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.
