After Monday’s brief foray into savory breakfasts, Tuesday brought me back to Bircher. It was delicious, and the day off only made me love it more.
That’s not to say I don’t love poached eggs and polenta any less. In fact, my breakfast experiment really had me hankering for one of my favorite foods on earth: poached eggs on toasted whole wheat no knead bread.
perk up grains and greens.
Poached eggs on toast is the pretty classic egg/grain combo. But you can also add poached eggs to spinach, salads, and as we saw yesterday, polenta, for a rich, delicious protein power boost. You also get a nice, well-rounded meal that’s great for breakfast, lunch or dinner!
Tuesday Food Diary
Note how lame I was on Tuesday: no yoga, caffeinated tea and a Coke Zero. My one pint on Monday evening was one pint too many. Ugh, the frustration of being a lightweight!
- Breakfast: Bircher muesli with black tea. Plus a few ibuprofen!
- Snack: Coke Zero. Oh how the mighty fall.
- Lunch: Poached eggs on toast with steamed rainbow chard and grilled tomato. This cheered me up.
- Dinner: Tomato and white bean soup with broccoli. This soup was SO good. Ingredients as follows: ~2 cups cooked cannelini beans, 1 tin chopped tomato, 1 liter veggie stock, 1 onion, 3 carrots, 2 celery stalks, 3 cloves of garlic, a bit of chard, a head of broccoli, a handful of fresh basil and parsley, and a parmesan rind (the magic ingredient!).