For so many years I had this really firm notion that breakfast was something to be eaten out of a bowl. Like cereals. Whole grain cereals with skimmed milk. Or steel cut oats which is a very popular breakfast dish in Denmark. Everywhere I would read how this was the best way to start the day and how the whole grains would keep me full and satiated for so long. I just could not grasp why it made me ravenously hungry after just 2-3 hours. I would feel dizzy and uncomfortable and have severe hunger pangs if I didn’t get my mid morning snack. Sometimes I even had to reschedule meetings because I knew I needed to eat. I feel so silly thinking back at that time now.
FROM CEREAL TO FRIED EGGS
The first thing I noticed when I swopped my bowl of cereal for a plate of fried eggs was how full and satisfied I felt all morning. And not just in the morning. My 3-PM sugar cravings would also diminish and my impulse control, if that’s even a word, would be so much better. I could actually see a bowl of candy and not eat from it.
Later I became even more hard core and today I can eat just about anything for breakfast. I often have leftovers from dinner for breakfast. My kids taught me that. At some stage they got really tired of eating eggs for breakfast which really shouldn’t come as a surprise since I served them eggs every single day. I asked them what they wanted instead and they said things like: beef patties, salmon, mackerel, cheese, veggies. And who was I to judge what a “real” breakfast dish should look like so I started making larger portions for dinner and serving the leftovers for breakfast. Today, I love having that myself and I love sending my kids off to school knowing that they won’t crash at 10.
Having breakfast in a bowl comes in many shapes and who says you can only fill your bowl with cereal, porridge or yoghurt. I often fill it with whatever-I-have-available. And that’s pretty much my favorite breakfast of all times. Like this one:
SERVES 1 PERSON
- leftovers from the caramelized cabbage with spicy ground beef
- 1 handful of fresh spinach leaves
- 2 eggs
- some avocado
- coconut oil or butter for frying
2. Fry your eggs and place them on top.
3. Cut the avocado into thin slices and place them in the bowl as well.
TIP: a lovely add-on to this dish would be to place a little bit of fruit, like apple or banana slices with a spoonful of almond butter on top. That will give you that sweet little finish to your meal.