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Category: Breakfast

Almond Flour Pancakes

1 cup almond meal
2 eggs
1/4 cup milk
2 tbsp oil (coconut or vegetable)
1 tsp baking powder
1/2 tsp cinnamon (or 2 tsp cocoa powder)
1/8 tsp vanilla extract


3 Tbsp almond butter
2 large eggs
1/4 cup shredded coconut

Poached Eggs and Hash

1 1/4 lbs unpeeled potatoes, 1/4″ dice
8 oz turkey breakfast sausage (sweet Italian sausage works too)
2 Tbsp olive oil
1/4 cup red onion, minced
1/2 red bell pepper, diced
2 scallions, thinly sliced
4 garlic cloves, minced
1 Tbsp parsley, minced
1/2 tsp oregano
1/2 tsp paprika
salt and pepper, to taste (about 1 tsp)
1/4 cup grated Asiago or Parmigiana cheese
2 Tbsp white vinegar
2 quarts water
4 eggs

Place diced potatoes in a saucepan and cover with cold water.  Bring to a boil over high heat.  Reduce heat to low and simmer for 5 minutes.  Drain and set aside.

In a large skillet, brown sausage over medium heat, stirring to break up meat.  Transfer sausage to a plate lined with paper towels to drain, set aside.

Drain skillet and add olive oil returning pan to heat.  Add onions and peppers to pan.  Saute for about 4 minutes, until onions are translucent.  Add green onions, garlic, and potatoes and gently stir mixture.  Cover and cook for 5 minutes until golden crust forms on potatoes.

Stir in parsley, oregano, paprika, salt & pepper (to taste).  Cover and cook an additional 5 minutes.  Remove lid and stir in cooked sausage.  Continue cooking, if necessary, until potatoes are fork tender.  Sprinkle with grated cheese.

In a large pot, combine vinegar with 2 quarts of water and bring to a rolling boil.  Reduce heat to a bare simmer.  Crack an egg into a small bowl or serving spoon and very gently slide the egg into the simmering water.  Repeat for each remaining egg being careful to keep each egg separate.  Poach for 2 minutes.  Remove each egg with a slotted spoon, serve over hash and season with salt & pepper.