Egg in a Veggie Basket

Who doesn’t look forward to Sunday AM breakfast with a furry friend(s) by their side, the Sunday paper in hand, and a big steaming cup of coffee to top it off? No one, that’s who. After our beautiful Sunday morning walk through Heisler Park a week ago, I began routing around in the refrigerator for something tasty. Black-eyed peas happened to be the first thing I spotted.

Black-eyed peas are packed with calcium, folic acid, fiber, protein, and vitamin A. As you can see by the list of the other ingredients, this little dish packs a nutritious wallop that can’t be beat.

Preheat your oven to 450 degrees


Here’s what you’ll need (the recipe as written serves one)

A small ovenproof casserole dish

½ cup of prepared black-eyed peas (bought mine from Trader Joe’s)

1 egg

1 small – medium tomato, seeds squeezed out and chopped into small dice

½ shallot, minced

1 cup finely chopped kale (I used red kale)

1 tbsp. feta cheese

½ small lime

1 generous tbsp. of basil chiffonade.

1 tbsp. EVOO

¼ tsp. kosher salt


The first layer in the casserole dish should be tomato and then minced shallot.


Next add the kale, black-eyed peas, and make a well in the center. Sprinkle the salt and EVOO over the mix. Crack the egg into the center of the well while being careful to not break the yolk.


Add the feta to the top and pop it into the oven. Cook until the egg is prepared to your liking. I left mine a little oozy.



Squeeze the lime over the top of the dish to add brightness. Garnish with the basil chiffonade and enjoy!

Eat well!


“It may be the cock that crows, but it is the hen that lays the egg.” – Margaret Thatcher


B for D


Breakfast for dinner is affectionately known in our home as “B for D.” Those close to me know that I’m a HUGE bacon enthusiast. I cannot be trusted alone with a row of aromatic, salty, crispy strips. I just can’t help myself. Sadly I’ve lost my excuse to have bacon in the house now that the kiddos are away at school. There’s that annoying “heart health” issue and the fact that I want my hubby around for a while. So there’s that, too.

B for D is a different animal (no pun intended) for us now. We’re talking egg whites and quinoa, at least until the upcoming holiday when the cherubs come home. You can be sure Mr. turkey will share the holiday table with Mr. pig in all its glorious forms.

Anyway, back to the egg whites. I’ve fallen in love with egg white, quinoa, and kale tacos. They’re super healthy and super tasty!!!

Here’s what you’ll need for two:

1 cup egg whites

1 heaping cup of kale or cruciferous veggies (I had a bag of cruciferous crunch from Trader Joe’s)

1 small shallot

½ cup cooked quinoa

Trader Joe’s corn and wheat tortillas (these tortillas don’t crumble or break)

Pico de Gallo

Trader Joe’s jalapeno and yogurt dip

Feta cheese


½ lime

Basil chiffonade or cilantro (optional, but adds freshness)

Non-stick fry pan

1-2 tbs. EVOO

1 tsp. kosher salt


Chop up and sauté cruciferous veggies (or kale) in the EVOO to soften. Add the egg white, quinoa, a pinch of pepper, and 1 tsp. kosher salt.



Use a wooden spoon to stir the mixture in the pan until almost cooked. Take the pan off the heat and squeeze the lime over the egg mixture.


Smear some yogurt dip on the bottom of a tortilla, add pico de gallo, avocado, egg white mixture, feta cheese, and basil (or cilantro). Enjoy.

Eat well!


“The world is full of hopeful analogies and handsome, dubious eggs, called possibilities.” – George Eliot

















Breakfast Protein Cups


The twins are about to set sail for college next week and I’m busy thinking in clichés: “they grow up too fast”, “it went by in the blink of an eye” and finally, the most fitting these days, “money isn’t everything but it sure keeps you in touch with your children.” Sure, taking care of three small untidy people for many years was exhausting, but I would do anything to hang out on the floor with their pudgy little busy bodies one more time, reading them stories and/or playing silly games. Sigh.

Anyway, I digress; let’s talk about the breakfast protein cups I taught Monica to make the other morning. She’ll be running cross-country in college so she’ll need a protein packed breakfast to sustain her long runs. There’s an oven on each floor of her dorm, so she’s eager to share them with her running mates.

Here’s what you’ll need – 

A muffin tin

Extra-large organic eggs

Quality deli turkey (I used Columbus brand herbed turkey breast)

Chopped chives

Grated parmesan cheese

Sliced heirloom tomatoes


Kosher salt and freshly ground pepper


Finishing salt (Sel de Mer, for example) 

Preheat your oven to 400-degrees. Oil the muffin tin holes you’ll be using to avoid the egg sticking to the pan. Add a slice of turkey and form it into a cup. Make sure there’s a deep well for the egg to settle into.


Crack an egg and carefully pour it (if you don’t want to break the yoke) into the center of the well you’ve created. You can see by the photo that we broke one yoke as we poured it in.


Sprinkle with parmesan cheese, chopped chives, and salt and pepper.



Bake until the yoke is set to your preference. You can make a small slit in the middle to watch the progress. 


Slice the heirloom tomatoes and place your protein cup on top. Sprinkle with finishing salt, micro-greens, and drizzle some EVOO over the egg and tomato. Enjoy.


Eat well,



“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child