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6 June 2016
The word “breakfast” can bring contention and irritation to almost any person’s mind, especially if it’s connected to the words “selecting” and “preparing”.
Our current culture of running our lives by the clock causes hurry and distraction in the mornings, and selecting breakfast dishes to prepare and then actually preparing them seems impossible.
Our breakfasts – when we have breakfast – tend to be much the same. We have them because that’s what other people have.
Eggs and toast? Four out of the ten people in your work area had that for breakfast. Three others had some kind of cereal. And the last three? Probably nothing or leftover pizza!
There’s not much else in our normal breakfast repertoire, is there?
Well, why don’t we try something new? I’m a bit odd about breakfast. Eggs in the morning just do not appeal to me. I much prefer soup and toast, or maybe a grilled cheese sandwich (which is not based on the Mediterranean diet and is thus a rare treat).
In the Mediterranean, as I understand it, frittatas and omelets are fairly common. Scrambled eggs are often consumed, but not as plain eggs. Try seasoning them with dill or basil or parsley. Feel free to stir in a bit of feta or ricotta cheese. Chopped fresh spinach leaves add a savory taste to your eggs also.
Other options included Greek yogurt and fruit combinations or hot farina with apricots and walnuts added and topped with honey.
Sometimes a simple combination of bread and cheese with a side of yogurt is yummy. Fruit and cheese can be nice, too.
For me a cup of coffee with toast topped with a hazelnut/chocolate spread or peanut butter is a favorite, because I really don’t enjoy morning cooking.
A couple more breakfasts that might sound different to American minds are also favorites of mine. One of these is warmed beans (fava beans are supposed to be good, but it’s hard to find them canned in this area) over toast. I tend to use canned pinto beans and I add a tablespoon of olive oil to add to the satiation factor.
The other is what I call “a grazing meal”. I go through my pantry and refrigerator looking for items to graze on: a few nuts, a small bit of cheese, maybe a few whole grain crackers, maybe a little bit of fruit (dried or fresh), yogurt, a bit of ricotta cheese with cinnamon and honey added – a few of these items added together make a yummy breakfast that can easily be sized to my appetite.
Now the egg dishes take time and effort to prepare, so they tend to be better chosen on slow, lazy days. Thus, they’re pretty much a rarity in most people’s lives. The other dishes listed above are pretty quick and easy, as well yummy.
If you give any of these a try, let me know if you have any favorites, especially combinations. I’m always looking for new breakfast ideas.
