Your Breakfast Bucket List

Breakfast, the most important meal of the day!  9 times out of 10 for me, it consists of a piece of fruit or a Luna Bar running out the door, but a couple times a month I go all out and make something colorful and tasty to start the day.   We also have breakfast for lunch or dinner sometimes as well-on account these recipes tend to be quick and affordable!

Here is a collaboration of dishes I put together.   Hopefully this will inspire you to make something special this Saturday morning 🙂

Egg White French Toast with Berries, Maple Syrup, and Cloumage

Quinoa Broccoli Egg Muffins with Cheese and Scallion

Banana Pancakes, we had with the Egg Muffins

Shashouska, eggs Simmered in Tomtaos

Smoked Salmon on Ezekiel Bread with Goat Cheese, Cucumber and Black Sesame Seeds

Salmon, Cheese, Scallion Omelette with mini Bagels and Cream Cheese

Green Smoothies!

Blueberry, Spinach, Cuke, Hemp Hearts

English Muffin with Fried Egg, Salmon, Tomato, and Cream Cheese

Waffles with Fresh Fruit

Clean out the Fridge Quiches!

Peach Mango Raspberry, Avocado, Hemp Smoothie

Omelettes!

More eggs! with Avocado, Tomato and Shiitake Mushrooms

Roasted Veggie Scramble with Goat Cheese

Fresh Squeezed Carrot Orange Ginger Juice

Egg + eggwhite + allllll the veggies!

Turkey Links, Mushroom Onion Omelette

Oatmeal with Blueberries, Almonds, Cloumage and Maple Syrup

So, I caved ..

I made a buttery creamy cheesy French dish tonight . Quiche Lorraine. I had the comte, bacon and some eggs on hand, also, my tum was rumbling, so, how could I resist? Made some southern bitter greens to go with, played off Chef Sean Brock’s Recipe my Madre said thumbs down to the roasted peanuts so I omitted them and started off with a couple strips of bacon sliced up thin. Bacon used was Vermont Smoke and Cure- the real stuff, no nitrates, smoked over ground corn cobs, brined in maple syrup, naturally raised humane meats (this also went into the quiche Lorraine 🙂

I also made a tomato salad, taking Anthony bourdains advice from his Les Halles Cookbook- sprinkling sea salt over thin sliced onions, and tomatoes (in separate colanders) letting them sit for 30 minutes… Also rubbed a wooden bowl with garlic, like in Caesar salad, before mixing in ingredients.

It was all delish- wish the quiche was more “deep dish” (more egg and cream, less flaky buttery crust) so next time I will use a smaller pan!

Most of it got devoured before I could snap some pics but here’s a few: