Did we mention we love breakfast?

 

We are huge breakfast fans, so Sundays are our day to mess around in the kitchen and try new things.

This Caprese Benny is sure to start your morning off right.

 

To make the Caprese Benny you'll need:

 

2 English Muffins

4 large eggs (we used organic veg fed)

A large handful of spinach (or two, as it cooks down quite a bit)

1 large tomato

Mozzarella cheese

Pesto

1 teaspoon white wine vinegar

 

Place the English muffins in the oven or toaster to crisp up while you're cooking everything else. Place spinach in a sauté pan with a small amount of oil, cook on low heat for approximately 5 minutes. Slice the tomato and mozzarella into desired thickness. When the English muffins are toasted, layer tomato, spinach and mozzarella on each muffin half.

 

To poach the eggs:

(Poaching eggs can be a little difficult, so we find it easiest to tag team them to ensure they don't overcook.)

Fill a pot 3/4 of the way full of water and add a teaspoon of white wine vinegar (this helps the eggs bind) and bring to a boil.

Quickly crack eggs one by one into a large spoon and gently lay into the boiling water. Once eggs are in, turn the burner down to low to let the eggs cook slowly. Once the eggs have become bright white (and the yolk is no longer visible), remove them from the water, pat dry with a paper towel and gently lay them on top of your caprese muffins. Top entire mixture with a small spoonful of pesto (stay tuned for our pesto recipe, but for now, store bought works just fine.)

 

Break the yolk and enjoy your delicious breakfast!

 

Cheers,

Kaitlyn & Kyle

 

* This dish is best served with a steaming cup of coffee, or a mimosa, depending on your mood.

 

 

Overloaded Twice-Baked Potatoes

 

Baked potatoes are usually debuted as a side, but

these potatoes are packed with flavor and veggies, which makes them a meal in themselves!

 

To make these twice-baked potatoes you'll need:

2 Large brown potatoes

1 jalapeno, diced

1 yellow onion

diced mushrooms (we used approximately 10 Baby Bellas)

A large handful of spinach

Broccolini, roughly chopped

Mixed cheese (we used 1 cup)

 

For the sauce you'll need:

Organic plain non-fat yogurt (2 cups)

Onion powder

Oregano

Minced garlic

Black pepper (all ingredients to taste)

 

Place the whole potato in the oven on 375 for approximately 50 minutes. While these are cooking chop all veggies and sauté with a small amount of grapeseed oil for about 8 minutes on medium heat, being cautious not to overcook them. When potatoes are done, cut them in half and scrape the insides into a bowl and add sautéed veggies. Add the cheese (as much as you'd like, but remember, you will be adding more on top) and mix all ingredient together. Spoon mixture back into the potato halves and top with remaining cheese. Place back in the oven for approximately 15 minutes (we lowered the temperature to 350.)

 

While those are finishing up, mix the yogurt, black pepper, garlic, onion powder and Oregano in a small bowl. 

 

When potatoes are finished, top with sauce and diced green onion.

 

 

 

Cheers,

Kaitlyn & Kyle

 

*This dish is best served with a Pliny, as pictured.