Work it. Own it. Feel the burn. Um, yeah. That’s what I’m subjecting myself to these days. I decided to finally get my rear in gear (hey, that rhymed!) and kick some extra poundage to the curb. I started with a trainer earlier this week, and sadly, I am a larger pile of goo than I thought. One 30-minute workout of exercises described as “muscle confusing” moves and I could barely walk the next day. But I did it. And I’m going to stick with it so that I can get into more than just 3 pairs of shorts and 5 shirts without feeling as if I’m scaring small children when I leave the house.

With that means I need to make my breakfast options healthier, and frankly, more interesting than just granola or a regular old fried egg. One of my guilty pleasures is a nasty, greasy, sit-in-your-gut breakfast sandwich, with cheese and sausage and egg and…well, you get the idea. And I love me a good artery-cloggin’ eggs benedict. Runny, evil, heart-stopping goodness. So I came up with a shortcut that I can make myself, and not feel as bad about myself after eating it. And it’s a healthier option than the aforementioned items, so I’ve got that goin’ for me. The additional bonus is that the spread I use is also awesome as a dip for toasted pita, veggies, chips, or let’s face it, your fingers if you want to dip them in there.

The After-the-Burn Breakfast Reward

  • 1 English muffin, toasted
  • 1 egg, fried
  • 1 tbsp. tyrokafteri (recipe below)
  • ½ tsp. fresh chives, finely chopped
  1. Toast the English muffin to your desired doneness. I like mine extra crunchy to get some texture in each bite.
  2. Split amount of tyrokafteri, and spread some on each side of the toasted muffin
  3. Heat nonstick skillet, and fry one egg to desired doneness. Again, I like mine with a runny center, but feel free to fry yours more if you are opposed to the gooey goodness. Place the egg on one side of  the muffin.
  4. Sprinkle chopped chives on top of egg.
  5. Top egg with second piece of muffin; dig in and enjoy—just have a napkin ready for that ooey goodness comin’ your way.

breakfast served

(Note to any nutritionists out there: I know this isn’t the PERFECT breakfast, but after a workout that makes me more aware of my rear end than I would prefer, it’s a step in the right direction.)

Tyrokafteri:

This is a recipe I bastardized from a favorite Greek restaurant in Vienna, VA—Nostos (if you live nearby, go. You will thank me. Sit in the bar area, tell Augustine the bartender I said “hi”, and harass your waiter if his name is Evan). This dip is addicting, and has many variations. This one is regularly on hand in my fridge as it is great for dipping anything you want in it, and makes a great sandwich spread, too.

  • 1 lb. crumbled feta cheese (full fat is tastier, for obvious reasons, but low-fat options work just as well)
  • 3 roasted red peppers, de-seeded and peeled (or use a jar of drained red peppers if you prefer)
  • ½ jar of cherry peppers, drained
  • ¼ tsp. cayenne
  • s/p to taste
  • ½ c. olive oil
  1. Place first 4 ingredients in food processor, and blend until all incorporated.
  2. With food processor running, drizzle olive oil into processor and blend until contents are smooth.
  3. Season with salt and pepper to taste.
  4. Refrigerate for at least 1 hour, and up to 2 weeks.
  5. Dip, scoop, spread, slurp—enjoy.

Tyrokafteri

BTW, if you like a little more burn, just amp up the cayenne in the mixture.  Get your sinuses cleaned out in no time!

 

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