Category: eggs

Easter Eggs

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Today the marathon of cooking begins…hot cross buns and bunny cake for tomorrow’s Easter gathering. We’re hoping the predicted rain will hold off so we can keep it casual and barbecue. In light of all that, we made a light, simple omelette to start the day, and are about to start shopping and organizing ourselves, finishing everything in time for the Easter Vigil.

For two, we used 2 cups of chopped veg (today’s mix included celery, mushrooms, spinach). These were heated in a pan coated with a spray of olive oil, and then we tipped in 3 large brown eggs from Rowe Farms (via Better Bulk), beaten with fresh thyme and a tablespoon or so of water. A quick stir and we grated on an ounce of cheddar we picked up at Leslieville Cheese. Then we rolled the whole thing up, and split it to serve two. …and we’re off!

And Patrick's Legacy Continues…

Last night, a lovely, if smaller, family dinner. And this morning, a chance to relive the memories over a plate of corned beef hash, topped with a nice fresh egg. One more meal to go out of last night’s Boiled Dinner…for lunch, Potato and Cabbage soup.

For the breakfast: in a nonstick skillet or seasoned cast iron pan, cook a chopped mix of whatever veg are left over, with a small dice of any leftover corned beef (if there is any!) when it’s getting nicely browned, make a small hollow for each egg and tip them gently in. Cover and cook until the eggs are done as you like.

Next…off to Mass and then to prep for the afternoon ceilidh.

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Holy Mackerel!

Yesterday when we were at Hooked we also discovered this tasty smoked mackerel. It seemed like the perfect breakfast…even fit for Toronto’s Archbishop,Thomas Collins, who became a Cardinal today in Rome.

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Thanks for to the Archdiocesan Blog for this photo…which really says it all about this “ordinary guy who turned into a Prince”.

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La Chandeleur

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La Chandeleur is crepe day in France, at its origins a celebration of the purification of the Virgin Mary and the presentation of Baby Jesus. If you’re a devoted Francophile, it’s a great excuse to make crepes, whether you’re religious or secular. These were time-consuming but not at all difficult to make.

The recipe serves four as a meal, or 8 as a brunch or dessert…

250 ml fat-free cottage cheese
120g light cream cheese
60 ml sugar
5 ml vanilla
250 ml white, whole wheat, or spelt flour
375ml 1% milk
15ml vegetable oil
5 ml vanilla
3 large eggs
Cooking oil
500 ml raspberries
15ml icing sugar

Blend or process cheeses, first sugar, and vanilla until smooth. Place in bowl and chill about an hour.

Whisk together milk, oil, flour, next vanilla, and eggs, until nearly smooth. Cover and an hour.

Heat a nonstick skillet to medium-high, brush with oil. Add about 60ml batter. Tilt quickly to spread in a thin layer. Cook until the top doesn’t look wet any more.

When crepe loosens from its pan on its own, flip and cook about 30 seconds.

Place finished crepes on tea towel and fill them with cheese, rolling or folding, one at a time. Heat nonstick skillet at medium, and put crepes in to reheat. Serve warm with powdered sugar and berries.

Stacking up Flavour

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We’re back on track after a flurry of holiday eating. Despite seeing a flurry of faddish food recommendations, we know what works: eat less, move more. The minus twenty temperatures don’t help encourage us to get out and walk, so we spent some time on the treadmill and the rower today. This breakfast is a tasty way to start a busy day.

It’s half a whole wheat English muffin, topped with a tomato slice and a thin shaving of red Leicester cheese. Over that, a poached egg, a sprinkling of chili powder, and some chopped basil. Filling, flavourful, but doesn’t pack in more calories than we need.

Feeling a Little Cheesy…

It’s the time of year when minds turn to winter weight loss. But we’re not big believers in the quick fix. What gets us into a mess can often be turned around to get us out. We’re free of holiday distractions and back into our normal “eat less, move more” routine. Today though, the Toronto weather is still in the deep freeze. (Yes Winnipeg, we hear you laughing…) it made us want a warm and satisfying breakfast.

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For 330 calories, here’s what we had: 2 large eggs, scrambled in a nonstick pan and topped with 1/2 ounce of Shropshire Blue cheese. On the side, a slice of whole wheat toast with 2 teaspoons of blueberry-raspberry jam we made back in the summer (thanks, East Lynn Farmer’s Market!) and half a small hothouse local tomato.

Starting the day in a satisfied frame of mind!