Sunday, January 11, 2015

Sunday's Easy Low Carb Breakfast

This morning we slept in a bit again. It's dark and overcast and we are supposed to have rain almost all week long. The only thing worse than rainy weather is COLD rainy weather! For breakfast I decided to take advantage of some of the leftovers I had in the fridge. I fried an organic egg in a bit of coconut oil and then reheated one of the grilled chipotle thighs left from last night's dinner and served them with a couple of small pieces of my Irish Soda Bread. It was quick and easy and will last me until dinner time! Breakfast is a great way to use up some of your dinner leftovers, too. I snapped a couple photos below. Enjoy!

It's all about the food


CyberSis said...


This breakfast is really up our alley ... we love supper left-overs for breakfast, sometimes with an egg along side, too! :-)

Gourmet Girl Cooks said...

Hi CyberSis,

I almost went to make sausage to go with my egg this morning and then I saw the leftover chicken and thought...why not? Nothing like putting "the chicken and the egg" on the same plate...huh? :-)