Breakfast of Champions, Bold Narrative Style


Got a busy week ahead? Don’t underestimate the value of a delicious breakfast that tastes as luxurious as a lazy Saturday but takes minutes to prepare. Two farm fresh eggs & a few pantry staples—in the time it takes to boil an egg you’ve got a gourmet breakfast that promises to banish the Monday morning blues!

Breakfast of Champions, Bold Narrative Style


Two farm fresh eggs, boiled
1 piece of toast (I prefer multi-grain but use the bread of your choice)
1/2 ripe avocado (I save the other half to enjoy with lunch or dinner)
1/2 red grapefruit
Goat cheese
Extra virgin olive oil
Ramp Sea Salt & Oven Roasted Tomato Jam, both from Copper Pot & Wooden Spoon
Sea salt
Pomegranate-blueberry juice (I prefer Pom Wonderful)
Aranciata Rossa from San Pellegrino


  • Boil two eggs to desired doneness
  • While eggs are cooking, slice grapefruit in half and place on plate.
  • In your favorite drinking glass, mix the desired amount of juice & San Pellegrino. Add ice & set aside to be enjoyed with the meal. (Note: In the summer season, I serve with a stem of lemon-thyme as a stir.)
  • Toast one piece of bread. Cut avocado in half. Mash ripe slices right onto the toast with a fork. Drizzle with EVOO. Crumble goat cheese onto toast and garnish with a pinch of sea salt. Arrange on plate.
  • When eggs are done: remove the shell, slice and arrange on plate. Drizzle with EVOO. Sprinkle with Wild Ramp Sea Salt and garnish with a heaping spoonful of Oven Roasted Tomato Jam.

Serve & enjoy!

(Feature photo shot with my Nikon 5100 in my studio, right before breakfast)