STEP 1
Remove the crusts and cube the bread.
STEP 2
Spray the bottom of a 9″x13″ glass baking dish with vegetable spray and place half of the bread cubes in the pan.
STEP 3
Cube the cream cheese and put it on top of the bread.
STEP 4
Distribute the blueberries over the cream cheese.
STEP 5
Put the remaining bread cubes over the blueberries.
STEP 6
Beat the eggs, add the maple syrup and the milk.
STEP 7
Pour this mixture over the bread and cheese.
STEP 8
Place foil over the dish and refrigerate overnight.
STEP 9
In the morning, place the covered dish in the middle of a preheated 350°F oven and bake for 30 minutes.
STEP 10
Remove the foil and bake for another 30 minutes or until the French toast is puffed and golden.
STEP 1
Mix eggs, water, salt and pepper until blended.
STEP 2
Heat butter in 7 to 10 inch omelet pan or skillet over medium-high heat until just hot enough to sizzle a drop of water.
STEP 3
Pour in egg mixture. (Mixture should immediately set at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
STEP 4
While top is still moist and creamy-looking, fill with grated cheddar or other toppings, if desired.
STEP 5
With pancake turner, fold omelet in half or roll, and invert onto plate with a quick flip of the wrist or slide from pan onto plate.
STEP 1
In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice and clove.
STEP 2
In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans.
STEP 3
Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil. Working in batches, pour ¼ cup of the pancake batter into the skillet to form a 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes more. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.
STEP 1
Blend egg, banana, spinach, collagen, cinnamon, baking powder, and vanilla in a blender, such as a NutriBullet.
STEP 2
Scoop 2 tablespoon-sized pancakes onto griddle/pan on medium-low heat.
STEP 3
Flip when sides start to cook and bubbles form – about 2 minutes.
STEP 4
Once finished, top with extra Duck Eggs and drizzle with peanut butter or your choice of topping. ENJOY!
STEP 1
Separate the eggs and transfer the whitesto a stand mixer.
STEP 2
Beat the whites until stiff peaks form.
STEP 3
Gently fold in the cheese and green onion to the egg whites.
STEP 4
Spoon the egg whites not a non-stick baking mat into 4 mounds.
STEP 5
Create small indentations in the egg white and season with pepper.
STEP 6
Bake in the oven for three minutes.
STEP 7
Place an egg yolk into each mound and place back in the oven for another three minutes.
STEP 8
Garnish with the chopped bacon and more green onion.
STEP 9
Serve at once.
STEP 1
Heat oven to 350F.
STEP 2
Prepare a 9 x 13″ sheet pan by buttering or spraying it.
STEP 3
Whisk eggs with milk and cream, then add 2-3 pinches of salt and a few grindings of pepper.
STEP 4
Pour egg mixture into sheet pan, then sprinkle with cheese, chopped bacon, fresh chives, and spinach.
STEP 5
Add another pinch or two of salt and a bit more pepper, then bake for 35-40 minutes, or until light golden and set.
STEP 6
Serve warm!
TO MAKE THE PUDDING:
STEP 1
Preheat the oven to 350F and lightly grease a medium sized, oven-safe casserole dish with nonstick spray or butter.
STEP 2
In a bowl, whisk together the milk, cream, eggs, salt, pepper, chives, and rosemary.
STEP 3
Add the diced ham and stir through.
STEP 4
Cut the sourdough bread into thick slices and then into cubes about 1 square inch each.
STEP 5
Add the bread to the egg mixture and gently toss, making sure all of the bread cubes are being coated with the mixture.
STEP 6
Transfer the bread pudding to your prepared dish and gently pat down.
STEP 7
Spread out any concentrated spots of ham or herbs.
STEP 8
Sprinkle with the Parmesan cheese.
STEP 9
Bake uncovered for about 45 minutes or until the center feels slightly springy to the touch.
TO MAKE THE SAUCE:
STEP 1
Add the egg yolks, lemon juice, salt, and pepper to a blender.
STEP 2
Blend on low speed until incorporated.
STEP 3
Slowly add the melted butter to the mixture as it’s running on low speed until frothy.
STEP 4
Serve the sauce with individual portions of the bread pudding.
TO MAKE THE CRUST:
STEP 1
Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, garlic powder, and salt. Stir in the melted butter until the dough resembles coarse crumbs.
STEP 2
Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.
STEP 3
Crimp the edges and prick the bottom all over with a fork. Bake 10 to 12 minutes, until slightly puffed and just starting to brown. Remove and let cool while preparing the filling.
TO MAKE THE FILLING:
STEP 1
In a large skillet over medium-low heat, melt the butter. Add the onions and sprinkle with salt and pepper. Cook, stirring frequently, until the onions are soft and caramelized. Do not let them become crispy. This can take up to 20 minutes.
STEP 2
Sprinkle the crust with the caramelized onions and half of the grated Gruyére cheese.
STEP 3
In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour over the onions and cheese in the crust. Sprinkle the top with the remaining shredded cheese.
STEP 4
Bake 35 to 40 minutes or until the filling is just set in the center. Remove and let cool for 15 minutes before serving.
STEP 1
Place a large skillet over medium heat and add 1 tablespoon oil. Add spinach and sauté until wilted, 3 to 4 minutes.
STEP 2
Transfer to a colander and drain excesswater by pressing into the spinach with the back of a wooden spoon (squeezingout with your hands if needed). Set aside.
STEP 3
Place skillet back over heat and add 1 1/2 tablespoons oil. Add shallots and garlic and sauté for 2 to 3 minutes. Add cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
STEP 4
Add spinach back to skillet and lightly season with salt and pepper. Sauté for 1 minute. Stir in cilantro.
STEP 5
Transfer half of the mixture to a food processor and purée with remaining 1 tablespoon oil, until mixture is smooth. Pour purée back into the skillet and stir to combine. Spread mixture into an even layer, then create 5 wells in the spinach mixture.
STEP 6
Carefully crack an egg into each well and cook mixture for 2 to 3 minutes.
STEP 7
Pour water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
STEP 8
Remove lid and sprinkle with half of cheese. Lightly season with salt and pepper.
STEP 9
Remove shakshuka from stove and lightly season with salt and pepper. Sprinkle remaining cheese on top. Finish with sliced avocado and more cilantro.
STEP 10
Serve immediately with toasted baguette or pita
TO MAKE THE PICO DE GALLO:
STEP 1
Combine the diced tomato, onion, and jalapeño.
TO MAKE THE FRITTATA:
STEP 1
Preheat the oven to 400F.
STEP 2
In an 8-inch skillet over medium heat, add olive oil, onion, tomato, cumin, and jalapeño, and mix to combine.
STEP 3
Meanwhile, add eggs, a splash of water, and cilantro to a medium bowl. Season with salt and pepper to your liking and whisk. Add the cheese and stir to combine.
STEP 4
Add egg mixture to the pan and allow to cook, lifting the edges of the cooking eggs with a spatula to allow any uncooked egg to flow to the bottom of the pan. Allow the edges to set slightly, then transfer the pan to the oven to finish cooking for about 10-15 minutes or until just set.
STEP 5
Remove frittata from oven, divide into 4 wedges, top with pico de gallo, and garnish with cilantro. Optional: top with a dollop of Greek yogurt. Serve warm.
