Just a few days ago I looked at the calendar and realized that Christmas was on Tuesday and not on Wednesday. My kids were thrilled with this realization, but I went into full panic mode! Since we are not traveling during the holidays, I wasn’t paying as close attention to the dates as I thought I was. And now, I’m frantically trying to wrap up, no pun intended, all the last minute details for next week.
I am not expecting a house full of family, everyone pretty much lives near us. And this year, I am not hosting a big holiday dinner.
Ok, breathe, Laura.
But, if you are hosting a house full of family and you have to host a big holiday dinner, then I am sure breakfast is far from your mind. But, your guests must eat breakfast, so here you are.
You could go the sweet route with French toast, cinnamon rolls, waffles and pancakes, but haven’t you loaded up on enough sugar already? It’s time to enjoy a healthy breakfast this holiday. One of my favorite ways to make eggs is to sauté vegetables and poach an egg in the middle of it. It’s a great way to get your veggies first thing in the morning, and it certainly is a lot healthier than those sugary options.
This particular recipe uses my personal favorite combination: kale, mushrooms and tomatoes. After sautéing the vegetables and adding your egg, you can finish it all off in the oven. Or, if you want, put a lid on it and finish cooking the eggs on the stove top. You can find the full recipe here for Baked Eggs with Kale and Mushrooms.
I like my eggs with a dash of hot sauce, and I like them a little runny. As I mentioned before, I’m happy to be working with Safest Choice Pasteurized Eggs. I can enjoy my runny eggs without worrying about salmonella poisoning.
What’s on your breakfast plate this holiday? Having a healthy breakfast or being a little naughty?!
Disclosure: I did receive a stipend from Safest Choice Eggs™. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.