1. Preheat oven to 375 degrees.
2. In a small mixing bowl, prepare the Bruschetta Originale by mixing with ½ cup warm water allowing to sit for 5 minutes. Add Chilli Pepper Olive Oil.
3. In a medium sized oven proof sauce pan, add the tomato sauce and Brushcetta mixture. Heat over medium-high heat and let it come to a bubble. Reduce heat and simmer for 5 minutes.
4. Remove from heat, make four indentations in the sauce with the back of a large serving spoon. Crack 1 egg into each of the indentations. It is OK if some of the eggs run together in spots.
5. Place pan in preheated oven. Bake until whites and yolks are softly set, 12 - 15 minutes.
6. Remove from oven, garnish with parsley and serve with artisan bread.

1. Heat oven to 375 degrees F
2. Prepare standard size muffin tin with paper liners or by coating with a cooking spray.
3. In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and cardamom.
4. Combine eggs, yogurt, Carrot Ketch’up, oil, honey and orange juice in a bowl and which to combine thoroughly.
5. In a quart measuring bowl, combine eggs, yogurt, oil, honey and orange juice in a bowl and orange zest, whisk to combine.
6. Add the dry ingredients to the wet and stir to combine.
7. Add nuts and fold into batter being careful not to over blend.
8. Allow batter to rest for 10 minutes.
9. Pour batter into the prepared muffin tin filling each well to ¾ full.
10. Bake 20 - 25 minutes until a skewer stuck through the middle comes out clean.

1. Combine butter and Sweet Sicilian Almond Cream in bowl of an electric mixer and whip until combined.

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Taste. Love. Share. Gourmet Olive Oil Vinegar this year!