Tuesday, August 24, 2010

Breakfast for Dinner-Scrambled Eggs with Goat Cheese, Heirloom Tomatoes and Basil and Trader Joe's Cinnamon Buns

     Summer officially ended for us today as we headed back to school and back to the grind!  This first week of school, most of us have high hopes that this is the year we become masters in time management.  Everyone will get out of bed early enough to calmly dress and enjoy a hot meal.  You will plan a weekly menu and only go to the grocery store once a week, allowing for more time at the gym between drop off and pick up times.  After school activities will be scheduled so that you are not racing from here to there with tired children who really just want to go home and watch TV.  Finally, there will be a nightly "Family Dinner", with everyone present and a healthy, home cooked meal.  By the time Labor Day arrives we realize that we are back in the grind and back into the same old rat race as last year!  Breakfast becomes obsolete and take out, delivery, and frozen pizza quickly become the only thing served to the one or two family members who show up at the table.

   I definitely fall into the "there's no time to cook, just throw a pizza in the oven" trap when our schedule gets crazy.  One night last week, after a late evening at the pool, I started for the freezer when I realized there was a quick cooking, healthier option in the refrigerator.  EGGS!!  They cook in less time than frozen pizza and I could easily make a kid and adult friendly entree.  I scrambled eggs with some goat cheese, topped the adult servings with fresh tomatoes and basil from my garden, and served it with steamed broccoli.  For dessert, Trader Joe's canned cinnamon buns, which baked in the oven while we enjoyed our eggs. 

    I realize breakfast for dinner is not a new concept.  I have many Facebook friends who have proudly announced "Cereal and Merlot!" in their evening posts.  It just seemed appropriate, during this transition from lazy days to crazy days, to remind everyone of this simple substitute for the fast and frozen food standby.  

Scrambled Eggs with Goat Cheese, Heirloom Tomatoes, and Fresh Basil

10 eggs
2-4 ounces goat cheese(depending on how cheesy you like your eggs)
1/4 cup milk or water
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
chopped heirloom tomatoes
chopped fresh basil

In large bowl whisk together eggs, milk or water, salt, and pepper.  Add goat cheese to eggs and lightly whisk.  Melt butter in a large skillet on medium to medium low heat.  Add eggs to melted butter and fold with a rubber spatula until desired doneness.  Top with chopped heirloom tomatoes and fresh basil.  

**Combine goat cheese with softened cream cheese to make more kid friendly**

Trader Joe's Canned Cinnamon Buns
(photographed immediately after frosting!)

I have never longed for canned cinnamon bun before, but I can't stop thinking about these swirls of deliciousness.  They are packaged the same as other commercial canned buns, but are made with only all natural ingredients.  That means butter, sugar, more butter, more sugar, and cinnamon.  These will become a staple in your refrigerator for special treats or when guests come to town.  Just another reason to love Trader Joe's!

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