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New York Times / Life - Entertain

A Designer’s Healthy Answer to Bacon, Egg and Cheese

Wendy Mullin of Built by Wendy abandoned the classic breakfast sandwich in favor of what she named “Morning bruschetta.”

To usher in the new year, we asked creative people to share the homemade recipes they count on to detox, cleanse — and refresh.


CreditJulia Stotz

“My wellness regimen has evolved over the years, although I’m not sure I would call it wellness,” says Wendy Mullin of the brand Built by Wendy, which clothed the mid-90s downtown scene and formally relaunched last year. “Between 1992 and 2007, my routine was something like: Wake up late, sometimes hung over, and walk my dog to the park, stopping at the deli on my way, where I’d pick up a coffee with milk and one sugar, and a bacon, egg and cheese on a roll with ketchup on it. Not on the side, so I didn’t have to deal with opening it and squeezing it out and all that.” She’d then read The Daily News and possibly head to the gym for an anxiety-ridden run on the treadmill, always in corduroy cutoffs (Mullin doesn’t “do workout clothes,” she says) and “gym shoes, in the elementary-school way.”

As Mullin, 47, has settled into adulthood, she’s made some adjustments — she nowregularly swims laps at the YMCA and practices yoga, both at home and in a studio. “I did, for the first time, self-consciously go to the grocery store with yoga clothing on — O.K., I covered my leggings with gauchos,” she says, “then I realized, everyone wears yoga clothes to the grocery store and nobody is looking at me, so get over it.” In terms of diet, Mullin’s bacon, egg and cheese has become a “Morning bruschetta.” She shares the recipe for that, as well as her version of a breakfast taco, below.


CreditJulia Stotz

Wendy’s Morning Bruschetta

∙ 1 English muffin

∙ 1 hard-boiled egg

∙ 1 avocado

∙ a few cherry tomatoes

∙ a drizzle of olive oil

∙ a squeeze of lemon juice

∙ salt and pepper

1. Remove the egg yolk from the hard-boiled egg (and toss it to the dog begging below). Chop up the rest.

2. Chop up the avocado.

3. Halve the tomatoes.

4. Toss it all together — plus olive oil, lemon juice, salt and pepper — and stack it on toasted English muffin halves.

Variant: For a Breakfast Taco, use Trader Joe’s corn & wheat tortillas fired over a stove’s flame instead of English muffins, and substitute lime for lemon.

A version of this article appears in print on , on Page ST3 of the New York edition with the headline: Homemade Recipes; Au Revoir, Bacon and Eggs. Order Reprints | Today’s Paper | Subscribe

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