With temperatures already 84° by 9:00am, the decision to take my run off the steaming-hot roads and onto the shady, less punishing trails was an easy one. Usually by this time of the year, I get out super early to avoid getting baked but it hasn’t been quite working out that way…oh well.
It wasn’t that much cooler on the trails today, but running them forces me to slow down to keep from tripping or turning an ankle. Really steep trails force me to a virtual crawl on the upside and a fleet-footed flight on the downside.
Ordinarily, during a run, I get a little bored, hungry or distracted. Not so on the trails—there are so many hidden treasures in my park that I’m always engaged and present. The Fallkill Falls is deep in the woods and surrounded by lush greenery and rushing water. The temperature and my blood pressure immediately drop a few points here (that is until I stumble upon a shady character—then my heartbeat and pace quickens)
Home, showered and hungry, it was finally time to plan breakfast—which is especially rewarding and enjoyable after a hard run. I was craving eggs Benedict but had no intention of making a hollandaise sauce—plus I didn’t quite want to undo all of the hard work I’d just done. I topped an English muffin with a simple anchovy-mayo (low fat), a fried egg and some feta I’d just marinated a few days ago, popped it under the broiler for a minute or so and sat down with the paper for a well-earned breakfast.
Greek-Style Eggs Benedict
1 tablespoon mayonnaise
1 teaspoon anchovy paste
Freshly ground pepper
½ English muffin, toasted
1 sunny side up egg
1 ounce feta (preferably marinated), crumbled
Combine the mayonnaise and anchovy paste and season with pepper. Spread on the toasted English muffin and top with the egg and feta. Broil for 1 minute, or until the cheese is melted. Sprinkle with chives and eat it right away!