What I Ate Today: The Best Breakfast Yet!

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BREAKFAST

Lately I’ve been having the same damn breakfast every single day. It is honestly the best thing I ever and it is so simple. What I ate today is: Eggs. Avocado. Toast. It’s as simple as that. Switch it up and add in your favorites, such as spinach, mushrooms, get creative. I also like to add sriracha on top.

I like to keep it simple, especially in the morning. It’s quick, easy to make, healthy, and gives you the energy and nutrients needed to start your day.nikki-sharp-what-i-ate-today-best-breakfast

What I ate for breakfast:

Avocados. Enough said. Like the rest of the world, I have a healthy loving relationship (obsession) with avocados. They are loaded with nutrients like potassium and fiber, and high in heart healthy fat. Studies show that avocado consumers were found to be much healthier than people who didn’t eat avocados. Fun fact: Did you know avocado is actually a fruit?

Eggs. Eggs are a good source of inexpensive, high quality protein, loaded with nutrients, filling, and taste great. I am digging the whole ‘fried’ eggs style, which I do by heating the pan up, adding around 1/2 tablespoon of olive oil or coconut oil then cracking the egg into the pan. You want to make sure the egg sizzles as you add it in. I then put a cover on the pan and allow it to cook this way, instead of flipping the egg. You could also scramble or poach if you like- I think the fried eggs are the best though!

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Toast. Your first thought might be ‘NOOOO, NOT CARBS!’ But it’s important to remember that certain carbs are healthy and essential in your diet. You want to stay away from white and starch, and stick with dark bread. I’ve been having the european style bread from Trader Joe’s, however I recommend finding anything from a health store that is very dark, thick, and contains flax and chia seeds. (I’ll be posting a bread recipe soon, so stay tuned.)

Vegetables. I add the sliced mushrooms, which I cook by slicing thin, then adding to the pan with a dash of olive oil and salt/pepper. I do this before I cook the egg, as the mushrooms will stay warm for longer than the egg. Toast the bread at the same time, then it’s all ready to go in a matter of minutes. I’ll also swap it out and add a spinach salad on the side with olive oil and balsamic. Super easy and yummy.

When it comes to seasoning, I like to keep it simple: black pepper and truffle salt. If you haven’t tried truffle salt- I’m sorry. It’s honestly a game changer. You don’t need anything else! Sometimes I add cayenne pepper or siracha. This breakie is ridiculous good, so simple and will leave you feeling nourished and satisfied.

I hope you love this recipe! If you have any questions about it or want to share your thoughts on YOUR favorite breakfast, tweet me at NikkiRSharp or head over to my IG (nikkisharp).

@nikkisharp
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