I am a morning person. Regardless if one is a morning person or not, getting 5 people ready in the morning and out of the house on time can be a bit chaotic. Thank goodness I am organized. By the time my eldest wakes at 6:00 a.m., lunches are packed, I have read the latest news on the Huffington, and have had my first and only cup of coffee.
Eli likes his breakfast. Usually oatmeal, pancakes, eggs and omelets, and the occasional protein shake. Isaac could care less(generally a piece of fruit with almond butter or a protein shake) and Levi is easy; oatmeal or pancakes ( he LOVES his carbs). Weekends are my opportunity to make special breakfasts and baked egg dishes are high on the list. The invitation to Kitchen PLAY’s ”Breakfast Duo” challenge came at the perfect time. It came during the week of Passover and during those eight days, eggs, cheese, fruit (avocado), and veggies become a huge part of our repertoire. It’s either that or matzoh and as we are primarily a gluten free home, matzohs are kept at a distance.
The challenge was to create something using Avocados from Mexico and Jarlsberg cheese. In our house, eggs and cheese go hand and hand, and can be found in an omelet at least one morning during the week. Baked eggs are great for a crowd and this recipe, inspired by my friend Nancy, is one of those dishes. Every year she hosts “Break Fast” on Yom Kippur for 100 people. Forget the bagels and lox, instead it is this dish that I most look forward to as I break my 24 hour fast for atoning for my “sins”.
So we wanted to create something in the spirit of Mardi Gras for Cooking Channel’s 
While I don't like to rush the holidays, I do welcome them with open arms. To celebrate the season, my lovely friend Holly (of Turquoise Autumn) invited me over for treats and talk of wintry recipes.
I made this cake a few weeks back to celebrate the Jewish New Year. Traditionally, apples (and honey) are served in abundance during the 10 day period between Rosh Hashana and Yom Kippur. Eating this combination stems from an age-old Jewish tradition of eating sweet foods to express our hope for a sweet new year.
My current comfort food of choice is chocolate. It seems to sooth all muscle aches after a long day in the vineyard. Don't worry if you've never attempted a souffle, this recipe is easy and foolproof and it doubles nicely if you want to serve it at a dinner party. The souffle rises very nicely, it was even higher than is shown but souffles do start to shrink if you don't serve them right away.