sprinklefingers

it wasn’t until i found myself pregnant that i ate breakfast every day. actually, it wasn’t until i found myself pregnant that i did a lot of things like, say, burst into tears for no reason, take a daily vitamin and declare 5pm as my official bedtime. while the end result (my crazy kid) was worth the deprivation, one other positive thing* about pregnancy is the fact that breakfast became a way of life for me.

now the only thing that complicates breakfast for me is whether or not i’m going to go to the gym after eating it. for me there’s nothing worse than working out and burping up breakfast. [i know i’m not alone here, even if i am the only one who will say it out loud.]

the other day i knew i was going to spin class, but i was also dreaming of eggs. with caramelized onions. and cheese. so i risked that workout-burpy feeling and went ahead with it. i’m so glad i did.

scrambled eggs with balsamic caramelized onions and cave-aged gryuere
serves 1

[this is so easy to whip up on a busy morning if you’ve got a jar of balsamic caramelized onions in the fridge. if you don’t have a jar of them in your fridge, you should seriously consider it. they’re so delicious in this recipe, but really take salads and just about anything else to a whole new level. plus, they’re very easy to prepare and last for weeks in the fridge.]

you need:

• butter for the pan
• 2 large farm fresh eggs
• splash of half & half
• salt & pepper
• generous pinch dried fines herbs
• a few forkfuls of balsamic caramelized onions
• generous handful of shredded cave-aged gryuere

make the eggs:

1. heat a small skillet over medium and add the butter.
2. in a small bowl whisk together the eggs, half & half, salt/pepper and fines herbs.
3. once the butter has melted and is hot (but not browning), add the egg mixture.
4. give the eggs a few seconds and then add the forkfuls of onions.
5. once the onions are in, stir the eggs to scramble them and let them cook until they’ve almost reached your desired doneness.
6. add the cheese, stir a bit more - then remove the pan from the heat and plate the eggs. (if you leave the eggs in the hot pan (even off heat) they will continue to cook.)

i enjoyed these eggs with a slice of toasted & buttered whole grain bread. and, for the record, i only burped once during my workout.

*let it go on the record now that, while i love my kid more than life itself, i was probably the world’s most miserable pregnant person. the fact that i’m finding anything positive to say about it at all is blowing my mind.