Egg and Avocado Toast

I’m wrapping up a work trip to San Francisco – waiting in the airport as I type – and had to post about the most fabulous breakfast ever.

On my last trip to SF two years ago I stumbled upon a local mini-chain called The Grove (, adding links is wonky on my mobile device, sorry!).

This place was right around the corner from my hotel and serves EXACTLY what I like to eat, no matter what time of day.

Fast forward to this trip: different hotel but same neighborhood, and being a creature of habit, I went back to The Grove every day I was in town.

Yesterday I had to do a work event (book signing; did I mention my group wrote a book?) and give a lunchtime talk for an hour and a half, which meant my usual morning routine of just coffee wasn’t going to cut it for most of the day.

I headed to The Grove for some breakfast fuel and had goat cheese and basil scrambled eggs with a side of rosemary potatoes, and it totally hit the spot.

Today I squeaked in one more visit before my cross country flight home.


Decisions, decisions!

Should I not mess with success and have the scramble again or branch out to something new?

This menu item caught my eye:


What made me hesitate is that while I am overall a lousy cook, I make a decent avocado toast and didn’t want to be disappointed.

I ordered it anyway.


Within one bite, I knew that this avocado toast forever shamed my version. It was heaven.

The sourdough toast was rubbed with olive oil and lemon, topped with avocado and then finished with two perfect poached eggs and those fabulous Rosemary potatoes on the side.

The whole thing was easily smashed into a delicious mess.

I ate every bite.

P.S. Here’s a picture of the inside of the restaurant, which is funky and charming.


Homeward bound!

Kale Scramble

Do you like savory or sweet things for breakfast?

If I had to pick just one category, I’d pick savory, but I like both.

I only go out to brunch about once a year, which is more than adequate since I unfortunately tend to eat my body weight in things like muffins, omelets and hash browns when given the chance.

My usual breakfast is either a mid-morning Greek yogurt with berries, eaten at my desk between patients when I’m in clinic, or a smoothie made from almond milk, vanilla protein powder and frozen fruit – usually consumed when I’m on the go.

But lately, when I have enough time, I’m really digging veggie and egg white scrambles smothered with Sriracha.

I am so, so addicted to Sriracha, and this is a perfect vehicle for it.

Here was my breakfast last Saturday:



  • Coconut oil spray for pan
  • 2-3 cups raw kale
  • 1 cup cherry tomatoes
  • 2/3 cup egg whites or egg substitute
  • Sriracha, salsa or other hot sauce of your choice


  • Spray a saute pan with coconut spray.
  • Add cherry tomatoes and sauté on high heat. Ok to let tomatoes blister and split.
  • When tomatoes are thoroughly cooked, add a few handfuls of chopped, raw kale.
  • Spray the kale leaves with a little extra coconut spray and season with coarse salt, black pepper and red pepper flakes (optional).
  • Cook the kale until softened, then add eggs to pan and scramble.
  • Smother with Sriracha and inhale. 

Any veggies can be used for this, but one reason kale is great is because it is less watery than other greens like spinach. When I make this with spinach, I usually have to drain out excess water before adding the eggs.

I try to limit the amount of cooking spray I use, so the end result usually involves some serious scrubbing of my pan.


Still worth it, though.