Crab Cakes Eggs Benedict


3 english muffins
6 crab cakes
6 eggs
2 cups steam drain spinach
pepper

For Hollandaise Sauce:
1/4 cup butter
2 tbsp Lemon juice
1 teaspoon old bay
salt and cayenne pepper
parmesan cheese

Make crab cakes according to instructions. In a oil pan cook each cracked egg until done.
To make hollandaise:
Melt butter. Whisk in lemon juice, old bay and pepper.
Place toasted open english muffins in plates. Top evenly with spinach. Top spinach with crab cakes. Place one egg onto each half of english muffin. Drizzle hollandaise sauce over the top. Sprinkle on salt and pepper and parmesan cheese. Serves 6

Eggs Benedict

eggs benedict
3 english muffins or 6 1/2″ pieces of beef tomatoes
6 piecescanadian ham
6 eggs
salt and cracked pepper
chopped chives for garnish

For Hollandaise Sauce:
3 egg yolks
2 teaspoon water
1/2 cup melted butter
2 tbsp Lemon juice
pinch tabasco sauce
salt and fresh black pepper

To make hollandaise:
Whisk egg yolks with lemon juice and hot sauce. Simmer until the mixture is pale yellow. Remove from heat and wish the rest of ingredients very well. Cover to keep warm until is time to serve.

Place toasted english muffins in plates (or beef tomatoes). Assemble starting with ham then eggs. Drizzle hollandaise sauce over the top. Garnish with chives and cracked pepper. Serves 6 pieces

*Serve with your favorite breakfast potatoes

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!

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.

Sonia’s Italian inspired Breakfast or Prima Colazione

4 eggs
2 egg whites
2 pieces 2% cheddar cheese cut into pieces
1/4 cup 1% milk
1 tablespoon italian burro or butter
salt and pepper
Garnish with italian herbs

Serve with;
seedless red grapes
turkey sausage links
whole grain bread

In a shallow pan heat up the butter over medium. In a bowl whisk eggs, milk salt and pepper for about 3 minutes. Pour mixture to pan and top with cheese. Cook for 3 minutes and carefully fold the eggs and continue to cook until done. Serve and garnish with italian herbs. Serves 4

*When visiting Italy you may find that Italians are not big on breakfast. This recipe is my version of mornings in Italy, you start lite, small and then go for a savory two hours lunch.

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.