Active Time
8 Mins
Total Time
8 Mins
Serves 1

Loading up on produce at breakfast starts you off on the right foot, making it easier to keep making healthy choices throughout the day.

Here’s a quick, easy, and delicious recipe that allows you to front-load your day with tons of veggies—two cups of them to be exact. Plus, there’s plenty of heart-healthy fat to help keep you full for hours. So carve out a little “me time” in the morning—because feeding yourself a healthy breakfast is an excellent expression of self-care.

How to Make It

Step 1

Heat a small skillet over medium-high. Add 1 tablespoon plus 1/2 teaspoon oil to pan; swirl to coat. Add egg to pan; reduce heat to medium. Cook, without disturbing, for 4 to 5 minutes or until desired degree of doneness. Remove egg from pan, reserving remaining oil in pan. Sprinkle egg with dash each of salt and pepper.

Step 2

While egg cooks, cut cucumber in half lengthwise; slice crosswise into half-moon slices to equal 1 cup, and place in a medium bowl. Cut tomatoes in half, and add to bowl. Stir in remaining 1 teaspoon oil, vinegar, and 1/8 teaspoon each salt and pepper. Gently stir in basil.

Step 3

Add bread slice to oil in skillet, turning to coat. Cook over medium-high until toasted, about 1 minute per side.

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