Mix up your fruit combinations from day to day for a healthy breakfast or snack that never gets boring.
Pesto Scrambled Eggs
Pep up breakfast (or dinner) with a little pesto.
And be careful not to overcook your eggs.
Photo:Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco
Scrambled eggs are at their best when you see soft, creamy curds.
Serve with a slice of whole-grain toast and sliced tomatoes.
Single-serve packages of mashed avocado or guacamole can stand in for the fresh avocado.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
It’s the perfect balance of protein and fiber to keep you energized.
A little butter adds richness.
We use just a tiny amount of salt here, because it’s easy to oversalt eggs.
Pull them from the heat the instant they’re done so they don’t turn tough and rubbery.
Want to take it up a notch?
Top with a poached or fried egg.
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Fig & Honey Yogurt
In this Mediterranean-inspired snack, dried figs and honey top plain yogurt.
Substitute fresh figs if it’s possible for you to find them.
It’s the perfect addition to creamy peanut butter and a crisp slice of fiber-rich toast.
Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco
Pristine Sunny-Side Up Eggs
Alexandra Shytsman
Heat control is crucial here.
Too much heat, and the whites will toughen and brown at the edges.
Not enough, and the yolks will cook partway through by the time the whites are set.
Listen to the pan, and watch the whites for cues that your pan is properly heated.
We use a little extra oil in this dish so there’s enough for basting.
The hot oil baste lets you set the whites without covering the pan and clouding the yolks.
Season after the eggs are done so the basting doesn’t wash off the salt and pepper.
Jennifer Causey
Alexandra Shytsman
