Guilt-Free Winter Breakfasts

Once cold weather hits, a bowl of cereal just doesn’t cut it. But deciding how to keep a comforting wintertime breakfast meal healthful can be a challenge.

When it is freezing cold outside and the snow is falling, many of us crave bacon, eggs, pancakes, and cinnamon buns. Problem is, these foods can really kill a diet, zap energy, and slow you down.
Look for dishes that support the need for warmth and comfort while still promoting a healthy body. Focus on high protein, low carb meals. And most importantly, remember that winter’s comfort foods are warm and smell amazing, and that much of the satisfaction comes from the aroma, which will not add inches to your waist.
So throw on your robe, leave those fuzzy slippers on, and cozy up with a guilt-free, healthful, warm and toasty winter breakfast on a chilly winter morning!

Baked Eggs in Tomatoes with Lentils and Whipped Goat Cheese

For the eggs
•    2 tablespoons olive oil
•    2 tablespoons shallot, minced
•    1/2 cup leeks, minced
•    1 1/2 cups vegetable broth
•    1 (26/28 ounce) can/box chopped tomatoes
•    1 cup dried French lentils
•    1 1/2 cups spinach, washed and chopped
•    freshly ground black pepper
•    4 to 6 eggs

For the whipped goat cheese
•    4 ounces of plain goat cheese
•    3 ounces of 0% plain greek yogurt
•    olive oil
•    kosher salt

For the eggs
1. Heat oil in a large skillet over medium-high heat.
2. Add the shallot and leeks and cook, stirring, until softened, about 2 minutes.
3. Add the broth and tomatoes, sprinkle with freshly ground black pepper and bring to a simmer.
4. Add the lentils.
5. Simmer uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes.)
6. Preheat oven to 375.
7. Stir in the spinach until wilted. Create a well in the sauce for each egg you intend to make (4 to 6 recommended.) Break an egg into each well. Bake at 375 until eggs are cooked through, about 6 to 8 minutes but go by sight more than time.

For the whipped goat cheese
8. Place goat cheese and yogurt in the food processor.
9. Pulse to combine.
10. Add a little olive oil at a time, pulsing between pours, until you reach desired consistency.
11. Add kosher salt to taste and garnish with fresh parsley.




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