Breakfast of a Busy Mom Who's Trying to Be Healthy

PEOPLE HAVE WRITTEN WHOLE BOOKS about eggs and how to cook them, so my method for hard-boiling might get spit on. Nevertheless, here’s how I cook my breakfast about three times a week. Paired with a mouthful of broccoli sprouts dressed in lemon juice, it feels healthy.

INGREDIENTS

2 eggs

Flaky sea salt (I use Maldon)

Black pepper

Hot sauce, if you’re feeling bored

1 teaspoon lemon juice

Broccoli sprouts, as many as you can manage

INSTRUCTIONS

Put the eggs in a 2-quart saucepan. Cover them with cool water by 1 inch. Bring the eggs up to a boil and cook for 1 minute. Remove the pot from the heat, cover, and let it sit for 10 minutes. Drain the eggs and run cold water over them till they are cool enough for you to handle.

I find boiled eggs more satisfying warm, so go ahead and peel them. Slice the eggs into quarters and sprinkle both the plate underneath and the top of the eggs with way more salt and pepper than seems reasonable. Add the hot sauce if you’re using it. Eat them up. Chase with the lemon-juice-dressed sprouts, and go to work.