Mushroom and Pesto Egg Toast

Inspired from the recipe by Spork Me. Photo By Spork Me.

Ingredients (serves 2):

  • handful sliced mushrooms, stems removed and covered in olive oil, salt and pepper
  • 2 slices bread (more if you're using baguette)
  • 2 eggs
  • Joe's Kitchen Pesto
  • Optional: Cheddar Cheese for melting on top.


  • Roast the mushrooms for about 10 minutes at 375F until they start to soften. 
  • In a heated and greased pan, crack eggs, top with pesto and cheese, being careful not to overflow the egg.  Cook about 5-10 minutes, until the yolks are cooked to your liking.
  • Serve on toast, with a bit more pesto on top.




This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weeknight dinner, my mouth salivating as I cook at the stove.

Delicious as it is, this scramble is far more than a guilty pleasure. It’s a one-stop meal that’s loaded with protein and nutrients. Just one bowl leaves your taste buds satiated and your stomach happily full, while supplying good energy for hours to come.

A feat that’s hard to beat!

Serves 4

For the eggs

  • 10 extra large eggs
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 4 oz aged fontina, cheddar or gruyère – coarsely grated (1 1/2 cups)

For the vegetables

  • 12 oz fingerling potatoes – unpeeled and left whole
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 8 oz shiitake mushrooms – stems trimmed at the base of the caps and cut in 1/4″ slices
  • 2 large garlic cloves – skinned and finely chopped
  • 1/4 teaspoon red chili pepper flakes
  • 8 oz Swiss chard – leaves torn in 2″ pieces, stems discarded
  • sea salt to taste and freshly ground black pepper to taste


  1. Place the eggs in a medium bowl and lightly whisk. Add the salt, pepper and grated cheese. Whisk until well blended. Set aside.
  2. Place the potatoes in a medium heavy-bottomed pot and fill with enough water to cover the potatoes by 2”. Bring to a boil over medium-high heat. Once boiling, fast simmer uncovered for 8 to 10 minutes until tender. Drain and let cool for a few minutes, then cut in 1/2” pieces. Set aside.
  3. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the mushrooms. Toss well and sauté for 5 to 6 minutes until golden, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible. Set aside.
  4. Return the skillet to the stove over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the potatoes. Toss well and sauté for 6 to 8 minutes until golden-brown, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon, again leaving as much oil in the pan as possible.
  5. Return skillet to the stove over high heat. Add the remaining tablespoon of olive oil, the garlic and red pepper flakes. Stir well and sauté for 30 seconds until the garlic has released its flavor, but doesn’t brown. Add the chard and toss vigorously until the leaves are well coated with the oil. Sauté for 2 to 3 minutes until the chard is wilted. Reduce heat to medium. Add the mushrooms and potatoes to the wilted chard, toss well and sauté for 1 to 2 minutes until heated through. Drizzle the egg mixture over the vegetables and stir with a wooden spoon until the eggs are just barely set. Remove pan from heat and serve immediately.



Potato Kale Hash with Eggs and Cheddar

Recipe from Blue Apron. Adapted for Interavle Food Hub ingredients

Photo from Blue Apron

Photo from Blue Apron


  • 2-4 Eggs
  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Pound Multicolored Fingerling Potatoes
  • 1 Bunch Parsley
  • 2 Ounces Cheddar Cheese
  • Hot Sauce


  1. Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the sweet peppers; thinly slice into rings on an angle. Grate the cheese. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Slice the potatoes into ¼-inch-thick rounds on an angle. Cut off and discard the root end of the scallions; thinly slice on an angle.
  2. In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
  3. Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
  4. Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)
  5. Using a spoon, create 2 wells in the hash. Crack an egg into each well; season with salt and pepper. Top the eggs and hash with the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
  6. Garnish the baked hash with the parsley. Serve with the hot sauce on the side. Enjoy!



Recipe By Sara Kate Gillingham and Faith Durand in The Kitchn Cookbook. Photo by Leela Cyd. Via Epicurious.


  • 2 tbsp unsalted butter

  • 2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

  • Kosher salt

  • freshly ground black pepper

  • 3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

  • 1/4 cup olive oil

  • 1 1/2 tsp smoked paprika

  • 2 tbsp (packed) finely minced fresh rosemary or oregano leaves

  • 4 to 6 large eggs

  • shaved Parmesan, for serving (optional)


  • Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.

  • Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.

  • Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.

  • Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.

  • Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.

  • Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.

  • Serve immediately, with Parmesan, if desired.

Cooks' notes: For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.



Published by Recipe by Georgia Downard. Photo by John Valiant.

Ingredients - IFH Note: this will make about 3-4 servings. Easy to adjust based on how many servings you want to make!

  • Vegetable oil cooking spray
  • 1 yellow or white onion, sliced
  • 1 bunch kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
  • 2 cloves garlic, chopped
  • 2 cups boiled diced potatoes
  • 6 eggs
  • 1/2 teaspoon paprika (preferably smoked)


Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes.

Add kale and garlic; stir 5 minutes. Add potatoes.

Whisk eggs, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute.

Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Spicy Potato and Bok Choy Hash

Photograph: J. Kenji Lopez-Alt

Photograph: J. Kenji Lopez-Alt


Note: Napa cabbage, brussels sprouts, or regular cabbage can be substituted for the bok choy (bok choi) if desired.


  • 1/2 pound (about 2 medium) potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
  • 2 tablespoons plus 1 teaspoon vegetable oil, divided
  • 1 small onion or shallot, thinly sliced (about 1/2 cup)
  • 1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces(see note above)
  • (optional!) 1 finely sliced serrano or Thai bird chili
  • 1 teaspoon hot sauce, or more to taste
  • Kosher salt and freshly ground black pepper
  • 2 eggs
  • Hot sauce, Sambal Oelek, or hot pepper relish for serving.


  1. Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.

  2. Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.

  3. Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

  4. Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.

Beet Hash with Eggs

Recipe By Martha Stewart


  • 1 pound beets, peeled and diced
  • 1/2 pound Yukon Gold potatoes, scrubbed and diced
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs


  • In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

  • Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

  • Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Baked Eggs with Chorizo and Potatoes

Recipe By Food & Wine 


  • 2 pounds medium Yukon Gold potatoes
  • 1 1/2 pounds fresh chorizo, casings removed (see Note)
  • 1 large onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 8 large eggs
  • Toast and hot sauce, for serving


  • Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
  • Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
  • Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
  • Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

Spigarello with Poached Eggs

Recipe By Brooklyn Salt


  • 1 bunch spigarello, washed and stems removed

  • 1 large clove garlic, minced

  • 1 tablespoon olive oil

  • 2 eggs, cracked into a small bowl

  • Coarse salt, to taste

  • Freshly cracked black pepper, to taste


1.  Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes.  

2.  Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds.  

3.  With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat.  Saute for about 3-4 minutes.  

4.  Meanwhile, turn the heat on the cooking water down to low.  When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool.  Cook the eggs for 5-6 minutes (or however done you like them). 

5.  When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.

6.  Plate the spigarello with the eggs on top.  Sprinkle with extra salt and pepper and serve immediately.

Eggs in Hash Brown Nests

Recipe By Paleo Hacks


  • 1 medium sweet potato, washed and peeled
  • 4 large eggs


  • Preheat oven to 400°F and grease 4 cups in a regular-size muffin tin with coconut oil.
  • Using a coarse cheese grater, grate the sweet potato into a medium-size bowl. Using your fingers, line the 4 greased muffin tins with the sweet potatoes, pressing the sweet potatoes up against the sides to make a "crust."
  • Bake the sweet potato crusts for 5-8 minutes, making sure not to burn the sweet potatoes.
  • Remove the muffin tin from the oven and carefully crack an egg in each minicrust. Place the muffin tin back in the oven and bake for 15-20 minutes or until the egg whites are opaque. Allow the egg nests to cool before removing from the muffin tin.

Smoked Paprika Red Potato and Egg Bake

Recipe By Naturally Ella


  • 1 pound red potatoes

  • 1/2 medium onion

  • 2 cloves garlic

  • 3 tablespoons heavy cream

  • 1 tablespoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes (optional)

  • 2-3 eggs

  • 1/4 cup blue cheese (optional)

  • Chives, for topping



  • Preheat oven to 400˚F.

  • Cut potatoes in half, lengthwise. Then cut each half lengthwise again. Dice into 1/2 inch slices. Cut onions into 1/2 inch chunks as well.

  • Place potatoes and onions in a large baking dish (I use a pie pan or 11 inch quiche pan). Mince garlic and add to pan along with the heavy cream, paprika, salt, and pepper flakes (if using). Then, toss everything together so that potatoes and onions are coated evenly.

  • Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender.

  • Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle and sprinkle cheese over eggs and potatoes. Return to oven and continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk. Just make sure the egg whites have set.

  • Remove from oven and sprinkle chives on top.

Broccoli Cheddar Quiche

Recipe By Clean Eats Fast Feets


  • 1 Quiche Crust ( or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
  • 2 Tbsp. Olive Oil
  • 1 medium onion, diced (about 1/3 to 1/2 a cup)
  • 2 cloves garlic, minced
  • 2 bunches of broccoli, chopped (about 4 cups)
  • 3/4 cup of sharp cheddar cheese, shredded
  • 3 Jumbo Eggs or 4 Large Eggs
  • 1 cup milk of choice (I used plain Almond Milk or Soy Milk)
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. nutmeg


  • Preheat oven to 350.
  • Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.
  • In medium saucepan, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and let rest.
  • While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, dry mustard, paprika, and 1/4 tsp. nutmeg and red pepper flakes in a small bowl or directly in your measuring cup if you like to save on dirty dishes.
  • Add the sautéed broccoli, onions, and garlic to the prepared quiche crust. Top with 3/4 a cup of sharp cheddar cheese. I always buy a block of cheese and shred it myself because I think it makes a difference, but then again, I’m a cheese snob.
  • Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the broccoli. In fact, the broccoli poking out the top will get nice and crispy and might just be your favorite part.
  • Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes.
  • Remove from oven and enjoy.

Arugula, Asparagus and Avocado Breakfast Bowl

Recipe by DownShiftology


  • 20-25 stalks asparagus (I used asparagus tips as they're thinner)
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 cups arugula
  • 1 cup microgreens
  • ½ avocado
  • 2 eggs
  • 2 tbsp sunflower seeds

 Lemon Vinaigrette

  • 2 tbsp olive oil
  • 3 tsp lemon juice
  • ½ tsp, shallot, finely diced
  • ¼ tsp dijon mustard
  • salt and pepper, to taste



  • Wash and trim the asparagus. Cut into 1 to 1½ inch pieces.

  • Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.

  • Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6½ minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7½ minutes. Increase the heat until you reach a boil again.

  • While the eggs are boiling, create an ice-water bath in a bowl.

  • Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.

  • When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.

  • Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a ¼ avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.

Andouille Sausage Hash with Poached Eggs

Recipe by Framed Cooks


  • 2 pounds red potatoes, cut into ½ inch dice
  • 1 large onion, cut into ½ inch dice
  • ½ stick butter
  • 4 links andouille sausage, cut into ½ inch dice
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Salt and fresh ground pepper
  • Four eggs, poached or soft boiled and peeled


  • Melt butter in large skillet over medium heat. Stir in potatoes and onions and saute for 15 minutes, stirring occasionally.
  • Add the sausage, black and cayenne peppers and saute another 5-10 minutes until potatoes are brown. Season to taste with more salt and pepper as needed.
  • Divide among four dishes and top each with a poached or soft boiled egg. Break the egg so the yolk spills into the hash. Breathe deeply and dig in.

New Spinach Salad



  • 1 tablespoon white vinegar

  • 4 large eggs


  • 3 tablespoons extra-virgin olive oil

  • 4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick

  • 5 ounces baby spinach

  • 2 links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick


  • 2 tablespoons minced shallot

  • 1 tablespoon sherry vinegar

  • Coarse salt and freshly ground pepper


  1. Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

  2. Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.

  3. Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.

  4. Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.

Kale and Zucchini Frittata


  • 1 tbsp olive oil
  • 1½ cup kale washed with any large ribs removed
  • ½ small white onion, chopped
  • ½ small zucchini, sliced
  • 1 clove fresh garlic, minced
  • ½ cup of light mozzarella cheese
  • 4 eggs
  • 2 egg whites


  1. Kick the tires and light the fires to 350 degrees.
  2. In a 10 inch cast iron pan, sautee the first five ingredients until the onions are translucent and the other vegetables are soft.
  3. In a small bowl, whisk together the eggs and cheese.
  4. Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
  5. Place in the 350 degree oven and bake for 12-14 minutes, until the egg is fully cooked in the middle of the skillet.
  6. Remove from the oven and serve, using salt and pepper to taste.

Breakfast Burrito


  • 1 cup rice - brown or white

  • 1 red pepper

  • 1 green pepper

  • 1 onion

  • 1 15-oz can black beans - or your favorite bean!

  • 1 1/2 cups shredded monterey jack cheese, about 4 ounces - or your favorite cheese!

  • 6 eggs, whisked

  • Large flour tortillas

  • Salsa

  • Optional Extras: Roasted potatoes, roasted sweet potatoes, roasted poblano peppers, crispy bacon, cooked sausage


1. Cook your rice - We like cooking rice in a large amount of boiling water (like pasta) and then draining it at the end. Rice can be prepared the day ahead.

2. Roast your vegetables - Cut the peppers and the onions into large chunks and spread them onto a baking sheet. Drizzle them with olive oil and sprinkle with salt. Roast them under the broiler for 15-20 minutes, until the peppers are soft and all the vegetables show roasted surfaces. Check the veggies every few minutes and remove any that look done before the others. Slice all the vegetables into long strips.

3. Cook your eggs - We like our eggs soft and creamy, so we cook them slowly over low heat. You can also fry or poach eggs for breakfast burritos. The yolk splits as you roll the burrito up, covering everything with warm, runny yumminess.

While roasting the vegetables and cooking the eggs, rinse the beans and warm them in the microwave. If the rice was prepared ahead of time, also warm the rice. Set up a space on the counter where the burritos can be assembled.

4. Melt the cheese on the tortilla - Melted cheese is the key to an excellent breakfast burrito! Wipe the pan clean that was used for eggs and set it back over low heat. One at a time, warm the tortilla shells with a sprinkling of the shredded cheese. Place a large lid over the tortilla to help the cheese melt and keep the tortilla from getting too dried out.

5. Assemble the burrito - Spread a little of each filling down the center of the tortilla.

6. Fold the burrito - Fold the top and bottom of the burrito over the inside (or leave the top open, as we did), and then fold in the sides to make a neat package. Eat immediately while the cheese is still gooey!

BLT Deviled Eggs

Published in on March, 2015


1 dozen hard-boiled eggs, peeled
1/4 cup mayonnaise
1 tablespoon honey mustard
4 strips candied bacon, diced small
2 handfuls small cherry tomatoes, quartered
1 handful basil leaves, chopped
Chili powder to dust


1. Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.

2. Add mayo and honey mustard to the yolks and mix until well combined and sort of fluffy.

3. Fold in the diced bacon, tomatoes, and basil (reserving a little of the basil for a garnish)

4. Spoon filling into the centers of the whites. Garnish with basil and dust with chili powder.




How to make the perfect hard-boiled egg:

1. Use “old” eggs that have been in your refrigerator for a week. They will be easier to peel.

2. Place eggs in a pan and fill with cold water. The water should cover the eggs by about an inch.

3. Place on the stove over high heat and bring the water to a boil.

4. Once the water is boiling, cover it with a lid, turn off the heat and set a timer for 10 minutes.

5. After 10 minutes, use tongs carefully remove the eggs from the water and transfer them to a bowl filled with ice and water. 

6. Let cool for 15 minutes and refrigerate until ready to use.

Crispy Hash Browns and Eggs

Published by Valetina in on April, 2013


  • Optional: 4 strips applewood smoked bacon
  • 2 cups peeled and grated Russet Potatoes (approximately 1-1/2 pounds potatoes)
  • ½ cup grated or finely chopped brown onion
  • 2 teaspoons finely chopped garlic
  • 2-1/2 tablespoons finely chopped jalapeño pepper, seeds removed
  • ½ cup fresh breadcrumbs
  • Olive oil for the pan if necessary
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
  • 4 eggs
  • A handful of micro-greens for garnish


  1. Place a paper towel over a large plate and set aside.
  2. Optional: Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
  3. Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.
  4. Preheat the oven to 375 degrees F.
  5. Add the potatoes and onion, along with the garlic, jalapeño pepper, and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)
  6. Add the salt and a few turns of pepper. Stir to blend.
  7. Place four (4 X 2-inch, round) ramekins on a baking sheet.
  8. Crumble the bacon and line the bottom of each ramekin with it (about 1 strip of crumbled bacon each).
  9. Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
  10. Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
  11. Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!

Mushroom and Microgreen Omelette

Published by on January, 2013


  • 1 tablespoon unsalted butter, divided
  • 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
  • Coarse salt and freshly ground pepper
  • 3/4 cup microgreens
  • 3 large eggs


  1. Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.

  2. Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.