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Large Brioche Toast with Roasted and Mashed Honey Sweetened Berries

4 (1-inch) thick slices brioche
2 tablespoons unsalted butter, softened
2 pints mixed berries (strawberries, raspberries, blueberries)
1/2 cup honey
2 tablespoons fresh lemon juice
1/4 teaspoon gray salt
Preheat the oven to 450 degrees F.
Heat a large grill pan and toast the brioche slices, turning once. Spread each toasted slice with butter and set aside.
Toss the berries in a bowl with the honey, lemon juice, and salt. Put them onto a sheet pan and roast for 5 minutes. Mash the cooked berries with a fork until spreading consistency. Spoon the warm berries over the brioche toast or let cool to room temperature. Berry mixture can be refrigerated for 1 week.

Pita Eggs Benedict over Grilled Prosciutto and Olive Oil Hollandaise

For the Hollandaise:
1/2 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
2 large egg yolks
1 tablespoon cream
1 tablespoon lemon juice
1/2 teaspoon gray salt
Freshly ground black pepper
For the Eggs:
2 tablespoons butter, softened
Gray salt
Freshly ground black pepper
4 large eggs, at room temperature
4 thin slices prosciutto
2 pieces pita bread
Freshly ground black pepper
Make the Hollandaise: Heat the olive oil and butter in a pan until the butter is melted. Put the egg yolks, cream, lemon juice, salt, and pepper into a blender and blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start pouring in the hot butter mixture in a thin, steady stream, not too slowly. As you add the butter mixture, the sauce should thicken. Continue pouring and blending until all the butter is used. Serve immediately or keep warm.
Make the eggs: Fill a large deep skillet halfway with water and bring to a simmer. Brush 1 tablespoon butter into 2 ramekins or small ovenproof bowls. Sprinkle with salt and pepper. Crack 2 eggs into each dish. Place the dishes into the simmering water and cover the pan. Cook until firm, about 6 to 7 minutes.
While the eggs poach, heat a grill pan and grill the prosciutto until crispy. Brush the pita with the remaining butter and grill.
Put a piece of toasted pita on each of 2 plates and top with the prosciutto. Remove the eggs from the ramekins by running a knife or small spatula around the eggs. Unmold the eggs on top of the prosciutto. Drizzle the eggs with 2 tablespoons Hollandaise, grind a little black pepper over each, and serve immediately.

Potato Yumminess
This is cooking on my stove as I type this. Serves 1 hungry person.

1 tsp canola oil (or other vegetable oil)
1 medium onion, chopped
2 medium potatoes, diced into 1/2 inch cubes
Salt
1 cup chopped spinach, (or kale, collards, or other cookable leafy greens)
2 eggs

Put the onions and oil in a large nonstick or cast iron skillet. Set heat to medium high. Cook for a few minutes (this is a good time to chop the potatoes). Add the potatoes and some salt (I just use the shaker, so I don't have an exact measurement), stir with a spatula, and turn the heat down to medium low. Cover. Stir occasionally until the potatoes are soft, about 20 minutes. Add spinach, stir, and cook until wilted (or a bit more for sturdier greens like kale). Whisk the two eggs lightly in a small bowl. Have a plate ready, this bit cooks fast: pour the eggs over everything else in the skillet, immediatly start stirring. The eggs should be cooked in under a minute; as soon as there aren't liquidy bits of egg, take the skillet off the heat and serve.

Breakfast mix


Half a bag of hash browns
Bacon
Eggs



scramble the eggs. Cook the scrambled eggs in a pan. Cook the bacon untill done. in seperate pan. save the grease in pan. then cook the hash browns in pan with grease. finnaly mix together in pan and cook on warm for a little bit. serve!