Nonna K.

  ⅓ to ½   cup  basil pesto,  use  homemade basil pesto  or store-bought ▢ 2   eggs ▢ 2 to 3   ounces   fresh mozzarella cheese,  sliced ▢ 1   vine ripe tomato,  sliced ▢ red pepper flakes,  or  Aleppo pepper To Serve ▢ 2   pieces of toasted bread,  optional In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering). Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or  Aleppo pepper ). Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.

  1   large whole wheat pita bread   or 2 medium pitas (or your favorite flatbread) ▢ Extra-virgin olive oil ▢ ½   cup   grated mozzarella,   more to your liking ▢ 1   teaspoon   za’atar,   more to your liking ▢ Pinch   red pepper flakes   (optional) ▢ 1   shallot,   thinly sliced into rounds ▢ 1   Roma tomato or a handful of cherry tomatoes,   sliced ▢ 2   hard boiled eggs,   peeled and grated or chopped ▢ Kosher salt Prepare the oven:  Position a rack in the center of the oven and preheat to 375°F. Oil the pita:  Place the pita (or flatbread) on a sheet pan and brush the top with olive oil. Top the pita:  Sprinkle on the mozzarella, za’atar, and red pepper flakes, if using. Spread the shallots, tomatoes, and grated egg on top. Season with a small pinch of kosher salt. Bake:  Bake until the cheese has melted and the pita is slightly crispy, about 5 minutes. Serve:  Finish with ...

  6   oz   bacon ,   cut into 1/2" pieces   small onion ,   1/2 cup finely chopped 1 Large or 2 small russet potatoes ,   peeled 4   oz   fresh baby spinach ,   2 cups, coarsely chopped 6   oz   mild cheddar cheese ,   (1 1/2 cup shredded), divided 8   large eggs 1/2   cup   half and half ,   or equal parts whipping cream and milk 2   tsp   Tabasco sauce FUN ADD ONS sliced cherry tomatoes cooked sausage sautéed mushrooms, diced ham, asparagus, black olives Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with  silicone muffin liners . Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min). Meanwhile grate potato on the large holes of a box grater. Use your  hands to squeeze ou...