It’s a rather sad fact, but most people choose to eat the same or nearly the same breakfast every day — or at least several times a week. There are scientific, sociological, and emotional reasons for this (We have less time, don’t want to waste energy, need healthful food to balance other meals, desire a lot of consistency…) You can ask anyone, “What do you eat for breakfast?” The answer will generally be one thing or at the most two. “I eat oatmeal.” “Eggs and toast.” (And the eggs will be cooked the same way each time, I’d wager.) Whereas should you ask the same person what they eat for lunch or dinner, the answer will be long, varied. Lots of folks are continually looking for something new to cook. It’s funny (peculiar), but understandable.

Perhaps because I love cooking, my breakfast changes regularly. I find that fact fun, entertaining, and encouraging. I’m sure I come out of it with a wider variety of nutrition, too. It’s also true I’m retired from a full-time job requiring my presence on the desk at 8am every morning. I don’t even have kids at home needing a helpful shove out the door. Dogs? Yes. They’re however generally fed and walked by my better half, leaving me to spend any amount of time I’d like sussing out sustenance like Cream Cheese-Avocado Toast come morning. If you have a toaster and a skillet, you have the equipment necessary for this lovely, filling, and pretty breakfast. (Grill the toast in the skillet and you don’t need a toaster.) Let’s face it, you could eat this morning, noon, or night. Add some fruit, a Mimosa or Bloody Mary and you have brunch if you’d like. Sweet.

Americans, for the most part, are off work today. Lots are on vacation. (If you worked, you’re precious as you’re probably a healthcare or service provider and I’m grateful.) That means there’s time for a holiday breakfast slowly eaten on the back porch or at the kitchen counter. No need to shove down the same morning meal as always, you can take your time, enjoy that second cup of coffee right at home, and try this:

TIPS:

CHANGE IT UP: Eggs…Sauté a tiny bit of garlic in the pan before you add the eggs or stir in a few flakes of crushed red pepper for zing. (My friend Mary says, “You need some jalapeños on that, Alyce. She might be right if you can do heat early the morning!) As noted in the recipe, sautéed mushrooms, zucchini, peppers, or browned onions are other possible additions. The eggs could be cooked any way you like and you might top them with grated sharp Cheddar instead of tomatoes. Other thoughts…I like the idea of a thin slice of ham or crispy bacon layered into the sandwich somewhere and, while you’re thinking more protein, some pulled pork, carnitas, or leftover steak are interesting options for carnivores. Less carbs or calories for you? Thomas bakes a high fiber Light Multi-Grain English Muffin and a half weighs in at only 50 calories. Or skip the bread and make the whole thing on thick slices of tomato, garnishing with grated cheese and herbs.

CUTTING FOOD COSTS/AVOIDING WASTE FOR THIS DISH: S for shopping the sales when we’re talking eggs — for sure. Kroger, who sends out paper coupons based on previous shopping, often gives me 55 cents off a dozen. Can’t keep cream cheese without it molding? Use what you need, then wrap and freeze the rest. Or make one of my spreads! Avocado, in case you didn’t know, can be mashed with a little lemon juice and frozen. Otherwise, wrap the remaining half with the pit intact and refrigerate it for just that day. E for every week have one breakfast for dinner — if that’s what you did and also for one veggie meal if made as is. Did you plan a menu or write a shopping list? Then, an A for you, too!! And you’re already cooking at home for health, wealth, and happiness.

LIFE GOES ON:

Two lovely rains this week. So grateful.

Thanks for keeping me company in the kitchen this week; it means a lot.

Happy 4th of July to Americans and Happy July to all the rest of you,

Alyce