Posted in On the menu

Toast party! Take your pick for breakfast

Went a little overboard with my breakfast today. In an attempt to change my usual breakfast options, I thought I’d add more variety, flavors and COLOR!

First round of toasties was all savory, with stuff like eggs, bacon, salmon and cheese. Second round was all fruit-based, which were more on the healthy side.IMG_2361IMG_2365

Of course there are endless ideas to go with here, but here is what I came up with, using what we had in our fridge basically 🙂

Smashed avocado, topped with smoked salmon, died onions and capers.IMG_2368

Cottage cheese with a little olive oil, topped with fried bacon bits.IMG_2369

Dijon mustard topped with arugula, tomato slices and emmental cheese.IMG_2372

A soft boiled egg on smashed avocado, with salt & pepper seasoning.IMG_2373

Fried bacon as a base, topped with a fried egg and drizzled with sriracha.IMG_2371

Cream cheese topped with smoked salmon and walnuts.IMG_2370

You could always add different options for the base, another one of my faves is olive paste, or a sun-dried tomato pesto! Same thing for dressings & sauces that you can drizzle your toast with. However, I always find myself using avocados and sriracha when I go on a toast frenzy, whether together or not 🙂

Now for the sweet stuff! Round TWO!IMG_2606

First one in this round had a base of ricotta cheese, topped with mixed berries (blueberries, raspberries and blackberries).IMG_2601

Next up, I put a little avocado (I know, I overuse it, its a problem I’m willing to live with) and topped with pomegranates.IMG_2603

Last, but most definitely not least is the peanut butter & bananas one. Topped with some chopped walnuts and honey. This has got to be my absolute favorite of all the sweet ones.IMG_2598

Posted in On the menu

Baked Potatoes for Breakfast!

I’m back to my favorite kind of breakfasts, BAKED!

I was actually in the mood for baked potatoes, and realized I was out of bacon (which I liked to fry, cut into pieces and top my potato with); so I decided to make it more of a breakfast dish instead 🙂

This is a really simple, easy and pretty quick way to make a baked potato.

Ingredients (2 servings):

  • Medium sized potato
  • 2 eggs
  • 1/4 cup shredded cheddar
  • 1/4 cup shredded red cheddar
  • 1 tbsp grated parmesan
  • 2 tbsp butter (soft, not melted)
  • 1 tbsp olive oil
  • Salt, pepper & thyme for seasoning
  • chopped parsley for garnish

Photo Jul 28, 3 46 05 PM

First, pre-heat your oven to 220 °C (425 F), then you’ll need to bake the potato to soften it until its fork tender. Now there are 2 ways of doing so, either in the pre-heated oven for 45-50 minutes OR in the microwave for like 8 minutes. I went with the latter 🙂 You’ll need to poke some holes with a fork all around the potato, drizzle it with the olive oil, and some salt & pepper.

8 minutes later, you have a baked potato (fork tender). You’ll need to let it cool for a minute or two. Then slice that baby into two halves (vertically) and start scooping out some of the potato filling to create your potato cup, gently so you don’t cut through the peal.Photo Jul 28, 3 47 40 PMPhoto Jul 28, 3 47 14 PM

Now, use 1 tbsp of butter on each potato cup, it should start melting as you spread it on the bottom of the cup, as the potato will still be hot. Then add a dash of salt & pepper, and a tbsp of the shredded cheddar (mix of both).

Crack your eggs (making sure your yolk don’t break), and gently pour 1 egg into each potato cup. Now, you might need to take out some of the egg whites with a spoon, so not to overflow your cup (depending on the size of potato and size of egg you’re using), but if you do, make sure you don’t take out all the whites.

Now your cups are ALMOST ready to bake, just sprinkle some more salt & pepper, some thyme. And place on a baking sheet and straight to the oven! Take them out after 5 minutes to add the mixed cheddar and parmesan, then put them back in right away.

Bake your potato cups for a total time of 10-15 minutes, depending on how runny you like your yolks. And SERVE!Photo Jul 28, 4 48 07 AM

Posted in On the menu

Roast Beef Wraps!

Do you have ever just find yourself really hungry at the middle of the night, and just too lazy to go out to get food?

Well, this is what I was feeling when I made this video 🙂

This I basically a leftovers wrap, which is something I do more often than I’d like to admit 😀

This time I had some leftover roast beef, some shredded cheddar and of course, TORTILLA! You should always have tortilla.

So… I stir-fried some onions & mushrooms, wrapped all the above ingredients and put them in a sandwich press for that nice toasty effect! ​

Posted in On the menu

Broccoli frittata

It’s been a while since I posted any recipes. I thought I’d come back with a recipe I recently tried and totally loved!

This is a recipe for a baked broccoli frittata. Works as a great brunch/brunch dish; its healthy, very filling and great to share with friends/family.


  • 4 eggs
  • 1 cup of chopped broccoli florets
  • 1 garlic clove (sliced)
  • 1 medium onion (chopped)
  • 2 tbsp grated parmesan 
  • 2 tbsp olive oil
  • 1/4 cup milk (any kind)
  • Salt & pepper (for seasoning)


  1. Pre-heat oven to 180 °C (350° F)
  2. Beat eggs in a bowl, mixing in the milk and a pinch of salt & pepper
  3. Heat 1 tbsp of olive oil in a non-stick ovenproof saucepan on medium-high heat for 30 seconds
  4. Cook the onions & broccoli for 2-3 minutes (adding a tbsp of water halfway through and cover)
  5. Add the other tbsp of olive oil & pour  in the egg mixture, making sure the eggs evenly cover the entire surface
  6. Keep it on the stove till the edges start to cook
  7. Evenly add the cheese and put the pan in the oven, and let it bake for 12-15 minutes (till the eggs are cooked and set in the center)
  8. Take the pan out of the oven, flip it on a plate and SERVE HOT!

You can season it (optional) with more salt & pepper, or your choice of spices (dry thyme works too). You could also add bellpeppers or mushrooms for extra taste & color 😉

Posted in On the menu

Shakshuka with a twist

Shakshuka is a classic breakfast dish here. It’s usually made with scrambled eggs and tomatoes as it’s main ingredients.

I thought I’d add some other stuff I like to the mix & for an even better flavor.


  • 3 eggs
  • 2 tbsp shredded carrots
  • 2 tbsp feta cheese (cut into cubes)
  • Half a tomato (diced)
  • 3 tbsp diced eggplant
  • Handful of mixed bellpeppers
  • Half an onion (cut into slices)
  • 1 garlic clove
  • Salt & pepper (for seasoning)
  • 1 tsp paprika
  • 1 tsp cumin
  • Thyme (for seasoning)
  • 1 tsp chopped parsley (garnish)


  1. Pre-heat oven to 190 °C (375° F)
  2. Start heating the oil in a skillet over medium-low heat.
  3. Add onions and bell peppers & gently stir softened, for 20 minutes.
  4. Add garlic and cook for 1-2 minutes
  5. Add the cumin & paprika, and cook for 1 minute.
  6. Pour in the diced tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; let it simmer until tomatoes have thickened, for 10 minutes.
  7. Add the crumbled feta.
  8. Gently crack the eggs into skillet over tomatoes (you can crack them in a separate bowl, to make sure your yolks are set).
  9. Season with salt and pepper (and thyme-optional).
  10. Place skillet in the oven and bake until eggs are just set, 7 to 10 minutes.
  11. Sprinkle with cilantro/parsley (garnish) and serve.