Eggs are a great breakfast food as they’re full of nutrients and packed with protein. You can scramble them, poach them, fry them – go wild! I prefer to pack my eggs with lots of flavors and ingredients to elevate the taste and texture levels. Though I haven’t been to the grocery store in awhile, I always keep a few things on hand that tend to go with most any dish (in my humble opinion.) These include shallots, avocado and cherry tomatoes. I happened to have some fresh thyme and mozzarella handy as well, so I improvised. First I heated a tablespoon of olive oil and added the diced shallot until slightly brown and crispy. I then added the halved cherry tomatoes, fresh thyme and salt and pepper stirring occasionally until the tomatoes were softened, about three to four minutes. I set this mixture aside, wiped out the pan and again heated a tablespoon of olive oil until warm. I cracked two eggs into the pan, carefully separating each and and breaking each yolk. I added salt and pepper and let cook for about three minutes. I then flipped the eggs over and added a thin slice of mozzarella on the exposed, cooked side. I covered the pan with a lid and let cook for about another three minutes until the egg was cooked through and the cheese softly melted. While the eggs continued to cook I sliced a third of the avocado and added it to the shallot/tomato/thyme mixture. To finish off the dish, I topped each egg with the veggie medley, a pinch of salt and pepper and a dash of red pepper flakes. Viola, refrigerator breakfast mix is served!