Anyone can make this, especially when your child asks for the oh so trendy avocado toast and you only have the toast. Works 24/7.


2 eggs

Tomatoes, handful, halved

Goat cheese or other

Dill or fave fresh herb (chive!) or both


Salt pepper

Toast (no avocado)

Medium heat, non stick pan. Melt a good amount of butter. Lower heat. Crack eggs and flip when they're cooked through. Crumble cheese on top-any amount. Plate in a minute. Raise heat, cook tomatoes 1-2 minutes while toasting bread. Herbs, salt, pepper.

Eat -B



Snausage and Egg Frittata

Here's your gluten free one pot dinner, or lunch, or breakfast. I've had the sausage free version and unless you're a vegetarian, with sausage is better.

Btw, this sausage is from my friend Manny who has a small Italian specialty store in my hometown. He makes just enough each week. The difference between his and commercial brands is enormous – far less fat and no filler. This is the real deal. No wonder he reluctantly sold me my first pounds when I said it was going to the grill. It really can dry out if you're careless. Support small biz! 🙂


3 russet potatoes

1/2 pound sausage, out of casing

1/2 large or 1 medium onion, halved and sliced

1/4 pound – ish mushrooms, sliced

8 eggs

1/4 cup Parmesan or other sharp grated cheese

Olive oil


Salt & pepper

Preheat oven 350. Peel, halve, slice potatoes – 1/4 inch ish. Steam potatoes until tender, maybe 10-15 minutes. Meanwhile cook sausage in medium, non stick oven proof sautĂ© pan. Medium low heat. When it's browned and cooked through, remove. Add about a tablespoon of olive oil. Add onions and soften about 5-8 minutes. Add mushrooms and sautĂ© 5 minutes. Season with salt and pepper. Whisk eggs, 1/4 teaspoon salt, some pepper, cheese. Sprinkle more oil in pan if needed and a tablespoon or two of butter. Add sausage and eggs. Gently distribute the hard bits with the egg. When edges set, toss in oven until set. 15 minutes.

To remove from pan (not necessary!), loosen all edges. Cover pan with large plate and turn upside down. Then right side on another plate.

Eat – B

Note: Please don't tell anyone related to me about the cheese – I lied about it.


The I Don’t Feel Like Going to the Store Frittata (with bacon!)

I did a happy dance after figuring out I could avoid the Sunday supermarket rush. Plus the bacon didn't hurt. Frittatas have saved me on many occasions for breakfast, lunch, dinner and sometimes for entertaining. Don't share the ingredients with pickier eaters unless you really do want to go to the store. 🙂


6 eggs (I used the 5 I had. Six are better)

6 strips of bacon cooked and chopped

3 russet potatoes, peeled, quartered and steamed till tender

1-2 ounces meltable cheese of choice, chopped


Olive oil

Salt & pepper

Preheat oven to 375. In medium non stick pan melt a knob of butter with a small pour of olive oil over medium heat. Don't be stingy, it helps release the eggs later and adds flavor. Slice the potatoes and give them a good stir around with salt and pepper. While they take some color, whisk the eggs with 1/4 teaspoon salt, a few grinds of pepper, bacon and cheese. Add eggs to potatoes, redistribute the lumps and bumps, then let set and pop in oven. When cooked through (10-15 min), broil so cheese bubbles on top.

Serve with salad and bread.

Eat -B

Optional add-ins: sautéed onions, shallots, mushrooms, peppers. It's all good.


Fried Rice Du Jour

So the other day my son says, “Can you make the fried rice with only egg and chicken?”

“Why yes, son,” I said. “I can make fried rice with only chicken and egg. But I won't.”

“Why not?”

“Why do you think?”

“Because you want us to eat our vegetables?”

Bingo! And for that you earn an extra helping of overly enriched, veggie heavy fried rice. Light on the fried. I'm sorry, I can't help myself – too long in the tooth and even longer at the stove – to hide produce in the dessert. It is what it is. On the other hand, a little salty soy goes a long way down the hatch if you know what I'm saying. So I lace up the brown rice with this week's vegetables, plus onions and carrots and whatever protein is on hand with soy sauce and serve.

While it won't win any awards in the great kitchens of China, it is a great way to get everyone to eat their vegetables.


3/4 cup dry brown rice, cook according to directions

1 onion, chopped

2 carrots or more, sliced thin

4 scallions, sliced thin with whites and green separate

4 large mushrooms, halved and sliced

2 handfuls snow peas, de-stringed if necessary and sliced into pieces

Vegetable oil of choice, neutral flavor

2 eggs

1 cup cooked protein of choice, guess what? We had leftover chicken.

Cook rice and prep everything else.

Start with a tablespoon of oil in large skillet over medium heat. Add onion & salt. Cook 3-4 minutes. Add carrot and scallion whites. Cook a couple minutes. Add mushrooms, cooking till juice evaporates. Toss in snow peas. Cook 1-2 minutes. Then add the chicken and rice. The pan may need a bit more oil. Woks work reat, but I'm still in the old non stick skillet for this one.

Whisk the eggs and add to hot pan, tossing until egg is cooked. Time for scallion greens and a soy sauce to taste for incentive.

Serve & answer silly questions, such as “can this be made without vegetables?” – B

Note – easy to make vegetarian by skipping chicken and adding soybeans.

Note 2 – Have you ever tried some of the Asian chili sauces as a condiment?We, and I mean all of us, even the ones with the silly questions, recommend them.


Breakfast with Nemo


I wanted to up the game for my French toast. But I had no cream, no brioche, etc. I did have the usual suspects – bread, eggs, 1% milk, heavy duty butter. I mini searched the Internet and came across the following recipe. It's how I usually make French toast with the addition of flour in the batter.

Also, I use a generous amount of butter in the skillet for “frying”. After all I did use 1% milk. Orange zest is a great addition too!

Try it, you'll like it – B