Egg in a hole avocado toast

Egg in a hole avocado toast

Breakfast is a big pain in my butt. There I said it! Is there any meal worse than one when you're sleepy, hungry and overall have zero focus? Nope! But breakfast food is actually the best when you have time to make it or better yet, someone is cooking it for you!

Here's a quick solution for what to make when you're not into scrambling an egg or the milk expired...again. 

I love egg in a hole AND avocado toast, so I decided to combine the two. It's super easy and frankly doesn't really need a recipe, but I gave it to you anyways. And no bowls needed washing after this breakfast! Find the recipe below.

Egg in a hole avocado toast

  • 1 slice of bread
  • 1 tablespoon butter
  • 1 egg
  • 1/2 avocado, pitted and skin removed
  • Drizzle of olive oil
  • Sprinkle of red pepper flakes
  • Sprinkle of salt and pepper

Cut a hole out of the slice of bread. Set aside.

Heat a pan on medium-low heat. Add the butter and melt. Place the bread in the pan, and toast until toasty on one side. Flip the toast over and crack the egg in the hole, raising the heat to medium. Keep cooking until the other side of the toast is toasty, and the egg is set when you try to remove it from the pan.

Remove the egg in a hole from your pan, and slather on the avocado. Using a fork, spread the avocado across the toast. Drizzle the toast with olive oil, a sprinkle of red pepper flakes and salt and pepper. Enjoy!

Caramelized onion turkey burger

caramelized onion turkey burger

The first time I made hamburgers, I ended up with meat sauce.

No joke.

The burgers were too thick, the heat was not hot enough, and they split apart into a mess of hamburger chunks. In a fit of rage I stabbed at the meat with a spoon and we had sloppy joe's. 

Moral of the story? A mess isn't always a mess. A detour is a-ok when the final result is a delicious meat sandwich.

We are on the cusp of summer bbq season, so it's about time I shared a good ole meat sandwich recipe with you.

Turkey burgers have a bad rep for being dry and bland. That is, if you don't know what to put on 'em. Not to toot my own horn, but these are damn good. Caramelized onions? Check. Mustard aioli, aka fancy mustard mayo? Check. Fresh arugula? Check. Oh, and it also has cheese. 

So if you're having a summer bbq this year, be sure to try adding turkey burgers to the menu. Grab that recipe below! 

Caramelized onion turkey burger (serves 4)

  • 1 large yellow onion, peeled and thinly sliced
  • 1 tablespoon sherry
  • 1 lb. ground turkey
  • 3 cloves of garlic, finely chopped
  • 1/2 teaspoon paprika
  • 1 cup panko breadcrumbs
  • 1 egg
  • 1/3 lb. thinly sliced gruyere cheese
  • 1/2 cup mayo
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon whole grain dijon
  • 2 cups arugula
  • 4 hamburger buns

Start by caramelizing the onions until golden. This can take 20-30 minutes, but it's fully worth it! Heat a large pan with a swirl of olive oil on medium-low heat. Add the onions and stir them occasionally until they begin to darken in color and soften. At this point stir the sherry into the onions. Continue cooking until completely golden, and reduce the heat/take 'em off the heat if they're burning. Remove the onions from the pan, set aside.

To make the patties, mix together the ground turkey, garlic, paprika, breadcrumbs, egg and plenty of salt and pepper. Divide the mix into four even sections, and form each of the patties.

Preheat your oven to 350 degrees Fahrenheit.

To cook the patties, heat an oven-safe grill pan on medium-high. Add the burgers to the pan. Cook each burger on one side until browned (not just brown, but like crispy beautiful burger brown). Flip and brown on the other side. Top the burgers with the gruyere slices and place the entire pan in the oven. Remove the burgers from the oven once the cheese has melted and the internal temperature is 165 degrees Fahrenheit.

While the burgers are finishing up in the oven, make the mustard aioli by combing the mayo, dijon mustard and whole grain mustard in a bowl. Toss the burger buns in the oven until toasty.

To serve, smear the buns with mustard aioli, top with a burger, a big scoop of caramelized onions and a big heap of arugula. Chow down!

Roasted blueberry pancakes

Roasted blueberry pancakes

'Tis that time of the year again. The other holiday season. The first night of Passover is tonight and Easter is this Sunday. I already hooked you up with some of the best macaroons I've made for Passover, a savory pizza perfect for Easter brunch, and now it's time for something sweet for Easter.

Lemon pancakes baby! But not any lemon pancakes, because these are topped with roasted blueberries.

Roasted blueberry pancakes

The secret to these roasted blueberries? A sprinkle of salt on the blueberries plus a generous drizzle of maple syrup. They've got that sweet/salty thing going on and they're insanely delicious. 

Roasted blueberry pancakes

All it takes to really get real lemon flavor in the pancakes is lemon zest, which should be impressive enough, but I just had to add those roasted blueberries! I'm a sucker for a lemon and blueberry situation, what can I say. To make the whole thing even better, drizzle maple syrup over everything.

Recipe is below! Have a great holiday week erryone. 

Roasted blueberry pancakes

  • 6 oz. package of fresh blueberries
  • 1 tablespoon maple syrup
  • Pinch of salt
  • 1 cup plus 1 tablespoon flour
  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 lemon, zest
  • 3/4 cup milk
  • 2 tablespoon butter, melted + cooled
  • 1 egg

Preheat your oven to 350 degrees Fahrenheit.

On a parchment-lined baking sheet, combine the blueberries, maple syrup and salt. Roast the blueberries in the oven for around 13 minutes until they burst. Scoop the blueberries and their juices from the baking sheet and into a bowl. Set them aside to cool.

In a mixing bowl combine the flour, sugar, baking powder, pinch of salt and lemon zest. Gently stir in the milk, butter, and egg. Don't over mix, but stop mixing once everything is just combined. Lumpy pancake batter is ok! 

Make each pancake, scooping a heap of batter onto a hot pan coated with cooking spray, or better yet, butter. Flip each pancake until golden on both sides. Top each pancake with a heap of the roasted blueberries and plenty of maple syrup.