Eggs, toast and bacon
I make this simple breakfast at least once a week.
The toast is a slice of Barowski's wheat bread, cut in half. That's a handy calorie-saving tip if your bread comes in large slices. Since I don't consume enough bread to eat a whole loaf before it goes back I keep it in the freezer and put the frozen slices directly into the toaster.
While the toast is toasting I heat a 10" sauté pan on the stove and add three slices of frozen, pre-cooked bacon.
While the bacon is cooking I beat one organic egg with a little salt and freshly ground white pepper.
Since the bacon is pre-cooked it doesn't release much grease so all I have to do is slide the bacon to the side of the pan, add a little Earth Balance spread, tilt the pan to the side, and scramble the egg. Only one pan to clean up!
And by then the toast is done, so I can add a little more Earth Balance to that, plate everything and serve.