Breakfast Tart

Eggs, bacon, Gruyère cheese, and arugula may sound indulgent, but when consumed in moderation and as part of a balanced diet, this combination can offer numerous health benefits. Together, they provide high-quality protein, essential nutrients, and antioxidants, making for a well-rounded and satisfying meal.

1. Eggs: Nutrient-Dense and Protein-Rich

Eggs are packed with high-quality protein and essential vitamins and minerals, such as vitamin D, choline, and B vitamins.

Choline, a vital nutrient found in eggs, supports brain health by playing a key role in memory and cognitive function. Research published in the American Journal of Clinical Nutrition highlights choline’s importance in preventing cognitive decline.

Eggs are also rich in antioxidants like lutein and zeaxanthin, which support eye health by protecting against age-related macular degeneration (AMD), according to studies in The Journal of Nutrition.

2. Bacon: Source of Protein and Healthy Fats

While bacon is often considered unhealthy due to its fat content, it provides protein and essential B vitamins, particularly vitamin B12, which supports energy production and brain health. Moderation is key when consuming bacon, as its saturated fat content should be balanced with other heart-healthy foods.

Interestingly, a study in The New England Journal of Medicine suggests that higher-fat diets, including moderate consumption of foods like bacon, can still support metabolic health when paired with nutrient-dense foods like vegetables.

3. Gruyère Cheese: Rich in Calcium and Flavor

Gruyère cheese, a Swiss cheese known for its rich and creamy flavor, is a good source of calcium, which is essential for bone health. Calcium plays a crucial role in preventing osteoporosis, a condition characterized by weakened bones. A study in Osteoporosis International emphasizes the importance of calcium intake in reducing the risk of fractures in older adults.

Additionally, Gruyère cheese contains beneficial fats and protein that help with satiety and muscle maintenance, especially when combined with other protein-rich foods like eggs.

4. Arugula: A Nutrient-Packed Leafy Green

Arugula is a low-calorie, nutrient-dense leafy green rich in vitamins A, C, and K, as well as antioxidants. The presence of glucosinolates, sulfur-containing compounds found in arugula, helps the body fight inflammation and oxidative stress. According to research in The Journal of Nutrition, regular consumption of leafy greens like arugula can reduce the risk of chronic diseases, including certain cancers.

Arugula is also an excellent source of nitrates, which can help improve blood flow and cardiovascular health by promoting better vascular function, as noted in a study from The British Journal of Clinical Pharmacology.

Conclusion

Eggs, bacon, Gruyère cheese, and arugula combine to create a meal that balances indulgence with nutrition. Eggs offer high-quality protein and brain-boosting nutrients like choline, while bacon, when eaten in moderation, provides valuable protein and B vitamins. Gruyère cheese contributes calcium and flavor, while arugula adds a fresh dose of antioxidants and vitamins. Combined together, in this delicious breakfast tart not only tastes great but looks amazing as well. Enjoy!

References:

1. Poly, C., et al. (2011). Choline intake and cognitive performance in healthy older adults: a cross-sectional analysis. American Journal of Clinical Nutrition, 94(6), 1584-1591.
2. Ma, L., et al. (2018). Lutein and zeaxanthin intake and the risk of age-related macular degeneration. The Journal of Nutrition, 148(6), 872-878.
3. Estruch, R., et al. (2018). Primary prevention of cardiovascular disease with a Mediterranean diet supplemented with extra-virgin olive oil or nuts. The New England Journal of Medicine, 378(25), e34.
4. Bischoff-Ferrari, H.A., et al. (2009). Calcium intake and bone health: a systematic review and meta-analysis. Osteoporosis International, 20(11), 1967-1975.
5. Traka, M.H., & Mithen, R.F. (2009). Glucosinolates, isothiocyanates and human health. Phytochemistry Reviews, 8(1), 269-282.
6. Lidder, S., & Webb, A.J. (2013). Vascular effects of dietary nitrate (as found in green leafy vegetables) via the nitrate-nitrite-nitric oxide pathway. British Journal of Clinical Pharmacology, 75(3), 677-696.