Skillet Poached Eggs


Sooo when you hear eggs, you normally think breakfast, as we did, so a few weeks ago we whipped out the skillet & whipped up this bad boy thanks to Cooking Light. It was, let’s say…a different spin on breakfast. I mean the sauce was BOMB but the eggs were this weird add on. They were just there & I wished they were pasta and not eggs.


A week or so later I was making a quick dinner – pasta – because past is life, and didn’t want that Ragu ish, but also did not have 4 hours to watch sauce cook, so I decided to whip this up again minus the huevos, chives and feta. I know I say feta is betta, but not here.


This literally takes .5 seconds to make (not LITERALLY) but like, literally mad quick. Add some crushed red pepper so some spice and it’s a party. Kick the feta to the side as I mentioned before, & grab that parmesan and shake the shit out of it all over your plate.


There really isn’t much more to say. It’s sauce people. You really can’t mess this up. Just skip step 3 below and don’t worry about 5 & 6 – unless you like meh eggs. Eggs shouldn’t be meh.


FINAL VERDICT JUST SAUCE: 4 BOMBS bombbombbombbomb______________________________________________________________________________________________


  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 3 garlic cloves, chopped
  • 1/4 cup water
  • 2 tsp. red wine vinegar
  • 1 tsp. chopped fresh oregano
  • 3/4 tsp. salt
  • 1 28 oz can unsalted crushed tomatoes
  • 1 oz. feta cheese, crumbled (about 1/4 cup)
  • 1/4 tsp ground pepper
  • 2 tbsp chopped fresh chives
  • 1 tbsp fresh oregano
  • 4 large eggs


  1. Heat oven to 375 degrees
  2. Heat oil in large cast iron skillet over medium heat. Add onion & bell pepper – sauté for 10 minutes. Add garlic & cook 2 more minutes, stirring occasionally. Add 1/4 cup water, oregano, salt, crushed tomatoes, and red wine vinegar. Bring to a boil and cook 10 minutes or until sauce is slightly thickened.
  3. Stir in the feta
  4. Form 4 (2 inch) indentations in the sauce with the back of a spoon. Crack the eggs one at a time into the indentations. Sprinkle black pepper over the eggs. Place pan into the oven and back at 375 degrees for 12 minutes or until the whites of the eggs are set.
  5. Sprinkle with chives and oregano.
  6. Divide the eggs and sauce onto plates



Prosciutto, Veggie, Egg & Cheese Bowl


Lazy morning, day off of work. You have all the time in the world, but you don’t want to use that time cleaning dishes after whipping up a fancy breakfast. The solution folks….bread bowls. And not just any bread bowls, but prosciutto lined bread bowls, with GOOD cheese.


I didn’t use olive oil for the vegetables because I didn’t want them sitting in the bread already kind of soggy. Just saute them enough to get them tender.


See that little knob there on the bread? Perfect for holding & feeding yourself once it is time to chow down. #Secrets


It’s like making a little nest of wonderful.


Make sure to use good cheese here people. I had some bomb smoked bacon gouda or something like that. The expensive stuff. If you shortcut it and use the shredded stuff I won’t be mad, it’s still cheese and cheese is love.

I INHALED this bowl. Dipping the extra bread into the yolk was extremely satisfying. The Prosciutto addition instead of the classic ham, also a solid move. I may have to repeat this again tomorrow morning.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


Servings: 2

2 Portugese Rolls

2-4 slices of prosciutto

2 eggs

1/4 cup total of chopped up onions, peppers, jalapenos, & cherry tomatoes

Sprinkle of mozz cheese

2 tablespoons of whatever cheese you want your bowls topped with. I used  smoked bacon gouda.


Cut the very top off your rolls. Hollow them out with a knife.

Saute up the veggies for a couple minutes.

Line the bread bowls with the prosciutto. Make sure there aren’t any holes to the bottom of the bowl. You don’t want the egg seeping through and sogging up the bread. If there are some holes, fill them with that sprinkles of mozz cheese.

Put the veggies in the bowl, followed by 1 egg in each bowl. Top this with your favorite cheese.

Wrap each bowl in foil, with the top open. Leave the top of the bowls to the side, but toast separately. Broil for 5 minutes.

Enjoy your morning!

Breadcrumb Fried Eggs


It smells like chicken cutlets being cooked, and tastes like breakfast in heaven. The easiest, quickest, most scrumptious bites of happy. Breadcrumbs, cheese, eggs…what more could you ask for?


The smell of the breadcrumbs toasting is delightful. I hate that I just used that word, but that’s exactly what it is. I thought mi madre was in the kitchen whipping up some good old chicken cutlets, which by the way I need to make soon because damn it’s been too long.


If the eggs are taking too long to cook, pour some water in the pan and cover. They will steam quicker. However, be careful not to steam too long or you will end up with no oozy yolk, which you NEEEED to swirl around in with the breadcrumbs while eating.

Serve with a side of veggies. I like cut up cherry tomatoes that I sauteed and put some balsamic glaze over. #MouthWatering. I think asparagus would be epic as well.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb

Ingredients:                                        Serves: 3

½ cup of fresh breadcrumbs
1 tablespoons good olive oil
1 teaspoon chopped fresh thyme (or any herb of your choice)
3 eggs
2 tablespoons grated parmesan cheese
1 to 2 tablespoons white wine vinegar
Salt and pepper


In a bowl, mix together the breadcrumbs, parmesan, olive oil and chopped thyme.

Place the breadcrumb mixture in a 10-inch skillet and toast until lightly golden.

Form the breadcrumbs into 4 flat mounds that are as near to a single layer as you can manage.  Immediately crack an egg over each mound, cover the pan and cook the eggs over medium heat until the yolks are as firm as you like. 

Transfer the eggs to a plate.  Add the vinegar to the hot pan and scrape up any crumbs that are stuck to the pan and pour that over the top of the eggs.

Recipe borrowed from:

Tater Tot Open Breakfast Sandwich

totsGood Morning & Happy Friday ! It’s about to be the weekend & I know a lot of you will probably be getting your drink on & may need something tasty that may help out with that lovely hangover, so here you go. Grease & eggs. Boom. PS. ate this this morning NOT hungover at all & it was just as epic.


A friend of mine sent me a BuzzFeed picture of a tater tot grilled cheese sandwich with bacon & jalapenos. I obviously was instantly intrigued and went out to buy tots that night. I was thinking about it, since clearly half of what I’m always thinking about is food and decided this sandwich needed something else, & that something else was Egg.


Make sure you go to the gym and do about 50 or so pullups & pushups or have a buff man around or else you will NOT be able to close the waffle maker on those frozen tots. They will be the devil to you. What would I have done without the boyfriend this morning? Probably sat on the waffle maker like I was trying to close an over-sized suitcase. That wouldn’t have ended well.

FINAL VERDICT: 5 BOMBSbombbombbombbombbomb

Ingredients per sandwich:

18 Tater Tots per sandwich

2 Slices of American Cheese

Sliced Jalapenos

2 slices of bacon

2 eggs over easy

Hot sauce if wanted

Waffle Maker


Plug in your waffle maker & spray with nonstick spray.

Place 9 tater tots on each side of the waffle make (18 total). Close & cook until crispy.

In the meantime, cook the bacon in a pan & cook the 2 eggs. Melt the cheese over the egg by covering the pan for a minute or so.

Once the tots have formed one big tot, transfer to plate. Top with bacon & sliced jalapenos. Top with eggs & cheese.

Add some hot sauce for extra flavor.


Done. Boom. =)

Quinoa Breakfast Patties


Not being a huge breakfast person, when I am asked what I want for breakfast, I often hesitate. I am a savory girl, sweets aren’t usually my thing, unless it’s fruity pebbles. Since, I am always seeing all of these recipes for quinoa for breakfast and I’m pretty much quinoa’s numero uno fan, I finally tried it out.

There was no music playing that morning, just the awful noise of the drier rumbling away. Or maybe that was my stomach..

These patties work best with leftover quinoa. Making the quinoa at the time of making these patties is too much work in the morning. It wouldn’t allow for the pressing of the snooze button. Ahh, life. But hey, if you are a morning person, the more to ya.

First off, the aroma that will fill your kitchen will be heavenly. I’m just going to get to the bottom line. These were AMAZE. Like i couldn’t wait to eat them as leftovers the next morning. The flavor was un-freaking-real.

PS. I made an egg over easy and threw that bad boy on top of there, as well & added a drizzle of siracha. Boom. Get creative.

Final Verdict: 5 BOMBS. easily. bombbombbombbombbomb

2 1/2 cups cooked quinoa, at room temperature (I prefer it leftover)
4 eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyère cheese (I used Parm)
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes sot that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form in to twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a  not-overly-dry patty, but you can add a more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-pow heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook the patties to order, if you prefer.

Makes 12 little patties.

Recipe borrowed from Thank you =)