Cookies, candy, cakes, and pies seem to be everywhere during the busy holiday season, so I decided to bring you a recipe that you don’t have to count as a holiday food splurge. The holidays are a time to spend with family and friends and relax before the start of a new year, but for some Americans it can be the season of gaining rather than giving. In fact, most Americans gain one to 10 pounds during the time between Thanksgiving and New Years – while this might not seem significant, it can add up.
This may seem scary, but you can still enjoy your favorite holiday treats without gaining a pound. Here’s my holiday survival guide ultimate tip: selectively splurge. When sweet and savory unhealthy foods are thrown at you from every direction, taking second and third helpings of them all will obviously lead to weight gain overtime; however, trying just one of everything and saving seconds and thirds for those few really tasty treats you dream about all year will leave you in the same shape you started the holidays with.
My recipe this month, tomato and egg brunch bake, won’t break your holiday calorie bank. And more importantly, it is actually healthy and starting your day with a brunch like this will fill you up, give you the nutrients you need to get through the stress of the holiday season. And even more importantly it tastes great.
This brunch dish is simple and would be a great dish to pass for family gatherings. For me, Christmas morning breakfast is my favorite meal of the holidays. My family gathers at my grandparents house for homemade quiche, coffee cake, and sweet rolls on Christmas morning and it has always been my favorite part of the day. This baked egg and tomato dish would be the perfect healthy addition, and it’s even red and green.
What are you favorite holiday meals? Comment and share with TBG! Happy Holidays and good luck with finals!
4 ripe vine tomatoes
4 organic eggs
optional: veggies of your choice. (I added bell pepper and mushrooms)
1) Preheat oven to 350 degrees.
2) Chop tomatoes into wedges. Chop additional vegetable add ons and herbs.
3) Spread out vegetables in a fairly shallow oven-safe casserole dish.
4) Drizzle with olive oil and season with salt and pepper.
5) Place in oven and bake for 40 minutes.
6) Remove from oven, sprinkle herbs and once cool enough create four spaces in the vegetables to crack eggs into.
7) Cover with tin foil and place back into oven for about 6 to 9 minutes or until eggs are cooked to your liking.
8) Remove from oven and serve on warm toast, bagels, or ciabatta bread with a green side salad.
recipe adapted from BBC Good Food