Breakfast of Champions

I have been thinking lately about Breakfast of Champions, the famous slogan designed to help sell more cereal. Kids want to be champions and parents want the best for their kids (a champion of a son or daughter doesn’t sound too bad). Appealing to both ends of the consumer spectrum, these breakfasts are low in fat and high in sugar and carbohydrates – the kinds of foods that give you quick energy without a lot of real nourishment.
 
When I think about a breakfast for champions I think about foods that are high in protein and fat, nutrients that the body can store and release for energy over time. These are also the nutrients that help build muscle and help the brain develop (and think clearly)! Breakfast, the meal that breaks the nightly fast, should also be something easy to digest, something that helps stoke the digestive fire and promote the metabolism. Cold cereal with milk has the opposite effect – more like throwing a glass of water onto your tender morning digestive coals.
 
This particular breakfast of champions has been the center of my morning meal the past few weeks. The miso and kimchee offer good probiotic cultures that help support digestion, immunity and energy levels. The herbs also support digestion, improving circulation to the intestinal track and increasing absorption of nutrients. Good quality, pastured eggs are high in omega 3 fatty acids, as well as protein – providing great long term energy for the day. Whether you are sitting at a desk trying to concentrate all day or using your body doing manual labor – this breakfast will give you energy until lunchtime, while helping you build the kind of deep vitality that lasts a lifetime!
 

 
Ingredient
 
1 1/2 cups water* (enough to poach the eggs in – use more if needed)
2 eggs
1 Tbs. fresh oregano or other herb, chopped
1 Tbs. fresh chives, chives blossoms, green onion or onion, chopped
1 Tbs. raw miso
2 Tbs. kimchee
black pepper
 
 
To Prepare:
 
Not only is this meal easy to digest, it is also easy to prepare. It takes me less than 10 minutes to make this in the morning.
 
Set water, herbs (oregano and chives or whatever substitution you choose) and a pinch of black pepper to boil over medium heat. Meanwhile, put kimchee (or other type of fermented vegetable – optional) into a bowl with the miso. Once the water boils, crack the two eggs into the boiling water. Reduce to a simmer and let cook until the white of the egg is cooked, 1 1/2 -2 minutes. I don’t cook my eggs long, because I like a runny yolk. If you prefer the yolk to be cooked through, poach the eggs longer, 2 – 3 minutes for a medium cooked yolk, o 3 – 4 minutes for a well done yolk. When the eggs are cooked to your liking, spoon them into the bowl with the kimchee and miso, along with as much of the poaching liquid as you want. Break the miso up with your spoon and gently mix until it has all dissolved into the broth.
 
*This is also lovely using a base of vegetable or bone broth!