Egg Freezing / Breakfast Plate

a hearty & salty nourishing breakfast

after my egg retrieval, my medical team told me to eat salty foods… something about helping the body rebalance fluids and reduce bloating after all the hormones and anesthesia. i hadn’t had much of an appetite while doing the shots (the constant nausea and fullness made food feel like a chore), but the minute it was all over, i was starving.

the first morning, i made congee; i wanted to eat something soft, simple, and salty. my medical team and all of my friends who’ve been through this warned me i’d be horribly constipated, but i had the exact opposite problem, so i stuck to what felt easy and familiar: salt, fat, carbs, some protein and fruit. this is the breakfast snacking plate of all snacking plates… cozy, nourishing, and exactly what my body wanted.

Breakfast Snacking Plate

ingredients

• 2 eggs

• salt + pepper

• grated manchego cheese

• 1–2 breakfast sausages

• 1 small cucumber, sliced and sprinkled with salt

• 2 slices of sourdough bread, toasted

• salted french butter

• any soft cheese

• 1 small pear or apple, sliced

• drizzle of honey

• handful of gooseberries + raspberries (or any fruit you like!)

• big cup of coffee

method

1. cook the breakfast sausage in a skillet with 2 tbsp of water until browned and crisp. set aside.

2. crack your eggs into a bowl and whisk them until fully incorporated. add salt.

3. in the same pan you cooked the sausage in, add 1-2 tsp oil. get the pan very hot and then pour in the eggs. scramble low and slow until soft and custardy, then crack fresh black pepper on top and grate manchego cheese over the eggs.

4. toast your bread and spread with butter. top half with extra cheese, pear slices, and honey.

5. arrange everything on one big plate. pour yourself coffee and enjoy.