I miss posting here. I miss recipes, photos, even the writing, which is honestly my least favorite part. Not that I don’t enjoy writing, but 9 times out of 10 I sit here wondering what the hell I’m going to say, and I end up deleting 90% of my thoughts. Kind of like when you’re too embarrassed to write in your diary.


Instead of continuing to miss this blog and feeling like it’s an old friend I’ve been avoiding, I decided to post a snack. A simple snack that is colorful and beautiful.


I took smoked salmon, a 6-minute egg, radish, creme fraiche, baby dill and capers, and piled it all on top of a triscuit. Sean took one look and decided there was no way he was eating it, but I happily ate all 6 and decided it was good enough to share.

Six Minute Egg Stack

makes 6 crackers

6 crackers ( I used triscuits, but I’m sure Wasa crackers (or any kind you like) would be good too)

1.5 oz smoked salmon

3 tbsp creme fraiche

1 6-minute egg

ice bath (for the egg)

fresh baby dill

2 tbsp capers

1 radish (rinsed and thinly sliced)

salt and pepper, to taste

Take your egg and gently set it in a medium sized saucepan. Cover the egg with one inch of cold water, and place saucepan over high heat. Let the water come to a rolling boil, then immediately take the pan off the heat. Cover for 6 minutes, then remove the egg with a slotted spoon. Gently crack the egg, then immediately place in the ice bath for one minute. After a minute, remove the egg, dry the shell, then crack and peel. Slice the egg into 6 slices. Set aside.

Lay out your six crackers and evenly distribute the smoked salmon. Top with a spoonful of creme fraiche, followed by a slice of egg for each cracker. Add the radish, capers and a sprinkle of dill. Finish with salt and pepper.

Serve immediately.



My angel of a boss, Cindy, gave me a beautiful cookbook for Christmas. It’s called Breakfast for Dinner, and it’s unreal. There are so many amazing and creative recipes that it was nearly impossible for me to choose which one to make first.



Shakshuka is basically eggs poached in a spicy tomato sauce. It’s super simple, but hearty enough for dinner and it’s even better when you mop up all the extra sauce with naan.







This would be a perfect brunch dish to go along with your inevitable hangover on New Year’s Day.


adapted from Breakfast for Dinner

serves 6

4 tbsp butter

1 medium yellow onion, diced

1 28 oz can of diced tomatoes

1 Anaheim pepper, seeded and chopped

1 jalapeno

1/2 c. vegetable broth

10 fresh basil leaves

1/2 c. crumbled feta

6 medium sized eggs

1 tsp. cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. salt

1 tsp. pepper

In a large, deep skillet, melt the butter over medium heat. Add chopped onion and peppers and cook until soft and light golden brown in color. Next, add tomatoes + their juice, cumin, paprika, salt, pepper, dried oregano and simmer on low heat until the sauce has thickened.

Crack the eggs on top of the sauce, then cover with a lid and cook for 9 minutes, or until whites are completely set and the yolk is still a bit runny. Take off the heat and sprinkle feta + chopped basil.

Serve immediately.