Breakfast

• Bring a medium pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 7 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half when ready to serve.
• Heat a medium pot over medium heat and add the butter. Once the butter is melted, add the oats and toast for 5 minutes, stirring frequently, until golden and fragrant. Add 2 cups water and a pinch of salt, bring to a boil over high heat. Establish a steady simmer, cover the pot, and cook for 25-30 minutes, stirring periodically, until the oats are soft and creamy. Mix in the soy sauce/tamari. Taste for salt and adjust if needed. Distribute the oats between bowls, top with the soft-boiled eggs, dollops of Greek yogurt, avocado, scallions, radishes, and sesame seeds/everything bagel seasoning. Serve right away.

• Make the salsa fresca. In a medium bowl, combine about ¼ of the diced onion with the tomatoes, cilantro, juice from 1 lime, and a pinch of salt. Mix and set aside until ready to serve.
• Make the refried beans. Heat a medium skillet over medium heat. Add 1 tablespoon of oil, the rest of the onion, cumin, paprika, if using, and a pinch of salt. Saute for 7 minutes, until the onion is translucent and the cumin is fragrant. Add the beans and another pinch of salt, stir around to warm up the beans. Start mashing the beans with a potato masher or fork, adding small splashes of water if the beans appear too dry. Once mashed to your preferred consistency, turn off the heat and mix in the juice of 1 remaining lime. Taste for salt and adjust if needed.
• Heat a large non-stick skillet over medium heat. Add the remaining 1 tablespoon of olive oil. Crack the eggs into the pan and cook until the whites are set, and the yolks are how you prefer them.
• Meanwhile, heat the tortillas right over the open flame of your burner, using tongs to flip, until warmed through and slightly charred in parts. Keep wrapped in a kitchen towel until ready to serve. If you don’t have a gas burner, use a hot dry skillet to warm the tortillas. To serve, spread the refried beans over the tortillas, top each one with an egg, a sprinkle of cheese, salsa fresca, avocado, and hot sauce. Enjoy right away.

to make the French toast

• Combine the eggs, milk, honey, vanilla, and a pinch of salt in a large, shallow baking dish. Beat gently until smooth. Add the bread and turn it a few times to coat both sides in the custard. Let soak for 5 minutes on each side, until the bread is fully saturated but not too soggy.
• Heat a large skillet over medium heat, add the butter and oil, swirling the pan until the butter is melted. Carefully lift a slice of bread out of the baking dish, letting any excess egg custard drip into the dish. Transfer the bread to the skillet, followed by the rest of the slices. Cook for 2 minutes, or until the undersides are golden brown. Flip the bread and cook for 2 more minutes on the other side. Serve the French toast right away, with blueberry compote or any other toppings of choice.

to make the blueberry maple compote

• In a medium saucepan, combine the blueberries, vanilla, orange zest, if using, maple syrup, and a small pinch of salt. Bring to a simmer over medium heat. If using fresh blueberries, you may need to add a small splash of water to help the mixture start simmering. Establish a gentle simmer, cover the saucepan, and simmer for 10-15 minutes, until the berries soften and release their juices. Let cool before serving. Keep refrigerated in an airtight container.

• Heat a large skillet over medium heat and add the olive oil. Add the onions and a pinch of salt. Stir to coat and cook, stirring periodically, for 10 minutes, until just translucent. Turn the heat down to medium low or low and continue cooking the onions, stirring every once in a while. You should hear a gentle sizzle coming from the onions at all times, so adjust the heat accordingly. Cook until the onions are golden brown, soft, and jammy, which takes anywhere from 40 minutes to 1 hour or more, depending on the onions.
• Crack the eggs into a medium bowl and add ⅛ teaspoon of salt. Use a whisk to vigorously whip the eggs until completely smooth and streak free. Heat a medium non-stick skillet over medium-low heat. Add the butter and swirl it around until completely melted. Add the eggs and do not stir, until you see them just starting to set at the edges. Use a spatula to push the eggs from the edges and across the skillet in quick, confident motions. Continue to move the eggs around and cook for about 2 minutes total, until the eggs are fluffy and mostly set, but still glossy and runny on top. The eggs will continue cooking once you remove them from the heat. Serve right away, topped with the caramelized onions, black pepper, and herbs, if using.

to prepare the eggs

• Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 7 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half and enjoy, sprinkled with the everything bagel seasoning.

to make everything bagel seasoning

• Toast the sesame seeds and poppy seeds in a small, dry skillet over high heat for 30 seconds to 1 minute, until the seeds are fragrant and start popping. Transfer to a medium bowl. Add the minced dried onion and garlic, salt, and black pepper to taste. Mix to combine. Store in an airtight container. This recipe makes extra.

• Preheat oven to 250°F.
• Lightly beat eggs, cream, milk, maple syrup, vanilla and salt in a large shallow bowl. Dip the bread into the custard, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture – let the bread sit to soak while the skillet comes to temperature.
• Heat 2 Tbsp. butter in a large skillet over medium-low heat. Once the butter is melted, carefully lift 3 slices of bread from custard, letting excess drip back into the bowl, and cook in skillet until golden brown and center of toast springs back when pressed, about 2-3 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with the remaining 2 tablespoons of butter.
• Serve French toast with butter, maple syrup, fresh fruit, and/or powdered sugar.

• Coat a 9-inch pie plate with cooking spray. Roll out the pie crust and fit it into the pie plate. Trim away any overhang and reserve for patching up any cracks that appear during baking. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.
• Cover the pie crust with parchment paper and fill with pie weights or dried beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes. Remove the weights and parchment. Bake until just starting to brown, 10 to 15 minutes more. Cool while you prepare the filling.
• In a large skillet over medium heat cook the bacon until crispy – about 12 minutes. Drain the bacon onto a bowl lined with a paper towel, leaving about 1 tablespoon of the accumulated drippings in the skillet. Add the white parts of the scallions (reserve the green parts for garnish), celery, and garlic to the skillet and cook until the vegetables are just slightly soft – 3 to 5 minutes. Pour the vegetables over the bacon and set aside while making the custard. In a large bowl whisk together the eggs, cheese, heavy cream, milk and the hot sauce until completely combined. in ½ cup of the blue cheese, ¾ cups cheddar cheese, and the vegetable bacon mixture.
• Sprinkle ½ cup of the blue cheese, ¾ cups cheddar cheese, and the vegetable bacon mixture into the pie crust then pour the custard over the top of the cheese and vegetables.
• Bake the quiche until the edges are set but it still jiggles a little in the center, 35 to 40 minutes.
• Cool for at least 15 minutes, (this helps the quiche get a bit more set as it the custard continues to cook from residual heat) but can be left overnight in the refrigerator also.
• Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch. Sprinkle the remaining ¼ cup of blue cheese crumbles, the reserved green scallions and a few cranks of fresh ground black pepper.