This past Saturday morning I had to get up 7 am in order to attend a 13 mile training walk for my Avon Breast Cancer Walk in May. Obviously I wasn't a happy camper about such an early wake up time, but I thought it'd be more fun to walk such a long distance with other people instead of on my own. Plus, I'd get a chance to meet Sarah, another walker I've exchanged a few emails with.
As a reward for waking up so early on a week-end, I decided to make something special for breakfast: English Muffin with Poached Egg, Avocado, Canadian Bacon & Tomato. This recipe was inspired by my two friends Laura and Annie. Laura recommended having an egg and avocado for breakfast as a good source of protein, and Annie often makes her own English muffing/egg sandwiches at work.
Ingredients and Directions (click on collage for better detail!):
1. Toast an English muffin
2. Slice 1/2 of an avocado and a tomato
3. Poach an egg (Do you know how to poach an egg? You bring water and a bit of vinegar to a simmer in a small pot...the water should be about 2 inches deep. Carefully tap an egg on the counter and then empty its contents into the water. Let the egg sit for a minute and then using a spoon start spooning hot water on top of the egg. Make sure the egg is not sticking to the bottom of the pan! After 3-5 minutes [depending on how runny you want the egg to be] remove the egg from the water and you are ready to eat!)
4. Top the bottom part of English muffin with avocado and tomato slices, then put a slice of Canadian bacon, the poached egg, and then repeat in the opposite order.
5. Place the second half of English muffin on top.
If you had to wake up super early on a week-end, how would you make up for that?