I just surprised myself with how good breakfast tasted!  I try to be innovative with veggie combos, since breakfast for me used to be lots of starches and fats – old school all the way: fried meats, potatoes, breads, hominy, grits.  To keep the flavor high, I use a variety of spices, most notably fresh crushed coriander seeds, fennel seeds, and Indian spiced garam masala.  The spices are sauteed in a little oil before adding the veggies.  Here’s the recipe:

In a nonstick pan, combine 1 small onion, 2 cups chopped eggplant, 1/2 cup diced Jennie-O turkey ham and one handful of raw spinach with 1/4 cup of chicken broth.  Add salt, pepper and garlic powder, cover and simmer about 10 minutes until the eggplant is soft and has released her seeds.  Crack one egg in the middle and turn heat to low and cook until whites are set and the yolk is how you like it.  For me, that’s warm and wet.  I lift the egg onto the plate the moment it’s done, then add 1 tablespoon of mayonnaise to the veggie mixture.  Adjust salt and pepper to taste.  I was surprised how yummy this was.

I used to be a toast or bagel, hashed brown and sausage person until I discovered it was healthier to slim down and keep my fat grams to 40-60 a day.  That’s the only criteria I use, except I don’t eat much that is processed with flour or sugar, i.e. breads, baked goods, pasta, cookies, snack stuff, soda.  My story is here.

Healthy eating, along with meditation, yoga and exercise, keeps me young and strong.  May it ever be so.

Related: Asian Sauce Recipes