Sometimes, you gotta get back to basics…aka, I’m really effin’ tired and I can’t even begin to THINK about what to make for dinner let alone COOK it.
Solution? Breakfast for dinner! It’s the type of menu I lived for when I was little. Especially after we got a waffle iron! Ah! *faints*
As an adult, I don’t have a waffle iron so a good ol’ three-egg scramble with stuff found in my fridge usually hits the spot. An onion (chopped perfectly…thank you very much!), some mushrooms, garlic and Cholula sauce combined with three scrambled eggs makes for quite a nice meal, yes?
Here’s another winning combo: toast, scrambled eggs and…roasted tomatoes with an herb paste! I told you you might see a few Weight Watchers recipes soon, and this is one of ’em. It’s a flavorful way to pump up your dinners (breakfast and lunches) that happens to be pretty darn easy too!
Do you like breakfast? I love breakfast. I love breakfast like I love my dogs (they live in Phoenix with my parents)…I experience pure bliss when I’m with them, but miss them ’cause I don’t get to see them often. And so goes the same with breakfast…I don’t see breakfast much at all. Early rising, busy mornings…not a great recipe for a proper, scrumptious breakfast.
But eggs en cocotte have changed that. I’d seen a few recipes for eggs en cocotte (or just, baked eggs if it’s too early for a faux French accent), one at The Kitchn and another at Pete Bakes!, and thought, “Hmm…this looks interesting!”