Breakfast is the most important meal of the day, they say. I did not believe that until I got serious about my health and fitness regime – one has to start doing that when the 40^th birthday approaches. When I was younger, I ate my first meat at 12pm in the university café and I was fine, but things have changed since then.

First, I now have a husband and two kids. They need to be fed in the morning or death takes them. This made me join them for this meal as well. Second, I gained some weight and my metabolism slowed down significantly. For that I joined Nutrisystem and learned a lot about healthy nutrition. Third, I started working out every day at 7:30 in a high intensity boot camp and after that death would literally take me if I didn’t eat anything by 9am.

As Nutrisystem taught me, there is probably nothing better than plain old eggs for breakfast. My gym trainer confirmed that too. So most mornings, especially after a heavy cardio, I make myself two butter fried eggs with some black rye Lithuanian bread. If I want to be super strict, like what’s going to happen right after the New Year’s celebration, I skip the bread and instead add one more egg.

In addition to Nutrisystem’s teachings, I have some help – Instacart buys and delivers my fancy heritage bread organic eggs right to my door and Personalization Mall provides cute personalized kitchen utensils that help me enjoy cooking a little bit more.

Eggs are loaded with protein and are filling, but have only about 100 calories each, so this is definitely breakfast that will fill you up for a long time and won’t interfere with your fitness goals. Let’s take a look at how to make perfect eggs with runny yolks and set whites:

Ingredients:

• 2 organic eggs
• 1/8 of sweet organic onion
• 2 table spoons of butter for cooking and some for bread
• Salt and pepper
• ½ slice of Lithuanian black bread

I always start by melting butter on a small frying pan.

While butter is melting, I quickly chop onion into small cubes and put them in the melted butter.

Stirring frequently I let onions become golden brown.

While onions are cooking, I usually warm up the bread wrapped in paper towel in the microwave for about 20 seconds. This way it tastes fresh as if right out of the oven. When it cools off a bit I spread butter over it. As I mentioned above, you can skip the bread altogether or use very little butter.

Next and last step is to cook those eggs to perfection. My daughter and I like our eggs sunny side up or over easy. My husband and son prefer them cooked more, so they get over medium. To get over medium you have to cook eggs on one side for about 2 minutes and the same on the other side.

Sunny side up is easy and also a bit tricky. Cracking eggs just right is important because it’s very easy to puncture the yolk. I always want to prevent it, but not always succeed because the shell of my organic heritage breed eggs is very hard, so I often puncture the yolk, which is not a big deal because then I just dedicate those eggs to either my husband or my son and flip them.

Once I succeed cracking my eggs just right, I pretty much leave them alone and let the heat do its job. I sprinkle some salt and pepper on top and look for any uncooked whites. Gently spreading the whites to the hot pan surface helps them cook better and leaves the runny yolk intact. 2-3 minutes and voila – perfect eggs are ready! You can always add mushrooms, bell peppers, and spinach, but just eggs and onions are perfection for me.

Enjoy and stay healthy!