Category: Breakfast

Avocado Toast Breakfast Salad Bowl

Avocado Toast Breakfast Salad Bowl

A fresh salad recipe for the avocado toast lovers! Made with avocado roses, heirloom veggies, and a hard boiled egg for the best breakfast ever.


2 large eggs
5 ounces spring salad mix
4 radishes, chopped
2 persian cucumbers, chopped
8 ounces heirloom cherry tomatoes
1 green onion, chopped
¼ cup chopped cilantro
1 tablespoon olive oil
Salt and pepper to taste
2 avocado, ripe but firm
2 pieces toast


Carefully add 2 eggs to a saucepan, covered by at least 1 inch of water. I always make a few hard boiled eggs at a time.

Bring the water to a boil, cover, and remove from heat. Let stand for 15 minutes then place them in ice water.

Add 5 ounces of salad mix to a bowl with 4 radishes, 2 persian cucumbers, 8 ounces cherry tomatoes, 1 green onion, ¼ cup cilantro, 1 tablespoon olive oil, and salt and pepper to taste.

Toss until everything is evenly coated in the oil.

Divide the salad between 2 bowls for serving.

Make the avocado roses: Half and pit the avocados. Peel off the skin of one half, and cut the flesh into thin strips width-wise. Take half of the avocado half, and set the other to the side. Stretch out the slices such that they make a long strip. Then carefully roll one end inward until it is all rolled up. It should look like a rosebud. You can press the avocado slices down a bit from the top to make it look like an opened rose. Repeat for all the avocados. You should have 8 roses.

Cut the crust off of 2 pieces of toast and cut the slices into 4 equal parts. Place an avocado rose on each piece of toast. Again, you should have a total of 8 mini avocado toasts with avocado roses on them.

Add 4 of the avocado rose toasts to each salad. Peel and half the eggs, adding an egg to each salad. Salt and pepper to taste.


Avocado Toast Breakfast Salad Bowl

Strawberry Avocado Toast

Strawberry Avocado Toast

Classic avocado toast gets a cheese and fruit upgrade with fresh strawberries and creamy goat cheese plus chia seeds and a drizzle of balsamic. Pairs wonderfully with a bubbly rosé.


2 slices of bread
2 ounces goat cheese
1 small avocado
2 strawberries, sliced
teaspoon chia seeds
1 teaspoon balsamic glaze


Toast the 2 pieces of bread.

Divide the 2 ounces of goat cheese and spread it over both pieces of toast. Mash the 1 avocado and divide it between both pieces of toast.

How to slice strawberries: You can easily and evenly slice up strawberries by using an egg slicer.

Top of the pieces of toast with the 2 sliced strawberries, ⅛ teaspoon of chia seeds, and 1 teaspoon of of balsamic glaze drizzled over the top.


Strawberry Avocado Toast

Huevos Rancheros Breakfast Tostada

Huevos Rancheros Breakfast Tostada

Rethink the tostada! This huevos rancheros inspired tostada is the perfect breakfast for Mexican food lovers. Spicy, savory, and tangy, it goes great with a Sparkling Rose!


2 corn tortillas
1 tablespoon oil
½ cup enchilada sauce
2 eggs
½ cup black beans
½ avocado, sliced
½ cup shredded lettuce
2 ounces Cotija cheese
1 tablespoon sour cream
1 teaspoon chopped cilantro
Salt & pepper to taste


Preheat oven to 450 degrees F.

Add 2 corn tortillas to a quarter-sized baking sheet. Take 1 tablespoons of oil and fully brush each side of the tortillas. Salt them to taste.

Place them in the oven and bake for 10 minutes, until they are crispy.

While the tortillas are baking, add ½ cup of enchilada sauce to a nonstick skillet over medium heat. Add 2 eggs to the enchilada sauce and cook until the whites are fully set.

How to test eggs for freshness: Unsure if your eggs are still fresh to eat. Simply drop them in a glass of water. If they sink, they are good to go.

Divide the ½ cup of black beans between the 2 crispy taco shells. Add an egg on top of the beans and divide sauce between the shells. Divide the ½ of avocado, ½ cup chopped lettuce, 2 ounces Cotija cheese, 1 tablespoon sour cream, and 1 tablespoon chopped cilantro between the tortillas.

How to ripen an avocado: Quickly ripen avocados by storing them in a closed paper bag with an apple or a banana. They should be ready to eat within a day.

Salt and pepper to taste. Enjoy!

Huevos Rancheros Breakfast Tostada

Spinach & Egg Breakfast Burrito (Vegan) Video - pink

Spinach & Egg Breakfast Burrito (Vegan)

This vegan breakfast burrito is packed with tater tots, scrambled “eggs” and topped off with ranchero sauce and sour cream. Plus food storage tips on spinach and cilantro.


1 large tortilla
½ cup tater tots, cooked per instructions
½ cup sautéed spinach
½ cup vegan egg, scrambled
½ avocado, sliced
½ cup ranchero sauce
2 tablespoons vegan sour cream
1 tablespoon chopped cilantro


Preheat oven to 250 degrees F. To prevent the cooked ingredients from getting cold as you prepare them, place the tater tots, sautéed spinach, and scrambled eggs on a quarter-sized baking sheet in the oven. Place the ranchero sauce in an oven safe bowl or cup and also place it on the baking sheet.

Warm the tortilla. You can do this over the flames of a gas burner or by microwaving wrapped in a damp paper towel for about 20 seconds.

Lay the tortilla down on a flat surface and add ½ cup tater tots, ½ cup sautéed spinach, ½ cup vegan scrambled eggs (I used Just Egg), and ½ of an avocado cut into slices.

How to Store Spinach : Greens should be stored in a firm, airtight container, that is lined with paper towels on the sides and the bottom. Stored this way, fresh spinach can keep for weeks.

Fold up the ends of the tortilla, and in the same motion, take the side of the tortilla closest to you and roll it over the top of the ingredients. In the same motion of rolling the tortilla over the top of the ingredients, tuck it under those ingredients when the edge of the tortilla that was once closest to you touches the inside of the tortilla. Continue rolling, holding the sides in, until the burrito is completely rolled.

How to Freeze Tortillas: Generally, you should store unopened tortillas the same way they were stored in the store. Once opened, place them in the fridge. They’ll last a few months longer if you freeze them. Place a divider between the tortillas, press out all the air in the original packaging or whatever you are freezing them in. You can thaw them in the fridge or microwave.

Pour ½ cup of the ranchero sauce over the burrito. BTW, you can use enchilada sauce instead of ranchero sauce.

Top with 2 tablespoons of vegan sour cream and 1 tablespoons of chopped cilantro.

How to Store Cilantro: Store any leftover cilantro like a cut flower. Trim the stems, place them in a couple inches of water (the stems, not the leaves), and change the water as needed. It will last for weeks this way.


Spinach & Egg Breakfast Burrito (Vegan) Final

Breakfast Bruschetta with Egg, Avocado & Cucumber Main

Breakfast Bruschetta with Egg, Avocado & Cucumber

Bruschetta with a breakfast twist. Toast smeared with goat cheese and avocado, topped off with fresh seasonal veggies and a fried egg.


2 slices of bread
2 ounces herbed goat cheese
1 small avocado, smashed
1 radish, thinly sliced
½ inch cucumber, thinly sliced
4 cherry tomatoes, thinly sliced
2 fried eggs
Flaky salt
Cracked black pepper
1 tablespoon chopped parsley
Sriracha (optional)


Toast 2 slices of bread.

Bread will last about 5 days in the pantry, just over a week in the fridge, but for months in the freezer. See my storage tip for freezing bread but making it easy to enjoy a slice at a time.

Divide 2 ounces of herbed goat cheese between the two slices. Do the same 1 mashed avocado. Cover the slices of toast completely. Is it even legal to eat toast in California without avocado on it?

Take 1 thinly sliced radish and divide between two slices. Thinly slice ½ inch of a cucumber and add to the toast.

Do the same with the 4 cherry tomatoes. Here is a great food hack for cutting cherry tomatoes quickly.

Of course, feel free to use whatever produce you have on hand. This recipe is flexitarian. Did you know California grows more than 400 different commodities and ⅓ of all veggies produced in the U.S. and over ⅔ of the fruits and nuts.

Take the 2 fried eggs and place one on each piece of toast. Here is a simple test for testing your eggs for freshness before using them.

Sprinkle toast with some flaky sea salt and freshly ground black pepper. Top off with 1 tablespoon of chopped parsley. I like mine hot so I added Sriracha. Up to you, sassy.

Try this delicious breakfast bruschetta with some Domaine Carneros Brut by Champagne Taittinger. This recipe was inspired by the Wine Country Table cookbook’s breakfast bruschetta. Look for more delicious things like this by following the hashtag #downtoearth.

Over 80% of the wines farmed and produced in California come from a certified sustainable winery. We have more certified sustainable acres than anywhere else and we produce over 80% of all wine made in America.


Breakfast Bruschetta with Egg, Avocado & Cucumber

Broccoli Quiche with Leeks, Rutabaga Recipe

Broccoli Quiche with Leeks, Rutabaga

A hearty broccoli quiche recipe with seared rutabaga and leeks in a buttery homemade crust. Plus how to store broccoli, leeks, and flour.


Pie Crust
1 cup flour
1 stick unsalted butter
1 teaspoon sea salt
¼ cup ice cold water
Broccoli Quiche with Leeks, Rutabaga
1 tablespoon olive oil
½ cup diced rutabaga
1 cup sliced leeks
1 cup chopped broccoli
6 eggs
¼ teaspoon sea salt
teaspoon black pepper
1 cup milk
1 cup shredded cheddar cheese


Pie Crust

Add 1 cup flour and 1 teaspoon salt to a mixing bowl.

How to Store Flour: stored in an airtight container in a cool dry place, opened flour will last 1 year past the Best By date, 2 years if you place it in the fridge or freezer.

Cut 1 stick of butter into cubes and add it to the flour. Cut in the butter using a pastry cutter or 2 knives, careful to not overwork the dough. It will look like cornmeal when finished.

Slowly add in just enough of the ¼ cup of water to bring the dough together into a ball.

Shape the dough into a disc and wrap it in plastic. Place in the refrigerator for at least an hour.

Roll the dough out on a lightly floured surface. Transfer dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim off the edges and press with tines of a fork.

Refrigerate the dough-lined pie plate for at least 2 hours.

Broccoli Quiche with Leeks, Rutabaga

Preheat the oven to 350 degrees F.

Add 1 tablespoons of olive oil to a saute pan and warm it over medium heat.

Add in ½ cup diced rutabaga and saute for 5 minutes until tender and browned. Add in 1 cup leeks and saute for another minute. Add in 1 cup broccoli and cook for 2 more minutes until florets brighten.

How to Store Leeks: leeks can make other foods smell like leeks. Best not to cut or trim them before storing. Wrap them fully in plastic wrap and place in the vegetable bin. They can keep for up to a few weeks this way.

How to Store Broccoli: trim the end of the broccoli stalk and store them just like cut flowers in the fridge. Broccoli will keep for a few weeks.

Set veggies aside to cool.

Whisk together 6 eggs, ¼ teaspoon salt, ⅛ teaspoon pepper, and 1 cup of milk.

Fill the pie plate by layering between the veggies and 1 cup shredded cheese. Add in the egg mixture.

I got this pie plate from my mom. This Town & Country pie plate pattern was produced from 1974 to 1978.

Wrap the edges of the pie plate with aluminum foil or crust shields and bake the quiche for 45 minutes, or until the center is firm but jiggles a bit.

Let cool slightly before serving but this quiche is great warm or cold. Enjoy!

Broccoli Quiche with Leeks, Rutabaga Recipe

Hot Chocolate Smoothie with Oats Main

Hot Chocolate Smoothie with Oats

Warm up with a hot smoothie. This hot chocolate smoothie recipe is the perfect balance between healthy and indulgent. Sweetened with prunes, packed with oats, and chocolate chips.


3 ounces pitted prunes
½ cup raw almonds
¼ cup rolled oats
1 teaspoon vanilla extract
2 ounces chocolate chips
3 cups almond milk, unsweetened


Add the 3 ounces prunes, ½ cup almonds, ¼ cup oats, and 1 teaspoon vanilla extract to a large microwave safe bowl along with the 2 ounces chocolate chips and 3 cups almond milk.

How to Store Chocolate: Keep in an airtight container in a cool, dark, and dry place around room temperature. Avoid the freezer or fridge, as they add moisture.

Microwave for 3 minutes or until almond milk is hot and chocolate has started to melt.

Shelf Life of Chocolate: Milk chocolate, opened or unopened and stored properly, will last about 1 year past the Best By date, less for milk and white chocolate.

Does Chocolate Go Bad: It’s called a chocolate bloom when it has whitened. It’s the cocoa fat rising to the surface and is completely safe to eat. It’s called a sugar bloom if you see crystals form on the surface. Also safe to eat. If you see mold though, toss it out.

How to Store Oats: Rolled, Steel Cut, and Instant types will keep for 2 years in an airtight container in a dark, cool place. Once cooked, keeps for 7 days in the refrigerator and up to 6 months in the freezer.

Carefully transfer mixture to a blender and process until smooth. Enjoy!

Hot Chocolate Smoothie with Oats Recipe

Double Caramel Apple Dutch Baby Main

Double Caramel Apple Dutch Baby

Caramel is so tasty you need it twice! This apple dutch baby recipe has a caramel puffed pancake topped off with caramel apples.


Cinnamon Caramel Apples
1 tablespoon butter
2 tablespoons cream
¼ cup brown sugar
1 tablespoon cinnamon
Pinch of sea salt
1 tablespoon vanilla extract
2 apples, cored and sliced
Caramel Dutch Baby
½ cup milk
1 teaspoon vanilla extract
2 eggs, beaten
½ cup flour
1 tablespoon sugar
1 teaspoon powdered sugar


Preheat the oven to 375°F.

Cinnamon Caramel Apples

Melt 1 tablespoon butter in a cast-iron skillet over medium heat. Add in 2 tablespoons of cream and ¼ cup brown sugar. Mix to fully combine.

BTW, brown sugar lasts indefinitely. Even when it gets hard as a brick, it is still safe to enjoy. Simply microwave the brown sugar in a microwave-safe dish at 10-second intervals until it is easily fluffed with a fork. Be careful not to melt the sugar!

Add 1 teaspoon ground cinnamon and a pinch of sea salt. Mix to combine. It’s really important to incorporate the brown sugar, which is why these ingredients are added after.

Bring mixture to a low simmer and cook for 1 minute. Add in the 1 tablespoon vanilla extract and mix to combine.

I recommend using real vanilla extract instead of the imitation kind. The real stuff lasts forever when stored in a cool dark place, whereas the imitation kind degrades quicker and is only good for one year past the Best By date. Plus the real stuff just tastes better.

Add in the 2 apples sliced and cook for 5 minutes at medium. You want to cook the apples but not burn the caramel. Only let the caramel sauce simmer.

Once the apples have softened, remove them and most of the caramel from the skillet.

BTW, apples are great for ripening climacteric fruits. This is a fruit that continues to ripen after being picked like stone fruit, bananas, avocados, etc. Just pop the apple into a paper bag with the other fruit you wish to ripen, roll it up, and let sit for a day or two until desired ripeness.

Caramel Dutch Baby

Warm ½ cup of milk in the microwave for 30 seconds on high until warm.

Add 2 pouches of The Republic of Tea Caramel Apple Herbal Tea to the milk and let steep for 5 minutes. Strain out and reserve the milk.

Let the milk cool and then whisk in the 1 teaspoon of vanilla extract and 2 eggs. It is important the milk has cooled to not cook the eggs.

Whisk together the ½ cup of flour and 1 tablespoon of sugar in a separate bowl.

Flour will last about a year past the best by date when stored in a cool dark place but if you stick it in the freezer, it can keep up to 2 years past.

Add the liquid mixture to the dry ingredients and whisk until smooth.

Add the batter to the cast iron skillet and bake for 20 minutes, until batter has puffed and cooked through.

Double Caramel Apple Dutch Baby

Top the dutch baby with the Cinnamon Caramel Apples and dust with powdered sugar.


Double Caramel Apple Dutch Baby Recipe

Peanut Butter Jar Pumpkin Spice Overnight Oats Video

Peanut Butter Jar Pumpkin Spice Overnight Oats

Fight food waste with this easy recipe for using up the last few bits of peanut butter in a jar. This PB & pumpkin spice overnight oatmeal is quick to make, filling & comes with food storage tips. Americans waste 40% of food produced here. Let’s stop it!


½ cup rolled oats
1 cup almond milk
½ banana, thinly sliced
1 teaspoon pumpkin spice
¼ teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoons peanut butter
2 tablespoons chopped walnuts


Scraping those last bits of peanut butter out of the jar is a pain, but getting them out is an easy way to fight food waste. We waste 40% of the food produced in this country. You can easily use up these last bits of peanut butter by pouring hot oatmeal into the jar or hot chocolate. Using it to make salad dressing is another way.

You should ideally have about 2 tablespoons worth of peanut butter in the jar. More or less is fine, but this recipe is intended for “empty” jars of peanut butter.

Add the oats, almond milk, sliced banana, pumpkin spice, cinnamon, and vanilla extract to the jar of peanut butter.

Always buy pure vanilla extract. It has an indefinite shelf life, unlike the imitation kind.

Storing peanut butter is easy. The lid should be tight to prevent rancidification of the nut’s oils. This is caused by exposure to oxygen. Unopened peanut butter will keep for a year past the Best By date. Opened jars will last 6 months past the Best By.

Stir the ingredients well.

BTW, oats (rolled, steel-cut, etc.) have a shelf life of 2 years when stored properly in a cool, dark place, in an airtight container. Once cooked, just 7 days in the fridge or up to 6 months in the freezer.

Place the jar in the fridge for at least 6 hours or overnight.

When ready to eat, mix thoroughly and top with chopped walnuts.

Peanut Butter Jar Pumpkin Spice Overnight Oats Main

Cheddar Cornbread Waffles with Bourbon Maple Syrup Video

Cheddar Cornbread Waffles with Bourbon Maple Syrup

A delicious mix of savory and sweet, this cornbread waffle has melted cheddar cheese and is topped off with a salted honey whipped cream and buttered bourbon maple syrup. An indulgent breakfast recipe for your next brunch.


Cheddar Cornbread Waffles
1 ½ cups all-purpose flour
1 cup coarsely ground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups milk
2 large eggs
6 tablespoons unsalted butter, melted
8 ounces sharp cheddar cheese, grated
Salted Honey Whipped Cream
1 cup whipping cream
2 tablespoons honey
Pinch of sea salt
1 teaspoon vanilla extract
Buttered Bourbon Maple Syrup
1 cup pure maple syrup
2 tablespoons bourbon
½ teaspoon vanilla extract
1 tablespoon butter


Cheddar Cornbread Waffles

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and eggs. You can whisk the eggs before adding or whatever. It also helps if these ingredients are room temperature for the next steps.

Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it’s all incorporated. Fold in the grated cheese. Let the batter sit for 10 minutes.

For any leftover flour and cornmeal, store them in a cool, dry place, away from heat. Best in an airtight container. Both will last in the pantry up to a year past the best by date this way. If you store them in the freezer, they can last more than 2 years past the best by date.

If you are ever wondering if your baking powder or baking soda are still fresh and ready to use, here are a few simple tests you can do. For baking powder, add a teaspoon of it to a cup of hot water. If it bubbles, it is still active. For baking soda, add 1 teaspoon of vinegar to 1 tablespoon of baking soda. If it bubbles, it is still active.

Eggs should last for a few months in the fridge, but you can easily test to see if they are good. Fill a tall glass with water, and carefully add the egg to the glass. If it stands on end or float, it is good as long as it is below the halfway mark of the glass. If it floats past that, toss it.

Heat your waffle iron to a medium-high setting.

When the waffle iron is ready, spray the iron with cooking spray, then pour about ¾ cup of batter at the center of the iron. This may vary depending on the size of your iron. Cook until crispy.

Salted Honey Whipped Cream

A pro tip on making whipped cream, put the bowl and beaters in the fridge for an hour before making it. It’s the fat in whipping cream that traps the air bubbles that make it light and fluffy. If it’s too warm, the fat melts and the air escapes.

Add the whipping cream to the chilled bowl and beat on low with a hand mixer. Increase the speed to medium as the cream begins to fluff up.

When the cream has some body to it but is still a sludge, add in the salt, vanilla extract, and honey. Continue whipping on medium to medium-high.

Beat until medium peaks form. A medium peak will appear perky and then soften a bit.

Whipped cream will last a few days in the fridge, in an airtight container, so you can make this ahead of time.

As always, I recommend using pure vanilla extract. Stored in a cool dark place, it will last indefinitely, compared to the imitation stuff. Same for real honey, even if it crystalizes, it isn’t spoiled by any means.

Buttered Bourbon Maple Syrup

Add the maple syrup to a small saucepan over a medium heat. Bring to a simmer.

Add in the bourbon, vanilla extract, and butter. Return to a simmer and cook for 1 minute.

You can make this ahead of time too. A layer of butter will form on the top when cooled but easily mix in when warmed back up.

Once opened, maple syrup will last about a year in the fridge. So lots of reasons to make these waffles! Butter lasts about 4 months in the fridge but up to a year when frozen.

Serve the waffles and drizzle the Buttered Bourbon Maple Syrup over the top.


Cheddar Cornbread Waffles with Bourbon Maple Syrup Main


Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.