Say No To The Same Old Boring Salads #peachbarleysalad


Blueberry Cinnamon Banana Muffins No time to make & bake muffins? Not any more.  This is quite possibly the easiest recipe…ever! Throw ingredients in the blender, stir in the blueberries, bake.

Strawberry Vanilla Oatmeal Cookies To be honest, my batch flopped from a visual standpoint.  They were flat as pancakes and ran together into one blob on the baking sheet. I’m really not sure why. Did I throw in the towel? Never. Using a spatula, I reshaped the blob into shapes that resembled cookies and let ugly cookies finish baking.  The result…ugly, yet yummy cookies! In our house, we don’t judge food we try based on looks. After the “two bite rule,” we decide.  One bite, and these cookies ruled!

Beet Chips My CSA delivered yet another bunch of beets. This time, I made crunchy, salty beet chips. I appreciate this recipe more than other beet recipes because I didn’t have to do anything other than wash them before slicing – no peeling necessary. Toss them with a bit of olive oil and sea salt and they’re ready to bake until crispy.


Peach Barley Salad With Pan Seared Chicken Sausage This new recipe hit the spot. It packs a punch with layers of flavors, crunch, and subtle sweetness from the peaches and orange juice vinaigrette. I never would’ve imagined that peaches, red bell pepper, feta, and parsley could be so harmonious!

Zoodles Puttanesca  If you want to impress, learn this dish! It’s powerfully flavorful.  No one would suspect how easy it is to prepare. The key ingredient to this recipe … anchovies! Yes, you must use anchovies to achieve the rich, deep flavor that is Puttanesca. Don’t be scared, you can’t taste them. They, along with the capers, olives, and garlic, bring such flavor intensity that cannot be achieved without them. When making this, I learned something about my child. She is adventurous!! She took it upon herself to eat an anchovy bite right out of the tin! I’m not sure I would attempt this without a bit of bribery. If we teach kids very early on that food is not something to turn our nose at simply because it looks different, odd, etc., their world will be filled with exciting culinary adventures!

Greek Spaghetti Squash with Our Take on Smashing Tomato’s House Salad For a long time, I thought spaghetti squash recipes were limited to sea salt, pepper, and Parmesan cheese. False. This recipe is a great example of this vegetable’s versatility. Olives, fire roasted tomatoes, and feta pair beautifully with spaghetti squash.

Roasted Green Beans and New Potatoes with Pan Seared Chicken Comfort food at its best. One of my favorite ways to prepare vegetables is roasting.  Roasted veggies have slightly crunchy edges, and their natural sweetness is revealed.  Roasting really brings out the best in vegetables.  Further enhance the magic of roasting with a tad of olive oil, freshly squeezed lemon juice, and Parmesan cheese.

Kale Chopped Salad Another new recipe for me this week. I’m reminded again that avocados really improve the quality of salads, particularly those with kale. Avocado softens the bitterness that is sometimes kale. This salad is hearty – a meal in itself. Think, creamy, sweet, salty, crunchy, and chewy. If there are any leftovers, this salad holds up well the next day because the kale does not wilt.

Hope something makes your belly smile…

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Strawberry Vanilla Oatmeal Cookies


Adapted from Amy’s Healthy Baking
1 c. organic old fashioned oats
¾ c. whole white wheat flour
1 ½ t. baking powder
1 t. ground cinnamon
⅛ t. sea salt
2 T. coconut oil, softened
1 organic egg, room temperature
1 t. organic vanilla extract
½ c. honey, preferably local (alternative: maple syrup)
¾ c. organic strawberries, diced
Directions: Combine the dry ingredients in a bowl and stir. In a separate bowl, whisk together the wet ingredients (except the strawberries). Add the dry ingredients to the wet, and stir just until combined (stir about 10 times). Add the strawberries, and stir just a few more times. Cover with plastic wrap and refrigerate for 30 minutes (do NOT skip this step). When ready to bake, preheat oven to 325 degrees. Use a scooper to create cookie dough mounds. Place on a silicone lined cookie sheet or a baking stone. Bake 14-15 minutes. Do NOT over bake. Cookies will be somewhat softer than usual. That’s okay. As they cool, they will stiffen up just a bit resulting in every so soft and chewy cookies.

Notes: As I mentioned above, my recipe totally flopped.  I’m really not sure why.  I’ve made these before and they were perfect.  I’m thinking that maybe my strawberries were juicier than normal resulting in an overly wet batter???  Who knows.  It mattered not in the end because I recovered this flop by reshaping the cookies midway through baking using a spatula.  They were pretty, but they were yummy.

Blueberry Cinnamon Banana Muffins

Adapted from GDS
1 medium very ripe banana (if a banana is not ripe, increase the maple syrup to 1/3 c.)
1 organic egg
1/2 c. creamy, salted almond butter (or other nut butter)
½ t. cinnamon
1/4 c. rolled organic oats (not steel cut)
1/8 c. whole white wheat flour
1/4 c. pure maple syrup
2 t. vanilla extract
1/2 t. baking soda
1/2 c. organic blueberries, fresh or frozen
Directions: Preheat oven to 350 degrees. In heavy duty blender or food processor, add all ingredients except the blueberries. Blend until smooth and creamy. Carefully stir in the blueberries. Fill silicone muffin cups (or greased muffin pan) ¾ full and bake 10 to 12 minutes. Allow to cool before removing from muffin cups/pan.

Notes:  As you can see from my picture, my muffins did not rise.  I’m thinking that the impromptu kitchen dance party resulted in sunken muffins.  Should this happen to you too, “fix” this problem by adding almond butter to the sunken section prior to eating.  #problemsolved

Roasted Beet Chips


Organic beets, sliced paper thin
1-2 T. olive oil
1/2 T. sea salt

Tips: You may want to use gloves and a cutting board and/or work surface that you don’t’ mind having a semi-permanent pinkish color. Bottom line: working with beets is a wee bit messy.

Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. Cut the beets near the stems, leaving .5” remaining (so you have something to hold on to). Wash the beets in warm water and pat dry. Slice the beets using a mandolin (or by hand). Toss them with a tablespoon or two of olive oil and lightly sprinkle them with sea salt. Arrange them in a single layer on a baking sheet. Bake for 20 minutes and then flip and bake another 20 minutes until they are crisp. Enjoy warm or when cooled.

Peach Barley Salad with Pan Seared Chicken Sausage


Adapted from Clean Eating Magazine
1 c. quick-cooking barley (alternative: farro, Israeli cous cous)
1/4 c. roasted sunflower seeds, (alternatives: walnuts, pine nuts, almonds, etc.)
1-2 organic peaches, peeled, pitted and sliced
1 c. parsley leaves, finely chopped
1/4 c. organic red bell pepper, diced
1/4 c. feta cheese

OJ Vinaigrette
1 T. extra-virgin olive oil
2 T. fresh lime juice (alternative: lemon)
1/4 c. 100% orange juice
1/2 t. chili powder, optional
1/4 t. sea salt
Directions: Cook barley according to package directions. While the barley cooks, prepare the dressing in a glass jar with a lid. Add all ingredients and shake vigorously. Set aside. In a large serving bowl, add the sunflower seeds, peaches, parsley, and bell peppers. Drain the cooked barley. Add it to the serving bowl along with the vinaigrette and stir. Top with the feta cheese. Add sea salt, to taste. Enjoy!

Serve with pan seared chicken.

Zoodles Puttanesca


Adapted from The Londoner
6 organic yellow squash (alternative: organic zucchini)
3-4 T. olive oil, depending on your skillet size
3-4 cloves of garlic, minced
3-4 anchovies (alternative: anchovy paste)
1/8 to ¼ t. chili flakes, depending on your heat preference
2 T. capers, do NOT rinse
1/3 c. black olives
2 cans, diced organic tomatoes
Parmesan, to sprinkle on
Directions: Use a spiralizer tool to create zucchini noodles (a.k.a. zoodles). Set them aside.

Warm a skillet to medium heat. Add the chicken sausage, turning every 3-4 minutes. While this continues to heat, begin preparing the Puttanesca…

Warm a large skillet to just below medium heat. Add enough olive oil to coat the bottom of the skillet. Add the minced garlic, and allow it to sizzle for 30 seconds. Next, add the anchovies to the oil. Don’t worry; you won’t have to look at these guys for very long.  They will dissolve and serve as flavor only for this amazing sauce. Finally, add the chili flakes that add both flavor and heat to the oil. Give everything a stir.

While the sauce bubbles at the edges and smells up the kitchen something fiercely delicious, give the olives and capers a rough chop before adding them to the skillet. Finally, stir in the final ingredient – canned tomatoes. Adjust your skillet heat so that a little bit of simmering is happening to marry all the flavors.

Using tongs, add the zoodles to the sauce.  Toss them to evenly heat and coat them with the sauce. Once plated, drizzle with olive oil and Parmesan cheese!

Greek Spaghetti Squash with Our Take on Smashing Tomato’s House Salad


Adapted from Yummy Healthy Easy
1 large spaghetti Squash
1 T. olive oil
1 onion, diced small
2-3 garlic cloves, minced
2 T. olive oil
1 (14oz.) can organic, diced fire roasted tomatoes (could substitute fresh tomatoes, but the flavor isn’t the same)
1/2 c. feta cheese, crumbled (reserving 1-2 T.)
½ c. chopped black olives, sliced
Fresh parsley, chopped for serving (optional)
Sea salt/pepper, to taste

Tip: Store bought “crumbled” feta has nasty anti-caking ingredients. Easily avoid these by buying a block of feta and use a kitchen grater to achieve “crumbles.”

Directions: Instead of roasting the spaghetti squash in the oven, cook it in the microwave.

Tip: Cook the whole squash in the microwave for 2 minutes.  This makes cutting it in half much easier.

Cut the squash lengthwise. Scrape out the seeds and darker orange, stringy flesh around the seeds. Place each half of the squash face down on a plate with a slight lip. Add one tablespoon of water to the plate and cover with plastic wrap. Poke a small hole in the plastic wrap to allow steam to escape. Cook in the microwave 12 to 15 minutes, or until the skin of the squash is very soft to touch. While the squash cooks, warm a skillet to medium. Add the olive oil, onions, and a pinch of salt/pepper. Cook until onions until soft/translucent. Add the garlic and cook about a minute or until fragrant (about a minute), stirring regularly. Immediately add the tomatoes, feta cheese (remembering to reserve 1-2 T.), and olives. Allow to simmer 5 to 7 minutes. Once the squash has finished cooking, scrape the flesh with a fork to make “spaghetti” strings. Stir the squash into the sauce. Plate and top with a sprinkling of feta cheese and parsley. Enjoy!

Our Take on Smashing Tomato’s House Salad
Organic greens
¼ c. chopped walnuts
1/2 red onion, sliced
¼ c. shredded Parmesan cheese

Salad Dressing
3 T. white wine vinegar
2 T. extra-virgin olive oil
1 T. Dijon mustard
1t. honey
Sea salt and freshly ground black pepper, to taste

Directions: Add all dressing ingredients to a glass jar with a lid and shake vigorously.  Assemble salad ingredients and drizzle with the dressing.

Roasted Green Beans and New Potatoes with Pan Seared Chicken

8 – 10 oz. organic green beans, washed and strings removed
6-8 organic baby new potatoes, washed and roughly cut into bite sized pieces (skins on)
2 T. olive oil
1 t. sea salt
½ lemon, for juicing
¼ c. Parmesan cheese
Directions: Preheat oven to 450 degrees (NOT convection). In a bowl, toss the green beans and potatoes with olive oil and sea salt. Arrange on parchment paper lined baking sheet in a single layer. Roast for 25-30 minutes, flipping veggies with a spatula at the half-way point. [Pan sear the chicken while the veggies are roasting]. Remove the veggies from the oven. Squeeze the lemon juice on the veggies and sprinkle with Parmesan cheese. Season with sea salt/pepper to taste. Enjoy!

Kale & Avocado Chopped Salad


Adapted from Valeries Kitchen

Honey Balsamic Vinaigrette
2 T. balsamic vinegar
1 T. honey
1 t. Dijon mustard
1/4 t. minced garlic
1/4 c. extra-virgin olive oil
Fresh ground black pepper and sea salt, to taste
Directions: To a glass jar with a lid, add all ingredients and shake vigorously.

1 bunch organic kale, de-stemmed and chopped (approximately 6 cups)
½ lemon, for juicing
1/8 t. sea salt.
1/3 c. salted roasted pistachios (alternatives: walnuts, pine nuts, almonds)
1 organic apple, chopped
1 avocado, chopped
Handful of figs, chopped (alternatives: organic raisins)
1/4 dried, unsweetened cranberries, optional
1/4 c. blue cheese crumbles
Directions: To a large serving bowl, add the kale, sea salt, and a few squeezes of lemon juice. Use your hands to massage and squeeze the kale until it softens a bit (about two minutes). Next, toss the kale with the 3/4 of the dressing. Add the remaining salad ingredients in layers. Add remaining salad dressing, if desired.


When in Rome…and then home

A special thanks Mary Margaret for sharing gardening ideas and delicious recipes while we traveled to Italy.

While in Italy, we embraced the 10% of 90%/10% philosophy of real food eating. This was especially true when it came to gelato. I’m talking twice a day, most days.  How could we pass on opportunities to experience flavors like basil, nutello, and limoncello gelato? When in Rome, right?

When our “holiday” ended [insert heavy sigh and sad, teary face], we returned to real life and real food eating resumed. To help our systems quickly adjust to better eating habits, our sweets primarily consisted of fruit. A non baked snack for us was Roasted Beet Chips. [I can already hear the groaning and moaning.] I’m generally not a beet person either; however, when they are roasted something fantastic occurs. They become sweet, crunchy, a bit salty, and down right addictive. They taste nothing like pickled beets that I despise. My only complaint … they are a wee bit messy to work with as nearly anything they come in contact with turns pinkish.

The first thing my little one asked for when we returned from Italy was biscuits. (Baking on my part in Tuscany was nonexistent). We love Olive Oil Drop Biscuits. They have 5 ingredients and are ready in no time. Top them with a bit of local honey … buon appetito.  Breakfast is served.

When summer is in full swing and veggies are in abundance, I crave  Fresh Summer Veggies for dinner. That craving was answered this week with roasted tomatoes and broccoli as well as sautéed corn and zucchini.  Everything was finished with some olive oil and Parmesan cheese and a maybe a squeeze of lemon.  In my opinion, nearly everything is improved with olive oil and Parmesan cheese. It doesn’t take a trip to Italy to figure that out 😉

Summer salads are another way to get a handle on all of the summer veggies. The Greek Chicken With Kalamata Olives & Feta is ready in no time, and it is made better with fresh basil, mint, and summer tomatoes. Take the flavor to another level by marinating the chicken the night before. No time for that? No worries. It’s delicious either way!

Two other dishes that made the meal plan cut were Eggs & Avocados Toast With Bacon and Hard Shell Tacos with Avocado Tomato & Corn Salad.  Who doesn’t love “Taco Tuesday?” It’s even better when the taco seasoning isn’t full of preservatives and ingredients you can’t pronounce and the taco shells don’t come from GMO corn?  Easily transform soft tortillas into hard shell tacos, and make a batch of your own taco seasoning for now and later. No time for a slow food dinner one night during the week resulted in Eggs & Avocados Toast for us. These items are staples in our pantry and make for dinner in a flash!

Hope something makes your belly smile…

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Olive Oil Drop Biscuits  

1 c. whole white wheat flour
1 1/2 t. baking powder
1/2 t. sea salt
1/2 c. organic milk (alternative: almond milk)
1/4 c. olive oil
1 T. local honey (alternative: 6 drops of organic stevia), optional

Directions: Preheat the oven to 450 degrees. In a small bowl, combine the flour, salt, and baking powder.  In another small bowl, whisk together the milk and olive oil (add the honey now, if using it).  Add the dry ingredients to the wet and stir just until combined.  Use large serving spoons or a large scooper to “drop” the biscuits on a baking sheet.  Bake for approximately 10 minutes and slightly golden.

Roasted Beet Chips

beets, sliced paper thin
1-2 T. olive oil
1/2 T. sea salt

Tips/Notes: Prepare your mind as things are about to get pink! You may want to use gloves and/or protect your counter top. Use a cutting board and/or work surface that you don’t mind having a semi-permanent pinkish color.

Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. Cut the beets near the stems, leaving .5” remaining (so you have something to hold while slicing). Wash the beets in warm water and pat dry. Slice the beets using a mandolin (or by hand). Dry them with paper towels or a towel you don’t mind getting “pinked.” Toss them with a tablespoon or two of olive oil and lightly sprinkle with sea salt. Lay them in a single layer on the baking sheet. Bake for 20 minutes and then flip and bake another 15-20 minutes until they are crisp. Enjoy warm or cooled.

Warning: Trips to the loo will become exciting in the near future. #thinkpink

Ooops!! I forgot to take a picture of these guys. They were gobbled up!

Fresh Summer Veggies

(Oven Roasted Herb TomatoesSautéed Corn and Zucchini, & Oven Roasted Broccoli with Parmesan Cheese)

Oven Roasted Herb Tomatoes

Adapted from Jeanettes Healthy Living

3 organic tomatoes
1 T. extra virgin olive oil
Sea salt/black pepper, freshly ground
1/2 t. dried basil and/or oregano
1-2 garlic cloves, minced
Handful of basil leaves, finely chopped
Grated Parmesan cheese

Directions: Preheat the oven to 425 degrees.  Line a baking sheet with foil or parchment paper.  Slice each tomato into three (.5 inch) rings.  Remove the seeds around core areas to get rid of excess juices.  Place the tomatoes on the baking sheet. Sprinkle with salt/pepper and the dried herbs.  Top them with a drizzling of olive oil.  Roast for 20-30 minutes.  Finish with a sprinkling of fresh basil and Parmesan cheese.  Up the ante with a final drizzle of olive oil.

Sauteed Corn and Zucchini With Lemon and Parmesan Cheese

Adapted from Damn Delicious

1 ½ T. olive oil
2 cloves garlic, minced
2 large organic zucchinis, diced (alternative: organic yellow summer squash, or both)
2-3 ears of organic corn, kernels freshly sliced from the cob (alternative: frozen)
Sea salt/black pepper, freshly ground
¼ t. dried oregano, optional
2 T. chopped fresh cilantro leaves, halved
2 T. chopped fresh basil leaves, halved
Juice of 1 lemon (alternative: lime)
2 T. grated Parmesan

Directions: Warm a large skillet to medium heat adding olive oil to coat the pan. Add the garlic and cook until fragrant (about a minute) before adding the corn, zucchini, salt/pepper, oregano, and ½ of the fresh herbs. Continue to cook until the zucchini is soft (about 5 minutes). Technically, at this point you can finish the dish by squeezing the lemon juice atop and stirring in the remaining fresh herbs and cheese.

Or, you could reduce the heat to low and add the finishing ingredients (fresh herbs, lemon, and cheese) immediately before you are ready to serve. This can remain on low for quite some time. As long as you don’t mind that the zucchini will continue to soften as it cooks, the flavor is not at all compromised.

Oven Roasted Broccoli with Parmesan Cheese

1 head of broccoli separated into florets
2 T. olive oil salt/pepper to taste
1-2 garlic cloves, minced grated Parmesan cheese (topping)
½ lemon, juiced (topping)

Directions: Preheat oven to 425 (bake, NOT convection). In large bowl, toss the florets, olive oil, salt/pepper, & garlic. Arrange in a single layer on parchment or foil lined baking sheet. Roast for 20-25 minutes (flipping them at about 10 minutes in). Finish this dish with a squeeze the lemon atop and a sprinkle with Parmesan cheese. Serve immediately!

Greek Chicken With Kalamata Olives & Feta

(optional overnight chicken marinade)  

Adapted from Cinnamon Spice and Everything Nice

1 + 1/4 lb. organic chicken breasts or cutlets
1 pint organic cherry or grape tomatoes, halved
1/2 c. pitted olives
3/4 c. feta cheese, coarsely crumbled
1/3 c. fresh mint and basil leaves, chopped
2 T. extra-virgin olive oil
Sea salt & freshly ground black pepper

Directions: Remove marinated chicken from the liquid. Do not rinse. Season the chicken with sea salt/pepper. Pan sear the chicken in 1 tablespoon of olive oil until cooked. Remove from the skillet and allow to rest (do not cut the chicken). In a large bowl, add the remaining ingredients (tomatoes, olives, feta, mint and basil leaves, olive oil, salt/pepper) and stir. Slice the chicken into bite size pieces and add it to the salad. Season with salt/pepper to taste.

Optional Chicken Marinade
1/3 c. olive oil
2 T. fresh lemon juice
1/4 c. red wine vinegar
3 cloves garlic, minced
2 t. dried oregano
1 t. dried thyme
1 t. Dijon mustard

Directions: Add all ingredients to a lidded container and refrigerate overnight.

Hard Shell Tacos with Avocado Tomato & Corn Salad Avocado Tomato Corn Salad

Adapted from Martha Stewart

1 T. olive oil
1.5 c. organic, non-GMO corn (fresh or frozen)
1 pint organic cherry or grape tomatoes, halved
1 avocado, halved and diced
½ red onion, thinly sliced
1 lime, juiced
1 T. olive oil
Sea salt and ground pepper

Directions: Heat medium skillet to medium. Add olive oil and corn. Saute 4-5 minutes until done. Remove from heat. In a medium bowl, add all ingredients except the avocado and stir. Add the avocado and gently stir to combine. Give one last squeeze from the lime to help coat the avocado to keep from browning. Refrigerate until ready to eat.

Hard Shell Tacos

1 package of soft whole wheat tortilla shells

Directions: Preheat the oven to 450 degrees. Hang tortilla shells over two oven rack bars (like a pair of pants hanging on a clothes hanger). If you hand them over 1 rack, they will harden nearly closed and you won’t be able to “stuff” it with taco fillings. Bake for 5-7 minutes until slightly browned and stiff. Remove from oven and set aside until ready for use.

Taco Meat

1 T. olive oil
1 small red onion, finely sliced
1 organic bell pepper (any color)
1 lb. ground turkey
1.5 T. homemade taco seasoning (see recipe below)
1 can organic fired roasted diced tomatoes, drained

Directions: Heat the same skillet you used to sauté the corn to medium heat. Add olive oil to coat bottom of the skillet. Next, add the turkey and taco seasoning. Cook until no longer pink (about 5-7 minutes). Add the onion and bell pepper. Cook another 5 minutes or until softened. Stir in the tomatoes and allow to simmer until excess liquids have reduced. Remove from heat. Make tacos!

Taco Filling Ideas: shredded cheese, irganic Greek yogurt, shredded organic greens, organic salsa…

Homemade Taco Seasoning

1 T. chili powder
1 T. ground cumin
1 T. garlic powder
1 T. onion powder
1/4 T. crushed red pepper

Greek Turkey Burgers with Tzatkiki Sauce

Adapted from Tablespoon


4 T. jarred olive tapenade
1 lb. ground turkey ½ c. crumbled feta cheese, halved
sea salt/pepper

100% whole wheat pita pockets or whole wheat burger buns
Mint leaves, whole (optional sandwich topping)
Organic kale or other greens (optional sandwich topping)
Red onion, thinly slice (optional sandwich topping)

Directions: In a small bowl, use your hands to mix together the olive tapenade, ground turkey, ¼ c. feta cheese, and salt/pepper. Form into four patties. Pan sear on medium heat (approximately 6 minutes per side). After flipping, top with the remaining feta cheese. Allow to rest a few minutes after cooking to seal in the juices. Serve with any or all of the above sandwich toppings.

Tip: Push a thumb print into one side of each patty before pan searing. This will prevent them from rising too high

Tzatziki Sauce (optional)

1 (6-ounce container) organic plain Greek yogurt
1/2 c. organic cucumber, finely diced
1 large clove garlic, minced
1 T. fresh lemon juice
sea salt, freshly ground pepper

Directions: In a small bowl, add all ingredients and stir. Refrigerate until ready to use.

Eggs & Avocados Toast With Bacon   

Adapted from A La Graham

6 organic eggs, beaten
2 avocados, mashed
Lemon juice
Sea salt/pepper, really not optional
6 slices whole wheat bread, toasted
Dash of hot sauce (optional)
Organic tomato, sliced (optional)

Serve with preservative free, uncured bacon (optional)

Directions: If cooking the bacon in a skillet, begin this process first since it takes the longest.

While the bacon is cooking, halve the avocados, remove the seed, and scoop the goodness into a small bowl. With a fork, mash the avocado. Season with salt/pepper and add a squeeze of lemon (note: lemon keeps the avocado from browning). Stir once more. In a medium skillet, scramble the eggs. While the eggs are cooking, toast the bread and slice the tomatoes.

Assemble the open faced sandwiches (toast, bacon slices, even layer of avocado, eggs). I finish mine with a layer of tomatoes. The rest of the family passes on the tomatoes. Finish with a dash or two of Tobasco style hot sauce, if you’re feeling daring.

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