Food (eggcellent)

The playful over-easy eggs on rosemary focaccia and roasted asparagus

If there’s something I love is to have breakfast for dinner! I love eggs in any way, shape or form, but I can’t eat them before 12:00 pm; my Italian blood doesn’t process eggs as a breakfast item.

I do love them during the day though and often I make them for dinner, it’s such an easy and yummy meal!

The way you’ve been brought up makes a big difference in the way you eat! For example people in Italy, Spain, or Greece eat their dinner very late, my sister lives in Athens and she tells me that sometimes her friends go to a restaurant around 10:30 at night!

I used to eat my dinner around 9 when I lived in Italy and even when I moved to the US I kept that habit for many years. Now I try to eat around 8, even though sometimes I come home late from work so I have to adjust, but I also try to avoid eating anything too heavy and snacking in front of the TV after dinner!

We have to remember that we shouldn’t eat to celebrate, or because we don’t know what else to do, or because we are angry, or because we want to cry or just because…we’ll…it’s right there…

We should start looking at food as a ‘medicine’. Food is there to make us feel better, not sleepy, food is there to give us energy and protect our organs, not to attack them.

You wouldn’t over take any drugs, so you shouldn’t do that with food either. What you put in your body is there to support you, not drag you down!

I want to share this easy recipe with you; it’s perfect for brunch or a spring night.


The playful over easy eggs on rosemary focaccia and roasted asparagus


2 large organic eggs per person

Rosemary focaccia

Organic asparagus

Organic olive oil

Original Himalayan Crystal Salt


Organic lemon

Turn on your oven at 375 meanwhile wash and cut your asparagus.

Put them in a shallow oven pan. Drizzle them with olive oil, some salt and pepper and put them in the oven for about 10 minutes turning them once while they are roasting.

Meanwhile cut your rosemary focaccia in half and warm it up in the oven for just a couple of minutes.

Put the focaccia on the plates and drizzle it with a little bit of olive oil.

Cook your eggs over-easy style and lay them down on your warm focaccia, add a little bit of salt and pepper.

Take your asparagus out add a bit of lemon juice and enjoy your not so ‘breakfasty’ meal!






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The easygoing eggs with roasted asparagus and almonds

I love eggs! And I’m here to crack the case on the never ending debate “Are eggs good or bad for you?”

Well my friends I truly believe they are so very good for you!

We often hear about how eggs can raise the blood cholesterol levels, but guess what, that has never been proven! Several studies have shown us that the consumption of eggs is actually associated with higher nutrient intake.

I remember watching an episode of Dr Oz not too long ago and I remember him saying how good eggs are for you and that they are not the reason why your cholesterol goes up, but the bad fats in your diet are! I couldn’t agree more with him.

Eggs are you good for you for so many reasons! They provide you with more than 6 grams of protein but they only have 75 calories! And they are pretty affordable too when you go for your wallet. They are also very good for your eyesight; the yolk is a good source of two important phytonutrients, lutein and zeaxanthin which studies showed they help protect your retina from the sun’s harmful UV rays and some research suggests that they also may reduce your risk of cataracts later in life.

I love eating eggs for lunch or dinner, way more than eating them for breakfast, but that’s just because growing up in Italy they were never really used for the first meal of the day and my body is habituated to it.

So here’s a very easy fast recipe for a nice spring brunch! Enjoy it!

The easygoing eggs with roasted asparagus and almonds


2 Organic eggs

Organic asparagus

Organic whole almonds

Organic olive oil

Organic lemon

Salt and pepper

Preheat your oven at 375 degrees; meanwhile put some your eggs with cold water to boil on a stove.

Wash your asparagus and snap the end. Arrange them on a shallow oven pan with some olive oil, salt and pepper. Put the asparagus in the oven for about 10 minutes, keep an eye on them and turn them at least once.

Meanwhile give a rough chop to your almonds. Set them aside.

Remove the eggs from the stove and run them under cold water, peel them and cut them into wedges.

Arrange your asparagus on a plate next to your eggs, add a touch of olive oil if needed, salt and pepper, squeeze a bit of lemon juice on your asparagus and sprinkle them with the chopped walnuts.

Enjoy it!

Happy Spring Everybody!

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