breakfast avorites PROTEIN-RICH RECIPES YOUR FAMILY WILL LOVE PRESENTED BY

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1 breakfast avorites PROTEIN-RICH RECIPES YOUR FAMILY WILL LOVE PRESENTED BY

2 31 OPEN-FACE EGG AND COLLARDS SANDWICHES ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 2 tablespoons extra-virgin olive oil 4 slices Canadian bacon (about 2 ounces), diced 1 small onion, chopped 1½ cups grape or cherry tomatoes, halved 1 teaspoon chopped fresh thyme 3 cups frozen chopped collard greens (about 12 ounces) Kosher salt and freshly ground pepper 1 avocado, sliced 1 teaspoon hot sauce 4 large eggs 2 multigrain hoagie rolls, split 8 slices low-fat muenster cheese (about 4 ounces) 1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until it starts browning, about 2 minutes. Add the onion, half of the tomatoes, and the thyme; cook until the onion softens, about 5 minutes. Add the collards and season with ¼ teaspoon salt and a few grinds of pepper; continue to cook, stirring occasionally, until the collards are tender, about 10 minutes. 2. Meanwhile, combine the remaining tomatoes, the avocado, hot sauce and 1 tablespoon olive oil in a medium bowl; season with salt and gently toss. Set aside. 3. Heat the remaining 1 teaspoon olive oil in a separate large nonstick skillet over medium-high heat. Crack the eggs into the skillet and cook until the whites are almost set, about 3 minutes. Cover and cook until the whites are set but the yolks are still slightly runny, about 2 more minutes; season with salt and pepper. 4. Meanwhile, toast the rolls. Top each half with 2 slices cheese, some collards and a fried egg. Serve with the avocado salad. RYAN DAUSCH.

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4 28 SOUTHERN GRITS AND EGGS ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 ¾ ½ cup quick-cooking grits cup shredded cheddar cheese (about 2 ounces) Kosher salt and freshly ground black pepper 8 large eggs 2 tablespoons vegetable oil 8 ounces frozen cut okra, thawed 1 bunch scallions, chopped (white and green parts separated) 1 green bell pepper, thinly sliced Large pinch of cayenne pepper 1. Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm. 2. Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, ¼ teaspoon salt and a few grinds of black pepper; cook, stirring, until the vegetables start to soften, 2 to 4 minutes. Carefully slide the eggs on top of the okra mixture, keeping the yolks intact; season with salt and black pepper. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes. 3. Serve the grits with the vegetables and eggs. Top with the scallion greens. JOHNNY MILLER.

5 29 EGGS IN PURGATORY WITH SALAMI ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 2 tablespoons extra-virgin olive oil 2 cloves garlic, smashed 4 ounces deli-sliced salami, roughly chopped 1 onion, halved and thinly sliced 1 green Italian frying pepper, thinly sliced 1 small yellow bell pepper, thinly sliced ½ teaspoon red pepper flakes 1 cup tomato puree or marinara sauce ¼ cup fresh parsley 8 large eggs Freshly ground pepper 2 tablespoons grated pecorino romano or parmesan cheese Crusty bread, for serving 1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and discard. Increase the heat to high and add the salami, onion, frying pepper, bell pepper and red pepper flakes. Cook, stirring, until the salami starts to brown, about 5 minutes. Add the tomato puree and ½ cup water and cook until the vegetables are tender, about 5 minutes. 2. Reduce the heat to medium. Scatter the parsley in the skillet. Make 4 indentations in the pepper mixture for the eggs. Break 2 eggs into a small bowl, then pour both into one of the indentations. Repeat with the remaining eggs. Season with pepper and sprinkle with the grated cheese. Cover and cook until the whites are set and the yolks are cooked to desired doneness. Serve with the bread. ANTONIS ACHILLEOS.

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7 AVOCADO-TURKEY TOAST Mash 1 avocado with 1 teaspoon cider vinegar; season with salt and pepper. Spread on 2 toasted split honey-wheat English muffins. Top with sliced turkey breast. Serves SMOKED SALMON TOAST Puree 4 ounces cream cheese with 1 tablespoon each chopped dill, chives, tarragon and parsley in a food processor; season with salt and pepper. Spread on 4 slices toasted pumpernickel bread. Top with smoked salmon, baby arugula and a squeeze of lemon juice. Season with pepper. Serves EGGS BENEDICT TOAST Mix ½ stick softened butter with 1 tablespoon each olive oil, white wine vinegar, chopped capers and chopped tarragon; season with salt and pepper. Spread on 4 slices toasted white bread. Top with cooked Canadian bacon slices, chopped hard-boiled egg, chopped tarragon and sliced scallions. Serves AVOCADO TOAST: RYAN DAUSCH. SALMON TOAST AND EGGS BENEDICT TOAST: LEVI BROWN.

8 COTTAGE CHEESE TOAST WITH CINNAMON SUGAR Pulse ½ cup cottage cheese, 2 teaspoons honey and ½ teaspoon grated orange zest in a food processor. Spread on 4 slices toasted cinnamon-raisin bread. Top with cinnamon sugar and grated nutmeg. Serves BLUEBERRY- WAFFLE TOAST Toast 4 frozen whole-grain waffles; spread with cream cheese. Top with peach jam and blueberries. Serves APPLE-BACON TOAST Pulse 2 tablespoons each softened butter and plain Greek yogurt in a food processor. Spread on 4 slices toasted cinnamon-raisin bread. Top with thinly sliced apples and crumbled cooked maple bacon; drizzle with maple syrup. Serves COTTAGE CHEESE TOAST AND APPLE TOAST: LEVI BROWN. BLUEBERRY-WAFFLE TOAST: RYAN DAUSCH.

9 PEANUT BUTTER CHOCOLATE CHIA PUDDING Soak ¼ cup chia seeds in ¾ cup low-fat chocolate, 15 minutes. Puree with 2 tablespoons peanut butter, 1 tablespoon each cocoa powder and confectioners sugar and ½ cup ice. Pour into 2 glasses; cover and refrigerate until set, 2 hours. Top with chopped peanuts. Serves grams of protein per serving PEACH SMOOTHIES Blend 2 chopped ripe peaches, 1 cup cottage cheese, ½ cup reduced-fat, 3 to 4 tablespoons honey, 2 tablespoons fresh lemon juice, a pinch each of salt and grated nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg. Serves grams of protein per serving PUDDING: RYAN DAUSCH. SMOOTHIE: ANDREW MCCAUL.

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