Toast and Lemon Curd
I haven't been in rehearsal mode for a while, so I've been making my breakfasts fresh and hot every morning. To make myself feel better about being in a rush to get to the studio in the mornings this week, I've prepped a special treat: lemon curd.
I made a loaf of bread last week, and froze half of it into six slices. This morning, I had a three-egg-white omelet, and only needed one egg yolk for the sweet potato falafel balls, so I had two egg yolks to spare... perfect for a quarter-batch of Martha Stewart's Lemon Curd!
Planning!
I've made lemon curd a lot (I love citrus), so this was a quick gimme, and will be an easy delight in the mornings all week!
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- egg yolks
- lemon
- butter
- sugar
- bread (baked last week then frozen)
Groceries I had to buy...
- nothing!
Total monies spent for the entire recipe: $0.00
Total monies spent for each of these 6 breakfasts.... $0.00 per meal.
Cooking!
Any citrus curd is super easy. The trick is to keep it moving with a whisk and to take it off the heat once the eggs are cooked but before they scramble. Don't hesitate; trust your gut!
I let the jar of curd cool on the kitchen counter before storing it in the fridge. The bread can toast straight from the freezer. My breakfasts are ready to roll!
