Eating the Greek breakfast wrap at the farmers market required sitting down — and both hands.
It was the perfect flavor combination and surprisingly affordable, too. Lemony potatoes spread on a giant warm pita piled with seasoned scrambled eggs, chicken gyro strips, fresh spinach, crumbled feta, tomatoes, and a dollop of tzatziki sauce.
Then one year the Mediterranean food stand failed to return. I was on my own.
Read MoreGoing out to brunch is one of the nicest treats I know. If eggs Benedict are on the menu — or in the buffet line — chances are that I’m going to make a beeline for a serving. It’s so decadent. So delicious. With so much fat, it’s kind of naughty, too.
And, like many brunch-goers before me probably buzzed from one too many mimosas, I thought, “Hey I should be able to make this at home.” Fast forward to me madly stirring a bowl of scrambled Hollandaise. The sauce was broken and, in all honestly, I cracked a little, too.
Since that maddening day, I was determined to figure out how to avoid those mistakes.
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