I posted this picture on Instagram over the weekend and it was quite a hit, so I decided to post the recipe as well. I love this breakfast or brunch meal post-workout because it’s full of healthy-fats and protein.
Here’s what you need:
I use Udi’s gluten-free whole grain bread, toasted.
Fleur de Sel (I prefer this to sea salt because it’s not as crunchy), sprinkled on top of avocado
Turkey bacon, you’ll want to bake this in the oven at 400 degrees until it’s your desired crispiness
Poaching the egg is the most difficult step, but once you’ve mastered the poached egg, there won’t be any turning back. I learned how to poach an egg from Gordon Ramsay’s show, The F Word. It’s the easiest method. The secret it the timing. An overcooked or undercooked poached egg is the worst! The other tip that he doesn’t mention in this video is to add about a teaspoon of vinegar to the water. That is super important!
We often buy an excessive amount of bananas in this household and never seem to make our way through them. I actually don’t even like bananas unless they are in baked goods, like this fantastic low-fat banana nut bread. I adapted this recipe from Skinnytaste. You can find the original recipe HERE.
I love banana nut bread and muffins because it’s a great money-saving tip. When those bananas become overly ripe, you can simply turn them into this classic breakfast favorite.
I often make vegan banana nut muffins, but I thought I’d give this recipe a go because I often miss that buttery taste that makes this bread that much better. I didn’t have all the ingredients on hand so I turned Skinnytaste’s recipe into my own. Many of us have those snack sized Mott’s apple sauce containers lying in the back of the fridge so why not use it, right?
First rule in becoming a better baker or chef is to use what you have… don’t go out and spend a fortune on ingredients when you can just learn to simply make it work.
I highly recommend this recipe. It’s buttery, but not greasy. Sweet, but not nauseating, and because it is from Skinnytaste the portion size is kept in check. These aren’t going to be your usual gigantic slices. Splitting the batter into two loaf pans is a great trick!