Today we’re all about a big, healthy breakfast. We’re going to stick to minimal oil/butter usage, but this breakfast is so delicious that you won’t even miss the grease. And you won’t have to open up a culinary glossary either as you will find most of the ingredients at almost any market or grocers. Here’s our take on the Hard-boiled eggs and Parmesan on toasted sourdough.

Even though it says sourdough up there, you could use practically any bread you want for this. Gluten-free or whole-grain, it matters not.

What you will need

  • 1 cup diced seeded plum tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped pitted olives
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, minced
  • 8 slices bread, toasted
  • 4 large hard-boiled eggs, peeled, sliced crosswise
  • 2 cups (packed) coarsely chopped arugula
  • 8 wide Parmesan shavings (cut with vegetable peeler)
  • How to make it

    Mix the first 5 ingredients in small bowl. Season this salsa to taste with salt and pepper. Place 4 toast slices on a work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.

    No we’re not kidding. That’s all you will need and trust us after having tasted this you will keep going back for more of this for breakfasts. This recipe, per serving, has 332 calories of which total fat is 13g and saturated fat 4g. Even that can be curbed by eschewing the cheese.

    Big breakfasts that don’t come under the ‘cheat meal’ category are like a ‘get out of jail free card’. And this is so easy that you don’t have to wait for the weekend to experiment. Take it on tomorrow morning.

    Representative image: Not Eating Out In NY

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