I had a really good dinner planned out for myself tonight involving a seared salmon steak and baked butternut squash, but when it came right down to it I made what sounded the best to me: poached eggs on toast and a simple green salad.
I think my desire to always eat poached eggs on toast when I’m feeling under the weather stems back to my mom always making me this whenever I was sick when I was little. The taste of the runny yolk soaking into the toasted bread brings me the same level of comfort as warm socks, hot bubble baths and old, worn-in pajamas. I actually would rank this as one of my all-time favorite meals, too, because it’s easy, fast, cheap and healthy. Not to mention tasty!
So, here’s what I did: I toasted 2 slices of my whole-grain sunflower seed bread (bought it freshly baked from whole foods), topped it with a tsp of promise light and 2 poached eggs sprinkled with sea salt. I drizzled some balsamic vinegar on a salad made just with lettuce and a few grape tomatoes and I drank a cup of herbal tea with it.
There’s no proper method to eating poached eggs on toast. Some people cut their toast into tiny bite-sized pieces, but I always just tear the bread with my fingers and dip it into the yolk I let run freely down my plate. It’s simple this way and leaves me feeling satisfied but not heavy after eating it.
My “feel better” dinner was about 391 calories.