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.


Posted in On the menu

Eggs in a bun

Breakfast could not get an easier, or tastier. This is an easy way to have a hassle-free & flavorful breakfast with minimal ingredients.


  • 2 eggs
  • 2 medium sized burger buns (fresh)
  • 1-2 lashes of bacon/pastrami/smoked veal 
  • 2 tsp Parmesan 
  • 2 tsp heavy cream/milk 
  • Salt & pepper for seasoning
  • Dry thyme/basil for seasoning
  • Leek as garnish


  • Pre-heat the oven to 180 C.
  • Slice the tops off the bread & scoop the core to make a bread bowl.
  • Pour 1 egg into each bun, season with salt & pepper, some Parmesan & 1 tsp of cream/milk. You can also add bacon or pastrami bits.
  • Brush with olive oil and bake for 20 minutes.
  • Sprinkle some thyme or your choice of herbs & some chopped chives.


Posted in On the menu

Baked Breakfast Tomatoes

Doing something a little different for my first blog post in 2017. If you’ve been following my blog, you might notice I’m all about breakfasts; especially when it’s combined with baking. I still love frying & flipping omelettes, but something about baking eggs with different spices & ingredients gives them a unique flavor for sure.

This is the recipe for Baked breakfast tomatoes.

Ingredients: (makes 2 cups)

  • 2 large tomatoes (hard)
  • 2 eggs (one for each tomato cup)
  • 2 tbsp shredded parmesan cheese
  • 1 tsp herbs of preference (I used thyme)
  • Slice of cheddar cheese (cut into thin strips)
  • 2 tbsp olive oil in a deep bowl
  • Pinch of salt & pepper for seasoning



Preheat oven to 220° C (425°F). Remove tops of the tomatoes and scoop out seeds and pulp using a spoon.


Dip the tomatoes i the olive oil bowl, and place in a shallow baking dish, sprinkle with a bit of salt & pepper and put in a pinch of the parmesan cheese.

Gently crack the egg into the tomato. Sprinkle with pepper, salt, other herbs and a tiny bit of parmesan.


Bake for 20 minutes for soft yolks (and 30 to 35 for hard yolks). img_4157

During the last 4 minutes place the thin slices of the cheddar cheese in a cross pattern on top.img_4156

Melt and let brown.img_4158

Sprinkle with some chives or more herbs, and serve!img_42491


Posted in On the menu

Breakfast potato cups

I can’t get enough of muffin tray breakfast recipes, and this is one you should definitely try at home.

This is the Breakfast potato cup recipe. 


  1. 1.5 cups of shredded potatoes (dried)
  2. Eggs- 7 
  3. Butter- 1 tablespoon 
  4. Onion- 1/4 diced 
  5. Garlic- 1 clove 
  6. 1/2 cup of Shredded cheddar 
  7. Salt and pepper


Preheat your oven to 250° C (475 F). 

Mix the potatoes with 1 tbsp of melted butter, 1 egg white, Pinch of salt and pepper. 

Grease 6 cups of your muffin tray. Then, line each of the 6 muffin cups with 1/4 cup of the potato mixture. 

Press the potatoes into the bottom and sides of the cups. Bake the for 20 minutes. 

As the potatoes bake, heat some oil in a pan and soften 1/4 of a chopped onion & 1 minced garlic clove (you can also add some bacon/sausage bits to the mix). Season the scramble with salt and pepper. 

Take out your potatoes & pour some of the scrambled mixture into each of the muffin tins on top of the potatoes. Add some shredded cheese, and put the tray back in the oven for 2 minutes so the cheese can melt. 

Remove the tray from the oven, and crack 1 egg into each of the muffin cups. Bake the tray for 9 minutes for a soft egg yolk. Cook the eggs for 8 minutes if  you want the yolks to be runnier and for 10 minutes if you like them to be more solid. 

Use a butter knife to loosen the potato cups from the tray, and serve while HOT!

These are very tasty, give you that energy boost to kickstart your morning and come in handy when if you’re entertaining, as you make 6-8 at a time (depends on your muffin tray).
Enjoy 🙂

Posted in On the menu

Leftovers frittata

Lately, I’ve been obsessed with frittatas. They’re much easier to make than other egg dishes, where you have to worry about yolks breaking, omelette flipping…etc.

Another cool thing about frittatas is that you can add whatever leftovers you have in the fridge. My favorite one has spinach, chives, onions, mushrooms, garlic and bacon. However, I thought I’d share this other one I made with actual leftover veggies in our fridge.

First gather all the stuff you want to add to your frittata. I had a carrot, 2 garlic cloves, onion, bell pepper and a chicken breast.

First thing you want to do is start chopping all these things, before you start cooking them upimg_2947


The smaller you chop them the better, but sometimes I like to have big chunks at the end.

First, pre-heat the oven to 180° C.

Crack the eggs in a bowl and beat them till smooth, add the milk to the eggs, mix till combined and put aside.

Pour 1 tbsp of oil in a frying pan on medium heat, add a tbsp of butter and throw in the chopped onions for 2 minutes, till they start sizzling and slightly brown. img_2949

Start adding the other veggies (and chicken) you had lined up, and then the chopped garlic. You might need to add another tbsp of oil, keep stir-frying for 2 minutes, then add the egg mixture. Make sure the eggs covered the entire surface of the pan, and keep on heat, till the edges start to be cooked (as in below picture).img_2950

Just as the edges are slightly cooked, take the pan as is, and place it in the oven and switch it to grill mode.

Leave the pan in for 4-5 minutes, check in on the frittata after 4-5 minutes to make sure the top is cooked with no runny parts.

Once done take it out, gently swipe the frittata around while in the pan to make sure its not stuck (it shouldn’t be), cover the pan with a plate and flip your frittata to be crispy side up, you can season it with some salt & pepper for taste and/or some grated cheese of your choice.

Enjoy 🙂


Posted in On the menu

Smoked salmon muffins

Got some leftover smoked salmon in your freezer, and looking for something new (and delicious) to try? I got you covered.

I’m a big fan of salmon, whether its fresh, smoked, grilled with teriyaki or pan seared. I usually have my smoked salmon with eggs, or on a bagel with some cream cheese.

I found this recipe quite interesting, and have to say the results were very very pleasant 🙂

This is the recipe for home baked smoked salmon muffins, super easy to make, and great to share with your family/friends.


  • 1 cup  flour
  • 1 cup of grated cheese (I did a mix of cheddar and parmesan)
  • 1 egg (beaten)
  • 1 tbsp of melted butter
  • 3/4 cup milk
  • 200 gm smoked salmon chopped
  • 1 tsp parsley
  • 1 tsp thyme
  • Pinch of black pepper
  • Pinch of salt (optional, for taste)
  • 1/2 an onion (optional, for taste)



  • Preheat oven to 180°C
  • Grease your muffin tray
  • Pour the flour in a mixing bowl, and push it to the side to make a hole in the center
  • Add egg, butter and milk and stir until smooth
  • If you are using the onion option, chop and stir-fry on medium heat for 2 minutes
  • Add remaining ingredients and fold in the flour to combine well
  • Start pouring mixture into greased muffin tray (filling 3/4 of each cup)
  • Bake for 12-15 minutes, let cool for a 1-2 minutes
  • Serve while hot.