egg-cellent breakfast

I LOVE breakfast. I wake up everyday too early with my 10 month old baby girl, and after a cup of coffee for some energy, I look forward to grubbing. Unlike Julia Roberts character in Runaway Bride who can’t decide if she likes eggs over-easy, scrambled, etc, I know what style of eggs I like…scrambled. Add some spinach, cheese and a slice of toast with butter spread on top. Yum. That’s my fave. But, I’ve found two other breakfasts made with eggs that are so delicious – I’m obsessed and can’t wait to wake up and eat them.

The first one is from the fabulous Lisa of With Style & Grace. She is 3 for 3 in my house.

Mushroom and Walnut Quinoa + Fried Egg
{slightly adapted from with style and grace}
NOTE: I omitted 1 tablespoon of fresh parsley and 1 tablespoon of chives because I didn’t have the morning I decided to try the recipe…and just learned the original recipe was made with 1 tablespoon marscapone, which I love, so I’m definitely going to have to try it

Ingredients
2 Tablespoon olive oil
1 clove garlic, minced
1 cup white mushrooms
1 cup quinoa, rinsed
2 cups chicken stock
1/2 teaspoon salt
1 Tablespoon walnuts, chopped
salt + pepper
Eggs

Directions
In a medium pan, heat the olive oil and saute the garlic and mushrooms on medium heat for approximately 3-4 minutes. Add in the quinoa and stir for about a minute before adding the chicken stock. Bring to a boil. Reduce the heat – simmer and cover for about 15 minutes.

Remove your pan from the heat and add walnuts (this is where Lisa added the parsley and chives, and a tablespoon of marscapone).

For the egg, cook on a pan with a little bit of butter, add salt and pepper, and then serve on top of the quinoa.

My next favorite egg recipe {that my kids love too} is Oatmeal Egg-White Pancakes from my mother-in-law, which I believe she received from a nutritionist/personal trainer.

Oatmeal Egg-White Pancakes
NOTE: the following recipe will make about 5-6 pancakes. the ingredients in this recipe are equally proportional to one another. So, if I were to make 2 pancakes for myself, the ratio of ingredients would be 1:1:1 and if I were to make for my family in need of 7-8 pancakes, the ratio of ingredients is 4:4:4.

Ingredients
quaker old-fashioned oats
eggs for egg whites
cottage cheese

Directions
Heat a griddle (or a pan…whatever you use to make pancakes) to 275 degrees. Melt butter or olive oil (I prefer butter) over the top of the griddle. In a magic bullet (or blender), blend 3 egg whites, 3 tablespoons cottage cheese and 3 tablespoons Quaker old-fashioned oats. Blend ingredients well together. When the griddle is hot enough, pour “pancake” batter onto it. When tiny bubbles appear, flip the pancake and cook on the other side for a minute or so.

Serve with peanut butter and jelly or agave nectar, fruit or almond butter…or, however you prefer to decorate your pancakes in the morning.

Enjoy!

 {images via With Style and Grace and Tutto Bella Blog}