Place a large bowl of water with ice in your sink to create an ice bath for the eggs.
Place eggs in a medium-sized pot and cover with cold water by half an inch. Bring to a gentle boil then turn off the heat, place a cover on the pot, and let sit for seven minutes. Place eggs in the ice water in your sink to stop the cooking, and to cool them down so you can peel them.
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In a large mixing bowl, combine yogurt with curry powder and salt; stir well to combine. Crack and peel each egg, and place eggs into large mixing bowl. Mash eggs with a fork until you've reached your desired texture. If you want to make a yolk-free egg salad, cut the eggs in half and remove the yolks and just mash the egg whites. Stir in apples, pecans and raisins.
Dollop a large scoop of egg salad on slice of toasted bread, place a handful of baby greens on top, then place another piece of toasted bread on top. Slice in half and serve. Serves four.
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Lean Breakfast Burrito With Turkey Sausage
Ingredients
1 teaspoon canola oil
2 turkey sausage links (Applegate Farms is a tasty, natural, sustainable choice)
3 egg whites
Sprinkle of salt and freshly ground black pepper
1 handful of low-fat, organic cheddar cheese
1 plum tomato, seeds removed and diced
1 tablespoon yellow onion, minced
1/8 teaspoon chopped jalapeno
1 tablespoon cilantro leaves
1/2 avocado, cut into small chunks
1 large whole-wheat tortilla
In a large skillet over medium heat, heat canola oil. Add turkey sausage links and heat until cooked through and lightly browned—shake the pan frequently to brown sausage on all sides. Remove sausage and place on a cutting board.
Turn heat down to medium-low, then add egg whites. Gently stir the egg whites frequently. Cook until egg whites scramble easily and until they're no longer runny. Sprinkle with cheese, and stir to melt. Sprinkle with salt and pepper, and remove pan from heat.
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Place tortilla directly on the burner for 20 seconds. Flip over with a pair of tongs, and heat the other side for 20 seconds. Remove and place on cutting board.
Cut sausage links into bite-sized pieces. Spoon sausage, eggs, tomatoes, onion, jalapeno, cilantro and avocado in the middle of the tortilla (try not to overload, as you won't be able to close your burrito). Fold the bottom of the tortilla up so it's covering most of the filling. Fold the right side over and slightly downward, covering between half and two-thirds of the tortilla's width with this fold. Press down a bit on the tortilla to push the filling upward a bit. Fold the other side the same way, flattening the tortilla a bit. Flip the burrito over. Hold it with your hand on the underside and your thumb on the frontside to avoid it leaking from the bottom. Wrap in aluminum foil to take on the go, or eat it as you walk. Serves one.
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