I love breakfast food. I love eggs, especially, and I could (and often do) eat them every day of the week. My love for eggs started my freshman year in college. I used to schedule my classes as early in the morning as possible so I could get them over with and have all afternoon to study (or walk into town for some shopping.) That meant I was usually able to make it to the cafeteria in time for breakfast, which always featured piles of perfectly-cooked eggs over easy. They were so pretty and appetizing, I was never tempted by the sugary pastries.
Between eating sensible meals in the school cafeteria and walking to and from my classes, instead of gaining "the freshman 15," I actually lost a few pounds that year. Here is a candid shot of me circa 1981, snapped by a photography student who was trying to capture, not just my image, but my phone number:
Did I give it to him? I'll never tell. (And stop laughing at my hairstyle.)
But anyway, that's when my love of breakfast began, and to this day I never skip it. I also never eat anything sugary or carb-y first thing in the morning. Usually it's just eggs over easy (still my favorite) with a slice of buttered, gluten-free toast or a veggie-stuffed omelet. Once in a while, though, I whip up a special treat my svelte and beautiful (and breakfast-loving) daughter turned me onto: We call it a Muffin McEgg.
Here is how I make this. (The brands I mention are my preference, but feel free to use your own favorites.)
- Toast a Thomas' Original English Muffin.
- On one side, place a Kraft Deluxe cheese single and an over medium egg.
- On the other side, spread about a tablespoon of guacamole (I like Wholly Guacamole singles; I use about 1/3 of the 100-calorie pack) and top with a slice of tomato, salt and pepper.
This makes a sandwich for one, but personally I like to eat the two sides separately; it's just easier to stay tidy.
Now let's talk nutrition. Prepared my way, this dish delivers merely 317 calories. It can't be called low fat with 17 grams, but much of the fat is from healthier sources like avocado and egg. (And if you want to cut back, I suggest trying a lower-fat cheese option.) With 15 grams of protein and 2 grams of fiber, it keeps you from getting hungry before lunch. Optionally, you can increase the protein by adding some lean meat, like a couple of ounces of Canadian bacon, which adds under 100 calories and 4 fat grams, but more than 10 additional grams of protein.
You may be wondering what I do with the leftover 2/3 of the guacamole pack. Simple: I make two more of these for my husband. He loves them as much as I do.