This morning I woke up at 7am like the insane person that I am. Even though it was the neighbor upstairs’ phone vibrating that woke me, I was happy to hop out of bed at this ungodly hour and get my day started before everyone else. There is something about weekend mornings that make them my favorite and on a day that I’m working out early, a good breakfast and a good workout before the rest of the world is up can’t be beat.
I didn’t work out early (but I’m on the way to the gym after this!) but I did take Olive on a disgustingly hot short walk, ate half a pint of blueberries, did a load of laundry, worked for an hour, and made french toast for Michael while he slept & my current favorite egg and potato breakfast for myself.
I’m obviously no chef and this meal is not even deserving of its own recipe post but I thought I would share because it’s super quick and easy to make and keeps me full for a good couple of hours. It’s whole30 compliant but easy to customize however you’d like, and I’m sure it would be pretty perfect with some shredded cheese on top… but don’t tell me about it because I’m jealous and I don’t want to know.
1 small red potato
1 large egg
a small handful of arugula
clarified butter (ghee)
salt + pep to taste
Just poke holes in your potato & use the potato setting on your microwave which usually lasts about 4 minutes. While that is heating up, heat a non-stick pan over medium heat. Once heated, add egg, top with salt & pepper, and let cook until all of the white sets and you have a perfect yellow yolk.
In a bowl, add the potato, cut criss-cross and smashed open, add a tiny bit of clarified butter, top with egg and arugula. Delicious and done. 🙂
I’ve had this for breakfast both days this weekend and today it was after I made five slices of french toast and I didn’t even miss the syrupy eggy bread one bit.
Now we’re off to the gym, our first *real* trip to Costco (RIP my wallet) and my favorite… Sunday supper!