French Roast French Toast



2 Eggs

1 cup of whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 teaspoon finely ground French Roast coffee

1/2 teaspoon salt

Honey (or maple syrup)

Fresh fruit

1 bag of arugula

12 cherry tomatoes

1 avocado

2 tablespoons toasted sunflower seeds

1 cup of tortilla chips

4 eggs

Dijon dressing (We like Paul Newman’s.)

4 Eggs (6 if you’re really hungry)

Cheese (whichever kind you like. We used Swiss here, but often use cheddar.)

English muffins (We love Bays.)



Coconut Oil

Other toppings that we love on these breakfast sandwiches:


Cream cheese



Sauteed Mushrooms

Local greens (foraged, or just from the closest market)


Crack the eggs in a bowl and beat them until they’re blended.

Add the milk, vanilla, cinnamon, French roast coffee and salt to the bowl.

Stir the egg mix.

Put three pieces of bread into the bowl.

Prep the toast and let it soak for added goodness.

Cover them in the egg mix and let them sit for about 5 minutes.

Grill on low heat until the french toast is brown.

While the first three pieces are on the grill, soak the other three pieces.

Add fresh fruit, maple syrup, honey or walnuts to the top and enjoy!

Fry the eggs to your likening. (We like ours a little runny.)

Lay the greens in a bowl.

Add the tomatoes, avocado and sunflower seeds.

Add 1/4 cup of dressing.

Toss the salad.

Divide the salad equally onto two plates.

Add the tortilla chips.

Top with two fried eggs, and enjoy.

Crack the eggs into a bowl.

Add salt and pepper.

Add cheese pieces about the size of your thumb.

Add as much or little of any cheese of your liking, then hit the grill.

Beat the yolks.

Heat a pan on low to medium heat with coconut oil.

Add the egg and cheese mixture to the pan. (If it smokes, it’s too hot!)

Push the mixture around with a spatula so that it doesn’t burn or stick.

While the eggs are cooking, light the other burner and place half of a muffin face down on the stove. (In a pinch, we use our bare hands but we recommend using something to flip them over and take them off the stove.)

Toast the rest of the muffin halves.

When the eggs are done cooking and the muffins have been toasted, assemble and enjoy!