Eggscuse Me

I am a terrible blogger. I know this. One of the difficult things that I have run into as a wanna-be writer, is "material". Note to Self: I am not going to be writing for the Huffington Post or the next great American novel anytime soon. Learning how to write is like learning yoga; you won't be able to achieve the perfect crane without having fallen down a couple of times. And like yoga, it's a good practice to just sit and find your breath. That's what I'm going with this blog. Find my breath.

So this week I'm getting back to what really matters to me: food and counting calories. Hence, my favorite cheesy eggs.

What you'll need:

2 Farm Fresh Eggs (160 Calories)
1/3 Cup Fontina Cheese (507 C)
Whole Green Onion (5 C)
1/2 Avocado (161 C)
2 Tbsp Mild Pico De Gallo (10 C)
Serves: 1 Person
Total Calories: 507 (not too shabby)

Eggselent! Okay I'll leave...

Whip those eggs up with a splash of either water or fat free milk - this will keep the eggs from drying out (nobody likes gross dry scrambled eggs). Let sit on Medium heat for less than a minute and then start adding the green onion and fontina cheese sparingly. A trick that my grandma taught me was, using a spatula, push the egg into the center as it cooks. Honestly this doesn't make the egg taste any different. I just like doing it the way grandma does it. I'm a sentimental old fool.

Something I like to add is just a pinch of salt and Trader Joe's Everyday Seasoning. Serve with Pico De Gallo (thanks again Trader J!) and a half of an Avocado (some fat is good fat).

This isn't exactly ground breaking, but it does make for a nice easy breakfast. Takes you about 3 minutes to prep, 5 minutes to cook, and 2 seconds to inhale into your gullet hole. One thing that really makes good eggs though, is to take them off of the burner just before they are wholly cooked. The eggs will continue to sizzle and harden. Another ancient Chinese secret to keep them from being overcooked.

Finding my niche for this blog is a journey in itself. Maybe I'll try Pintrest concoctions. A più tardi!


Cheers,
K