Breakfast really is the most important meal of the day. If I didn't eat breakfast, I would probably turn into some sort of prehistoric monster thing. However, if we want to be our best, breakfast also has to be nutritious, natch. Yesterday morning, while sweating through the first mile of a 5-mile run, followed by a 9.5 mile bike ride (waah), I mentally concocted a breakfast so delicious it negated my need for a stop at Starbucks during the bike ride. It truly was amazing, probably in part because I was hungry enough to eat my shampoo bottle. It was also vegetarian, healthy, and a perfect mix of protein, carbs, sodium, and fiber to "fuel my recovery," as my running coach encourages us to do.
4-5 strips Tempeh Coconut Curry Marinated Strips (better than bacon and virtually fat free!)
1 Thomas's Everything Bagelthin
2 tsp Earth Balance Buttery Spread
Cholula, if desired
Salt and Pepper to taste
Spray your egg pan with a little bit of olive oil and prepare however you like it best - I did mine over-easy with the yolk just a bit runny. To cook your egg that way, heat the skillet on medium-high. You want to drop the egg on with a nice sizzle to keep your egg at about the same size as your bagel. Season with salt and pepper. Cook on that side for 1.5 to 2 minutes, flip, and turn the burner off. Yes, it will finish cooking, and it won't burn while you prep the rest of your food.
When you get your egg pan heating, spray and heat a cast iron or nonstick skillet on medium high. When the pan is hot, fry your tempeh strips for a couple of minutes on each side, or until nicely browned. Do not burn your tempeh, it is absolutely no bueno.
Toast your bagel thin and spread each half with the Earth Balance. Flip your egg on the bottom half and douse (well, I like dousing, you might like a dash) with Cholula. Add the tempeh strips, serve if desired with your favorite fruit and a big hot cup of coffee.