transcendent breakfast sandwich!!?

I was flipping through the Greece issue of Saveur magazine this morning (which I've read about 6 times now) and clipping out recipes that I absolutely need to try, such as the dolmades and chicken galliano. All the talk about rosemary, garlic and fried eggs got me really excited for breakfast and I quickly dreamt up this little beauty. This is like no breakfast sandwich I've ever had. The foundation of this sandwich is the toasted kaiser roll with a sprinkling of queso fresco on the bottom (I think it would be delightful on a bed of brown rice or wilted baby spinach too!), followed by a hearty pile of sliced button mushrooms sautéed in olive oil with garlic, chopped fresh rosemary, sea salt, and a spot of paprika and cayenne. Next comes an over easy cage free egg topped with lightly cooked organic plum tomato slices. I was definitely pleased to watch my boyfriend devour this while savoring it myself. I will certainly make this for my next brunch get-together though it really works for any meal.

Breakfast for two:

2 kaiser rolls, lightly toasted

2 T of crumbled queso fresco, goat cheese or feta

1 1/2 cups of sliced button mushrooms

1 long sprig of rosemary, destemmed and chopped

2 cloves of garlic, minced

extra virgin olive oil

sea salt

2 large, cage free eggs

1 plum tomato, sliced lengthwise- organic tomatoes are always sweeter

paprika

ground cayenne pepper

Drizzle about a tablespoon of olive oil in a skillet set at medium high heat. Sauté mushrooms in oil for a couple minutes, then add in rosemary, garlic and salt. Cook a few minutes more until rosemary and garlic are fragrant and mushrooms are cooked through. Transfer to plate.

Drizzle more olive oil in the pan and place tomato slices on one side and carefully crack the eggs on the other side. Cover, and let cook for about 3 minutes or until eggs are ready to flip.

Arrange cheese and then mushrooms on the rolls and sprinkle with paprika and cayenne.

Cook the eggs for a couple minutes more on other side and flip tomatoes as well. When

eggs are cooked to preferred doneness, place on sandwiches and then top with tomatoes. Sprinkle with a little salt and pepper, add a few rosemary leaves for garnish and serve.

crispy, crunchy kale chips

I love my greens. Whether they're lightly coated with salad dressing, sautéed, baked or steamed. One of my favorites is kale, and I prefer it in crunch form. These chips are really easy to make, addictive, and oh so healthy. I make these pretty frequently for the family I cook for and the kids usually finish the bowl before the rest of dinner is on the table. Kale is brimming with disease-fighting antioxidants, beta carotene (eyes), vitamin C (immunity), vitamin K (blood and bones), calcium, and fiber. It's considered to be an anti-inflammatory. If you have a convection oven bake these at 250° for 25 minutes.

You'll need:

1 bunch of kale

olive oil for coating

salt

Preheat oven to 275°

Rinse kale and shake off excess water. Tear bite size pieces off of stems. Discard stems. Arrange kale pieces on a baking sheet and drizzle oil on top, then toss and rub to coat. Sprinkle with salt to taste and then toss again. Bake on middle rack for 40 minutes. Kale should be dark green and crispy.  Experiment with spices next time.