A meatless variation with an over-easy egg, satiny avocado, sweet tomato and salty queso fresco stacked on a ­buttery egg bun. $10. Delux

Succulent porchetta, crunchy pork cracklings, smoked Gouda, a fried egg and grainy mustard on a light Caldense bun. $6.45. Porchetta and Co.

A crisp toasted English muffin with chive-spiked scrambled eggs, gooey sharp cheddar and sweet onion jam so good it should be sold by the jar. $8.The Gabardine

And my personal favourite:

A Thuet croissant cradles two perfectly poached free-range eggs, smoked coho salmon and silky Béarnaise flecked with chervil, tarragon and dill. $14.50. Mildred’s Temple Kitchen

courtesy of: torontolife.com

nom.

LaSpadas. Fort Lauderdale Florida.

you think you’ve had great sandwiches before, but nothing compares to this. it’s the king of all sandwiches. it’s the jedi grand master of the hoagie galaxy. it’s freaking phenomenal and i’m not exaggerating even a little.

the secret behind the magic is a combination of super fresh ingredients (all meats and cheeses are sliced before your eyes as you order them), delicious toppings (sweet peppers, hot peppers, pickles, onions, lettuce, tomato, oregano, oil and vinegar), the “tuck” technique (all hoagies are topped with an extra layer of meat or cheese that’s tucked in to keep the whole puppy together), and the efficient assembly line sandwich production:

this place has been around forever and there are now 4 or 5 different locations around the fort lauderdale area, but my go-to spot is the lauderdale-by-the-sea location on sea grape. don’t let the crazy, out the door lineups deter you…it moves fast. also, unless you’re a total beast, just order a small (8 in) because it’ll guaranteed be enough to fill you up. over the years, i’ve never been able to score the crab meat hoagie because they would always run out early in the day, but this time i got it (ok, fine….i got it twice). check out this beauty:

oh, and the prices are unbeatable for what you’re getting. every single time i’ve visited this place over the past 10-15 years, i wonder how the heck i can franchise it and bring it toronto. and it just can’t be done. a stand alone florida tradition.

click here for more info and be sure to stop in if you’re ever in the area!

ingredients:

directions:

1. Apple Sauce (homemade), Cinnamon, Nutmeg, Dash of Brown Sugar A simple dessert like toast that can be enjoyed anytime of the day.
2. Peanut Butter, Nutella (or any chocolate spread) and Banana –This stick to your ribs favorite will get you going in the morning.
3. Butter, Strawberry Jam, Sharp Cheddar Cheese - Possibly one of my all time favorite…. i love the combination of cheese and homemade jam from Mom.
4. Bacon, Tomato, Cheddar Cheese - A quick BLT without the lettuce… you can add lettuce if you want but I prefer without.
5. Almond Butter, Honey and Granola - The sweet goodness really fills you up in the morning. great combination of flavors here.
6. Butter, Garlic, Parmesan and Mozzarella Cheese - The old fashion garlic bread… can you really beat it. Serve this up with a big dish of spaghetti
7. Tuna Salad, Celery, Havarti Cheese - A simple lunch that really fits the bill and is so delicious on a thick slice of multigrain bread in the toaster oven.
8. Butter and Poached Egg - The breakfast classic and oh so good with a glass of fresh squeezed orange juice or even a berry smoothie
   
9. Brie, Cranberry Sauce and Bacon – Killer snack and even great for parties on mini toasts.
10. Chicken Salad, Walnuts and Diced Granny Smith Apple - One of my favorite open faced sandwiches.

source: http://zestycook.com

i’m trying to get veggies into my kid every way i can! i modified this recipe from a similar loaf on allrecipes.com. i’ll give you both the original (in case you’re in the mood for bread) or the modified if you’re feelin’ like trying my delicious muffins…

ingredients:

• 3 eggs, lightly beaten
• 1 cup vegetable oil (i used a flax omega oil instead)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (i used 2 cups coconut sugar….lower glycemic index)
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries (i used 1 pint frozen wild blueberries)

directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (or 2 muffin trays….it’ll make about 18 muffins)
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven (or 25ish minutes for muffins), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

pretty to look at, but if you want to make it click the pic for the recipe.

courtesy of: http://kaydenlane.tumblr.com/