Weekend Breakfast

Most days during the week I grab a whole wheat mini bagel with triangle of Laughing Cow cheese for breakfast. Nothing fancy, just fast and easy. I don't even have to think about it.  But then the weekend comes, and breakfast becomes more of an event.  I love the slow, easy mornings at the kitchen table sitting with my husband, reading the news, playing Words with Friends and enjoying a real meal.

This breakfast meal usually combines sauteed veggies and eggs in some form.  Sometimes it's an omelet, but I get bored with those.  More often these days it's a stacked event.  Veggies, eggs, and cheese.  Maybe potatoes, maybe not.  This weekend I had some lovely baby red potatoes in the pantry, so they played a part.

I also use these meals to get a decent dose of coconut oil in our systems.  This saturated fat laden oil is actually good for you, especially your digestive system.  What is amazing about this fat is that it doesn't get stored for later, it goes straight to the mitochondria and generates energy. What could be more perfect for breakfast?

Here are the versions I made this weekend.  Very similar but some good differences too.  The first one contains a scramble made mostly of tofu and the other utilizes poached eggs. These are just two versions, each weekend it's a bit different, depending on what we have on hand.

Tofu Scramble Topped with Veggies
Serves 2

1 tablespoon coconut oil
6 baby red potatoes, quartered
1/4 cup water
1/2 green pepper, sliced in 2 inch thin slices
6 mushrooms, sliced
1/2 zucchini, halved and sliced
seasoned salt
sea salt
fresh ground black pepper
10 ounces medium firm tofu, drained, lightly pressed and cubed
1 teaspoon coconut oil
2 eggs
1 teaspoon milk
sea salt
black pepper
2 slices Swiss cheese
fresh salsa or other salsa

Over medium high heat in a frying pan, brown the potatoes in coconut oil for 2-3 minutes, add 1/4 cup water and cover.  Cook on medium for about 10 minutes or until the potatoes are tender. Remove the cover and add the green peppers and mushrooms, saute a few minutes and then add the zucchini slices.  Season with seasoned salt, sea salt and freshly ground pepper.

Meanwhile over medium high heat, heat remaining coconut oil in a separate frying pan. Add the tofu and lightly brown, stirring and breaking up pieces as it cooks. Season with salt and pepper.  Lower heat to medium and beat the eggs with milk, add the eggs to the pan with the tofu and quickly scramble.

To plate this dish, put half of the tofu scramble on each plate, then top each with a slice of cheese.  Pile half the veggies over the cheese on each plate and top with salsa. Serve immediately.


Sauteed Veggies Topped with Poached Eggs
Serves 2

1 tablespoon coconut oil
8 baby red potatoes, quartered
1/4 cup water
1/8 cup red onion, chopped
1 stalk celery, sliced
6 mushrooms, sliced
1/2 zucchini, halved and sliced
seasoned salt
sea salt
fresh ground black pepper
2 tablespoons vinegar
4 eggs
sea salt
black pepper
2 slices provolone cheese
fresh salsa or other salsa

Put a medium sized pot of water on medium high heat.  Add vinegar to the water.

Over medium high heat in a frying pan, brown the potatoes in coconut oil for 2-3 minutes, add 1/4 cup water and cover. Cook on medium for about 10 minutes or until the potatoes are tender. Remove the cover and add the onions. Cook for 2-3 minutes to soften, then add the celery and mushrooms, saute a few minutes longer and then add zucchini slices. Season with seasoned salt, sea salt and freshly ground pepper.

Meanwhile poach the eggs in the pot of water for 3 minutes. Remove to a plate with a paper towel to absorb any excess water.

To plate this dish arrange half the veggies on each plate, top each with one slice of cheese.  Place two poached eggs on each stack and then top with salsa.  Serve immediately.