A Deconstructed Omelet

Sometimes you want all the parts of an omelet, but not the omelet itself.  I was in one of those moods today for my own breakfast, so I made a single serving breakfast that satisfied my non-omelet cravings. 

The Meat

- 1 turkey sausage

- 1 egg
- salt, dill to taste

The Veggies

- 1/4 cup slicing tomato, chopped

- 1/2 cup raw spinach

- 2 mushrooms, sliced

- 1/2 green onion, sliced

The Fruit

- 2-3 strawberries, tops sliced off

- small handful of blueberries

- spoonful of Galia melon, sliced


This is simple and straightforward.  First I sliced up the fruit and arranged it on a plate.  I cooked the sausage on my griddle pan on high heat, and after around 10 minutes it was ready.  Make sure to flip your sausage at least 3-4 times so it doesn't get too charred.  


Next I lowered the heat to medium low, and I cooked the spinach, mushrooms and tomato for only around 3 minutes on the griddle pan, in the grease created from the sausages.  I wanted the spinach to wilt but not burn or turn brown.  


The egg went on last, around 1-2 minutes for the first side and barely a minute on the other.  As soon as I crack them onto the pan I sprinkle a little bit of salt and dill on my egg, season yours how you like.  Also, I like my egg yolk to be practically raw, so if you'd prefer an over-medium egg, feel free to leave it on the griddle pan longer.  

Over Easy Eggs + Chipotle Jack Cheese = A Fabulous Breakfast

We love eating over easy eggs for breakfast.  We dip our bacon into the gooey yolks and the addition of the chipotle spice in the cheese is faaaaabulous.

The Meats

- 4 slices bacon

- 8 breakfast link sausages

- 4 eggs

- salt, pepper, dill to taste

The Garnishes

- 1 green onion, sliced

- 12 slices of chipotle jack cheese

The Fruit

- 6-7 strawberries, tops sliced off

- 2 spoonfuls of sliced Galia melon

I fried up the bacon and sausages on my griddle pan at high heat until they were cooked through (around 10 minutes for the sausages, turning them every few minutes).  I cook the bacon for around 6-7 minutes, turning them every two minutes, so they are slightly crispy and crunchy but not overly so.

While the meat is cooking I slice off the tops of the strawberries and arrange the fruit on the plates.  Once the fruit is on the plate and the meat is cooked I quickly break the eggs onto the pan so they can soak up some of the delicious bacon and breakfast link sausage grease.  I season the eggs and after around 1-2 minutes I flip them over briefly to cook the other side for a quick second.  Then they get put onto the plates and the slices of cheese and onion go on top.  

Again, I say...faaaaaabulous.

A Sweet Little Sunday Lunch

The weekends always mean great food for us.  This is a pretty typical Sunday lunch.  It's light and full of protein and plays up a lot of enjoyable tastes for us.  I purchased some delicious lemon chicken sausages at my grocery store.  We looove them.  Also, we went to our farmers' market this morning and picked up an amazing Galia melon.  It is SO sweet and juicy and omnomnom delicious.  I had to include some of it in lunch today. 

The Meat

- 2 lemon chicken sausages

The Veggies

- 1 cup raw spinach

- 1 large slicing tomato, sliced (duh)

- salt, pepper, basil to taste

- parmesan (as much as you want)

- 2 tablespoons balsamic vinegar

- 1 tablespoon olive oil

The Fruit

- 4 slices of Galia melon 

I cooked up the sausages on my griddle pan for around 15 minutes until the outsides were all crispy brown and greased up, and when I cut them open they were cooked all the way through. 

While the sausages were cooking, I made a small spinach salad and tossed it with the balsamic vinegar and the olive oil.  I melted some parmesan over the tomato slices and spiced them with pepper, salt, and basil.  

I put all the components of the meal on plates and let the flavors speak for themselves.