The Every Kitchen

Telling food stories, one kitchen at a time

dinner

Eggs Baked in Avocado

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Eggs Baked Avocado at www.mybottomlessboyfriend.com
I eat eggs for breakfast five or six times a week. Usually Egg Beaters, to be specific, piled on piece of whole wheat bread with a thin layer of sugar-free jam. I like to start my day with a substantial, healthy breakfast, high in protein and low in sugar. Aside from eggs, there aren’t a whole lot of other choices. Please let me know if there’s a huge/obvious food group out there that I’m not thinking of!

But sometimes the monotony gets to me. Plus, I LOVE a good, real egg with a runny yolk. Enter, this super-quick, make-this-even-if-you-hit-snooze-too-many-times, breakfast recipe. The protein still comes from eggs, but it’s different enough from my usual routine that I don’t feel fried. (Get it? I know… I don’t have a future in stand-up.)

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Tomato and Goat Cheese Tart

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Tomato & Goat Cheese Tart at www.mybottomlessboyfriend.com

I had so much fun in my kitchen whirlwind yesterday that I forgot to take prep photos. And the tomato slices were a hundred shades of gorgeous — they would have made for a pretty shot.


The BBF was gifted with a bottomless bag of homegrown goodies this week. Because he is a boy and because he dates a blogger, most of the goodies were passed on to me with the expectation that I would “make stuff.”

I was only able to use a fraction of the gigantic heirloom tomatoes and yellow cherries with this tart. I used all the jalapeños in a lightened-up version of Mom’s jalapeño popper recipe. Next on my list: homemade sourdough to make simple tomato sandwiches and maybe I’ll blister the other peppers as a side dish.

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