Food for the body is not enough. There must be food for the soul. ~Dorothy Day
This morning I was feeling like I needed a boost. I didn’t sleep a wink and my morning run went horribly. Not to mention Ii had a very stressful week. I didn’t want to weigh myself down with heavy pancakes or sausages so I thought I’d go a little French; velvety scrambled eggs, and a fresh salad with maple vinaigrette. I don’t think I have made a wiser decision.
This breakfast was perfect! It was light and healthy and really helped to rejuvenate my mood. The leafy greens were bright and fresh, and when the vinaigrette ventured over to my eggs it added a little burst of flavor. The eggs alone were fabulous. They were light and fluffy, thanks to the cream cheese, but also full of flavor. Now I’m going to sit back and enjoy my English Breakfast tea.
Have a wonderful day!
Velvety Scrambled Eggs:
Table spoon of Skim Milk
.5 teaspoon Marjoram
.5 teaspoon Thyme
Salt & Pepper to taste
.5 Tablespoon Non Fat Cream Cheese
In a bowl whisk together eggs, milk, marjoram, thyme, and cream cheese. The cheese may not mix well here so be sure to break it up during the next step. Pour mixture into a warm pan coated in spray. Use a spatula to gently stir the eggs continuously on low heat. Once they begin to firm, and look opaque remove from heat and add Salt and pepper.