On most mornings my two collegiate daughters and I try and get in as many greens as we can by way of scrambling them into our eggs. We start with sliced scallions and sauté them in butter until softened. Next comes shredded or chopped spinach, swiss chard, or whatever leafy thing we have on hand. Here you see some leftover crumbled bacon and grated gruyere. It all makes for a great wake-up and is scrambled up and dished out usually after a morning workout. Toast with mashed avocado and sliced tomatoes rounds things out nicely.
Yesterday while in Chicago I hit the gym early, walked to my meeting downtown, and had the breakfast that was provided. Not my usual, it was cheese pastry and sweetened yogurt with granola and a few berries, yet really anytime I am served I am most appreciative and simply go with the flow.
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