No Eggs for Breakfast

I woke up early today to a bed full of dogs. It’s a typical morning routine, although it being 6:15 on a Sunday gave me slight pause about going back to bed.  When you have dogs, you get used to waking up when they do. I’ve heard they’re a lot like kids that way. Ah, the joys of parenthood.

So, I’m up and with one whine from Winnie, I’m at ’em.

Breakfast possibilities lunge into my mind instantaniously and while I latch leashes to both dogs for their morning walk, my mind fills with ideas. All the while, Mike sleeps, completely unaware of my kitchen fantasies.

Crepes with jam filling. No, crepes with a goat cheese scramble. No, French toast with cinnamon infused butter…oh, sweet weekend breakfast! But wait, what exactly do we have in the house?

Open the fridge to begin the madness…

DOH! Beer. Leftovers from the week. Sour cream. No eggs.

Well, you may think I’d wave the white flag and head to Frank & Eddy’s for breakfast sandwiches. No one would blame me. It would be an expectable thing, even a down right normal thing to do.  No eggs? No cooking.

But this no egg dilemma did not bother me, oh quite the contrary. It titillated me, made my already food laiden mind race frantically. Pulling out items that were breakfast appropriate, eyeing the fresh foods we hadn’t eaten the week before, a meal started to come together.

No eggs for breakfast challenge accepted.

On the Menu (aka what was acceptable to eat & available in the fridge)

Crusty Baguette

2 heaping tablespoons of Chobani Greek Yogurt

Misty Creek Goat Cheese, crumbled

1 Tomato

1 Garlic clove, minced

1 Shallot, minced

Sea Salt

Fresh ground pepper

Preheat oven (I used the toaster oven) 375

1. First, I dampened the crusty baguette ever so slightly. I keep bread in the fridge, so it keeps longer, so it had gotten pretty hard. Wrapping it in tin foil, I popped it in the toaster oven & set the timer for 15 minutes

2. I drizzled a small frying pan with virgin olive oil, heated it over medium heat, then added the minced garlic & shallot, sauteing for 5 minutes

3.  In a bowl, I added the yogurt, sauteed garlic & shallots with a dash of sea salt & a few cranks of pepper

 

4. I sliced the tomato, then sliced it again (hey, 1 tomato can go far!) and pulled the toasted baguette out of the oven & cut it lengthwise

5. Slathering the yogurt mixture on the warm bread, I then topped the mixture with the crumbled goat cheese & tomatoes

 

A call from Mike let me know it was breakfast time.

“What are you cooking, we don’t even have any food!?”  Oh, you silly man!

 

Never doubt a woman with an appetite and an imagination!

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