So maybe you think you’ve got it all figured out. You’re the MacGyver of the kitchen—spatula in one hand, two eggs in the other. Crack, separate, and plop goes the egg in the bowl… with a bit of shell. The horror! What do you do? Hint: Using a spoon or your fingers isn’t the answer. Thankfully, we have a solution to your egg quandary (number 10) plus quick fixes to tons of other food prepping, cooking, and baking predicament, from pitting a nectarine to softening butter the easy way. We’ve hacked your kitchen—prepare to have your mind blown (even if just a little bit).
I have a real problem consistently eating breakfast in the mornings. I know there is a multitude of reasons that I should and I can do well for a few days or even ten but the moment I skip it one morning I’m of the wagon for a while. I’m not sure if any of you have this issue but it is quite the problem for me.
I think one of my main issues is that I don’t like most breakfast foods so even if food was made for me or offered to me I would decline it because I’m just not a muffin, bagel, over easy eggs kind of gal.
Second issue is I don’t think I give myself enough time in the morning to fix something I would like to eat which translates into me needing to go to bed earlier so I can get up earlier. *ugh* I am going to try this, this next week wish me all the luck in the world because I will need it.
I have a couple of recipes that I’ve fixed recently that I adore like this Smoked Salmon on Toast.
I like it with a little plain cream cheese and pepper on the toast. It is also really good (and a bit heartier) if you add some red onions, baby spinach and capers (you could even add an egg).
I also found that a small diced golden potato with baby spinach and onion to be a decent breakfast too and it worked well to stick with me until lunch. I use a little minced garlic and some curry powder to make this aromatic and palate pleasing.
I want to try out some sort of hash for breakfast. This kale & chorizo hash caught my eye as did a kale and sweet potato hash, but I think the chorizo may get the first test run.
I’m going to push myself into the habit of prepping ingredients at night so the morning is just a matter of cooking. That way no excuses when time is short.