QUICK, SIMPLE BREAKFAST

Deciding to eat healthier is something I have noticed comes with growing older. Back when we were young and beautiful and nothing could stop us, breakfast used to be a hungover stop at our favorite local coffee shop for an iced Americano and then maybe a second stop at another local place that makes one of the most brilliant creations known to Mankind: the doughnut muffin. The coffee at Gimme and the muffin at Second Stop mean it is well worth waiting in two lines, even if you are late for work.

Lately, however, I have decided I need to eat actual food (and lay off the sauce) to have a functional day. The trouble is, while I have time to wait in line for coffee, I cannot justify the time and mess to slow cook scrambled eggs or roast hash browns or whatever. And, if I have to eat yogurt and fruit everyday... well, let's just say my digestive system isn't 18 anymore either.

So I have been trying out different ways to make breakfast for one quickly, get some protein, and also integrate my favorite breakfast food: greens. So far this mix of items (it's not really a recipe) is my favorite.

Hard Boiled Eggs, Arugula Salad with Mustard Vinaigrette and Parmesan Toast

(dressing recipe adapted from Barefoot Contessa Family Style)

2 eggs, hard boiled

1 bunch of Arugula greens

1 tablespoon champagne vinegar

1/4 teaspoon Dijon mustard

1/4 teaspoon minced fresh garlic

1/4 teaspoon mayonnaise

dash of kosher salt

dash of fresh ground pepper

1-1/2 tablespoons good olive oil

1 slice while grain bread

2 tablespoons grated parmesan cheese

Start the eggs in a small pot of room temperature water on medium-low heat with the lid off as soon as you get up. They will be ready by the time you are, in about 35-40 minutes. Remove eggs from boiling water and place in a bowl of cold water. Peel the shells and let the eggs cool a bit. Rinse the arugula, spin dry and place on plate. Put the bread with grated cheese, ground pepper in the toaster oven for 5 minutes. While it toasts, whisk oil, vinegar, mustard, mayonnaise, salt, pepper,and minced garlic (I just discovered super young garlic with the stalks still on at the green market-- it is milder than the older dried sort) together in a bowl. Drizzle over arugula, cuts eggs in half, and place with toast on plate... serve.... to yourself.