Second Breakfast

Since January 1st, I have eaten second breakfast every day.  I eat at least five (usually six) meals a day now, which I find has really helped to curb my crankiness throughout the day.  I have breakfast around 7:30a, second breakfast around 10:30a, lunch at 12:30 (or 1ish, depending), mid-afternoon snack/meal at 3:00p, post-work food (nuts or something else small) around 5:30p and dinner somewhere between 8-11p.

I think my favorite meal of the day is definitely second breakfast.  I'm not sure why.  It might be because it's the first substantial food I eat all day (breakfast is generally a fruit smoothie).  It might be because I like to include eggs.  Who knows.

Today, second breakfast was a mini-pita served open-faced with goat cheese, avocado, roasted tomatoes and two poached eggs.  Here's how I made it:

• 1 whole grain mini-pita (I buy them in bulk at CostCo and keep them in my freezer)
• 1 mini package of goat cheese (from Trader Joe's - I think it's a 1oz portion) - softened
• 1 small, ripe avocado
• 1 c. assorted mini tomatoes (I had red and yellow)
• 2 eggs
• 1 lemon
• 1 tsp. olive oil
• 1 tsp. table salt
• Salt, pepper and parsley to taste

1.  Preheat the oven to 400 degrees.  Line a small pan with foil, throw in the tomatoes.  Toss tomatoes with 1tsp olive oil, salt and pepper.  Roast tomatoes for 20min in the oven.

2.  15min after you put your tomatoes in, fill a small saucepan with water (2in-ish or whatever will cover the eggs).  Add the juice of the whole lemon and the teaspoon of table salt to the water.  Cover the pan and bring to a boil.  (The salt helps to season your eggs and the lemon juice keeps the whites together.  Don't skip the lemon juice!)

3.  Take your pita and spread 1/2 of the goat cheese on each half.  Halve the avocado and remove the pit.  Scoop out each half and divide amongst the pitas.  Squish a little and smear to create a good layer.

4.  Take your tomatoes out of the oven and place 1/2 on each pita.

5.  Crack your eggs into two separate, small dishes.  Turn off the heat under your boiling water, tilt the eggs into the pan, and cover.  Set a timer for 4min for medium eggs.

6.  Remove your eggs with a spoon (try to drain off a little of the water) and place one on each pita half.  Top with salt, pepper, and parsley to taste.

Really tasty and worth the effort.