The biggest adjustment for me is eating. During my pregnancy, nausea up to the 8th month helped me not gain a ton of weight, which was great since I did not stop myself from eating whatever I wanted. But now that I am nursing (too much information?) I am starving all the time. ALL THE TIME. And it sucks when I’m alone with the baby and he’s eating or crying or drifting off to sleep in my arms and I can’t put him down and get something to eat. No lie, a couple of times my stomach growling has actually woken him up.
This is a sandwich we’ve been making for years and it is perfect to make to eat on the go. It’s also fast to make and you can make it as simple or as complicated as you like. Here we go:
For a basic breakfast sandwich I use an english muffin (or bagel), cheese, an egg and some deli ham.
You can change this up as you like – sometimes we use leftover bacon or sausage if we have it in place of the ham. Sometimes I leave out the ham and add tomato slices instead. I usually use a cheese slice, but sometimes slices of cheddar or mozza if I don’t have cheese slices.
Mostly I don’t add condiments, but you could use butter, mayo, mustard, ketchup, hot sauce, brown sauce – whatever combo appeals to you.
Split the english muffin and toast it. While it’s toasting, crack the egg into a microwave safe ramekin. Season with salt and pepper if desired. I always scramble mine.
Microwave until the egg is just set (or to your liking). I nuke mine in 20 second intervals until done. Alternatively you could cook your egg in a pan on the stove.
Assemble your breakfast! English muffin on the plate. Condiments if you’re using them. Then your egg, ham, and cheese on the muffin.
Eat, with some ketchup or brown sauce on the side for dipping, if you’re so inclined.
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