Whether you’re enjoying a particularly luxurious Sunday morning alone, or you want to surprise someone special with a tray of deliciousness, breakfast in bed is always a good idea.  There’s something about spending that extra hour under a blanket, leaning against a pile of pillows that makes the morning feel almost infinite.  For today’s episode of Food For Thought, I prepared some of my favorite breakfast dishes that can be made ahead or time, or are ready to go in under 10 minutes. So whether you just want to enjoy warm baked eggs by yourself, or slice into a decadent quiche with a loved one, this breakfast has you covered.




For 1

3 small asparagus stalks (not the jumbo thick ones)

1 egg

1 tablespoon parm

1 tablespoon breadcrumbs

2-4 tablespoons cream

salt and pepper

grilled bread



Preheat oven to Broil. In a buttered ramekin lay the asparagus stalks (if you are using a round ramekin, just chop the asparagus into 1 1/2 inch segments). Crack the egg on top and drizzle with cream.  Sprinkle with salt, pepper, parm, and breadcrumbs.  Set on the center rack and broil for 5-7 minutes until the  whites are set and the yolk is runny.  Serve with grilled bread for dipping. Enjoy!




 For 1 dozen muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/4 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1/3 cup vegetable oil

1 egg

2/3 cup yogurt

1 cup raspberries

1 teaspoon lemon zest


Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough yogurt to fill the cup. Mix this with flour mixture. Fold in compote.

Fill muffin cups right to the top.  Bake for 25 minutes, or until the tops bounce back when lightly pressed.




I made this in a 9 inch deep fluted tart pan with removable bottom.

1/2 recipe savory pie dough

4 slices bacon, chopped

1 yellow onion, sliced

3 cups half and half

4 eggs

big pinch of salt

pinch of pepper

pinch of grated nutmeg

1 cup cheddar, grated


This is a double crust recipe, so you will only be using one for the tart.  Refrigerate or freeze the other one for future use

2 1/2 cups flour

8 ounces (two sticks) unsalted butter

1 tsp kosher salt

1 tablespoons sugar

1/4-1/2 cup ice water


For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.

Pre heat oven to 425 F. Unwrap and place one of the doughs on a well floured surface.  Sprinkle with flour, and roll out with a rolling pin (turning often to get an even thickness) until the dough is about a 1/4 inch thick and about 11 inches wide. Place the dough into a tart pan (with a removable bottom) and press in the sides. Trim off the top of the dough, place a small sheet of parchment paper on top of the bottom of the tart, and fill with pie weights or beans.  this will prevent the dough from rising and will keep the sides from shrinking down.

Bake on the center rack for 10 minutes, then turn down the heat to 375 F, remove the parchment and weights/beans and bake for an additional 10 minutes.

Remove the tart from the oven. It doesn’t have to be cool to continue.


Heat oven to 375 F. In a large saucepan over medium heat, cook the bacon until just crisp (about 10 minutes). Remove bacon and add the sliced onion to pan.  Sprinkle with salt and cook for 20-25 minutes, until limp and golden brown.

In a bowl, whisk together the half and half, eggs, and additional flavorings. Add the bacon, onion, and cheddar and combine.

Pour the mixture into the crusts and bake for 40-45 minutes, or until golden brown and the edges are cooked, but the middle jiggles a bit like jello. Remove the quiches and let them cool for 10 minutes before cutting.




1 half pint blueberries

1 half pint raspberries

1 pint strawberries

1/2 cup orange juice

1 tablespoon honey

1 tablespoon mint, finely chopped


Mix together the orange juice, honey, and mint, then add to the fruit and stir to combine.