It is no secret – I love to eat. I will never be “so pro” as to be able to starve myself or avoid things to make “race weight”. Train heavy, race happy. That sounds like a GREAT plan to me! Breakfast is my favorite meal. I used to only like sweet breakfasts, like pancakes and french toast, but since I started to take weight and training (but not weight training) a bit more seriously, I have been going for the protein-packed breakfasts that tend to be a bit more savory. Not to say I still avoid the sweet stuff, I just take the “moderation” approach. As much as an every-hungry, food-loving endurance athlete can moderate.

Sometimes I do just a veggie-packed omelet, but frankly, when the hours in the saddle are up, I feel like I can save vegetables for snacks and lunch and dinner and have my breakfast the way I want it – veggie freeeeeeee!!!

What is all-the-rage these days? Avocados. And kale, but screw that mouth-slicing gunk. And what power food do I, personally, loooove? Eggs. So I like breakfasts that mingle these two. Sometimes I just scramble eggs and mush in some avocado. Sometimes I eat salted avocado on toast, with or without eggs. Obviously if you had the time and free calories you could add bacon.

One very fancy breakfast I have had was what inspired me to try the combo of avocado and eggs (being from the midwest with a very midwestern family, I did not eat avocados, or even GUACAMOLE, until I went to grad school just a few years back. Cry for me.) I was in Australia, and was feeling brave. I forgot what it was called, but this is what it looked like:

Poached eggs and avocado over fresh sourdough bread, topped with sliced grape tomatoes, feta cheese, and fresh arugula, all drizzled with a delicious lemon sauce. I managed to make this myself just once. Turns out poaching eggs and making lemon sauce is all a pain in the ass. I did it nonetheless.

• Some of that half-baked bread you finish at home so it seems very fresh.
• Poached eggs. Tiny tomatoes. Feta cheese. I didn’t use arugula at home because, well, vegetable.
• And the lemon sauce. A true pain.
  • 2 tbsp. cornstarch
    1/2 c. sugar
    1/4 tsp. salt
    2 c. water
    1 tbsp. grated lemon peel
    3 tbsp. lemon juiceIn saucepan mix cornstarch, sugar, and salt. Gradually stir in water. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Remove from heat. Stir in remaining ingredients.

 

Turns out, that is all a bit time consuming, but, I made a quick and dirty version this morning! I would share a photo… but… I ate it too fast to even think about a picture. It was so delicious and very simple: a lightly toasted english bagel spread/chunked gratuitously with fresh avocado. Sprinkle with salt, lemon juice, and a bit of sugar. Plop on a fried egg and some sliced tomatoes (I used sunburst: nature’s crack candy tomato). You’ve got yourself a sweet and savory breakfast treaty, to be taken on-the-go, or stuffed in your face before you can even bring your plate to the table!!!

 

Enjoy eating!!! And I guess enjoy offsetting the eating as well.