From the Kitchens of Bunny and Brandy

Brandy's Choice

Presto Pesto Egg Sandwich & Truffled Home Fries

For Sandwich:

1 Extra Large Egg

1 tablespoon of store bought or home made pesto

1 round soft bread roll

4 thick slices of seedless cucumber

3 slices of fresh mozzarella

salt and pepper to taste

Heat a small skillet over medium heat (no need to grease the pan since the olive oil in the pesto will suffice).  Scramble the egg in a small bowl and mix in the pesto, salt, and pepper.  Place an egg ring in the middle of the skillet and pour the egg mixture into it and let cook for 3 minutes.  In the mean time, split the roll in two and layer the mozzarella on the bottom half, then place both halves in a toaster oven and toast until the cheese is melted and the bread is golden brown.  Remove the egg ring and flip the egg to cook the top for 1 minute.  Place the egg over the cheese, then place cucumber slices over the egg, top with the other half of the roll and enjoy!

For Potatoes:

4 Baby Yukon Gold Potatoes, cut into small chunks

1/2 a Vidallia Onion, roughly chopped

2 tablespoons of truffle oil

salt and pepper to taste

Heat a medium skillet over high heat.  Add truffle oil and turn heat down to medium.  After oil is heated, add potatoes and onions.  Thoroughly toss the contents in the oil so that they are completely covered a let cook over medium/low heat for 15 minutes or until potatoes are soft, tossing occasionally.  Add salt and pepper and serve immediately.  Makes 2 servings.

Bunny's Choice

Quick and Easy Muesli

1 lb. oats - rolled - regular (not instant)
¼ cup almond powder (grind them fine)
5 cups of assorted dried fruits, nuts, and seeds  (such as walnuts, apricots, raisins, sunflower seeds, or use your favorite trail mix)

Mix all together and store in a tightly-capped container.

When you put your portion in a bowl, eat with some agave, honey, milk, rice milk or yogurt.