Apr 22
It’s always fun to figure out new ways to enjoy the classic egg-and-toast for breakfast. This little creation came about because I had half of a cucumber leftover from making falafel sandwiches and a pack of chives I bought because I was super excited to see them in the store! Open-faced egg sandwiches make me melt just as much as the runny egg yolk that makes them so tasty 
I’m always looking for new ways to enjoy zucchini, my favorite vegetable in the whole world! In my eggs, in stir-fries, curries, soup, breads… zucchini manages to find its way into alllllllll of the things. Also, as I mentioned in this post, I am starting to experiment around more with warm homemade salad dressings.
Hence, this was born the other day for lunch; a pan-roasted zucchini salad with goat cheese and a homemade vinaigrette with thyme, lemon and honey.
Juicy, tender beets combined with sweet seasonal oranges, toasted walnuts, creamy goat cheese and a splash of acidity from the vinaigrette make this recipe to-die-for. I love it because there are very few ingredients, allowing you to really taste each one and realize how they influence one another.
