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#Breakfast #Egg #Pizza with fresh #berries! English #muffin topped with scrambled egg, #tomato slice, #mozzarella & #basil. #SomeKindaGood Thanks for the delicious inspiration, @WeightWatchers! #WeightWatchers #Food #Healthy #Light #Fresh #WorthIt #GoodForYou #EatWithIntention
Sometimes all it takes to inspire change is trying something new. I went grocery shopping this week and bought some light English muffins. I never buy English muffins, always whole wheat bread or occasionally even small bagels, but never English muffins. That changes now! The spongy, holey dough is truly a vehicle for any topping you can imagine. Crispy when toasted, English muffins have officially breathed life into my breakfast routine. Suddenly I find myself mashing avocado, slicing tomatoes and poaching eggs (trying to poach eggs, I should say. I tried and failed, but hey – the point is, I am inspired to try.)
Fun fact: Contrary to what the name might suggest, English muffins were actually invented in the United States by an English immigrant. Referred to as “muffins” in the UK, we call them English muffins in the United States to distinguish them from American muffins.
Breakfast Egg Pizza
So, here’s a light and healthy way to inspire your morning meal – Breakfast Egg Pizza, courtesy of Weight Watchers. All you need is a broiler and a few good-for-you ingredients. This recipe is too good not to share!
- One English Muffin
- 1 scrambled Egg
- 2 slices of tomato
- 1/4 Cup Mozzarella cheese
- Fresh or dried basil
Top each light English muffin half with one scrambled egg (divided), one slice of tomato and 1/4 cup of mozzarella cheese. Put the English muffin under the broiler for 3-5 minutes, until cheese is melted, brown and bubbly. Top with fresh basil (or dried basil, if you have it on hand). Presto! To round out the meal, I enjoyed this dish with a bowl of fresh strawberries and blackberries.
What’s your favorite way to eat an English muffin? While we’re on the subject, I found these articles from HuffingtonPost.com and HoustonPress.com worth the read:
- Forget Butter & Jam: Five Other Ways to Use an English Muffin
- 20 Delicious Meals to Make with English Muffins
New to Some Kinda Good?
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program “Statesboro Cooks.” She has appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and written as a guest blogger for Visit Savannah andThe Local Palate. In addition, her work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for moms and modern women. Lingenfelser will begin the Culinary Arts Associate Degree Program at Savannah Technical College this summer. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.