A Deconstructed Breakfast Sandwich with Whole Grains and Eggs
Think of this recipe as a great way to use up leftovers, enhanced by the protein punch and flavor of fresh eggs. Serves 1, but easily doubled, tripled, or quadrupled. Only limited by size of your pan and amount of leftovers.
1/2cupalready-cooked whole grains such as farrowheat berries, bulgur, or brown rice
salt and pepper
Za-atar seasoningfound in middle eastern grocery stores or easily made at home
Shallots or onions
Any leftover vegetables or herbs
A sprinkling of your favorite cheese
Heat a small or medium size sauté pan to medium heat. Add the olive oil as the pan warms, then pour in the grains and stir them around until they glisten with the olive oil.
Add some salt and pepper to taste. Let the grains crisp up for 2 – 3 minutes, stirring every minute or so.
If you are using tomatoes, add them in with the grains.
When the grains are crispy, push them to the outer edges of the pan, leaving a hole in the center for the egg (s). If you are not using a non-stick pan, you might want to add another drop of oil or butter to the egg spot.
Crack the egg (s) and prepare either sunny side up or over, as you like them. If you are using additional seasoning, add it after you crack the eggs into the pan.
When the eggs are done, remove the contents to a plate, break open the yolk and enjoy.
The whole process will take you far less time than stopping at a fast food restaurant and ordering a highly caloric, low-in-nutrition, high-in-fat breakfast sandwich, I promise.