Let’s Do Breakfast!

I found the candy drawer at work today.  I would have had a fun size bag of Skittles, but the bag was close to empty.  I ate a Cow Tale instead.  A caramel cream candy like thing if you aren’t in the know.  I like working with people who stash candy and chocolate in desk drawers.  I trust people with sweet tooth’s.  I am a little leery of those lacking one…just a heads up.

Speaking of sweet teeth.  How many cups of hot chocolate is too many in one evening?  Please don’t say 4 or more.  Please.  I am not making fancy hot chocolate.  It is out of a packet.  But with milk.  So it is a little bit fancy.  Almond milk and coconut milk make freaking fantastic hot chocolate.  Not a big surprise…almond and coconut pair perfectly with chocolate.  And they are so creamy.

So this evening, or last night actually…I had hot chocolate with my breakfast dinner.  Because who doesn’t like breakfast for dinner?  I know some of you don’t and truthfully, I am not too sure of you.  You can join the non sweet tooth people above…you are forever in my leery category – I am keeping a non-creepy eye on you.

Breakfast for dinner.  I have this more often than not…it is easier to make breakfast for one.  Plus you aren’t left with a week full of leftovers.  Plus, eggs…well they are super healthy for you.  The closest thing to a complete food you can find naturally.  An amazing little nugget of goodness.

How do you like your eggs?  It is like coffee or bacon…you have a preference.  With cream, extra crispy, and well…I love eggs any which way, just not raw.  I think that is a given.  Right?  Scrambled, poached, hard boiled, over easy…any which way.  Last night, I chose poached.  Poached in a tomato sauce and topped with crumbled goat cheese.  Creamy goat cheese.  And then I chose the same for breakfast.  But for breakfast I layered this all on two slices of hearty wheat bread.  With coffee this morning, not hot chocolate.  I beg of you to try this.


Poached Eggs in Tomato Sauce

Serves 2


  • 2 Tablespoons Olive Oil (or two turns of the pan)
  • 1/2 Yellow Onion, diced
  • 2 Cloves Garlic, minced
  • 1 - 15 ounce Can Tomatoes – puree or crushed preferably
  • Salt and Pepper to taste
  • Pinch of Crushed Red Pepper Flakes
  • 1 Tablespoon Sugar
  • 4 Eggs
  • 4 Slices Hearty Bread, Toasted
  • Crumbled Goat Cheese for serving

In a skillet over medium heat, warm the olive oil.  Add diced onion and minced garlic.  Cook until onion is translucent and soft.  About 5 to 10 minutes.  Add tomato sauce, salt, pepper, red pepper flakes, and sugar.   Stir to combine.  Bring to a boil and then reduce temperature and let simmer for about 10 to 15 minutes.

Gently crack eggs into simmering tomato sauce, cover (I used a cookie sheet),  and cook for about 5 to 7 minutes or until the egg whites are set and the yolks are still runny.  Remove from heat and let sit for several minutes before serving.

Place 2 slices of toast on each plate and gently transfer one egg to each slice of toast.  Spoon tomato sauce over eggs and toast and sprinkle with goat cheese.


Baked Breakfast Scramble

Is it weird that I think about food when I am exercising?  What do I need at the grocery, or whats/when is my next meal going to be, or am I working out hard enough to eat a snack or should I make cupcakes or brownies today?  Something along those lines…

 What do you think of when you are working out?  I have never been to clear my mind of thought and just go…my mind is always spinning.  I have been attending yoga classes lately and the hardest part for me is concentrating on my breath and just my breath.  Letting all thoughts and concerns just float on by, paying them no attention.  Resting the mind.  Its harder than any warrior pose or downward facing dog…. 

So while I was at yoga last night, trying to clear my mind of thought, I thought of this here dish.  Sigh.  See the hard part about clearing your mind, is recognizing that you are concentrating on something other than your breath and then returning your thoughts to breathing.  And once my mind got onto sausage, eggs, cheese, veggies…I had a true inner struggle …

It went something like this : (warning…you are about to get a glimpse into my inner most thoughts)

 -  I think I’ll have eggs for dinner…crap, breathe Mallory, breathe in  breathe out, etc….

 - Ooohhh…I could add some sausage and veggies.  I have some sausage in the fridge…  Oops…breathe in, breathe out, etc..

- GOAT CHEESE…I think its in the door of the fridge, that would be really good with eggs…  MALLORY, for crying out loud…stop thinking and breathe.  Goodness girl. 

- I can stop at Giant Eagle and get some veggies…argh, crap…there goes my mind again, but hey my side plank looks better than hers….  Breathe.  Breathe.  Breathe.

Please exit my mind on the left…

At least my thoughts were productive.  I ended up with a great dinner and I promised myself to try better next week at clearing my mind.  I like the challenge. 


Sausage and veggies…



Stuff everything into a ramekin and top with an egg. 



GOAT CHEESE…I kinda like goat cheese, more like adore or love.  Yeah more like LOVE. 



Savory, creamy goodness.  I totally forgot to make toast…you should definitely eat this with toast.  Don’t be like me. 


Baked Breakfast Scramble

adapted from Anne Burrell

Servings : 1


1 Turkey Sausage Link (3-4 oz.) - casing removed

1 Cup Mushrooms – sliced

1/2 Bell Pepper – diced

1/2 Jalapeno – seeds removed, diced

1 egg

Goat Cheese

Salt and pepper to taste

1 tsp Olive Oil

1/8 tsp Crushed Red Pepper (optional)

Ramekin or oven proof bowl




Preheat oven to 400°F.

In a medium skillet, over medium/high heat – begin to brown the turkey sausage in olive oil, breaking it up with a wooden spoon.  Once browned, add mushrooms, bell pepper, and jalapeno.  Salt and pepper to taste.  Cook until vegetables are tender and sausage is cooked through. 

Transfer sausage mixture to ramekin and pressing the mixture into the bottom.  Crack egg over the top.  Sprinkle with goat cheese.

Bake in preheated oven until eggs whites are cooked, yolk is done to your liking, and cheese is lightly browned.  About 8 to 12 minutes.  ( I like throwing the broiler on during the last few minutes to get the cheese nice and browned)



Chorizo and Goat Cheese Frittata

Eggs!  I love eggs.  Cooked, baked, pickled…all wonderful ways to enjoy an egg.  Last spring, about this time of the year, I spent a wonderful week in Hilton Head, SC.  The weather was wonderful, the ocean warm, and the food delicious.  Each morning we ended up at Signes Bakery to break our fast.  We lounged on the porch drinking hot coffee and feasting on a different frittata every morning.  Oh it was good!  And their baked goods, well that’s for another day!  Lets just say I had dessert after breakfast and something for lunch too!

Back to the frittata.  I hadn’t thought of those breakfasts for some time until recently.   A patient at work mentioned that they had just returned from Hilton Head.  After dreaming about warm weather and sand, I thought of all the meals I never got around to recreating (the intention is always there).  Hush puppies, lobster bisque, seafood, and everything I had at Signes Bakery.

This brings me to last night.  I was nearing on 24 hours awake and had just returned home from a great lunch (fish tacos, yum!) and a shopping stroll with Mel.  I had worked up an appetite (big surprise), but wasn’t interested in anything too complicated or time consuming – no sleep can make you stupid and easily distracted, so nothing complicated is key here.  What is quicker and easier than eggs?  OK, a microwave dinner, but…

With the thought of Hilton Head still fresh in my head and a nice supply of eggs in the fridge, I decided to try my hand at a frittata.  I used foodnetwork.com to learn the exact techniques needed.  Its so simple!  I did not have a skillet that could go from stove-top to oven (at least I don’t think mine can and my cast iron skillet has gone missing) so I improvised.  I used a 9 inch cake pan – hahaha! It worked flawlessly.  I had to leave it under the broiler for a little longer than expected because of increased thickness, but besides that … cake pan, however unorthidox, worked like a charm.  Next time if I have to use the cake pan again, I will line the pan with parchment paper for easier removal.


  • 1/2 roasted, peeled red pepper (can use jarred roasted red peppers), julienned (thinly sliced)
  • 1 Cup sliced baby portabellas, wiped clean
  • 1/2 vidalia onion, diced
  • 2 chorizo sausage links, casings removed (about 1/2 lb.)
  • 8 eggs
  • 1/4 Cup water
  • 1 Tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1/3 Cup goat cheese, crumbled


  1. Turn on oven broiler, place rack in middle of oven.
  2. Coat a medium oven proof skillet with olive oil and place over medium heat.  Add chorizo sausage and onions, cook until onions translucent.  Break up the sausage with a wooden spoon.
  3. Add mushrooms and red peppers and continue to cook until sausage is cooked through and mushrooms are soft.
  4. While the above is cooking, whisk together the eggs and water.
  5. Once sausage is cooked through and mushrooms tender, add the eggs, goat cheese, salt and pepper.  Stir to combine.
  6. Cook on the stove top until the eggs just begin to set on the bottom and around the edges.  Once this begins transfer the pan to the oven under the broiler.  (if you are like me, transfer everything to cake pan first!)
  7. Broil for 5 to 7 minutes or until the top is browned and the eggs are cooked through.
  8. Remove from pan and cut into slices.  Grab a fork and enjoy!


This is great reheated.

Mix and match add-ins as you like.  The frittata I enjoyed in Hilton Head was laced with Swiss cheese, ahhh….