The weekend has whizzed by, and cheat day is over too. The best way to start your week, is with a good, healthy breakfast that will uplift your mood, keep you full, and give you a lot of energy. Here are three quick egg dishes you can whip up to start your week.

Big Egg Salad Sandwich
Ingredients 
2 slices of wholewheat bread
1 chopped tomato
1 chopped onion
1 tsp olive oil
2 tbsp balsamic vinegar
2 hard-boiled eggs
2 celery ribs
3-4 tbsp mayonnaise
1-2 lettuce leaves
Salt and pepper to taste
Method: In a mixing bowl, mix tomatoes, onions, celery ribs, vinegar, olive oil, mayonnaise, and some salt and pepper. Spread the salad mix on to a bread slice, slip in the lettuce leaves, add the boiled eggs, and close with the other slice.
Microwave Poached Egg
Ingredients 
One egg
A deep microwave-safe bowl
A microwave-safe saucer or lid
1/2 cup cold water
Fork
Method:
Add 1/2 cup of cold water to the bowl. Carefully crack your egg, make sure it’s completely submerged. Cover the bowl loosely, and microwave it for 45-55 seconds. Once done, let it sit in the microwave for 10 seconds, and then lift the lid carefully to check that the white is set, but the yolk is still a bit runny. Carefully remove the egg using a spoon on to your plate and relish with a side of toast.
Egg Skillet
Ingredients 
4 cups hash browns
1/2 cup shredded cheese
3 eggs
Olive oil
Salt and pepper to taste
Parsley to garnish
Method: Preheat oven to 400 F. On the stove, heat 2-3 tablespoons of oil in a cast-iron skillet over medium heat. Cook hash browns in this until golden brown. Sprinkle with cheese, and crack the eggs on the hash browns. Put skillet in oven and cook for six to 10 minutes. Garnish with parsley.