I am a strong believer in breakfast; however, I am not a huge fan of traditional breakfast food. Breakfast, to the majority of people, typically consists of one to three of the following items: eggs, cereal, fruit, toast, bacon, etc. But why designate these foods specifically to breakfast? Why not just think of breakfast as any food you eat in the morning?
I realize how much breakfast is preached to people as “the most important meal of the day,” and I understand the lack of energy to make food before an 8 a.m. class or early work day. Eating just cereal or an egg or a piece of fruit five minutes before you run to class just makes you hungry when you get to class. And not eating at all just makes you want to eat the whole cafeteria by lunch.
I’ve grown up eating leftovers for breakfast, because they not only taste better, but are more substantial than Cheerios or toast. Although, dinner round-two for breakfast, possibly round-three for lunch, and then round-four for dinner again is a little redundant. So over the summer, I tried many different breakfast options, from leftovers to smoothies to quinoa, and I give you one of the fastest options I found.
Yams are not only tasty and nutritious, but they also take only five minutes to cook in a microwave. Eggs, to appease the traditional breakfast crowd, are a source of protein, and greens just add some more veggies and colour to the mix. I call it “Greens, Eggs, and Yam,” because like Sam I Am, I think I could convert you into breakfast people if you gave this recipe a try.
So, while you’re cramming in some morning reading, or tweeting about how you don’t want to read that early in the morning, make some breakfast. It only takes five minutes to make and another five or so to slam down. You can still make the bus on time and get to class with a full stomach that will last you till lunch.
Greens, Eggs, and Yam
1 cup yam, cut into about half-inch cubes
1 handful spinach (may be substituted with another leafy green, such as arugula or kale; maybe not lettuce though)
Salt and pepper to taste
Toss the yam cubes into a microwaveable bowl and cook on high for four to five minutes (until they’re soft enough to puncture with a fork).
While the yams are in the microwave, heat a splash of oil in a frying pan.
Crack the egg into the pan and scramble; no need to waste another bowl to mix it up and season it (way too much effort at 7 a.m.). Add the spinach when the egg is about halfway done. Season with salt and pepper.
When the yams are done, the eggs (and spinach) should also be ready. You can toss the yams into the pan and mix everything together, or just serve with a drizzle of olive oil and the eggs with spinach on the side.