Eggs: Simple & Satisfying

This was my breakfast today. Very simple, filling, healthy and I am content!

Scrambled Eggs with Tomato

1 Whole Egg
2 Egg Whites (less fat and cholesterol)
1 Roma Tomato (Sliced in half and cut into wedges)
Cholula hot sauce
Salt & Pepper
2 Soft yellow corn tortillas (El Milagro is my favorite)

1. Heat the pan and spray with nonstick spray. Save on the oil, less fat and calories. Beat eggs in a bowl and add to pan. Scramble as you normally do to make scrambled eggs. I think its best when the eggs are fluffy yet still have the natural moisture. If they start to take on any color they are over cooked and drying out. Not ideal.

2. Since my pan is wide enough, I scramble my small portion of eggs on one side and on other I heat tortillas. Warm them up on each side until soft and flexible. Will be hot to the touch.

3. Put tortillas on plate. At this point if you want cheese I recommend a white shredded cheese or queso fresco crumbled on the hot tortilla. I chose not to have cheese so I just add eggs to tortilla, add a generous amount of Cholula, top with tomato then add salt and pepper to the tomato. Simple and easy. Took me less than 5 minutes.


Eggs are becoming a big staple in my kitchen. I will buy a couple dozen at a time. Its great protein, versatile, can be enjoyed not just for breakfast but boiled and chopped and added to a salad, can pre boil some and leave in fridge and if ever need a quick protein snack munch on that. I tend to throw the majority of the yolks out, but I do enjoy them on occasion.

I have to say this presentation of eggs this morning is one of my all time favorites. Maybe with fresh pico de gallo. I also LOVE eggs over easy then add pico de gallo to the pan and have the eggs cook in that for a minute. I eat that over whole wheat toast. I have to say that one is the best!! Give it a try!

Double Layer Stuffed French Toast

I am definitely not a big breakfast person, especially of sweets. This sounded so good to make and trying to give it a healthy approach while giving it my own twist of Blueberry goodness. I definitely didn't partake of this creation, but it was much enjoyed by the participant.

Double Layer Stuffed
French Toast

100% Whole Grain Whole Wheat Honey Bread (A day old bread would be good) I used one without Enriched Flour and without High Fructose corn syrup

8 oz. Softened Neufchatel Cream Cheese
2 spoonfuls of Blueberry Jam, Organic
1 tsp. Lemon Zest
2 Tsp. Lemon Juice
1 packet of Splenda
1/2 cup of Blueberries

Non-stick cooking spray

2 Eggs, beaten
12oz can of Evaporated Milk, Fat Free
1 Tsp. Vanilla Extract
3 packets of Splenda
1 tsp Cinnamon

1. Mix cream cheese, jam, lemon zest & juice, splenda and blueberries together. Set a side.

2. Beat eggs thoroughly, add milk, vanilla, cinnamon, splenda, OH..and a dash of salt and whisk away.

3. Heat skillet at medium heat. When completely heated spray with nonstick spray.

4. Take a slice of bread (better if its not fresh and a little firmer or else stays soggy). Put about 3-4 Tbsp of filling. Top with second slice of bread. Set in egg bath and coat both sides. This is messy, but with both hands place it in pan and cook about 3 min per side.

Dust with powder sugar and fresh berries if you like and syrup of choice. I used sugar free. I would prefer to make this out of a uncut loaf of bread. Make a thick slice and slit it partially to stuff it. Its more convenient so your french toast stays intact and filling doesn't ooze out as much. I took one bite of this and it was incredibly good. The lemon gives it a light fresh taste while blueberry still being the main character. Buon Appetito!