STEP 1
In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant.
STEP 2
Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer.
STEP 3
While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot.
STEP 4
Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender; about 10 to 20 minutes.
STEP 5
Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed. To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup.
STEP 6
Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil.

STEP 1
Heat a small pan (preferably cast iron) over medium-high heat. Add the bacon pieces and allow to cook until fat is rendered and bacon is crisp. Remove cooked bacon from pan and reserve, leaving the grease in the pan.
STEP 2
Add the sweet potatoes to the pan along with a pinch of salt. Cook for 4 minutes until they begin to soften and add in the chopped kale, garlic powder, chili powder, and black pepper.
STEP 3
Continue to cook, adding more oil if necessary, until sweet potatoes and kale are tender.
STEP 4
Make a small hole in the center of the hash. Crack the egg into the hole and cover the pan with a lid. Cook until the whites are set and the yolk is still soft.
STEP 5
Serve with chopped avocado and green onions, if desired.

STEP 1
Combine eggs, milk and vanilla in a large bowl
STEP 2
Rip (or cut) the bread into small pieces, about 2 in x 2 in, and drop the pieces into the bowl with the egg mixture. Set the bowl aside.
STEP 3
Melt the butter in a frying pan and add apples and brown sugar.
STEP 4
Cook on medium heat until apples are slightly softened.
STEP 5
Pour the bread/egg mixture into a 9×13 pan or similar baking dish.
STEP 6
Top with the apple mixture
STEP 7
Cover with foil and refrigerate overnight

IN THE MORNING

STEP 1
Preheat oven to 350 degrees
STEP 2
Bake covered for 40 minutes
STEP 3
Remove foil and bake an additional 15 minutes or until bread is firm.
STEP 4
Enjoy!

STEP 1
Preheat oven to 425°F.
STEP 2
In a large skillet, cook the ground beef and onion together until the meat is browned and the onion is tender. Set aside.
STEP 3
In a 10-inch pie plate, stir together the shredded potatoes, oil and salt. Press evenly into pie plate to form a crust. Bake until slightly browned, about 15 minutes. Remove from the oven.
STEP 4
Lay the cheese slices on top of the crust (or sprinkle evenly with the grated cheese), then top with the ground beef-onion mixture.
STEP 5
Beat the milk and eggs together in a bowl and pour mixture into the pie pan. Sprinkle with the parsley. Return to the oven and bake until browned and a knife inserted in the center comes out clean, about 30 minutes. Cool 5 minutes before serving.

PARTIALLY PRE-BAKE CRUST:

STEP 1
Follow package directions for pre-baked crust but only bake for half the time. Your crust will be soft and partially baked, which is the result you want.
PREPARE ONIONS:
STEP 1
Heat the olive oil and butter in a medium-sized skillet.
STEP 2
Add onions and sweat them down without letting them burn.
STEP 3
When they are almost cooked, add vinegar, caraway and/or thyme and salt plus Worcestershire sauce.
STEP 4
Do not overdo the Worcestershire sauce or it will be over-powering.
STEP 5
Continue to cook until soft, tender and sweet.
STEP 6
Taste and add a bit of salt if you want a saltier flavor.
Set aside.

PREPARE CHEESE AND FILLING:

STEP 1
Grate cheese and set aside.
STEP 2
Put eggs and milk in blender.
STEP 3
Add pepper and nutmeg.
STEP 4
Blend until foamy and well mixed and set aside.

ASSEMBLE QUICHE:

STEP 1
Spread onions evenly into piecrust.
STEP 2
Top with 3/4 of the cheese.
STEP 3
Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.
STEP 4
Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.

BAKE:

STEP 1
Bake at 375° until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.
STEP 2
Check after 20 minutes and then every 5 minutes after that.

STEP 1

Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.

STEP 2

Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.

STEP 3

Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent.

STEP 4

Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.

STEP 5

Whisk the eggs in a bowl and season with sea salt and pepper.

STEP 6

Add the parsley and then slowly pour into the fry pan coating the whole pan.

STEP 7

Using a tablespoon place dots of ricotta on top of egg mixture.

STEP 8

When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.

STEP 1

Make the aïoli: Drape akitchen towel over a small saucepan. In a medium glass bowl, place the eggyolks and set over the small saucepan so that the bowl stays in place. Using alarge whisk, beat the egg yolks, water, salt and garlic until well combined.Whisking constantly, gradually drizzle in the olive oil, drop by drop, untilthe sauce begins to emulsify and has thickened. Continue adding the olive oilin a steady stream,whisking constantly, until all the olive oil is incorporated. Make ahead: The aïoli can be made a day ahead. Cover and chill. Bring to room temperature before using.

STEP 2

Make the aïoli mashed potatoes: Place the potatoes and bay leaves in a large pot and cover with 2 inches of cold water. Season the water generously with salt and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender, 18 to 20 minutes. Drain, reserving ½ cup of the cooking liquid, and let the potatoes stand until dry.

STEP 3

Place the potatoes back into the pot. Using a wooden spoon, smash the potatoes against the side of the pot. Add the reserved cooking liquid and olive oil and continue smashing and stirring vigorously until combined. Place the pot over medium heat, stirring until the potatoes have warmed through, 2 to 3 minutes. Remove the potatoes from the heat and stir in half the aïoli. The potatoes should look very creamy. Make ahead: Potatoes can be made ahead 5 hours in advance and reheated before stirring in the aïoli.

STEP 4

Transfer the potatoes to a serving dish and drizzle with remaining aïoli. Garnish with chives and piment d’Espelette or crushed red pepper flakes. Serve warm.

Note: When you’re making the aïoli, use a buttery pale-golden olive oil rather than one with a peppery finish, which can be overpowering. Taste as you go, as the aïoli should be creamy, not too garlicky and well-seasoned.

STEP 1

COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.

STEP 2

POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

STEP 3

STIR IN pico de gallo; heat through. SPRINKLE with cheese. SERVE with tortillas, if desired.

NOTES

Scramble Mexican favorites, like potatoes and tortilla chips, for a fast and tasty breakfast skillet or simple supper.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

STEP 1

Cut potatoes into quarters. Place in a sauce pan with water. Bring to a boil and cook until soft. Drain and rinse with cold water, set aside

STEP 2

Finely dice celery and set aside. Chop 5 of the 6 Pete and Gerry’s Organic Hard-Boiled Eggs, leaving one egg to slice for garnish on top of salad

STEP 3

In a small bowl, whisk together ingredients for dressing. Add milk and sugar at the end depending on consistency

STEP 4

In a separate bowl, combine potatoes, celery, and eggs with dressing. Gently mix salad until dressing is incorporated throughout. Transfer to a serving dish and garnish with sliced eggs and chive.

STEP 1

Preheat the oven to 350F. Coat a 12-cup nonstick muffin pan with olive oil or coconut spray.

STEP 2

Combine the wheat germ and flaxseed in a small bowl. Add 1 heaping teaspoon of the mixture to each muffin cup, spreading to coat the bottoms evenly.

STEP 3

Whisk the eggs, egg whites, milk, and cottage cheese together in a bowl.

STEP 4

Add the garlic powder, salt and pepper, scallions, and Parmesan cheese to the egg mixture and whisk until combined.

STEP 5

Divide the broccoli and mushrooms among the muffin cups. Divide egg mixture evenly among muffin cups, filling just to the top.

STEP 6

Bake 25 to 30 minutes on the middle rack in the oven, or until the mini muffins are lightly browned on top and a knife inserted in the center comes out clean.

STEP 7

Let them cool in the pan atop a wire rack for 5 to 10 minutes, then use a knife to loosen the edges and remove the mini muffins from the pan. Serve sprinkled with Parmesan cheese if desired.