Think salads are only for lunch or dinner? Think again, because this lovely sausage, egg and avocado salad was served to me for breakfast in a famous hotel in London. Packed with filling protein from sausage and eggs and healthy fats from avocado, this easy breakfast (but of course you can eat it for lunch, or brunch, or dinner if you like) is a refreshing, savory way to start the day. Sausage, egg and avocado salad lasts up to three days in the fridge (even though I don’t go for more than two), so prepare the entire recipe and store it in the fridge in individual containers, and you’re set for the next couple of days. I suggest you to eat it fresh, though, especially if you think that it takes no longer than 15 minutes to make it. With this meal your day will get much better all of a sudden and your energy levels will definitely get a boost!
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Oh, how I LOVE these cute bacon, egg and toast cups! What an ingenious idea – bacon, eggs and toast all wrapped up in a cute little muffin-sized package. Even better, these take next to no time to throw together so they are perfect for a lazy weekend breakfast, or a quick breakfast-for-dinner night. Growing up my absolute favorite breakfast was known in my family as an “eggy on toasty” (an over-easy fried egg on a piece of toast), even better when made by my sweet Grampa. These remind me so much of that favorite dish, and I hope that one day these will be a favorite breakfast of one of our kids. These bacon, egg and toast cups are much more ideal than regular fried eggs to serve a whole family because you can make so many at a time, rather than having to cook eggs in batches. Healthier Option: use multigrain bread and turkey bacon for a healthier twist.
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My favorite spring salad ingredients: a hearty helping of asparagus spears, hard boiled egg, red onion, good French mustard, olive oil, and fresh dill. Why had I never thought to put this classic combination in between a crusty bread? Lunchtime will never be the same after you tried asparagus, onion and egg sandwich. This sandwich celebrates asparagus as the main star. The rich bright green just starting to appear at the market is surely one of my favorite signs of spring. The just-boiled egg sets off the crunchy verdant of the vegetables in a melt-in-your-mouth decadence. And lastly, onions and mild provola kick this assemblage into the holy grail of sandwiches. I’ve racked my brain for several days post-sandwich for some logical thread to explain why I’d never tucked the most delightful ingredients into a chewy, crusty baguette and I’m at a loss. What a shame! This asparagus, onion and egg sandwich is perfect right when prepared but it also keep well for a day in the fridge. The choice is yours. Anyway you decide, just get this sandwich on a plate and dive in!
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A classic Italian dish, there are many versions of asparagus and eggs salad. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together. I love the combination of this simple salad of asparagus and hard boiled egg tossed with a Dijon vinaigrette – it has “Spring” written all over it! I’m sharing this because asparagus is in season right now, and this is one of my go-to salads this time of year. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. Asparagus and eggs salad is perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It’s also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets. In a word: PERFECT.
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I tend to like my breakfasts savory rather than sweet. Maybe it’s in my DNA, but eating a syrup drenched pancake for my first meal just doesn’t have the same appeal as an omelette or, if I really want to spoil myself, some cheese, tomatoes and fresh bread. It’s also worth nothing that I like my eggs runny, prefer good ham, and that I don’t mind some salami early in the morning. Now that you know all of that, it’s probably no surprise that Eggs Benedict is my favorite breakfast food. When prepared properly it’s like eating a small piece of heaven with every bite. The creamy sauce and rich egg are offset by the bright lemon and green herbs. The crusty English muffin offers crunchy and chewy textures while providing a mop to sop up the sauce. The ham brings the salt to the party with a lingering umami that dances around your tongue with the tangy Hollandaise sauce. Before you know it, you’re staring down at an empty white plate with a few golden streaks of yolk punctuated by a scattering of crumbs. Eggs Benedict are truly the end of the world!
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