Honey Ricotta Fig Toast

Total Time: 10 minutes

Servings: 2

If you love figs, this recipe is undoubtedly one of the easiest ways to enjoy the natural flavors of this delicious fruit. Simply smear your toast with a no-fuss whipped lemon honey ricotta spread, top on some fresh figs, and sprinkle on some toasted walnuts. Voila! You’re done! But, if you want to elevate this recipe into something a little more elegant, make every bite gooey by drizzling on a little more honey, round off the sweetness with a dash of sea salt, and finishing everything off with some fresh lemon zest. This is a perfect energy-boosting treat you can enjoy any time of the day. Serve this to your friends, and they’ll completely forget about avocado toast.


Fig Spread

  • 1/2 cup ricotta cheese

  • 1 tablespoon of heavy cream

  • Zest of 1/2 a lemon

  • 1 teaspoon of fresh lemon juice

  • 1/2 tablespoon of honey

  • Dash of sea salt

Fig Toast

  • 2 slices of whole grain bread

  • 1 teaspoon of walnut oil

  • 4 brown turkey figs

  • 1 tablespoon of chopped lightly toasted walnuts

Optional Garnish

  • Light drizzle of honey

  • Pinch of sea salt

  • Lemon zest


  1. In a small bowl, combine ricotta, heavy cream, lemon zest, lemon juice, and sea salt.

  2. Whisk together for about 5 minutes, until light and fluffy. Set aside.

  3. Brush toast on both sides with walnut oil and toast on a grill or cast iron pan on both sides until toasted to your preference.

  4. Spread ricotta mixture onto your toast.

  5. Cut figs in half and lay 4 fig halves on each slice of toast.

  6. Sprinkle on the walnuts.

  7. Garnish each toast with a light drizzle of honey, pinch of sea salt, and a little lemon zest.

Sausage & Egg Stuffed Portobellos

Total Time: 30 Minutes

Servings: 4

Portabellos create the perfect individual serving size vessels that are not only fun but also edible. This unique breakfast recipe is quick, easy, and uses minimal ingredients. If you like any traditional Italian breakfast skillet, you’ll love this Italian Sausage Breakfast & Egg Stuffed Portobellos Recipe


  • 1 tbsp olive oil

  • 4 Large portabello mushrooms caps

  • Salt and pepper to taste

  • 8 oz. Italian sausage, crumbled

  • 1/2 cup Red bell pepper chopped

  • 1/4 cup chopped onions

  • 1/2 tsp Italian seasoning

  • 1/2 cup shredded Italian cheese blend

  • 4 Eggs

  • Freshly chopped chives and parsley for garnish


  1. Preheat oven to 400˚ F and line a rimmed baking sheet with parchment paper.

  2. Take off the stem and with a spoon, remove the gills from the underside of mushroom caps to create space for the filling. Lay them on the rimmed baking sheet like little bowls.

  3. Brush the inside of mushroom caps with olive oil, season with salt and pepper, and roast in the oven for about 6 minutes.

  4. While mushrooms are cooking, browning the Italian sausage, breaking up the crumbles spatula. Once the sausage is browned stir in onions and bell peppers and cook for a couple of minutes until most of the moisture is gone. If there is a lot of moisture or oil left, push the mixture to one side, tilt the pan, and use a paper towel to wipe it up to the excess moisture.

  5. Dry off the excess liquid from inside the mushroom caps.

  6. Divide sausage mixture evenly among mushroom caps. Sprinkle each cap with shredded cheese, season with Italian seasoning, and return to the oven for 10 minutes until or until cheese is melted.

  7. Take the mushrooms out of the oven, carefully crack one egg inside each mushroom cap on top of the cheese, and add back to the oven for 10 minutes, or until the egg is to the desired doneness.

  8. Garnish with chopped chives and parsley and served immediately.

Bacon Wrapped Asparagus

Total Time: 30 minutes

Servings: 3-4

This bacon wrapped asparagus is a fun way to dress up your favorite springtime perennial! Serve this easy recipe as a tasty side dish for Mother’s Day Brunch. Show your mother how much you love her by serving this with a fried or poached egg, toast, and a side of fruit. However you serve these young shoots wrapped with love, your mother will be impressed.


  • 16 spears of asparagus

  • 16 strips of bacon

  • freshly cracked pepper


  1. Preheat oven to 400ºF.

  2. Line a full size baking sheet with parchment paper.

  3. Prepare the asparagus by taking the end of the asparagus between your thumb and forefinger and bend at about 1/4 of the way up from the bottom until it snaps. Discard the bottom (or save it for soup stock). Lay the trimmed piece next to the remaining asparagus on a cutting board with the tops of the asparagus aligned evenly. Cut off the woody end of the asparagus so they are all uniform and roughly the same size with the one you snapped off earlier.

  4. Wrap each asparagus spear with one piece of bacon spiraling around each spear and place them single layer on the lined baking sheet.

  5. Season with freshly cracked pepper.

  6. Bake for 20 minutes. Meanwhile, you can make a couple of mimosas for you and your mother or fry a few eggs sunny side up.

  7. After the bacon is crispy and the tops of the asparagus looks charred, serve immediately with that fried egg you made earlier and some fresh fruit.

Happy Mother’s Day!

Overnight Baked Panettone Toast

Total Time: 12.5 hours; 1.5 hours active

Servings: 8

Panettone is a distinctive fluffy cake like bread usually enjoyed during the holidays. There are many variations, traditionally the bread usually contains a mixture of candied orange rind, dried fruit, or chocolate. If you received a Panettone loaf for Christmas, you’re probably wondering what to do with the giant loaf. The sweet pillowy Italian bread is pretty tasty the first few bites, but it’s a lot of bread to handle. Once you cut into the fluffy loaf, it’s almost impossible to finish it. The bread tends to dry out pretty quickly. Best solution, make this super easy overnight baked Panettone toast. If you serve this sweet treat to your guest in the morning, they’ll think you slaved away for hours in the kitchen. This is not a low calorie breakfast, so it’s the perfect dish to indulge in before making any New Years resolutions!



Base for french toast

  • 1 loaf of crusty Panettone bread or brioche bread

  • 1.5 cups heavy cream

  • 1 cup milk

  • 8 eggs room temperature

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/4 cup of butter broken into chunks

Optional Ingredients

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • orange zest

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamon

  • handful of chocolate chips

  • handful of your favorite nuts (sliced almonds, pecan halves, walnut pieces)

  • handful of dried fruit cut into small pieces and soaked in brandy (apples, raisins, cranberries, pears, apricots, etc)

  • Apples or pears cut into small bite-size pieces.

Optional Toppings

  • 1 tsp powdered sugar dusted over top for garnishing

  • Crème anglaise

  • fruit preserves

  • pure maple syrup

  • whipped cream


  1. Butter a 9” x 12” or two 8” x 8 “ pan.

  2. Roughly cut the crusty Panettone into 1/2 inch squares, if the bread feels too moist, leave the cut pieces single layer on a tray to dry out on the counter for a couple hours (the more dry the better, the bread will soak up more custard).

  3. Arrange bread pieces into the buttered pan. You don’t have to be neat, the more ridges and edges you have, the better, those areas will crisp up nicely when baked.

  4. In a large bowl, whisk together the heavy cream and milk.

  5. Add the room temperature eggs one at a time and whisk thoroughly making sure there isn’t any large chunks of eggs.

  6. Mix in the sugar, brown sugar, vanilla, and salt. Whisk until sugar dissolves.

  7. Now comes the fun part. You can start mixing in the optional ingredients you want. Be creative, you’re not limited to the ingredients listed.

  8. Pour the custard mixture over the prepared Panettone in the pan, making sure to even distribute your add-ins and every piece of bread is covered.

  9. Break butter pieces up into small chunks, and scatter the pieces on top of the bread.

  10. Cover with foil and refrigerate overnight for the bread to soak up all that goodness

  11. In the morning, preheat the oven to 350.

  12. Bake the Panettone toast covered for 30 mins with the foil still on, then uncover and bake for an additional 25-30 mins until all the liquid is set, and the bread is baked through.

  13. Once your toast is done baking, allow it to cool slightly for about 10 mins for everything to set. Then dust with powdered sugar.

  14. Bring the dish to the table and place the pan on a hot pad (the pan will still be hot).

  15. Let your guest scoop out their desired piece with a serving spoon, and top with their favorite toppings.