Breakfast, Cake, fruit, Petit Four

Epic Breakfast of the Week and Using Leftovers

If there is anything I’ve learned from working the food industry, it’s that nothing should go to waste (although we all make mistakes sometimes…). After much thought about what we had and how we should start eating somewhat healthier, for breakfast this morning Robert and I decided to make mini bruschettas that we topped with scrambled eggs, sausage, green onion, tomato, basil, and shaved provolone.


Crunchy goodness….




Unfortunately eating healthier includes eating less cheese, which makes me ridiculously sad but these were definitely delicious and filling regardless of a lack of cheese.

Yesterday I also had some leftover pistachio batter so I decided to get a little fancy since I’ve been having a little trouble with the pastries at work and a certain celebrity chef (those of you who know me know what I’m talking about). Image

Pistachio sponge cake with passion fruit caramel, raspberries, apricot glaze, and edible gold pearls.


Sooo good. The contrast between the sour sweet passion fruit and raspberry and the bitterness of the pistachio worked amazingly well together. I wanted to add some chocolate in there but I think it worked perfectly just as is, tart, tender, and not overly sweet.


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