21 | Breakfast for Dinner

1 |   Main Dish

Saucy Poached Eggs

Do poached eggs evoke images of lace dollies and hand-painted porcelain? Don’t worry; poaching an egg is not as fancy or as difficult as it sounds. In today's recipe, I’ll give you a few tricks to make you a pro in no time. Since this is a healthier version of my favorite fried egg with runny yolk, this main dish is right up my alley. Add a light lemony sauce and you have the beginning of a perfect meal.

3 |   Side

Zesty Blueberry Sauce

Growing up, our pancakes were simple: huge and smothered in butter and syrup (not even the real maple kind). But as an adult I've discovered the pleasure of a good fruit sauce. Since my blueberry bushes outdid themselves this year, this is one delicious way we're enjoying them. Quick and easy to make, with a hint of lemony goodness, I don't even need butter when I top my pancakes with this.

2 |   Salad

Smashed Potato Patties

Fried, baked, roasted, scalloped...I simply LOVE POTATOES! And it means these fried potato patties get me super excited about eating. Pile some sautéed spinach or swiss chard onto them and top that with the Saucy Poached Eggs, then this becomes a party on your plate. Really, I didn't grow up eating what they call “greens” here in the South, but I've converted, and you will too after this recipe.

4 |   Dessert

Nutti-licious Pancakes

My grandmother's pancakes were plate-sized, multigrain, delicious monstrosities that soaked up a ton of butter and syrup. I loved them! This recipe is my attempt to recapture the love that went into her pancakes during my precious mornings at Grandma's house. With toasted nuts, whole wheat flour, and oatmeal, who knew healthy could taste this good! (Especially topped with my Zesty Blueberry Sauce.)

1/2 pound asparagus

4 eggs

1 large tomato

4 oz sharp cheddar cheese

8 slices thin pumpernickel bread

4 tablespoons butter

salt

pepper

olive oil

vegetable oil

Sweet 'n' Spicy Mayonnaise:
2 tablespoons sweet chili sauce

1/2 cup mayonnaise

Want to make this dairy or gluten-free? For a simple dairy-free option, skip the fried egg, use FOLLOW YOUR HEART Vegenaise instead of regular mayonnaise in the Sweet 'n' Spicy Mayonnaise, try Earth Balance Buttery Spread instead of butter, and use your favorite cheese substitute for the cheddar cheese, like daiya deliciously dairy free cheddar cheese style slices. For a gluten-free option, use your favorite gluten-free bread, like Udi’s.

Make ahead option– The asparagus can be roasted ahead of time and stored in a sealed container in the refrigerator for up to 4 days. This sandwich takes about 15 minutes to make so you can be eating your new favorite sandwich soon!

The Simple Steps...

1. Roast the asparagus.
•    My Method: Wash the asparagus and trim the ends. Toss the asparagus spears in 1 tablespoon olive oil and 1/4 teaspoon salt. Place on a baking tray.
•    Bake at 425˚ for 8 minutes.

2. Spread 1/2 tablespoon of butter on each slice of pumpernickel bread then toast them in the 425˚ oven for 3 minutes. Thinly slice the sharp cheddar cheese.

3. Fry the eggs.
•    My Method: Place a large fry pan on low heat. Use a non-stick pan if you have one.
•    Once the pan is hot, add a tablespoon or two of vegetable oil and swirl it around to coat the whole pan.
•    Crack each egg into separate small bowls. Place the bowl into the pan almost touching it. Slide the eggs out of the bowl and into the pan allowing each to fry a little as you drop it into place.
•    Place a lid on the pan and cook the eggs for three-four minutes depending on how hard you like the yolk. The longer the egg cooks the harder the yolk will be.
•    Sprinkle each egg with a pinch of salt and freshly ground black pepper.
•    Flip the eggs and cook another minute.

4. Layer the sandwich.
•    My Method: Smear the Sweet 'n' Spicy Mayonnaise on the inside of each slice of toasted pumpernickel bread.
•    Dividing the rest of the toppings between four sandwiches, place a few asparagus spears on one side of the sandwich, one or two slices of tomato, one fried egg, and a few cheese slices on top of that. Place another slice of pumpernickel toast on top of this stack and enjoy! It is a little messing, but worth it!

Sweet 'n' Spicy Mayonnaise:
1. In a small bowl, stir the sweet chili sauce together with the mayonnaise.

1 cup alfalfa sprouts

2 avocados

1 medium tomato

2 carrots

1 cucumber

salt

pepper

4 sour dough bread rolls

Lemon Chive Mayonnaise:
1/2 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 cup chives and parsley, finely chopped

Want to make this dairy or gluten-free? For a simple dairy-free option, use FOLLOW YOUR HEART Vegenaise instead of regular mayonnaise in the Lemon Chive Mayonnaise. For a gluten-free meal, make a wrap with your favorite gluten-free tortillas, likeMission Gluten-Free Tortillas or Udi’s Gluten-free Tortillas. Spread the tortilla with the Lemon Chive Mayonnaise. Line the center of the tortilla with the tomatoes. Add sliced avocado and cucumbers. Top that with the alfalfa sprouts and julienned carrots. Roll of the tortilla and enjoy.

Make ahead option– The carrots, cucumbers, and mayonnaise can be prepared three-four days ahead. When you’re ready for a sandwich, simply layer the ingredients together for this easy Salad-wich.

The Simple Steps...

1. Wash the carrots, cucumber, and tomato. Slice the tomato. Then cut the slices in half.

2. Peel the carrots and julienne them. To julienne the carrots, cut them into long thin strips like matchsticks. Slice the cucumber into thin rounds.

3. Cut the avocados.
•    My Method: Cut the avocados in half then hold each half and twist. Hold the half avocado in your hand. Slice the avocado while it's still in the skin. Then using a spoon, scoop the buttery, green flesh out of both avocados.
•    Click here to watch my quick tip video about cutting avocados.

4. Cut the bread roll in half and assemble the sandwich.
•    My Method: Smear some Lemon Chive Mayonnaise on the inside of each bread roll.
•    Dividing the rest of the toppings between four sandwiches, place a few slices of avocado on one side of the bun. Add one or two slices of tomato, a few slices of cucumber, a layer of carrots, and top that with alfalfa sprouts. Sprinkle a pinch of salt and fresh ground black pepper onto each sandwich. Place the top of the bun on this stack and enjoy!

Lemon Chive Mayonnaise:
1. In a small bowl, combine all the ingredients.

2. Prepare this ahead of time so that the lemon and chives will permeate the mayonnaise making for a more intense flavor.

1 naan bread

1 pear

2 oz brie

2 cups baby arugula

1 tablespoon white balsamic vinegar

1 tablespoon olive oil

salt

pepper

Want to make this dairy or gluten-free? For a dairy-free option, use a light creamy cheese substitute like Tofutti Better Than Cream Cheese instead of the Brie cheese. To make this gluten-free, make this into a delightful salad. Dress the arugula first and place it on a plate. Top it with slices of pear and Brie. Enjoy!

Make ahead option– Not everyone may enjoy the taste of brie. If you’d prefer a lighter flavor, use cream cheese. It’s soft and available at any store. Simply spread the naan with a smear of cream cheese and continue with the recipe. No need to make this ahead. It’s easy to make in only 10 minutes!

The Simple Steps..

1. Preheat the oven to 425˚. Sprinkle the naan with a few drops of water. Warm the naan for 1-2 minutes.

2. Wash, core, and slice the pear.

3. In a medium mixing bowl, toss the arugula with the vinegar and oil. Sprinkle a pinch of salt and fresh ground black pepper onto the leaves and toss again to coat.

4. Remove the naan from the oven. Slice the Brie and place them onto the warm naan. Layer the pear slices onto the Brie. Place this back into the oven for another two minutes to melt the cheese slightly.

5. Remove the naan from the oven. Place the dressed arugula on top of the toasted naan. Cut it into four or more pieces to enjoy.

4 slices of brioche or challah bread

2 cups fresh or frozen cherries, pitted

1/4 cup sugar

3 tablespoons water

2 teaspoons corn starch

6 tablespoons butter

1 teaspoon vanilla extract

2 oz spicy chocolate

4 tablespoons Greek yogurt

Want to make this dairy or gluten-free? For a simple dairy-free option, use Earth Balance Buttery Spread instead of the butter in the sauce, and use a dairy-free yogurt like So Delicious Almond Milk Plain Greek Yogurt.Also check your chocolate to make sure it’s dairy-free like Green & Black’s Organic Spiced Chili Dark Chocolate. To make this gluten-free, try a gluten-free challah like Katz Gluten-free Challah Bread or make this a bread-less dessert. Simply top some dairy-free yogurt with the decadent cherry sauce and grate the spicy chocolate on top of it all.

Make ahead option– Store the cherry sauce in an airtight container in the refrigerator for up to 5 days. When your in the mood for dessert, warm it slightly before serving.

The Simple Steps...

1. Preheat the oven to 425˚.

2. Make the cherry sauce.
•    My Method: Place the pitted cherries in a medium pan on medium heat. Add the sugar, water, corn starch, and 2 tablespoons butter.
•    Stir often and bring it to a boil. Continue stirring and allow it to bubble for two minutes. Reduce the heat to low. Stirring it occasionally allow the sauce to simmer for about two more minutes. If the sauce starts to stick to the bottom of the pan, take it off the burner and stir it until the sauce is smooth again. You can also add a tablespoon or two of water if the corn starch starts to get chunky. Then stir it again until it is smooths out.
•    Remove the sauce from the heat. Stir in the vanilla extract.

3. Toast the bread for 3 minutes. Then remove them from the oven and spread 1/2 tablespoon butter on each slice of bread.

4. Place one piece of toast on a plate. Spoon some cherry sauce on top of it. Then grate the chocolate on top of the cherries. The chocolate with melt and sort of meld with the cherry sauce making it even more delectable.

5. Finally, add a dollop of Greek yogurt on top of each cherry laden dessert.