Seamus Mullen spends a fair amount of time on a bike seat. Every work trek from his home to the restaurants he runs in New York City is a pedaled one — and that’s on top of occasional rides across state lines and through the Italian countryside.
But monster rides need real fuel. So Mullen borrowed a protein-packed breakfast recipe from the chef at his award-winning kitchen at Tertulia for your morning commute. “I am a big fan of healthy fats,” Mullen says. “If I know I’m going to have an active day, I like to try to get as many calories as I can. Eggs are a great way to do that.”
- 4 farm-fresh eggs
- 1 avocado
- 100g Serrano ham, cut thin (optional)
- Sheep’s milk cheese
- Unsalted butter
- Olive oil
- Sea salt
- Heavy cream
- Heat pan until you can feel heat off of it. Put a little butter and spread around the pan. Then follow with olive oil. Open the eggs, using a flat surface to prevent shells falling in, and put into a mixing bowl. Whisk together. Add pinch of sea salt, a touch of heavy cream, and about a teaspoon of butter to eggs. Pour eggs into the pan.
- Use a heat-resistant spatula to pull eggs from the edge as they cook.
- Once the eggs start to firm up, cut an avocado and place in the middle of the pan. Over it, add sheep’s milk cheese and (optional) ham. Over that, add dill and basil. For added energy, add sweet potato. Then fold the edge of eggs over the middle and place on plate. Serve.