Ingredients:

For the Stuffed Shells:

• 12-16 large jumbo pasta shells
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Marinara Sauce:

• 3 cups marinara sauce (store-bought or homemade)
• 1 teaspoon dried basil (optional)
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Cook the pasta:

• Preheat your oven to 375°F (190°C).
• Boil a large pot of salted water. Cook the jumbo pasta shells according to the package instructions until al dente, usually about 9-11 minutes. Drain and set aside to cool slightly.

2. Prepare the filling:

• In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, egg, parsley, oregano, garlic powder, salt, and pepper. Mix well until smooth and fully combined.

3. Assemble the stuffed shells:

• Spread about 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
• Using a spoon, fill each cooked pasta shell with the cheese mixture. Place the stuffed shells seam side up in the baking dish.
• Once all the shells are filled, pour the remaining marinara sauce over the top. Sprinkle with any remaining mozzarella and Parmesan cheese.

4. Bake the shells:

• Cover the baking dish with aluminum foil and bake for 25 minutes.
• After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

5. Serve:

• Remove from the oven and let it sit for about 5 minutes before serving. Garnish with fresh basil or additional parsley if desired.

Tips:

• Make Ahead: You can assemble the stuffed shells ahead of time and refrigerate them for up to a day before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
• Add Protein: For a heartier dish, consider adding cooked ground beef, sausage, or spinach to the ricotta mixture.
• Flavor Variations: Feel free to mix in other herbs like thyme or basil into the cheese filling for additional flavor.

Serving Suggestions:

Serve your stuffed shells with a side salad and garlic bread for a complete Italian meal. Enjoy your creamy, cheesy Stuffed Shells—a comforting classic that’s sure to please everyone!

Ingredients:

• 1 large russet potato (or any preferred variety)
• Olive oil (optional, for crispy skin)
• Salt (to taste)
• Pepper (to taste)
• Butter, sour cream, cheese, chives, or any other desired toppings

Instructions:

1. Prepare the Potato:
   • Wash the potato thoroughly under running water to remove any dirt. Use a scrub brush if necessary.
   • Dry it with a towel.
   • Pierce the potato several times (about 6-8 times) with a fork or knife to allow steam to escape during cooking. This prevents the potato from bursting in the microwave.
2. Microwave Cooking:
   • Place the potato on a microwave-safe plate.
   • Microwave on high for 5 minutes.
   • After 5 minutes, check if the potato is soft by piercing it with a fork. If it’s still firm, continue microwaving in 1-minute increments until tender. This could take a total of 7 to 10 minutes depending on the potato’s size and the microwave’s power.
3. Optional: Crisp the Skin (if desired):
   • If you like crispy skin, after microwaving, rub the potato with a little olive oil and sprinkle with salt.
   • Transfer it to a preheated oven at 400°F (200°C) for about 5-10 minutes to crisp up the skin.
4. Let it Rest:
   • Allow the potato to cool for a minute after cooking. This makes it easier to handle.
   • Cut a slit down the middle and gently squeeze the ends to fluff the inside with a fork.
5. Add Toppings:
   • Season with salt and pepper.
   • Top with butter, sour cream, shredded cheese, chopped chives, bacon bits, steamed broccoli, or any of your favorites!

Tips:

• Choose the right potato: Russet potatoes are ideal for baking due to their fluffy texture.
• Avoid Overcooking: Check for doneness frequently as microwaves can vary in power.
• Microwave Tip: If you’re cooking more than one potato, ensure they are similar in size for even cooking.

This Microwave Baked Potato is a quick and versatile dish that you can customize to your liking. Enjoy your delicious and fluffy baked po.

Ingredients:

• 12 oz strozzapreti pasta (or penne/fusilli)
• 8 oz Italian sausage (mild or spicy, casings removed)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons whole grain mustard or Dijon mustard
• 1/2 cup heavy cream or crème fraîche
• 1/4 cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions:

1. Cook the pasta:

• Bring a large pot of salted water to a boil. Add the strozzapreti pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.

2. Cook the sausage:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer the cooked sausage to a plate and set aside.

3. Sauté the asparagus:

• In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes, until soft and translucent.
• Add the garlic and cook for another minute until fragrant.
• Add the asparagus pieces, season with a little salt and pepper, and cook for about 4-5 minutes, until the asparagus is tender but still slightly crisp.

4. Make the mustard sauce:

• If using, pour in the white wine and let it simmer for 1-2 minutes, reducing slightly.
• Stir in the mustard and heavy cream (or crème fraîche). Bring the sauce to a gentle simmer, letting it thicken for 2-3 minutes.
• Return the cooked sausage to the skillet and stir to combine. Season with red pepper flakes if desired, and adjust salt and pepper to taste.

5. Combine the pasta and sauce:

• Add the cooked pasta to the skillet with the sausage, asparagus, and sauce. Toss everything together, adding a bit of the reserved pasta water if needed to loosen the sauce and coat the pasta evenly.

6. Garnish and serve:

• Serve the pasta hot, garnished with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese.

Tips:

• If you prefer a richer sauce, add a bit more heavy cream or a knob of butter.
• For extra brightness, finish the dish with a squeeze of fresh lemon juice.
• Substitute the asparagus with broccoli or green beans if desired.

This Sausage, Asparagus, and Mustard Strozzapreti is a delightful balance of flavors, combining the savory sausage, fresh asparagus, and the tangy mustard cream sauce for a hearty and satisfying meal!

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying the meatballs)

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can tomato sauce or diced tomatoes
• 1 teaspoon dried basil (or 1 tablespoon fresh)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• 1/2 teaspoon sugar (optional, to balance acidity)
• Fresh basil or parsley (for garnish)

For the Spaghetti:

• 1 lb spaghetti
• Salt (for the pasta water)

Instructions:

1. Make the meatballs:

• In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined (don’t overmix).
• Roll the mixture into 1- to 1.5-inch meatballs. You should have about 12-16 meatballs, depending on size.

2. Cook the meatballs:

• Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches (avoid overcrowding) and brown them on all sides, about 6-8 minutes total. They don’t need to be fully cooked through as they will finish cooking in the sauce.
• Transfer the browned meatballs to a plate and set aside.

3. Make the tomato sauce:

• In the same skillet, add a little more olive oil if necessary, and sauté the chopped onion over medium heat until soft, about 5 minutes.
• Add the garlic and cook for another minute until fragrant.
• Stir in the crushed tomatoes, tomato sauce, dried basil, oregano, red pepper flakes, and a pinch of salt and pepper. Add a pinch of sugar if the sauce tastes too acidic. Bring the sauce to a simmer.
• Return the meatballs to the sauce, cover, and let simmer gently for about 20-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

4. Cook the spaghetti:

• While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

5. Combine and serve:

• If the sauce seems too thick, stir in a little of the reserved pasta water to loosen it. Toss the cooked spaghetti with the sauce, or plate the spaghetti and ladle the sauce and meatballs over the top.
• Garnish with fresh basil or parsley and extra Parmesan cheese if desired.

Tips:

• For extra tenderness, you can bake the meatballs instead of frying them. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes.
• Leftover spaghetti and meatballs can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.

This Spaghetti and Meatballs recipe is a comforting, crowd-pleasing dish with rich flavors and tender meatballs that everyone will enjoy!

Ingredients:

For the Rouladen:

• 4 large slices of beef top round or rump, about 1/4-inch thick (ask your butcher for rouladen cuts)
• 4 teaspoons mustard (Dijon or German mustard)
• 4 slices bacon
• 1 large onion, thinly sliced
• 2-3 small pickles, sliced into thin strips (about 4 inches long)
• Salt and pepper, to taste
• Kitchen twine or toothpicks for securing the rolls

For the Gravy:

• 1 tablespoon butter or oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1/2 cup red wine (optional, or replace with more broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon cornstarch (for thickening, optional)

Instructions:

1. Prepare the Beef:

• Lay out the beef slices on a cutting board. Lightly pound them with a meat mallet if necessary to make them even and thinner.
• Season both sides of each slice with salt and pepper. Spread a thin layer of mustard over one side of each slice.

2. Add the Filling:

• On the mustard-covered side, place a slice of bacon, a few strips of onion, and a few pickle slices along the width of the beef slice.
• Roll each piece of beef tightly, starting from the narrow end. Secure the roll with kitchen twine or toothpicks to keep everything in place.

3. Sear the Rouladen:

• Heat the butter or oil in a large Dutch oven or heavy pot over medium-high heat. Add the rouladen and brown on all sides, about 8-10 minutes. Remove the rouladen and set aside.

4. Prepare the Gravy Base:

• In the same pot, add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
• Add the tomato paste and cook for 2 minutes, stirring to combine.

5. Deglaze and Simmer:

• Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme.
• Return the seared rouladen to the pot, nestling them into the gravy. Bring the liquid to a simmer, then cover and reduce the heat to low. Let the rouladen braise for 60-90 minutes, or until the beef is tender.

6. Make the Gravy:

• Once the rouladen is cooked, remove them from the pot and set aside. Strain the gravy to remove the vegetables, or blend them with an immersion blender for a thicker sauce.
• If the gravy is too thin, you can whisk cornstarch with a tablespoon of water and stir it into the gravy to thicken it.

7. Serve:

• Remove the twine or toothpicks from the rouladen and serve them with the rich gravy spooned on top. They’re traditionally paired with mashed potatoes, spaetzle, or boiled potatoes, and red cabbage or braised vegetables.

ngredients:

• 1 1/2 pounds steak tips (sirloin or tenderloin, cut into 1-2 inch pieces)
• 1 tablespoon olive oil (for cooking)
• Salt and pepper to taste

Optional Marinade (Classic Garlic & Herb):

• 1/4 cup olive oil
• 2 tablespoons soy sauce or Worcestershire sauce
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme or rosemary, chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Marinate the steak tips (optional but recommended):

• In a bowl, whisk together the olive oil, soy sauce, garlic, Dijon mustard, balsamic vinegar, herbs, pepper, and red pepper flakes (if using).
• Place the steak tips in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure each piece is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
• Remove the steak tips from the fridge about 20 minutes before cooking to allow them to come to room temperature.

2. Cook the steak tips:

• Grill: Preheat your grill to high heat. Grill the steak tips for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness (135°F for medium-rare, 145°F for medium).
• Stovetop: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the steak tips. Sear for about 3-4 minutes on each side, depending on the size of the pieces and your preferred doneness.
• Broil: Preheat your oven’s broiler and place the steak tips on a baking sheet. Broil for 4-5 minutes on each side, watching carefully to prevent burning.

3. Rest and serve:

• Once cooked, transfer the steak tips to a plate and let them rest for about 5 minutes to allow the juices to redistribute.
• Serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.

Variations:

1. Teriyaki Marinade:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Optional: Garnish with sesame seeds and green onions after cooking.

2. Peppercorn Crust:

• Instead of marinating, coat the steak tips with a mixture of crushed black peppercorns and salt before cooking for a rich peppery flavor.

Serving Ideas:

• Steak Tips and Mushrooms: Sauté mushrooms and onions with butter and garlic, then serve alongside the steak tips for a hearty combination.
• Steak Tip Skewers: Thread marinated steak tips onto skewers with vegetables like bell peppers, onions, and cherry tomatoes, and grill for a colorful and flavorful meal.
• Steak Tips with Chimichurri: Serve the steak tips with a fresh chimichurri sauce made from parsley, garlic, olive oil, red wine vinegar, and chili flakes.

Tips:

• Don’t overcook the steak tips! They are best served medium-rare to medium to retain tenderness.
• Let the steak rest after cooking to lock in the juices.
• If you’re not marinating, season generously with salt and pepper before cooking for a simple but delicious preparation.

Steak Tips are versatile and quick to prepare, making them perfect for a weeknight dinner or a BBQ with friends. Whether you choose to marinate them or keep it simple with seasoning, they’ll turn out flavorful and tender every time!

Ingredients:

For the Salad:

• 12 oz rotini or penne pasta
• 1/2 cup salami, diced
• 1/2 cup pepperoni, diced
• 1/2 cup ham or prosciutto, diced
• 1/2 cup mozzarella pearls or cubes
• 1/4 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted red peppers, sliced
• 1/4 cup black or green olives, sliced
• 1/4 cup pepperoncini (banana peppers), sliced
• 1/4 cup fresh parsley or basil, chopped (for garnish)

For the Dressing:

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for spice)
• Salt and pepper, to taste

Instructions:

1. Cook the pasta:
   • Cook the pasta according to package instructions in salted water until al dente. Drain, rinse under cold water to cool, and set aside.
2. Prepare the dressing:
   • In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Taste and adjust the seasoning as needed. Set aside.
3. Assemble the salad:
   • In a large bowl, combine the cooled pasta, diced salami, pepperoni, ham, mozzarella, red onion, cherry tomatoes, roasted red peppers, olives, and pepperoncini.
4. Add the dressing:
   • Pour the dressing over the pasta salad and toss well to ensure everything is evenly coated. Let the salad sit for about 15-30 minutes (in the fridge or at room temperature) to allow the flavors to meld together.
5. Garnish and serve:
   • Just before serving, toss the salad again, and garnish with freshly chopped parsley or basil for added freshness. You can also sprinkle some Parmesan cheese or extra pepperoncini on top if desired.

Tips:

• Add shredded lettuce just before serving for a true «grinder» sandwich feel.
• You can mix in some chopped artichokes, sun-dried tomatoes, or cucumbers for added texture and flavor.
• This salad tastes even better the next day, so feel free to prepare it in advance and let the flavors develop in the fridge.

Grinder Pasta Salad is the perfect combination of the savory, zesty ingredients you love in an Italian sub sandwich, now in pasta form! It’s a crowd-pleaser that’s easy to make, filling, and bursting with bold flavors.

Ingredients:

For the Salad:

• 4 cups mixed greens or lettuce (romaine, spinach, or arugula)
• 1 cup cooked protein (grilled chicken, pork, beef, or tofu)
• 1/2 cup cucumber, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup daikon radish, julienned (or use regular radish if you can’t find daikon)
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves (optional)
• 1 jalapeño, thinly sliced (optional, for heat)
• 1/4 cup roasted peanuts, chopped (for garnish)

For the Pickled Vegetables:

• 1/2 cup rice vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup julienned carrots
• 1/2 cup julienned daikon radish

For the Dressing:

• 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil (or olive oil)
• 1 tablespoon honey or sugar (to balance acidity)
• 1 garlic clove, minced
• 1 teaspoon Sriracha or chili sauce (optional, for spice)

Instructions:

1. Pickle the vegetables:
   • In a small bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Add the julienned carrots and daikon radish, ensuring they are fully submerged. Let sit for at least 15 minutes, or refrigerate for up to a few hours. Drain before adding to the salad.
2. Prepare the protein:
   • If not already cooked, grill or pan-fry your chosen protein (chicken, pork, beef, or tofu) until fully cooked. Season with a little salt, pepper, and a splash of soy sauce or fish sauce for extra flavor. Slice or shred into bite-sized pieces.
3. Make the dressing:
   • In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sesame oil, honey, minced garlic, and Sriracha (if using). Taste and adjust seasoning as needed.
4. Assemble the salad:
   • In a large bowl or platter, arrange the mixed greens. Top with your protein, cucumber slices, pickled carrots and daikon, cilantro, mint leaves, and jalapeño slices.
5. Garnish and serve:
   • Drizzle the dressing over the salad and toss gently to combine. Garnish with chopped roasted peanuts for added crunch.
6. Serve:
   • Serve immediately with extra dressing or lime wedges on the side for more brightness.

Tips:

• For a more authentic Banh Mi flavor, you can add thin slices of pate or some crispy fried shallots on top.
• Feel free to customize the salad with additional veggies like bell peppers, cabbage, or even a soft-boiled egg.

This Banh Mi Salad is a vibrant mix of flavors and textures, offering the refreshing crunch of pickled vegetables, the savory warmth of protein, and the bright, tangy dressing. It’s a lighter, healthier take on the beloved sandwich, perfect for a quick lunch or dinner!

Ingredients:

• 2 slices of crusty bread (sourdough, whole grain, or your favorite)
• 1 cup mushrooms, sliced (cremini, button, or a mix)
• 1 tablespoon olive oil or butter
• 1 garlic clove, minced
• 2 large eggs
• 1 tablespoon fresh herbs (like thyme, parsley, or chives), chopped
• Salt and pepper to taste
• Parmesan or goat cheese (optional, for garnish)
• Red pepper flakes (optional, for spice)

Instructions:

1. Toast the bread:
   • Toast the bread slices in a toaster or on a dry skillet until golden and crispy. Set aside.
2. Sauté the mushrooms:
   • Heat the olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant. Season with salt, pepper, and fresh herbs. Set the mushrooms aside, keeping them warm.
3. Fry the eggs:
   • In the same skillet, add a little more oil if needed and crack in the eggs. Fry until the whites are set and the yolks are still runny, or to your preferred doneness. Season with salt and pepper.
4. Assemble the toast:
   • Spread the sautéed mushrooms evenly over the toasted bread slices. Top each toast with a fried egg.
5. Garnish and serve:
   • Sprinkle with extra fresh herbs, a pinch of red pepper flakes if you like a bit of spice, and some shaved Parmesan or crumbled goat cheese for added richness.

Tips:

• For extra flavor, deglaze the mushrooms with a splash of balsamic vinegar or white wine while they cook.
• You can add some greens, like wilted spinach or arugula, for more nutrients and color.

This Mushroom Toast with Fried Egg is hearty and full of flavor, combining the richness of sautéed mushrooms with the creaminess of a perfectly fried egg. It’s a wholesome meal that’s simple yet sophisticated, perfect for any time of day!

Ingredients:

• 2 slices of good-quality bread (sourdough, whole grain, or your favorite)
• 1 ripe avocado
• 2 large eggs
• 2 tablespoons chopped green or black olives (Kalamata or Castelvetrano work great)
• 1/2 teaspoon smoked paprika (or more to taste)
• Olive oil (for frying the eggs)
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh herbs for garnish (like cilantro or parsley, optional)

Instructions:

1. Toast the bread:
   • Toast the bread slices in a toaster or under a broiler until golden and crispy. Set aside.
2. Mash the avocado:
   • While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork, adding salt, pepper, and a squeeze of lemon juice to taste (optional).
3. Fry the eggs:
   • Heat a small amount of olive oil in a skillet over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolks are still runny, or to your preferred doneness. Season with a pinch of salt and pepper.
4. Assemble the avocado toasts:
   • Spread the mashed avocado evenly over the toasted bread slices. Top each toast with a fried egg.
5. Add toppings:
   • Sprinkle the chopped olives over the toasts and dust with smoked paprika. Garnish with fresh herbs if desired for a burst of color and flavor.
6. Serve:
   • Serve immediately while the eggs are still warm, with an extra dash of paprika and some hot sauce on the side if you like a bit of heat.

Tips:

• You can add other toppings like crumbled feta cheese, red pepper flakes, or a drizzle of olive oil for added flavor.
• For extra crunch, sprinkle some toasted seeds (like pumpkin or sunflower) on top.

These Avocado Toasts with Fried Egg, Olives, and Smoked Paprika combine creamy, tangy, salty, and smoky flavors in every bite, making them a nutritious and flavorful breakfast that comes together in just a few minutes!