Don’t Egg Me On: Breakfast Edition

Recently, I asked one of my best friends what my food “spirit animal” would be.  She said she could think of two different answers: cookies or eggs.  I usually eat eggs for a protein filled breakfast to power me throughout the day.  And I have the biggest sweet tooth ever.  If I make homemade cookies I can easily eat 10 in one sitting.  It’s a gift.

But this post is about the former food spirit animal, eggs.  Over the summer I have had three different amazing breakfasts that you should try!

Uncommon Grounds 

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Uncommon Grounds is a cute, small restaurant located in Watertown, MA.  It has a diner feel, but the menu has more variety, and more fresh produce.  This was their Salmon Avocado Toast, and it was a daily special.  Toasted bread was topped with greens, avocado, tomatoes, smoked salmon, and a poached egg.  Talk about a beautiful plate!  I also ordered a side of fruit salad instead of the home fries.  While I love eggs, avocado, and smoked salmon separately, I think combining all three was a little overwhelming.  Each of those ingredients are rich, so next time I’ll order their plain Avocado Toast.

The Friendly Toast 

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This is the Greek Scramble at The Friendly Toast with delicious cinnamon raisin bread, and a side of fresh fruit.  The scramble has tomatoes, feta cheese, kalamata olives, baby spinach and black pepper.  The bread was sliced thick and buttered.  Just look at the cinnamon swirl, it is huge!  And the fruit salad was a step up then your standard melon mix.  It had blueberries, strawberries, and blackberries too.  I also loved the Friendly Toast for its eclectic ambiance.  I went to the Back Bay location on a Tuesday night, and trivia was going on for diners to participate in.  The menu has funny names for the dishes and the decor is bright and funky.

The Wayfarer 

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I think this is my favorite place to go for breakfast.

A. Because it is in Maine, more specifically Cape Porpoise, which is such a beautiful and hidden spot.

B. Because I grew up coming here as a child.  One of the waitresses Bert wore sunny side up egg earrings when I was younger, which I always got a kick out of… and she still does today!

C. Because the food and atmosphere makes you feel like you are eating at home.

This is the veggie omelet with tomatoes, broccoli, mushrooms, avocado, and goat cheese.  A side of fruit salad and cinnamon raisin toast with strawberry jam.

The Wayfarer is small enough that it feels cozy, like a real Maine breakfast place should.  But it was renovated a few years ago, so the interior is beautifully furnished.  As a friendly warning, it gets VERY busy.  So if you bring a large family, arrive early!

 

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Overnight Cold Oats

This is such an easy recipe and a perfect way to eat oatmeal when it is hot outside.  You simply mix all the ingredients together the night before you want to eat it and you have perfect oats the next morning!  Add some fresh fruit, honey, cinnamon, peanut butter, etc. when you serve it because the oats are a little bland on their own.  Enjoy!

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Overnight Cold Oats (1 serving)

1/3 cup oats (I used steel cut)

1/3 cup Greek yogurt

1/3 cup skim milk

Mix all the ingredients together.  Place in a closed container in the fridge overnight.  When serving top with whatever you desire!

 

Flower Bouquet

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I made this “bouquet” for my mom on mother’s day. It looks quite complicated, but it’s actually pretty simple. All you need is a variety of fruit and some flower shaped and circular cookie cutters.

Materials

Thin wooden skewers

cookie cutters (Flower and circle shapes)

Lots of fruits (I used kiwi, apples, mango, and banana – but you can really use any fruit. It works best when you use some large fruits (ie. apples) and small fruits (ie. kiwis) so that you can have a variety of flower sizes)

1 grapefruit (for the base of the bouquet)

Lemon/ lemon juice

Raisins and dried cranberries

Steps

Cut the Grapefruit in half and place one half, face down on a plate. You will stick the skewers into this. You can wrap up the other half, as you will not need it.

Cut your fruit into slices (1/2 – 1cm thick). Use the cookie cutters to cut out a variety of shapes.

Take a skewer and put 3 raisins on it. Move the raisins so that they are about 1 inch away from one end of the skewer. The raisins will stop the fruit from slipping down.

Then, on top of the raisins, stack about 2-3 slices of fruit to make the fruit “flower”. Put the larger slices on the bottom, closer to the raisins.

Then at the very top add a raisin or dried cranberry to hide the tip of the skewer.

If your flower contains fruits that browns, squeeze some lemon juice on top of it. (the lemon prevents the browning).

Stick the skewer with your finished flower into the grapefruit.

Keep assembling flowers until you have made as many as you want!

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