Breakfast has always been a struggle for me, even as a kid. My mom would try her hardest to make me eat something before school each day and I just never wanted to. If I eat too soon after I get up in the morning I get an upset stomach, but I can’t hold off eating until lunchtime or else there’s no filling my stomach for the entire rest of the day.
I’m a 10:00 kind of breakfast eater. No earlier, no later. It’s the Goldilocks approach to breakfast. It’s got to be just right.
My far and away favorite quick breakfast is a slice of buttered sourdough toast with a gently fried egg on top, heavily peppered and lightly salted, all runny yolk and tasty goodness. During the work week, though, this isn’t easily accomplished. Granted, my office has a full kitchen with a range and oven, but the last time I tried making an egg in there I had 6 different people hovering around wanting one. I decided it’s just too much, and I am not a short order kitchen.
I usually keep some individual packs of yogurt in the work fridge for snacks and breakfasts on days when I don’t have any. I go in spurts with brekkie stuff: for a few weeks I’ll make oatmeal packets, one week I’ll make muffins, another I’ll grab some English muffins and a jar of jam from the pantry and I’m set. My goal is to bring breakfasts to work for a whole week each Monday, so I don’t have to think about it in the morning as I perpetually run late (but please don’t tell my boss!). My bottom desk drawer is full of tea, vitamins, my tea cup and saucer, a set of silverware, my Trenta sized reusable Starbucks cup for water (24 oz. at a time means I don’t have to get up as often – and I drink 3 every day), and my chosen breakfast for the week if it doesn’t require refrigeration. A veritable cafe of healthy goodness.
This is a yogurt week, and I’ve been craving fruit lately. I was fresh out of oranges and bananas to take and slice into my yogurt this morning – sad day! While washing my hair in the shower I took mental inventory of the freezer and remembered I have a few pints of blueberries stashed in the back waiting for a rainy day. As I blew through the kitchen and made my coffee, I tossed my soup and a slice of bread for toast into my lunch bag, along with 1/3 cup of blueberries in a baggie and the honey bear off the counter. Iblew a kiss to the cat and ran out the door.
When my 10:00 hunger pangs struck, I put my blueberries in a bowl, drizzled on about a teaspoon of honey and eyeballed a tablespoon of water over the top. Covered with a paper towel and zapped for about a minute, the berries blew up and bubbled into a thin compote, into which I spooned the contents of my yogurt cup. I reminded myself to get a cute bowl from home (that matches my teacup, natch) to make stuff like this, because while a paper bowl is convenient, I like real ‘china’ when I’m dining a la desktop. It just makes the whole experience of eating at one’s desk a bit more civilized.
Warm Blueberry Compote
1/3 c. blueberries, fresh or frozen
1 T. water
1 t. honey
Place blueberries in a microwave safe bowl. Drizzle water and honey over, stir to combine. Microwave on high for 1 minute. Spoon 1/2 c. yogurt over the top, and dine a la desktop.