This brunch of fresh tomatoes, avocado, eggs, fruit and yogurt and coffee was a sweet way to start last weekend.
I’m really happy spring is here. Weather wise, San Francisco is pleasant for most of the year, but the seasonal produce is what I’m most excited for. I made a quick asparagus and new potato frittata with pasture raised eggs and flowering chives.
I sautéed roughly 6 stalks of asparagus with a touch of butter for a few minutes, added 4-5 sliced previously boiled leftover new potatoes, salt and pepper to taste and poured over 3 eggs beaten with a handful of chopped chives. I baked it at 350 for about 17 minutes until mostly set with a little looseness in the egg at the center, which will firm up once out of the oven. But keep an eye on it after about 10 minutes as you really don’t want to overcook the eggs.
Serve alone or with toasted baguette, or anything else you’d like. It would also be fantastic with the addition of fresh ricotta, soft goats cheese, or any other kind of cheese you love and have on hand.
The rye bread gets toasted, a touch of butter is optional, then topped with organic almond butter and fresh strawberry slices. The perfect spring transition breakfast or snack to enjoy the local strawberries while it is still cold out.
Looks like a bit of a breakfast theme around here these days.
Sweet lovers be warned, this is not an especially sweet granola, which is a big part of why I love it.
Most often I’ll add raisins, but with this last batch I’m thinking dried cherries. And if I’m feeling really decadent, dark chocolate chips is my go to, but make sure the granola is super cool before adding these, unless you are going for a chocolaty mess type of situation, which to be honest was really delicious.
I typically add just a bit more salt than she recommends also,
Am I the only one who grossly overestimates the cranberry needs of a Thanksgiving meal?
I now love and accept this fact, because I discovered that homemade cranberry sauce is delicious as an addition to my morning fruit and yogurt.
In the above, banana, non-fat greek yogurt, oats, almonds, and a good spoonful of cranberry sauce.
Probably the only questionable part is I did add a splash of bourbon to my cranberry sauce this year.
I fell in love with chilaquiles from here.
I’m sure my take isn’t particularly authentic, as this is the kind of dish that loving Mexican grandmothers make. However, it is the perfect thing to use up leftover salsa and tortilla chips.
Heat salsa in a pan with a touch of water, prepare chopped onion, cilantro, slice half an avocado and sprinkle it with salt, scramble an egg, and toss the tortilla chips briefly in the warmed salsa. Top with a touch of crema or in my case greek yogurt, and queso fresco if you have it.
This is one of those dishes that feels incredibly decadent, but in reality isn’t much worse than eating a handful of chips and salsa. It could be made pretty easily for a group, and is open to whatever your preference.
Just make sure you are using nice thick tortilla chips, or preparing your own by frying old corn tortillas.
breakfast of champs, Boon Fly Cafe mini donuts and coffee