Happy Monday. How was your weekend? Hope you guys enjoyed Rachel’s guest post the other day. I’ve got a few more awesome guest posts coming your way this week, so stay tuned. But first—a recipe!

Egg bean and tomato saladI made this a few weekend ago while dow at the Jersey Shore with some family. It was great to enjoy after a morning walk with my mom and Eli. You could totally make this for lunch or dinner instead of weird-breakfast, but that’s what I love about this—you can enjoy any time of day !


  • 1 red tomato, chopped
  • 1 yellow tomato, chopped
  • 1 15-oz can white beans
  • 5 oz baby spinach
  • Salt & pepper to taste
  • 1 tsp garlic powder
  • Juice of 1/2 a lemon
  • 4 eggs, fried, poached, or boiled
  • 1/4 cup feta cheese, crumbled (optional)


  1. Combine all ingredients except eggs and feta in a large bowl. Toss well
  2. Divide between 4 bowls. Top each with an egg.
  3. Sprinkle feta on top if desired.


Do you like non-traditional breakfast foods in the morning? 

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