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My Favorite Breakfast Recipe

My Favorite Breakfast Recipe

Breakfast/brunch is my favorite meal of the day because there are so many amazing options. My favorite breakfast or brunch is Gluten free pita bread topped with fried eggs and garlic sautéed tomatoes with a simple arugula salad on the side. Before you freak out I promise it is extremely simple (and only uses 1 pan). Typically I will make it on the weekends when I have a little bit more time in the morning. I love this meal because all the flavors are super fresh and balanced. The simple salad perfectly compliments the bread, eggs and tomatoes.

Ingredients:

  • 2 Eggs

  • 1 piece of gluten free or regular pita bread (I use the frozen rosemary garlic gluten free pita bread from Central Market)

  • 1/2 - 3/4 cup of cherry tomatoes cut in half

  • 3 - 4 tablespoons of oil (I prefer avocado or olive oil)

  • 1 or 2 cloves of garlic (depending on how much garlic you like)

  • 3/4 - 1 cup arugula

  • Salt and pepper to taste

Directions:

  1. Heat about 1 tablespoon of oil in a medium size sauce pan. Once the oil is hot add the pita bread and cook for 1-2 minutes on each side or until the bread is soft (if frozen) and slightly fried. Remove from heat and set on a plate.

  2. In the same pan add about 1 teaspoon oil and evenly spread around.

  3. Add 1 to 2 cloves of minced garlic. Move the garlic around the pan until it is slightly browned.

  4. Add the tomatoes, occasionally stirring until the tomatoes are fully cooked. (DO NOT ADD SALT TO THE TOMATOES) Take the tomatoes and garlic out of the pan and place them on the pita bread.

  5. Add a drizzle of oil to the pan if needed. Fry 2 eggs in the pan (personally I fry them over easy, but they can be cooked to your liking). Add salt and pepper to taste. Place the eggs on top of tomatoes and pita bread.

  6. Place arugula on plate next to pita and drizzle with oil. Add salt and pepper to taste.

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