me off. On the side, yes. In salsa, yes. Not in an omelet.) Breakfast burrito? No. (I really wanted that baguette, not a tortilla.) I eyed the old bunch of broccoli that I needed to eat while it was still good. (It amazes me how long broccoli lasts in the fridge. Is that genetic engineering?) I started getting an idea. Broccoli. Eggs. Pepper Jack cheese. Salsa. Yogurt. (Yogurt? Yep. Just wait.) Multigrain baguette. Mandarin oranges.
This is an easy way to throw together a breakfast (or lunch or dinner for that matter) on a dreary day that takes only a few minutes, will satisfy your comfort food craving, but not leave you feeling guilty for having indulged. It helps if you like broccoli. If you don’t. Hmmm. Find another green veggie that would work as well…I can’t think of any. But give it a go.
This is a recipe for one – obviously double, triple, or quadruple for a crowd.
Chopped broccoli, at least a cup
Pepper jack cheese – ½ cup or less
Salsa – couple tablespoons
Whole Milk plain yogurt – couple tablespoons
Mandarin orange, or tangerine, or clementine…
Salt and pepper
Tea and jam
In a small, nonstick sauté pan, put your broccoli and enough water to cover the bottom of the pan, but do not cover the broccoli. Put a lid on it and steam it on medium-low heat until bright green and still has a little bite. Do not overcook. While the broccoli is steaming, crack the eggs into a bowl, beat with a fork, adding a splash of milk to make it a little lighter and fluffier. Grate the cheese on a plate and put aside.
Turn the heat off the broccoli and push the broccoli to the sides of the pan, put 1-2 T of butter in the center of the pan, turn the heat back on LOW and let the butter melt, then redistribute the broccoli. Pour the egg mixture over the broccoli and put the lid back on for a minute or so, while you slice off a hunk of the baguette and put it in the toaster oven. Go back to the pan and start lightly turning the eggs and broccoli over gently in the pan so the eggs coat the broccoli and begin to cook/set. When they are about cooked, but not overcooked, turn the heat off, sprinkle the shredded pepper jack over the eggs/broccoli, and then drop spoonfuls of salsa over the cheese. Cover.
Warm your plate, butter the baguette and put it back in the toaster oven to keep it warm. Plate the eggs/broccoli/cheese/salsa with a spatula to keep the cheese/salsa on top. Put the toast and orange on the plate. Finish the eggs with a dollop of the whole-milk plain yogurt.
Enjoy with strong tea and your favorite fruit jam.
The idea here is to have more veggies than eggs in the scramble, so the eggs serve to hold it together. Don’t overpower it with too much cheese, but use lots of salsa and yogurt. The spicy heat of the salsa and pepper jack cheese goes great with the cool creaminess of the yogurt.
Chow for Now!