So I have to ask. If you had to chose your all-time favorite breakfast (regardless of calories), what would you choose? I’d really, truly love to know.
I find that I ask this question quite often, which is equally ironic as it is humorous considering I can’t even answer it myself. I could never choose between a savory breakfast with eggs or an indulgently sweet breakfast consisting of either stuffed french toast or an outrageous stack of red velvet pancakes. Excuse me while I wipe up my drool..I rarely even go out to breakfast because it’s actually my favorite meal to prepare at home, but when I do, I always order some type of egg dish with one pancake on the side. JUST one (yes, I’m that pain in the a$$). I just need an ounce of sweetness and i’m satisfied. That is, until I see that my boyfriend still has some of his pancakes left and I go in full-fledged.
I know, he’s so lucky 😉
However, if I had to chose a favorite savory breakfast, it would likely be an Oscar-style eggs Benedict. I love the crunch of asparagus mixed with runny egg yolks and succulent crab meat. UGH, such a decadent and fantastic combo. No crabs were harmed during the making of this recipe, though this Benedict I speak of was definitely the inspiration behind it.This dish is incredibly filling for being so low in calories. It’s also high in protein, high in fiber and packed with nutrients. The dynamic trio for a healthy breakfast (or meal in general!). The combination of goat cheese and runny egg yolk creates a mock-Hollandaise sauce that is actually even tastier than the real thing if you ask me. It’s also the perfect pool to dunk your toast in. Dunking is life.
This recipe is extremely adaptable and you could essentially use any veggie and/or breakfast meat you like. Spinach, sweet peppers, broccoli and mushrooms would all be delicious. You could crumble some bacon on top or serve it with a side of breakfast sausage, Canadian bacon or ham for extra protein. I served it with a fruit salad followed by a pumpkin cookie (thanks, Mom).
I also have a feeling they would be incrediblyyyy delicious washed down with a spicy blood Mary. That is pure speculation, so if you try it before I do, tell me EVERYTHING 🙂I’m actually getting a strong desire to host a Friendsgiving Brunch now that i’ve been planning for the actual Thanksgiving meal. I can’t tell if this is in part due to this recipe, or just my strong desire to finally use the leaf to my kitchen table. Or just to drink spicy blood Mary’s with all the people I love. Isn’t that what the holidays are all about? 🙂
Cheesy Breakfast Squash Boats with Asparagus
- 1 small-medium sized spaghetti squash halved
- 2 tbsp extra virgin olive oil
- 1 cup trimmed chopped asparagus
- 1/2 cup chicken or vegetable stock
- 1 ounce goat cheese
- 2 eggs
- 2 cloves of garlic minced
- Salt and pepper to taste
- Optional fresh herbs for topping: parsley and chives
- Preheat oven to 400 degrees F. Brush the inside of spaghetti squash with olive oil and a sprinkle of salt and pepper. Place cut sides down on a lined baking sheet and bake for 35 minutes. Remove from oven and set aside until cool enough to handle. Maintain oven temperature.
- In the meantime, heat remaining tbsp of olive oil in a large non-stick skillet over medium heat. Add asparagus and cook for ~8-10 minutes, until softened, adding the garlic during the last 2 minutes.
- Add stock and goat cheese to the pan and stir to combine. The goat cheese will gradually melt while stirring in.
- Remove seeds from squash and discard. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. Add squash strands into pan to be combined with asparagus mixture and mix all components.
- Spoon mixture evenly back into squash "boats". Crack an egg in the center of each boat and place back in the oven for 13-15 minutes. Eggs are done when whites are no longer opaque.
- Top with fresh herbs, salsa, Sriracha or topping of choice. Dig in!