Pesto + blue cheese with scrambled eggs on toast

I have been working out again after a one-week break, and my muscles are pretty sore. Not as bad because I have been working out a lot so my body is used to it, but I know when I would go months of being sedentary and restart any strength training regime (weight lifting, power yoga, pilates), I would wake up super achy (sore today, strong tomorrow!) When you start a strength training program, your muscles break down and you need to up your protein intake to build your muscles and make them stronger. Also, protein helps keep you full and away from grazing at snacks later throughout the day, unlike a sugar/carb-based meal. Eggs are one of the best sources of protein, at 7 grams each rich with Vitamin D and Vitamin D-12. I love my breakfasts savory (though I really, really devour pancakes too): this super-simple recipe has a combination of protein, "good carbs" (from whole wheat toast) and "good fat" (the pesto has walnuts, olive oil, and canola oil, all of which have unsaturated fats, which protect your heart). A nutritious meal does not have to taste bland: the blend of herbs, oils, cheeses add a pack a punch to give your taste buds a party!

Here's what you will need:

1 egg
1 slice of whole grain toast
Pesto dip (I used the the Trader Joe's Genova Pesto)
Blue cheese
(Not shown) 1% Milk
Black pepper
Garlic salt

Directions:

1. Crack the egg open and place it in a small bowl.

2. Add a dash of milk.

3. Whisk together the egg and milk. You can also use a fork, like I did in the photo below.

4. Add the garlic salt and black pepper.

5. Now onto the stove. Pour some olive oil (or any oil spray) on the frying pan.

6. Pour eggs in the pan. Stir until everything is completely scrambled, but be careful to not overcook (dry eggs are no bueno). Place eggs on a small saucer.

7. Meanwhile, toast the toast on the toaster (haha!), then spread the pesto sauce and add the blue cheese crumbles.