Go-To Breakfast, Lunch or Dinner

I love this meal.  Any time of day, it hits the spot beautifully. I have no qualms about eating breakfast foods for dinner or lunch foods for breakfast.  You'll often find me having a bowl of porridge for dinner or a piece of salmon for breakfast.  I don't categorize foods or meals as only appropriate for certain times of day.  If it's delicious and healthy, I'm down.  

Eggs are, in my mind, the perfect food, not only for their nutritional profile but also because of their versatility for breakfast, lunch and dinner.  They are chock full of high-quality protein, healthy fats, as well as being an awesome source of antioxidants, Vitamin A, D, potassium, folate and calcium.  

The preparation possibilities are endless.  You can cook them in many different ways and pair them with all sorts of sweet and savory ingredients.  Eggs + veggies is pretty fool-proof when it comes to taste and nutrition. My new go-to is a soft boiled egg oozing into 1/2 an avocado with a side of greens. So healthy. So simple. So yum. Can't get much better than that! 

For a long time I was intimidated by the soft boiled egg until I recently learned what it takes to master this method and create egg perfection.  Once you've got that under control, you're all set to dominate this dish with any veggies you fancy...or with whatever you've got in your fridge! 

I rarely go past the nutrient-packed rockstars that are leafy greens as they perfectly compliment the runny yolk and are always in the fridge.  As it is essential that the yolk has something to dribble on, I use an avocado in place of toast to mop up the golden goodness. Plus, it's an excuse to use an avocado (yum!). Anything else you want to add to the dish is welcome but not necessary.  So, there you have it - breakfast, lunch or dinner sorted in ten minutes flat. 

For the egg: 

Place room temperature egg in a saucepan of boiling water for 5 minutes and 45 seconds (yes, to be exact!). Remove and let sit in an icy bowl of cold water for a couple minutes before peeling.  If you want to get fancy, you can roll the peeled egg in dukkah, sesame seeds, hemp seeds, or anything else you like. 

For the greens: 

I love Swiss chard, kale, and spinach.  Depending on what I have, I either steam or saute in a bit of coconut oil.  To minimize nutrient loss when cooking, be gentle not to overcook.  You can add in any other veggies you have.  I personally like onion, leek, fennel, zucchini, red cabbage and carrot (pictured). 

Serve on its own or with a side of sauerkraut (pictured).  Sauerkraut adds an awesome dose of probiotics and enzymes which aid in nutrient absorption of all the other foods in the meal. Bonus! 

Hope you enjoy as much as I do! 

What is your go-to meal? The quicker and easier, the better! 

x Steph 

You might also like: