Food for Feet: Breakfast Sandwich

This is the first of many blading and food-related pieces from staff writer, Michael “Obe” Obedoza.

When not out shredding for videos like Valo 4Life and Fade Nation Green, Chef Obe’s killing it in the kitchen with all sorts of delicious concoctions. In this column, Chef Obe will be showing us some good blading-inspired recipes to keep as all blading into our 40s, or at least in this, his first installment, an awesome breakfast sandwich that helps kill a hangover and gets you ready for those Saturday morning blade sessions.

Food for Feet: Breakfast Sandwich

Chef Michael "Obe" Obedoza

Focus, concentration, and improved performance can be maximized by starting your day with breaking your overnight fast.

The first meal of the day kick starts the body’s metabolism, and a quality breakfast provides nutrients that increase energy.  By satisfying your hunger early on in the day, you can make better decisions with an increased reaction time, resulting in fewer injuries, and extending the all-important blade/fun time.

A healthy breakfast include a variety of whole grains, fruit, and a lean protein.

Small pastries, like a bagel or a muffin, have carbohydrates that provide easy-to-obtain, lasting energy.

Choose any type of fruit.  Bananas, for example, are high in potassium that prevent or eases cramped muscles. They are also a quick grab-and-go item you can carry with you.

An egg is one of the highest-quality proteins.  Eggs satiate — or makes you full — and can be cooked in many ways: hard-boiled, raw, scrambled, poached, and over-easy.

Here is a quick recipe for breakfast that has all of necessary components. For me, it has been a great way to start a day after heavy blading and a night of beer.

Chef Obe’s Breakfast Sandwich:

Yield:   1 serving.

Butter Croissant, halved                     1 ea.

Ham, deli slices                                 2 oz.

Lettuce, Romaine                                 1 leaf.

Tomato                                                2 slices.

Red onion                                           1 slice.

Egg, overeasy                                     1 ea.

Cheese, Pepper Jack (optional)          1 ea.

Bacon (optional)                                  3 ea.

1.  Heat a non-stick pan with a thin layer of oil/butter till smoking.  Crack egg and gently pour into pan to avoid hot oil splashing.  With a non-stick spatula scrape raw whites around yolks towards the edge of the pan to ensure even cooking.  After egg whites have solidified gently flip egg to avoid yolk from breaking.  Cook for 30 seconds to keep yolk over easy.  Layer with cheese till melted and gooey.

2.  Begin layering sandwich with the bottom half of the Croissant.  Add deli ham, lettuce, tomato, onion, and over easy egg with optional cheese and bacon.  Complete sandwich with unused croissant.  Slice sandwich in 1/2.  Egg yolk will run over plate.  Use your sandwich as a sponge to sop up the excess yolk while enjoying.

Chef Michael Obedoza

(Michael Obedoza lives in Carson, Calif., and is a 2009 graduate of the Culinary Institute of America. He is sponsored by Valo and Eulogy. Check out his skating in the upcoming videos 4Life and Fade Nation Green. Check out his blog, Blading with Chef Knives.)


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