What better way to celebrate Fall than with an autumnal brunch recipe?
Eggsciting news: I’m launching a breakfast-themed merch line!
My most common work-from-home lunch toast these days!
For this recipe, I served my soy eggs closer to the Japanese style, in some ramen – or Ajitsuke Tamago.
After years of seeing them on Instagram, quarantine cooking curiosity finally led me to try marinating soy eggs!
You know what combination goes together like two peas in a pod? Peas and prosciutto!
I was craving the flavors of a bagel sandwich, but I had run out of bagels. What better motivation do you need to try a new egg cup recipe? Lacking the carbs I was craving, I assembled all my favorite bagel toppings (cream cheese, eggs, smoked salmon, and cucumber) into these cute, healthier baked egg…
I have been obsessed with oyster mushrooms in the last few weeks as I’ve discovered how meaty and delicious they are – especially with eggs!
The fun part of this brunch burger is that the egg is fried in a bell pepper ring, but still runny. So all that gooey yolk is contained in the burger when you take a bite.
What I thought would be a quick add-on to instant ramen turned into one of the most delicious work-from-home lunches I’ve made in a while!
Tomatoes and basil were high on my quarantine grocery shopping list because there are so many recipes you can make with them. I also had ricotta on hand for a separate recipe, so one morning I decided it would make a delicious base for a toast.
Everything in this recipe is going to sound a little random and that’s because it is. I made this early in the pandemic quarantine after many days of comforting myself with pasta dishes so I finally looked at the fridge and pantry and said to myself: “What green things in here can I combine for…