Perfect Soft Boiled Eggs

When I was growing up we were unique in that, big yummy breakfasts were reserved for school days. On school day's my mom would whip up bacon, sausages, pancakes, French toast, scrambled eggs, etc. She was a firm believer in breakfast being the most important meal of the day and she served us a breakfast feast every morning (thank you Mom!). 

It was on the weekends that we were left to our own breakfast devices, cereal, ego waffles, doughnuts from the local coffee shop; because we were not to bug Mom on a Saturday morning. That was her time to rest and recharge.

From what I can gather based on speaking with my friends growing up was that we had the opposite arrangement than most families. Big fancy breakfasts on the weekends and quick and easy during the week.

One of my favorite things that my mom would make for breakfast on a school day was an egg in a glass – basically you take a piece of buttered toast rip it up into bite sized pieces and place it in an empty water glass, top it with two peeled soft boiled eggs, and mix it all up. Each piece of toast gets perfectly coated in that yummy runny yolk, basically it is amazing.

And while I love me a fried or poached egg, I always crave that firm white with the barely set runny middle of a perfectly soft boiled egg. This may or may not be due to the fact that I had a bizarre fear of under cooked egg whites as a child.

But anyway – after lots of recipe stalking I have finally found the best recipe for perfect soft boiled eggs. And because I love you all so much, I’ve decided to share :)



Perfect Soft Boiled Eggs


Adapted from Bon Appétit

-          4 to 8 eggs

Bring a large sauce pan of water to boil over medium high heat.

Once the water is at a gentle boil use a slotted spoon or spider to carefully lower your eggs into the water one at a time.

Cook for 6 minutes adjusting the heat to remain at a gentle boil. For a runny yolk cook for 6 minutes, for a firmer but still jammy yolk cook for 6 ½ , and for just shy of hard boiled cook for 7 minutes.

Using your slotted spoon or spider carefully transfer the eggs to a bowl of ice water and chill for 2 – 3 minutes.

Gently roll the eggs on a cutting board to crack the shell and peel carefully. Rise the egg with water to get off any small bits of shell and pat dry.

Serve as desired, shown here on a piece of whole grain toast with butter and four fruits jam. On an English muffin or egg in a glass style.  a healthy pinch of salt and pepper encouraged!

Breakfast for One

I feel like I spend 75% of my time thinking about food, this is due to two factors: firstly I am perpetually hungry, I could sit down and eat at anytime regardless of how much I have eaten so far that day. The second is obviously that I love to cook and try new recipes so my brain is always spinning thinking of new things to try. So when I woke up on Saturday morning my first thought was obviously, what am I going to make for breakfast. I decided that I really really wanted pancakes, but in an effort to be healthy and due to the fact that I am going to be in a bikini in less than 2 weeks I wanted to make them better for me. and so my super pancakes were born! I used both flax and chia seeds to add texture, I made them with almond milk as well to add nuttiness but also to cut back on the diary.

This is an awesome breakfast recipe for one, it makes 3  pancakes, a perfect porition for someone who needs a substantial breakfast like I do, you can easily double the recipe if you're making breakfast for someone else ;) ;)




ps. and before you think I've gone absolutely crazy with this health kick, I put butter on them after I cooked them.

Chia & Flax Blueberry Pancakes

  • 1/3 c flour (G-free or G-full)
  • 2 tbs chia seeds
  • 2 tbs flax seeds
  • 1/2 c almond milk (or regular milk)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1/2 tsp cinnamon 
  • 1 tbs agave nectar
  • 1/2 c blueberries 
  • Maple Syrup

combine the wet and dry ingredients in a medium sized bowl. Lightly grease a medium not stick skillet and heat to medium temperature. Ladle 1/3 of the mixture into pan, sprinkle with blueberries and flip once the pancake batter's bubbles have popped. Flip and cook the other side until browned. Repeat 3 times. Serve with warm maple syrup or more agave nectar. 

Brown Butter Chocolate Chip Caramelized Banana Muffins

So it feels like it has been snowing forever. I cant remember the last time that I didn't wake up and shovel my drive way. Okay okay that might be overly dramatic but if you live in New England you know what I mean! It has been insane. Snowmagedon times a million.

when I wanted to bake something that would both be delicious, relatively healthy (I mean as close to healthy as I can go with baked goods), and comforting. I was online and reading about ways to bump up your banana bread. They recommended that you roast your banana's. it is a great trick to soften bananas that may not be quite ripe enough! I decided to roast mine with honey and brown sugar, next time I want to do it with rum and do like a banana's foster bread (oh my god my mouth is watering at the thought...). My mom always makes me banana bread, in college she used to bake two loaves for my squash team and then another that was just for me. Lets just say that I am not always the best sharer, especially when it comes to food.

Anyway caramelized chocolate chip banana bread solved all of my problems. I also browned the butter (you guys know how much  I love that) so it had an amazing warm and comforting flavor.

You will not be disappointed.




Brown Butter Chocolate Chip Caramelized Banana Muffins

  • 3 ripe bananas 
  • 3 tbs honey
  • 3 tbs brown sugar
  • 1 stick butter, browned 
  • 2 large eggs
  • 1 c white sugar
  • 1/4 c milk (I used almond but regular works too)
  • 1 tsp vanilla
  • 2 c flour (G-Free or G-Full depending on how you roll)
  • 3 tbs chia seeds
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c chocolate chips

Heat your oven to 350 degrees. In an oven safe dish toss the bananas, brown sugar, and honey. Roast for 25 minutes. 

Meanwhile cream the browned butter and sugar until fluffy. Add the eggs one at a time until combined. Add milk and vanilla. Once cooled slightly mash in your bananas and all of the caramelized sugar and honey from the baking dish. I used the end of a whisk in order to have a few banana chunks in my bread. Add in the flour, baking soda, chia seeds, and salt. Stir until the ingredients are barely combined. Fold in chocolate chips.

For muffins: bake for 25 minutes

For bread: Line a loaf pan with parchment, letting the excess hang over the sides. spray with nonstick cooking spray or butter. Bake for 55 to 60 minutes. or until a tooth pick comes clean out of the center. 

Banana Peanut Butter Overnight Oatmeal

I know I know I have already shared my one oatmeal recipe with you all already, but I have become obsessed with overnight oats (you can easily adapt my

Spiced Oatmeal with Blueberries and Agave

by following the directions below). This recipe is so easy and sets you up with a great breakfast for the day. Anyone who knows me knows that I am pretty much constantly hungry and this breakfast holds me over until lunch. Plus eating anything out of a mason jar is just fun (as I explained with my

creme brulee


I have found that when I start my morning off with a healthy breakfast that I stay on better track all day. It also cuts down on the amount of candy I will eat at my desk... So start your day off right with me!



PS. if you're having a bad day check this out,

you wont regret it.

Banana Peanut Butter Overnight Oatmeal

  • 1/3 c GF quick cook oats
  • 1/2 - 3/4 c almond milk (depending on how wet you like your oatmeal, I like mine looser so I add 3/4) ** you can also use water, soy milk, or regular milk
  • 1/2 tsp cinnamon 
  • 1 tbs peanut butter
  • 1/3 c sliced almonds
  • 1 banana sliced 
  • 1 tbs chia seeds

** if you're feeling saucy add 2 tbs chocolate chips in the morning, to quote Parks and Rec "treat yo self"

In a mason jar or tupperware container add all the ingredients except the banana and almonds. Shake well and place in the refrigerator over night. The next morning slice the banana and add the sliced almonds to the jar. Eat and enjoy! 

Oatmeal Oatmeal Oatmeal!

So I have been having really strange cravings for oatmeal lately which is bizzare because in 5th grade I wrote an 'ode' about my dislike for oatmeal. So it really wasn't an ode it was more of an anti-ode and that isn't really a thing. Anyway I went home today to take a picture for my own personal christmas card (featuring my dog and I) and it turns out my mom has been on a total oatmeal kick! We are so different but sometimes we are so in sync it is INSANE. I am named after her so it would make sense that there would be some similarities there.

Anyway in an effort to feel healthier, have more energy, and stop my mid day chocolate snacking (which to be honest probably wont stop but a girl can dream right?) I wanted to come up with a quick and super easy breakfast that is both satisfying and healthy. That is where this oatmeal comes in. Now when I was a kid I would LOAD my oatmeal with brown sugar (it actually would turn brown) and pour on tons of milk. This is not that kind of oat meal (sorry mom). I have been making an effort to also avoid milk because I am in denial over the fact that I am possibly lactose intolerant. (Side note: seriously god GLUTEN FREE AND LACTOSE INTOLERANT! I got a bone to pick with you man)

So... I wanted to make a oatmeal with the creamy comforting memories of childhood while also packing a punch with flavor. AND I think I succeeded. The trick I found was using a combination of almond milk for creaminess and water to help keep the oats from getting mushy. I also added a combination of cinnamon, nutmeg, and ginger to add heat. Plus it takes about 5 minutes to throw together!

Start your mornings off with this oatmeal and I promise you will not regret it. Okay enough of my rambling...



Spiced Oatmeal with Agave and Blueberries 

  • 1/2 c water
  • 1/2 c almond milk
  • 1/2 c quick cook gluten free oats (or gluten full if thats how you roll, you lucky bastard)
  • 1/4 c. ground chia seeds
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch of salt
  • about 1 tbs Agave Nectar but add more if you like it sweeter!
  • 1/2 cup blueberries 

In a small pot bring water and almond milk to a boil. Add in the salt, cinnamon, nutmeg, and ginger. Whisk together. Once boiling turn off the stove, and pour in the oatmeal and ground chia seeds. 

Whisk while the mixture thickens (about 2 minutes). Pour into a bowl top with blueberries, additional almond milk if you like your oatmeal soupier, and drizzle with Agave for sweetness. Enjoy and start your day off right!