Two of my favorite food groups—eggs and toast—unite in this take on the playful dish also known as toad in the hole or, more simply, egg in toast. Fancy it up by adding a handful of spinach along with the cheese or topping with salsa (pages 45–46) or pesto (pages 48–50). Watch carefully as you cook the crust and don't raise the heat higher than medium: The goal is for the crust … [Read more...]
Kimchi Omelet
In this breakfast eye-opener, gochugaru-spiked eggs wrap around crumchy kimchi. A wake-up call for your tastebuds, and great for your gut as well! Ingredients: 1 tablespoon coconut oil 1 small zucchini, halved lengthwise and thinly sliced crosswise 1 scallion, halved lengthwise and cut into 1-inch pieces 3/4 cup chopped kimchi 8 large eggs 1/2 ? 1 … [Read more...]