Recipe | Egg & Spinach on Toast

This is my FAVORITE breakfast recipe.  I make it every chance I get and it doesn’t take very long.  It’s nice to take a break from traditional scrambled eggs and it’s a nice mix between that and the super fancy, eggs benedict.

Serves: 1-4
Cooking Time: 10-15 mins

What You’ll Need:
1 egg per person
1 slice of provolone cheese per person
1 cup spinach per person
1 slice of toast per person
1 slice of turkey bacon per person

What You’ll Have:
Garlic Salt
Salsa or Cholula or Tabasco Sauce

What You’ll Do:
> In one skillet heat up spinach with garlic salt.
> In another skillet crack eggs and cook until over-easy.
> While the eggs and spinach are cooking, pop in the toast.
> Place turkey bacon between two paper towels and heat on a microwave safe place for 2 mins.
> Assemble each plate with toast, then bacon, then spinach, and egg.  Top with slice of cheese and let melt.
> Drizzle with salsa/Cholula/Tabasco.


Recipe | White Bean Veggie Soup

Adapted from

Serves: 4
Cooking Time: 45 min

What You’ll Need:
2 Carrots
1 Large Onion
1 Red Bell Pepper
2 Starchy Potatoes (Russett, Yukon)
2 Bunches of Asparagus
2 16oz can of Cannelli Beans
Parmesan Cheese Blend

What You’ll Already Have:
Dried Parsley
Dried Mint
Red Pepper Flakes
Sea Salt
Black Pepper
Bay Leaves

What You’ll Do:
> Drain the beans.
> Peel and cut the onion.
> Core and seed the bell pepper.
> Peel and dice carrots.
> Peel and dice potatoes.
> Peel and dice 3 cloves of garlic.
> Put steamer in sauce pan with water.

> Heat 1 tsb. of EVOO in stock pot.
> Add onion, bell pepper, carrots, and garlic. Stir and lightly season with  salt and pepper.
> Cook for 8 minutes, stirring occasionally.
> Add in the beans.
> Add 5 cups of water. If you have any vegetable stock sub a cup of water for a cup of
stock. If not, it’s fine — cooks great with water.
> Add 2 bay leaves, 1 tsp. paprika and 1/2 tsp. red pepper flakes, mint and parsley to
taste and 2 tsp. of salt.
> Add potatoes
> Bring to a boil, then reduce to a lively simmer.  Cover partially.
> Turn on the broiler for the asparagus.
> Trim the end of the asparagus and place in the steamer over medium heat.
> Cook for 5 mins.
> Remove from heat and place asparagus in a heatproof dish.
> Cover asparagus in parmesan cheese and place in the broiler.
> As soon as cheese is slightly browned and bubbly, remove from the broiler.

Your soup and asparagus should be done.