Recipes — Breakfast

Amy Ingram
Lime Avocado Toast

Lime Avocado Toast

Ingredients: 4 each avocados, halved, peeled and seeded 1 tablespoon Lime Infused Olive Oil 1 teaspoon chipotle hot sauce 8 thick slices of rustic bread, toasted 2 tablespoons everything bagel seasoning 1 shallot, peeled and thinly sliced 1 lime, thinly sliced  Edible flowers (optional) Instructions: Place two of the peeled avocados in a bowl and, using a fork or potato masher, mash until semi-smooth. Season the avocado mash with olive oil and hot sauce, stir to combine. Spread avocado mash over the toasts and sprinkle with the everything bagel seasoning. Thinly slice the remaining avocados and decorative place them on top...

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Amy Ingram
Deep Dish Tuscan Quiche

Deep Dish Tuscan Quiche

EVOO Crust: 2 cups all purpose flour 2 teaspoons salt 2/3 cups Pesto EVOO 1/2 cup cold water Filling: 9 eggs, beaten 1 1/2 cups half and half 4oz fontina cheese, grated 2oz parmesan cheese, grated 2 shallots, peeled and diced 1 garlic clove, peeled and minced 2 cups baby spinach 2 cups Tuscan kale 1 pint tri-colored cherry tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon cracked black pepper Instructions: Preheat oven to 350°F. Place flour and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir to combine. Add olive oil and water to...

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Myrna Burlock
Savory Olive Oil Crepes with Caramelized Onions, Spinach and Feta

Savory Olive Oil Crepes with Caramelized Onions, Spinach and Feta

Recipe from The Olive Oil Times by Paul Kostandin Crepes are both super satisfying and incredibly easy to make at home. All you need is a solid recipe for the batter, some tasty fillings, and a good non-stick pan. The best thing about crepes, in my opinion, is their ability to do double duty as both a sweet, fruit, or chocolate-based dish, but also as a savory breakfast or lunch option with things like spinach, cheese, and ham inside. I always keep my batter neutral, so I can use them in multiple ways whenever I make them. This batter will keep well in the refrigerator, and I like...

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Amy Ingram

Spicy Eggwhich with Fruit Salad

  Ingredients: 2 eggs 1 Tbsp Liquid Gold Harissa-infused olive oil, or any of our spicy oils 2 english muffins 4 slices Chorizo sausage Jalapeno jelly For fruit salad ½ cup grapes ½ cup blueberries 1 banana, sliced ½ cup strawberries, halved 1 cup vanilla yogurt, any flavour 2 Tbsp Liquid Gold Maple Balsamic Eggwich: Heat olive oil in medium frying pan. Fry the eggs. Spread toasted English muffins with Jalapeno jelly. Layer the egg and Chorizo on the English muffin and serve with Fruit salad. In a small mixing bowl, stir together yogurt and balsamic. In a large bowl,...

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