Sunday Brunch

Sunday Brunch

I love Twitter I cannot lie.  I find out so much information on Twitter from friends and how they are doing to conversations regarding GMOs and eating healthy.  It is a treasure trove of information.  The downside is I can find myself glued to HootSuite for hours and have to pull myself away from the laptop to just get grounded. One of the greatest things about Twitter though is that people say and post things that you would never have seen or heard had you not been on Twitter.  The other day I was reading some tweets and across my timeline came the words Eggplant Hash.  I have no clue what was in front or behind those words as I just zeroed in on it.  I then became social and engaged in conversation and the ingredients were discovered.  Within 140 characters and about 5 minutes I had created a recipe for eggplant hash.  I would love to give credit here but I now can't find the tweet in my timeline -- told you I love Twitter and I tweet or chirp (a tweet that is 70 characters or less) a lot. Friday is my rest and recovery day from training and so I decided to make this hash yesterday morning instead of on Sunday because Karen goes out for her run early and the moment she gets back I head out on the bike.  We don't have time to have a Sunday brunch and I wanted to test out the recipe before I posted it for you. [caption id="attachment_3776" align="aligncenter" width="225" caption="Sunday Brunch"]Ingredients: 3Tbs red bell pepper (diced), 2Tbs green bell pepper (diced), 2Tbs Onion (diced), 2Tbs celery (diced), 1/4c Eggplant (peeled and diced), 1 baby portobella mushroom (diced), 3oz tempeh bacon (recipe at bottom of post), 1 egg, 1 slice Ezekiel Bread (toasted), Balsamic Vinegar, 2Tbs Olive Oil

 Servings: 1 Nutritional Information: 544 calories (240 from the olive oil), 40g Fat (27 from the olive oil), 29g Carbs, 8g Fiber, 23g Protein Directions:

  1. Heat 1Tbs Olive Oil in pan and add eggplant.  Allow to cook until golden brown like potatoes.
  2. Add in all the other vegetables and salt and pepper and cook for approximately 10 minutes.  I like my peppers to be a bit crunch but go longer if you want all the vegetables to be soft.
  3. While the vegetables are cooking heat a separate pan and add the tempeh bacon and cook for ~5 minutes per side.  Adding in marinade to enhance the flavor
  4. After vegetables are to your liking plate them in the center and put bacon on the side.
  5. Cook egg to your desired consistency (I cook mine in 1Tbs olive oil and went with sunny side up so that the yolk could bleed into the vegetables) and toast your bread.
  6. Plate it all up and serve with coffee, orange juice and a mimosa (not necessarily in that order.)
Enjoy your Sunday morning.

What are your favorite Sunday Morning Brunch items?

 
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Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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