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Writer and cookbook author Megan Gordon's new release, Whole-Grain Mornings, is all about healthy breakfast! Count us in, particularly when the scramble looks so satisfying we don't even wonder why it's not covered in or stuffed with cheese.

Writer and cookbook author Megan Gordon's new release, Whole-Grain Mornings, is all about healthy breakfast! Count us in, particularly when the scramble looks so satisfying we don't even wonder why it's not covered in or stuffed with cheese.

This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.

Reprinted with permission from Whole-Grain Mornings