Eggs and Toast

December 3, 2018


Tired of "traditional" breakfast foods? I sure am. That's not to say I don't enjoy a good stack of chocolate chip pancakes every now and again, but I've found that carbohydrate rich breakfast items don't get me ready for the day as much as they used to. Despite the list of ingredients, this ones actually pretty simple. Wake up, throw everything in the oven, hop in the shower, and by the time you're out (I take rather long showers) all you have left to do is cook up the eggs! Rise and shine.  

Eggs and Toast  


“Better than you remember”


Prep Time: 30 minutes                             Total Time: 1 hour                                           Servings: 6 






  • 12 eggs 

  • 4 tablespoons salted butter, cubed

  • Salt to Taste

  • 1 pound campari tomatoes 

  • 1 baguette, sliced 1/2 inch thick 

  • 2 tablespoons olive oil

  • 6 petite shallots 


Potatoes and Mushrooms

  • 2 pounds rainbow petite potatoes 

  • 1/2 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon onion powder

  • 4 garlic cloves, minced

  • 1 tablespoon olive oil 

  • 1 teaspoon brown sugar

  • 1 bunch oregano 

  • 2 pounds cremini mushrooms


Dill Puree

  • 1 bunch dill

  • 1/2 cup white balsamic vinegar 

  • 3 tablespoons white cooking wine

  • 2 tablespoons granulated sugar 

  • 1/4 cup olive oil 

  • 1 golden apple, cored and seeded

  • 1/4 yellow onions

  • Salt to taste




1. For the eggs, crack the eggs into a cold pan and add the cubed butter. Heat over medium-high stirring constantly so that they do not stick to the bottom of the pan. Continue stirring until the eggs bead up and reach an oatmeal consistency. Remove from heat and fold in the salt. 


2. Roast shallots in their skin at 425 degrees Fahrenheit until soft to the touch. On the same roasting pan, brush baguette slices with olive oil and toast until golden brown. If your pan still has room, brush tomatoes with the remaining olive oil, sprinkle with salt and roast until the skin begins to wilt. 


3. For the potatoes, boil in salted water until fork tender. Combine in a large mixing bowl with the remaining ingredients and mushrooms. Roast at 425 Fahrenheit until the potatoes are 
crispy and the mushrooms are tender. 


4. For the dill puree, combine everything in a blender and adjust seasoning to taste. 

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