Sun Basket Two Breakfasts

Cheers to the long weekend! I just got back from a day retreat to Connecticut. It was such a scenic drive up to the country. I simply love fall and everything about it. We went up to escape NYC-living stress (trust me, there's nothing else quite like it) and more importantly, to catch up with a dear friend. Her parents house literally looks like a treehouse on top of the mountains. The foliage this time of year is also epic. So many rich vibrant colors, driving back today with the heat on in the car as the rain came down was somewhat magical. Romantic even. I think the reason I love taking drives so much is because of the amazing conversations I always used to have with my father. It never fails to remind me of what he taught me and to never forget how far I've come.

He wasn't the one to teach me how to cook, however. Basic 101, yes - but it was my Korean mother who taught me everything in the kitchen. And here we are on this rainy Sunday morning back home, and the usual outing is brunch. But sometimes it's even better to just stay home when the weather is really gross out. Extra cuddling equals extra warmth. And cooking at home is something I absolutely love! This morning I worked with a special two breakfasts meal kit from Sun Basket

Each meal serves 2, the first meal: Fried eggs with spinach and romesco. Catalan romesco is made with sweet roasted red peppers, garlic, almonds, and paprika. I never tried this sauce until today! It's sweet and nutty flavors are pure magic with the fried eggs and wilted spinach. I love a breakfast/brunch meal that's not too heavy from time to time. Food-induced comas are also pretty damn terrific, but I do try to make a habit of eating on the healthier side as well. The smoothie is even more nutritious. 

Sun Basket Two Breakfasts

photos by  Suzanne Spiegoski  recipe by  Sunbasket

photos by Suzanne Spiegoski recipe by Sunbasket

Serves 2

Fried Eggs with Spinach and Romesco


4 pasture-raised organic eggs

2 ounces baby spinach

Romesco (roasted red peppers - almonds - fresh garlic - sherry vinegar - olive oil - salt - sweet smoked paprika)

1 tbsp butter

salt & pepper


  1. In a medium frying pan, heat butter until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook 1 to 2 minutes longer. Transfer to a plate.

  2. Add the spinach to the pan, season with salt, and cook just until wilted, 1 to 2 minutes.

  3. Transfer the spinach and eggs to individual plates and spoon the romesco on top. Season to taste with salt and pepper and serve.

Mango-Matcha Smoothie

photos by  Suzanne Spiegoski  recipe by  Sunbasket

photos by Suzanne Spiegoski recipe by Sunbasket

Serves 2


Fresh ginger

1 cup coconut milk

1 tablespoon maple syrup

2 cups mango pieces

1 ounce baby spinach

1 tbsp black chia seeds

2 tsp matcha powder


  1. In a blender, combine coconut milk and maple syrup with the ginger, mango, spinach, black chia seeds, and matcha. Add 1 cup of ice. Season lightly with salt. Blend until smooth

  2. Pour into glasses and serve.

Packed with finely milled green matcha tea, this smoothie delivers a mega-dose of antioxidants and a deluxe detoxer. Also with fresh ginger, mango, spinach, black chia seeds, and coconut milk, this smoothie is heralded as an energy booster, a calorie burner, and just a great way to start your day. It certainly packed a punch and jumpstarted my morning! I couldn't wait to share my experience with Sun Basket and their amazing meal kits!

For a special discount of $30 off your purchase, please click here! Aside from the two breakfast meal, they also have a variety of other dishes such as Moroccan chicken and green curry shrimp with bok choy. I can't wait to try more of Sun Basket again! If you love healthy, fresh, and affordable meals with an ethnic twist, you definitely need to go and check them out! What are you guys up to for the long weekend? Apple picking? Pumpkin patches? Hay rides? Haunted houses? (Oh He** no). Ha ha! Whatever you're doing, I hope it is with joy and love. And lots of snuggles. Enjoy!




Kimchi Deviled Eggs

Um, I just need to forewarn you that these are highly addictive! And they are super quick and easy to make, which is always a plus in anyone's kitchen! If you're as much of a fan as I am with classic deviled eggs, these are even better with a twist! We got some Korean ingredients in there! That's right, kimchi city here we come! ;)

At first I found the combination of ingredients to be somewhat ghastly! Mayo and mustard with kimchi?! Eeeeek! But after creating these deviled eggs, I found them to be scrumptiously delicious! This is perfect for a brunch, a cocktail party, or just getting together for a casual night in with some friends. It packs a serious punch in your mouth, definitely a Korean party going on in there. Ha ha! Seriously, where's the soju?

Kimchi Deviled Eggs

Makes 14 deviled eggs


7 large eggs

2 generous tablespoons mayonnaise

2 teaspoons yellow mustard

1/4 teaspoon rice vinegar

1 tablespoon gochujang

1 tablespoon sesame oil

1/4 cup kimchi, roughly chopped

Diced chives and black sesame seeds for garnish



Boil the eggs in a small pot for approx. 6-7 minutes. Remove eggs from pot and slowly pour out the hot water. Put eggs back in the pot and fill it with cold water, covering the eggs for about a minute or two.

I have a fun trick to help speed up peeling your eggs. Put one egg in a small glass cup and fill it with water. Shake vigorously up and down and NOT from side to side with one hand holding the cup while the other covers the opening. If you shook correctly, your egg should peel like an orange, very easily and in a circular way.

After peeling, cut eggs in half and scoop out the yolk with a small spoon. Place all the yolk in a bowl and mash them. Then add mayo, mustard, vinegar, gochujang, and sesame oil and mix very well. This will be your filling for the eggs.

Put filling in a piping bag with a fitted tip. Press the bag with your hands to push all of it to the end corner. Make sure to press any air out of the top before you start.

Pipe the filling into each half-sliced egg, until there’s a nice mound over the top. If you’re not feeling up for piping, you can as an alternative, scoop the filling out with a small spoon.

Garnish each deviled egg with kimchi, black sesame seeds and chives. Serve immediately.

My only suggestion for this recipe is to NOT to try and substitute the sesame oil with any other kind (olive, vegetable, etc.) The secret with sesame oil is even a tiny dollop can bring so much flavor, and it is a key ingredient to bring all the other components together. I want to do a blog post on some 'Americanized' kimchi sides, sesame oil yet again, being the main ingredient.

I've been on a Korean kick lately! I'd love to keep posting various Korean dishes, infusing other types of cuisines; American, Mexican, Italian, etc. Stay tuned! Next week's food post will be killer good! I can't wait! Now if you'll excuse me, I have some major eating to attend to!

::Foodie lover at ♥::


Love & xx's,

maQ + suz