Sonia’s Egg Bruschetta

8 eggs
butter as necessary
2 beef tomatoes cut into 8 round pieces
1/2 red onion cut into small pieces
4 split english muffins or round thin wheat
8 pieces apple wood bacon or turkey bacon
1 cup mix greens mix
2 teaspoon lime juice mixed with a tablespoon of brown mustard
juice of one lemon
salt, cayenne and black pepper

Cook bacon until crisp, set aside on a paper towel. Fried eggs or scramble egg whites with butter and salt. Toast bread. spread mustard, set on a serving plate. Top each halves with bacon, tomato piece, greens, and onion pieces. Sprinkle with lime juice. Top with eggs, cayenne and black pepper. Serve it with your favorite potatoes. Serves 8

*I learned a great lesson from DR, OZ today “never order egg whites because the whole egg is one of the 5 best super-foods”. This inspired me to create a new recipe for dinner. Thanks, Dr. OZ!

Caribbean Cocktail Sauce – Recipe

1/4 cup tomato sauce
1/4 cup catsup
1 tablespoon horseradish or hot sauce
2 tablespoon lime juice
2 tablespoon balsamic vinegar
2 crushed garlic cloves
2 tablespoon mince celery
1 tablespoon fresh black pepper

Mix all ingredients and refrigerate for 25 minutes or until serving. Makes about 3/4 cup.

*Great with any seafood or on top tostones

*Growing up in Puerto Rico has given me the urge to change the traditional cocktail sauce with a caribbean twist.

Sonia’s Maple Orange Beets – Recipe

3 fresh beets sliced into pieces
4 sliced mandarine orange or just a small can of mandarine oranges without the juices
2 tablespoon maple sirup or 2 tablespoon of brown sugar splenda with 1/4 cup balsamic
2 tablespoon olive oil
1/2 teaspoon salt
pepper optional

Mix all the ingredients, pour into medium high pan, and cook for 10 minutes turning beets to coat. Serve warm. Serves 6.

*I grew up with beets as part of my diet because my father loves beets!


The pigment betacyanin, which gives beets their distinctive hue, is just one of several disease-fighting phytonutrients found in this root vegetable. Beets are also a good source of folate, which guards against birth defects, colon cancer, and osteoporosis, and are high in fiber and beta-carotene.

Sonia’s Brunch Frittata

6 whipped eggs
1 teaspoon butter
3 tablespoon olive oil
3 pieces cooked bacon cut into pieces (it can be substitute with ham or salmon)
3 red potatoes
1/2 red onion cut into small pieces
1 yellow pepper cut into pieces
2 minced garlic head
2/3 cup 2% cheddar cheese, mozzarella, goat cheese or your favorite cheese
1 teaspoon italian spices,
1/8 cup herb the provence or just plain fresh basil
salt and pepper
1 pie sheet
red pepper flakes(spicy)

Preheat oven 350 degrees. Spray pie bakeware with PAM. Place pie sheet in the pie bakeware, brush with butter and cook for 20 minutes. Cook potatoes in boiling salted water until tender, cut into square pieces. In an large skillet heat oil and cook onion, yellow pepper, garlic, salt and pepper for 7 minutes, stirring. Mix all the ingredients. Pour the mix into pie sheet, cover and bake for 30 minutes. Uncover and cook until done. Sprinkle with black pepper and serve warm or room temperature.
Serve with beef tomatoes, salmon, serrano ham or all of above on the side.

* This recipe is great for sunday breakfast or brunch.

FYI- The fact that eggs are an excellent dietary source of omega-3 fatty acids is the reason why they can be called heart healthy. Though omega-3 fatty acids serve many functions, they are best known for their ability to protect us from cardiovascular diseases and thus enable us to live longer.

Sonia’s Huevos Rancheros – Recipe

6 eggs or 12 egg whites
6 corn tortillas
2 tablespoon olive oil
2 cup mexican salsa
1 cup mexican blend cheese
1 cup black beans
salt and pepper
shredded cilantro for garnish

Poach, fry or scramble eggs and top with salt and pepper. In skillet heat olive oil and cook briefly each tortilla. In a small pan warm salsa, beans and cheese stirring occasionally until cheese melts. Place tortilla in serving plate and pour salsa and place one egg on top. garnish with cilantro or salsa. Serve 6.

* You can also add refried beans to this recipe.

*Living in California for 10 years has given me a great inside into the mexican culture.

Cindi’s Scrambled Eggs

Before I give a recipe on this dish…. I have something to say. Yes, this is scrambled eggs, but… it does not have to be boring! I have a few herbs growing on my kitchen window ledge. Why not reach over and pull a couple of sprigs of thyme and rosemary and just rip the leaves from the stems and toss them into the eggs? Cut a piece of fruit, toast up a slice or two of bread, add a few sprigs of fresh parsley for garnish! I always keep fresh parsley in the fridge, you can add it to any meal and if your plate looks scrumptious, most likely your food is too! Take your scrambled eggs from boring to scrumptious in a matter of minutes. My son just took his plate to the sink and said “Thanks for breakfast mom. It was really great”. When your family knows you put an extra second of thought into their food for their enjoyment, they are so much more appreciative! Bring your plate to life!

I like to remove a couple of the yolks, just to keep it healthy. I have been doing this so long, I don’t think my family even knows! Yes, you will use more eggs, but, it will be healthier! You can keep all the yolks if you think you will miss the extra yolks (you won’t) but change the quantity of eggs to two eggs per serving.

Ingredients for two servings of my scrambled eggs

5 egg whites
3 egg yolks
pinch of kosher salt
dash of pepper

Mix all ingredients in a small bowl.

Add into a non stick pan and cook over med heat, stirring as it cooks so that is does not look like a frittata.

Serve with toast, a couple of pieces of cut up fruit and garnish with fresh parsley.

Sonia’s BBQ Potatoes – Recipe

8 big potatoes
8 tablespoon butter
8 tablespoon lite sour cream
8 teaspoon chives
salt and pepper

Slit potatoes in almost half. Place a tablespoon of butter inside each potato. Sprinkle with salt and pepper and wrap in foil paper. BBQ until tender using a thin knife to check doneness. Serve with sour cream and chives on the side. Serves 8

Torta para Picnic or Picnic Torte – Recipe

2 eggs
2 egg whites
2 slices apple wood bacon cut into pieces
1 big white onion cut into small pieces
2 minced garlic cloves
1 cup fresh parmesan cheese
1/4 cup low fat milk
1 10oz package frozen spinach defrosted and drained
1/2 cup bread crumbs
1/2 teaspoon nutmeg
salt and pepper to taste

In a pan over medium high heat oil and sauté onions, garlic until browned. I a big bowl mix all ingredients but bread crumbs, mix until well blended. Preheat oven 350 degrees. In a greased pirex pour the bread crumbs evently on botton and mix on top. Bake cover for 30 minutes. Uncover and continue to bake until done. Bring to rooom temperature and serve.

*Dijon mustard is great on the side.