The inspiration for this week’s Cooking with the Moms podcast was our trip to Napa, CA in November and a rib-sticking breakfast at the Boon Fly Café. On our final morning, we ate at the Boon Fly, located at the fabulous Carneros Inn. Knowing we’d be flying all afternoon and into the night and knowing they’d starve us on the plane ride back to Boston, we went all out. The meal began with the restaurant’s signature Boon Fly Donuts (one small donut per Meal Makeover Mom was a wonderful indulgence). From there, Liz ordered the B.E.L.T.; applewood smoked bacon with one egg any style, lettuce, tomato, and mayonnaise on sourdough. Janice had the Breakfast Flatbread with two fried eggs, bacon, caramelized onions, and mozzarella. As you can see from the photos, we had plenty of leftovers for the journey home.
The Breakfast Flatbread was so yummy (though clearly uber high in fat and calories) that it motivated us to create a brand new recipe for Green Eggs & Bacon Pizza. Wow. Where do we begin? There are so many great things to say about this recipe. For starters, it’s hearty thanks to the eggs and the bacon. Second, it’s nutritious thanks to the spinach, eggs, and cheese. And finally, Janice’s daughters and Liz’s boys all gave it two-thumbs up! We consider four happy kids at the dinner (or lunch) hour a huge success.
Green Eggs and Bacon Pizza
Makes 5 Servings
- One 12-inch pre-made pizza crust
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- 2 packed cups baby spinach (about 3 ounces), coarsely chopped
- 5 large eggs, beaten
- 4 slices nitrite-free bacon, cooked, patted well between paper towels to remove excess fat, and coarsely chopped
- 1 cup shredded reduced-fat Italian blend or reduced-fat Cheddar cheese
1. Preheat the oven to 450°F (or the temperature indicated on your pizza crust). Bake the pizza crust according to package directions.
2. While the crust is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute.
3. Raise the heat to medium-high. Add the spinach and cook, stirring frequently, until wilted, about 3 minutes. Add the eggs and the bacon and scramble until the eggs are set, about 3 minutes.
4. Remove the cooked crust from the oven. Top evenly with the egg and spinach mixture and the shredded cheese. Place back in the oven and cook until the cheese melts, another 2 minutes.
Nutrition Information per Serving (1 slice): 320 calories, 13g fat (5g saturated, 0.2g omega-3), 650mg sodium, 27g carbohydrate, 2g fiber, 20g protein, 25% calcium, 20% vitamin A, 15% iron
> Dashboard Dining: We recently received an email from one of our listeners, Nicole P., asking for breakfast ideas for her 3-year old son who never seems hungry first thing in the morning but who often asks for breakfast on the ride to preschool. Here are a a bunch of suggestions when dashboard dining is your only option.
- Grab-and-Go Granola Bars
- Chocolaty Pumpkin Bars
- Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Blueberry Munchkin Muffins
- Fruit: Bananas, cut up apple with peanut butter for dipping, grapes, clementine
- Mini all-natural applesauce
- Cheese: Lowfat cheese sticks, Laughing Cow wedges, Cabot 3/4-ounce reduced fat Cheddar minis
- Mini honey whole wheat bagel with cream cheese & jelly or peanut butter & jelly
- Ham & Cheesy Breakfast Sandwich
- Squeeze yogurt
- Trail Mix made with nuts, dried fruit, cereal squares
The second recipe in this week’s podcast also features nutrient-packed eggs. This B.L.T. with More hits the spot any time of the day.
BLT with More
Makes 4 Servings
- 1 teaspoon canola oil
- 4 large eggs
- Salt and freshly ground black pepper
- 4 to 8 teaspoons light canola mayonnaise
- Four 100% whole wheat sandwich thins, lightly toasted
- 4 Romaine lettuce leaves, washed and dried
- 4 to 8 thin slices tomato
- 8 slices nitrite-free bacon, cooked, patted well between paper towels to remove excess fat, cut in half
1. Heat the oil in a large, nonstick skillet over medium-high heat. Crack each egg open into the skillet. Gently break the yolk. Cook 2 minutes, flip, and cook 1 additional minute. Season with salt and pepper.
2. To assemble, spread the mayonnaise over each half of the sandwich thins. Layer 4 of the halves with 1 lettuce leaf, 1 to 2 tomato slices, 4 pieces of bacon, and an egg. Top with the remaining halves, slice in half, and serve.
Nutrition Information per Serving: 300 calories, 16g fat (4g saturated, 0.7 omega-3), 730mg sodium, 24g carbohydrate, 5g fiber, 17g protein, 10% vitamin A, 10% vitamin C, 15% iron
If you have a favorite breakfast recipe you’d like to share or a favorite breakfast cafe suggestion, please post a comment to our blog. Cheers!!