When life gets hectic but your body deserves better than a drive-thru, this simple 3 minute scramble becomes your culinary ally. I discovered this method years ago and it's transformed my mornings ever since.
Ingredients:
2 organic eggs: ours come from our backyard chickens
1 teaspoon olive oil
1 teaspoon butter
Mineral sea salt: we use Green for Life
Freshly ground black pepper
Fresh garden chives, finely chopped
Arugula
2 tablespoons Parmesan cheese, freshly shaved
Instructions:
1. Heat a small iron or copper skillet over medium-high heat.
2. Add butter and olive oil to the warm skillet, allowing the butter to melt and slightly foam.
3. Crack the organic eggs right into the warmed skillet.
4. Gently stir the eggs in a figure-eight motion as they cook.
5. When the eggs are almost set but still slightly creamy (about 1-2 minutes), remove the skillet from heat.
6. Season with additional mineral sea salt and freshly ground black pepper to taste.
7. Transfer to a serving plate and sprinkle with the freshly chopped garden chives.
8. Finish with freshly shaved Parmesan cheese.
9. Serve immediately while the eggs are still warm and slightly creamy.
Enjoy this simple yet luxurious breakfast that lets the quality ingredients shine!
Entertaining Made Easy: Recipes Designed for Gatherings
Brioche, Vegetable, Cheese, and Egg Bake
A hearty egg bake with buttery brioche, vibrant vegetables, and melted cheese, perfect for a weekend brunch.
Ingredients (Serves 4):
4 cups brioche bread, cubed (day-old works best)
6 organic eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 small zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup spinach, roughly chopped
1 tablespoon olive oil
1 teaspoon mineral sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
Instructions:
Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish with olive oil.
In a large bowl, whisk eggs, milk, salt, pepper, and thyme until smooth.
Toss brioche cubes, zucchini, tomatoes, spinach, and half the cheese in the baking dish.
Pour egg mixture over the bread and vegetables, pressing down to soak the brioche.
Sprinkle remaining cheese on top.
Bake for 25–30 minutes until golden and set. Let rest for 5 minutes.
Slice and serve warm, garnished with extra thyme if desired.
Smoked Salmon and Dill Frittata
A light, flavorful frittata with smoked salmon and dill, designed to be paired with crusty sourdough bread for a satisfying breakfast.
Ingredients (Serves 4):
6 organic eggs
1/4 cup crème fraîche
4 oz smoked salmon, thinly sliced
2 tablespoons fresh dill, finely chopped
1/2 teaspoon mineral sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 small shallot, finely diced
Sourdough bread, sliced and toasted, for serving
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, whisk eggs, crème fraîche, salt, pepper, and half the dill until combined.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté shallot for 2 minutes until soft.
Pour egg mixture into the skillet. Scatter smoked salmon evenly over the top.
Cook on stovetop for 3–4 minutes until edges begin to set, then transfer to the oven.
Bake for 8–10 minutes until just set in the center.
Sprinkle with remaining dill. Slice and serve with toasted sourdough bread.
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Cari Ann Carter is the best-selling author of Are Your Roots Right? Rightsize Your Space. Reclaim Your Life. and a multi-faceted entrepreneur with a passion for intentional living, design, and home.
She leads the Cari Ann Carter Group, bringing over 28 years of experience in real estate, design, build, and renovation, and is the creative voice behind DIY Designer Homestead.
Through Fresh Roots Living, she shares practical ideas for cooking, gardening, entertaining, and creating a home that supports your next chapter.
