Sometimes you just want to have a really healthy start to your day. And this one, we had walk around, grabbed some pastries, and went back to bed. Or at least Matt went back to bed. I knew that I had enough time to get some vegetables going and decided to just do a heavy breakfast meal.
I chopped almost all the varieties that we always have meaning, tomatoes, onion, garlic, peppers (bell and jalapenos), and mushroom and sauteed this until everything was soft and juicy. I was initially planning to put the eggs on top but was afraid they won’t cook so I made little holes in the pan and added the eggs there. They also ended up looking prettier than I planned. 🙂
Breakfast of Champions Recipe! (Of course I made the name up!)
3 to 5 pieces of mushroom, sliced
1/2 of an onion, chopped
2 tomatoes, chopped
1/2 bell pepper, chopped
1 jalapeno, chopped
3 spring onion, chopped
3 cloves garlic, chopped
Saute all the vegetables in a little olive oil and allow the flavors to all combine. They will become soft after about 5 minutes over medium to low heat. Season with salt and pepper and adjust as needed. Make enough holes for your eggs and break the eggs into the spaces. Cover the pan so that the eggs will cook properly. Serve with toast or hash or rice!