Jan 26, 2016, Updated Feb 28, 2024 If I don’t eat the second I wake up in the morning, I get a massive headache. And by “the second I wake up”, I mean quite literally. A migraine is on the way if I take the time to scramble eggs. So, I spring out of bed and scarf a quick bowl of cereal before I change any diapers, before I take anyone out of their crib, before I pour anyone a sippy-cup of milk. It’s like in the airplane where they tell you to put on your own oxygen mask before assisting someone else. A lesson in caregivers’ self-care. But the upside is, with the edge taken off of my hunger, I can make something more nourishing at a leisurely pace. I’m a big fan of savoury breakfast. And I’m a big fan of vegetables at breakfast. You know how if you sneak a cookie in first thing in the morning, you kinda crave sweets all day? (Not a fact, just a personal theory.) I find the same is true if you start with veggies: start with salad, want more salad. This is more an idea than a recipe, because of course you can use whatever vegetables you have in your crisper drawer. I shaved some beets on a mandoline (this is mine, I love it) and tossed them with mixed greens in a bright mustard vinaigrette. Topped with a sunny-side-up egg, it’s a delicious, satisfying (first or second) breakfast. And by all means add a piece of crusty bread if you haven’t just inhaled a massive bowl of bran flakes. Prefer medium eggs to runny ones? Read this next: How to Make Perfect Eggs Over Medium.
