1. Cut the bagel lengthwise. 2. Toast the bagel until lightly golden. 3. Heat butter in a small skillet over medium heat. 4. Place a slice of cheese on one half of the bagel. 5. Add a slice of ham, if using. 6. Fry the egg to your preference (usually slightly runny yolk). 7. Place cheese on the egg during the last 30 seconds so it melts. 8. Put the egg with melted cheese on the bagel half with cheese (and ham). 9. Season with salt and pepper and close the sandwich. Optional additions: bacon, tomato slice, spinach leaves.

   1. In a large bowl: add quinoa and stir in 1/3 cup boiling water. Cover and let stand about 20 minutes until water is absorbed and quinoa is tender.

2. DRESSING. Remove zest from 1 orange. Peel, seed and section orange.

3. Finely chop 1/2 onion.

4. Combine orange zest and sections, chopped onion, 1/3 cup of cider vinegar, Dijon mustard and black pepper in a food processor or blender. Process until smooth. Add extra virgin olive oil and process again until thickness. Add poppy seeds; mix and set aside.

5. SALAD.

Thinly slice onion. In a small bowl combine onion, 1 tbsp of cider vinegar and the water. Mix and set aside.

6. Rinse scallops.

7. Cut radicchio into "like your prefer" slices.

8. Lightly toast the pine nuts.

9. Preheat pan with canola oil over medium. Add scallops and cook 2 minutes one side, turn and cook second side 2 more minutes.

10. Drain the water from the bowl with onion.

11. In a large bowl combine greens, radicchio, pine nuts, onion, quinoa and scallops. Drizzle with dressing.