Brunch!

Preheat oven to 425 degrees. Place defrosted puff pastry on a parchment lined baking sheet.  Pierce all over with a fork to prevent it from puffing up too much in the oven. Brush with egg wash and sprinkle the edges, like a crust, with the everything bagel seasoning. Bake for 7-10 minutes, until golden brown.

Let cool a bit, then spread the cream cheese across the top, layer your other ingredients, slice and serve!

Make sure to carefully separate your eggs, we are going to be whipping up the whites, so there cannot be any trace of yolk in them.

Begin by whipping up the whites to the foaming stage, slowly pour in the sugar as they are whipping. Whip up to stiff peaks. In a separate bowl mix together the yolks, milk, vanilla and dry ingredients.  In 3 batches, fold in the meringue very careful not to deflate.

When cooking, pile a bit high as they do deflate a bit in the pan. Enjoy!

Preheat oven to 425 degrees. Whisk together all ingredients (besides bacon). Spread the bacon out in a single layer onto a parchment lined baking sheet. Brush with maple bourbon mixture on at least one side, but you can brush onto both sides if you’re just an absolutely amazing one:) Bake for 17-20 minutes, or until crispy. Double next time. Enjoy!

Add a few tablespoons of olive oil to pan over medium heat. Saute your onion and peppers for 5-7 minutes. Add garlic and tomato paste, as well as dried spices. Stir constantly for about a minute then add the crushed tomatoes. Let this simmer for 10-15 minutes. If you find the sauce a bit thick, you can add a bit more crushed tomatoes, tomato sauce, stock or water. Turn heat down to medium low and crack eggs into the sauce. Cover and let the eggs cook through, sprinkle parsley over and serve with good crusty bread!