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!




Ramen Breakfast Toast

breakfast ramen toast

Every now and again I come across a recipe that completely blows me away. Case in point: Cravings. Christine is a writer/food blogger with a talent in food photography as well. I'm always left inspired after visiting her work, but when I came across her ramen breakfast toast on Beautiful Cuisines on Instagram, I had to re-create it! I've never tried making ramen 'toast' and was extremely curious how this recipe would pan out, let alone how it would taste together with all the different flavors. And oh boy, let me just say - they invented #foodgasm specifically for this toast. 

breakfast ramen toast

First the latest food trend was all about rice buns, and now ramen toast. And I can understand why. All you need is some salt and eggs to coat the cooked ramen before frying it in a pan (individually) with a little bit of vegetable oil. It was not that difficult to make, though I will say that if you're not that confident at boiling eggs, just be sure to make extra for back-up. To get that nice, soft runny egg, time it at 6.5 minutes. But like I said, it depends on a lot of factors so just put a couple more eggs in for good measure. You'll be good to go!

Breakfast Ramen Toast

Serves 4
Recipe by: What Do You Crave

Photos by: Suzanne Spiegoski // Recipe by:  What Do You Crave  

Photos by: Suzanne Spiegoski // Recipe by: What Do You Crave 

2 packets instant ramen
4 eggs
Vegetable oil for frying
1 cup diced tomato
1 small jalapeno, minced
¼ cup diced red onion
1-2 Tbsp. sweet soy sauce*
1 tsp. fresh grated ginger
1 lime
1 avocado
Chili flakes, optional
Sriracha, optional


Make the Ramen “Toast”
Cook ramen noodles according to package instructions. Drain and rinse with cool water for about 15 seconds.
Whisk together two eggs with a little salt and carefully mix in noodles.
Divide noodles evenly into 4 ramekins or bowls. Use plastic wrap to press noodles into bottom of the bowls and help hold shape.
Refrigerate for at least 30 minutes.

Make the Soft-boiled Eggs
Bring a pot of water to a rolling boil then reduce to a gentle simmer.
Carefully add in 2 eggs, one at a time, with a slotted spoon.
Cook for about 6.5 minutes for a soft, runny yolk and set white. Use a timer!
This takes practice to get right and sometimes you may find you need to adjust your cooking time to get it just right. I would recommend cooking a few extra eggs at different increments just to test it out.
Remove eggs with spoon and place into an ice bath to stop cooping process. Carefully peel and set aside until ready to use.

Prep your Toppings
Combine tomato, onion, jalapeno, ginger, and juice from half a lime in a bowl.
Add in 1 Tbsp. of sweet soy sauce and taste test before adding more. Not all soy sauce is created equal, some are saltier than others.
Mix to combine and set aside.
Slice avocado however you see fit and use the other half of the lime to prevent it from turning brown.

Cook “Toast” and Assemble
In a large non-stick pan heat a thin layer of vegetable oil over medium heat.
Carefully plop noodle “toast” out into pan. I’d do one at a time.
Cook for about 3 minutes on each side or until lightly crisp and golden.
Top each toast with nori, ¼ of the avocado slices, ¼ cup pico de gallo, and ½ of a soft boiled egg.
Serve with chili flakes or Sriracha and enjoy!

In the recipe there's a delightful homemade pico de gallo (I always manage to sting my fingers after chopping up jalapeños ha ha) with a nice heat to it. Adding thin layers of avocado brings a creamy buttery sensation to the mix. And the seaweed combined with the soft boiled egg? It's tastes a lot like regular ramen noodle soup, but without all the slurping and with varied textures. For more spiciness, add Sriracha sauce and red pepper chili flakes. I totally loved making this dish! And it's not just for breakfast, you can have this for lunch and dinner too!

breakfast ramen toast

I can't wait to do my own twist on the ramen breakfast toast. There's so many ways to make it! You could use kimchi, sausage, radish, and other breakfast-like toppings. So glad I was able to work with a recipe first that not only was had me try something new, but more especially, discovering new tastes in flavors. Thanks again, Christine for such an awesome recipe! I could have waited and done my own creation on this idea, but this one was too good not to share! To see more of Christine and her overall super star-ness, go check out Cravings now!

breakfast ramen toast




Breakfast Taco Tuesday Recipe

Summer's coming to a close and I'm trying to use up all the 'fruits' of my friend's labor. He has one killer garden on the rooftop of our apartment building. We actually spent the 4th of July up there with a bunch of neighbors and friends and watched the fireworks. This past weekend he gifted us a gigantic bag of tomatoes and I'm trying to use as much as I can before they start to get old. I hate wasting food!

Ever since I was a little girl I despised breakfast. To be honest, for several years, my ideal 'breakfast of champions' was coffee & cigarettes. For a long time, the very thought of eating something in the morning revolted me. Now older, I'm trying to take better care of myself and have really gotten in the habit to eat 3-square meals a day. However, when I'm having a good writing day, I can't move, let alone bother to feed myself, and yes, still will sometimes skip a meal if it's going very well. I'll always stay hydrated though. Fun fact: I haven't had a soda in 2 months! Keeping it healthy with water and non-sugary drinks!

One of my favorite quick-and-easy, on-the-go breakfasts are tacos! Yes, I'm one of those New Yorkers who's running around while simultaneously shoving food into my mouth.

Check out the recipe and photos below.

Let's Eat!

Breakfast Tacos (Serves 4)

4  flour tortillas (8 inches) 

1  cup canned refried beans 

1  tablespoon butter 

8  eggs, beaten to mix 

Salt and pepper, to taste 

1  cup shredded Sharp Cheddar cheese

12  cherry tomatoes, halved 

1. To heat the tortillas: Place a tortilla directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or, heat the tortillas in a heavy, ungreased skillet over medium heat. On a plate lined with a cloth napkin, stack the tortillas and fold the napkin over them to keep them warm. Continue until all the tortillas are warm.

2. In a saucepan over medium heat, warm the refried beans, stirring often, until they are hot.

3. In a skillet over medium-low heat, melt the butter. Add the eggs, salt, and pepper. With a large spoon, stir the eggs until they form small curds.

4. On each of 4 breakfast plates, set 1 tortilla. Spread with 2 tablespoons of beans, 1/4 of the eggs, 2 tablespoons of cheese, and 6 cherry tomato halves. Fold in half. Repeat with remaining tortillas and filling.

* You can also add in salsa, onion, avocado, bacon/sausage etc. Use what you like! :)


Love & xx's,

maQ + suz