With Dave on the road this weekend I had a friend over for brunch. I had seen on healthy aperture a recipe for baked potatoes with an egg and instantly wanted to put something together.
So here it is- a baked potato (baked in the oven for 45 minutes on 400F) covered with Cabot cheddar, salsa, a sunny side up egg, and Cabot sour cream.
This is a perfect weekend breakfast treat especially with a cup of hot black tea and shaken soy milk. I like to pretend the soy milk is a foamy latte. 
I also made Maddie-monster some baby french toast with whole grain bread. So far Mads does not have a problem with gluten so we are going full steam ahead -just keeping them separate from mama’s.
Baby French Toast
Ingredients
2 slices whole grain bread or gluten free bread(if needed)
1 large egg
1/4 cup milk
dash of vanilla
shake of ground cinnamon
1 tablespoon unsalted butter
Whisk the egg in a bowl. Add the milk, vanilla, and cinnamon, and whisk to combine. Pour egg mixture evenly over bread slices, turning bread carefully with your hands to coat pieces evenly.
Heat a large skillet over medium heat. Add butter, and swirl to coat the bottom of the pan. Add both slices of bread and cook, undisturbed, until bread has browned, about 2 to 4 minutes. Carefully flip and cook other side.
She gobbled it right up with her avocado and banana!
Happy long weekend!
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