As I get older, one of the biggest changes in my life was skipping breakfast. I used to enjoy eating breakfast but my stomach can’t handle it any more. I eat two times a day, brunch and early dinner. I eat good brunch and a simple dinner, and some snack in between like fruits. Since I don’t eat as much as I used to, I try to eat well balanced meal each time. I believe that eggs are good source of protein, fat, and other nutrients. I know there is a misconception that made some people avoid eggs, because they think eggs have saturated fat. In fact, eggs are one of the healthiest foods, and there are many evidence that eggs can actually help to prevent many diseases.
But, as I always say, eating the right food and cooking the right way is critical factor for your health. For example, I read an article that those people who are diabetic can’t have more than two eggs a week. And when you fry eggs, you’d better not break yolks because it can be easily oxidized which is harmful to your body. It doesn’t mean that you can’t eat omelet forever. You can eat anything but in moderation. Little habit can change our life. We need to be good to our body before it is too late. Don’t we?
French Thyme Fried Egg
1 tablespoon coconut oil
1-2 teaspoons french thyme, chopped
pink salt, pepper
1 gluten-free bread
chopped french thyme for garnish, salt, pepper
The weather was too hot last week and the herbs in my garden got withered. But this french thyme was the only one that was still strong. Compared to other thymes, french thyme has narrower and sweeter leaves. The aroma is quite attractive.
Pinch your fingers together and run them down the stem in the opposite direction from the way the leaves have grown, and chop them.
Add some coconut oil In the frying pan and cook chopped french thyme for 1-2 minutes over medium low heat.
Crack an egg…or two…maybe three…
While the egg was cooking, I heated up a frozen gluten-free bread.
Spread avocado on the bread instead of butter.
Place the egg on top of the bread and sprinkle some chopped french thyme, pink salt, and pepper. Serve immediately.
It was a pretty good brunch!