Breakfast has to be my favourite meal of the day. During the week, it’s always something quick, and usually something off of Marianne’s grab-and-go breakfast list. I was on a baked oatmeal kick for a while, too, and Carly’s Berry Banana Baked Oatmeal really hit the spot.
Weekends are when I really take advantage of my leisure time and whip up something special. My hubby is often at the gym in the morning and I sleep in, so I fly solo for breakfast. Even though I don’t love cooking for one, I still make an effort to make something interesting that will satisfy my breakfast cravings and show my body that I cherish it as well. If you know me, you know that I usually don’t get going until about 11 or 12 on the weekend. I don’t usually have breakfast in bed, but you’ll often find me cuddled up by the fire in a cozy blanket when I’m having breakfast and a hot cup of coffee enjoying “me time”.
When my hubby is home, spending the morning together is endearing, and it’s sometimes nice to have breakfast in bed, if not cuddled up on the couch together. This is especially true for special occasions like Valentine’s Day or our wedding anniversary when we have an opportunity to show our love for each other. This year, Valentine’s Day isn’t on a weekend, but our anniversary is, so we’ll be cozying up for a weekend breakfast. We will also be welcoming a new addition to the family this summer so there will be a lot of love going around this year!
I have a few go-to weekend breakfasts in my repertoire that I cook for myself, plus or minus my hubby:
- Oatmeal pancakes with warmed up berries
- Whole grain cinnamon French toast
- Almond Belgian waffles (made with my new waffle iron that I gifted myself this Christmas)
This time around, I’ll probably go for something that packs a protein and veggie punch to nourish my growing belly as well as shows my love for my husband (did I mention he’s a protein fanatic?). I tried a similar dish to the one below at a restaurant in Vancouver, and I haven’t been able to get it out of my mind since. I never thought I would like tomatoes with my eggs, but this is definitely a winning combo in my books. When I make it, it’s always a little different depending on what I have in my fridge and pantry – adding things like spinach, peppers, chickpeas, potatoes, pesto, balsamic vinegar, etc.. Use the recipe below as a base and add to it whatever you love.
I served my eggs with one of my favourite breads from Lac La Hache Bakery- the Sunflower Medium Rye.
Enjoy it in bed – or not!
Eggs in Tomato Sauce
- 1 T olive oil
- 1 clove garlic, minced
- ½ onion, chopped
- 1 can crushed tomatoes
- Pinch thyme, dried or fresh
- Pinch red pepper flakes
- Salt and pepper to taste
- 4 large eggs
- 2 T feta cheese or your favourite cheese
- In a frying pan on medium heat, sauté garlic and onion in olive oil until translucent.
- Add diced tomatoes, thyme, and red pepper flakes. Add salt to taste. Simmer for 5-10 minutes to let flavours marry.
- Add the potatoes into the sauce.
- Crack the eggs onto the sauce.
- Cover the pan with a lid and cook until whites of the eggs are cooked. This is how I like my eggs- leaving the yolks still runny.
- Top with feta cheese and serve with toast or your favourite breakfast bread.
Note: You can also use leftover tomato sauce from the night before or pre-made sauce to speed up the cooking time.
About Erin Branco
Erin is a dietitian with Northern Health's clinical nutrition team at UHNBC. Erin has a passion for growing and cooking food as well as teaching patients, clients and families about incorporating a balanced, wholesome diet into a healthy lifestyle. In her spare time, you can find her cooking up a storm, writing about food and nutrition, and growing vegetables at her community garden. During her dietetics internship, Erin explored the north from Fort St. John to Haida Gwaii, learning about clinical and public health dietetics with many adventures along the way.