Easy Poached Eggs For Breakfast


This morning, when I got back from the gym, I was looking for something to eat. Nothing, nothing really appealed to me. And since I did not want to negate my work-out, I decided to fix eggs. I had some roasted summer vegetables left over in my fridge from the night before and thought it would be a good addition to my eggs.

Ingredients for “6 poached eggs”:

1 1/2 cup of roasted vegetables ( I had zucchini, baby tomato,  and squash left-over that I had grilled in the oven for 8 mini at 400 with fresh herbs), 6 eggs, salt and pepper, 1/4 grated parmesan

First mix the parmesan into the vegetables. Then spoon the vegetables in each opening of the round mold tray. Break an egg on the top of the vegetables, sprinkle with some salt and pepper. Place the silpat on top of the round tray.

Place the tray into the microwave and cook for 80 sec.

ET voila!!!

If you did not like the way the eggs looked cooked in the microwave, place the tray into the oven and bake the eggs for 6 minutes at 375 or until the egg white is firm and the yellow is still runny.

Bon Appetit and Happy Cooking!!

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche


Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche


Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Beet Salad with Meyer Lemon Vinaigrette


Only few weeks ago I had to wear hats on cold days and bundle up. It is strange how weather can change so drastically. Today it is already 82. Where has spring gone to????

With this weather change luckily comes craving of fruits and vegetables. I believe that I had mentioned in one of my previous posts that in the summer in France, for appetizers we have “crudites”, which is an array of various salads. Generally it would be cucumber, or carrot, or even celery root salad. I know, some of you may think… Yuk..But well-seasoned, those salads are really good and bring a bit of a change to the boring green salad. I have always liked beets. Growing up my mom always bought beets in a can. To prepare her salad, she always sliced the beets in 1/2 centimeter thick and season them with a red wine vinaigrette.

All winter long I had seen those fresh beets in the fresh produce section, but never dared to buy them until yesterday. WHY? because again I would have been the only one eating them here at my house. Well, I could not resist seeing them again and really wanted to eat a beet salad so here they are today;-)

Ingredients for a salad for 4: 3 fresh beets rinsed and peeled, 1 tbp of Meyer lemon zest, the juice of half of a Meyer lemon, 1 tbsp of olive oil, 2 tbsp of sherry vinegar, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the beets in the round mold and place the octogonal silpat on top to cover it. Cook in the microwave for 8 minutes. They should be soft. Meanwhile grate one half of a Myer lemon to have about 1 tbsp of zest, and squeeze the lemon juice. In a medium-sized bowl, mix the zest, the lemon juice, 2 tbsp of sherry vinegar, 1/8 tsp of salt, 1/16 tsp of pepper and mix well. Add the beets that you would have cut in a small cubes. Mix well and enjoy…

Bon Appetit and Happy Cooking!!!

Yummy Gooey Chocolate Brownie


School is back, and with it the baking of daily treats for children to take for lunch. I really try to bake those treats myself. But it can be challenging to find things to bake that does not involve too much time in the kitchen, and that children will actually eat. But Demarle cookware and bakeware really helps with the baking time! Today I would like to share with you a recipe that is yummy, easy to make, and fast to bake=Winner. Let’s hope my children will love it;-)

Ingredients: 6 oz of bittersweet Ghirardelli chocolate chips, 4 oz of white chocolate chips, 4 oz of caramel candy corn, 3 eggs, 1 stick of butter,  1/2 cup of white sugar, 3/4 cup of flour, 1/4 tsp of salt.

In a mixer, mix the eggs with the sugar and the salt until the eggs have doubled in volume, and become a lighter yellow color. Meanwhile, place the bittersweet dark chocolate and the butter in a microwave safe bowl, and cook in the microwave for 2 minutes to melt it. Pour the chocolate mixture in the eggs mixture and stir. Add the flour, the white chocolate chips, the corn candy, in the chocolate/ egg mixture and mix well. Pour in the square checkerboard mold and bake in warm oven at 325 for 15-20 minutes until a light crust has developed on top, and the center is soft to touch. When using a knife to check for doneness, the knife may not come out clean. The dough should be soft and gooey  but not liquid. Let the brownie cool completly before cutting. Devour!!!

Bon Appetit and Happy Cooking!!!