We got up early yesterday…lots to do! We fueled up with a delicious omelette – all fresh and local. Eggs, a yellow pepper, green onions, shiitakes, and a little shred of cheddar.
Tag: breakfast
Eggs with a Smoky Crunch
One of the tastiest things we have added to our new local menu since moving is smoked salmon. Here in Nova Scotia there is a plentiful supply! This morning, we mixed some flaked smoked salmon with cream cheese, spread it on a whole-wheat English muffin (made right here!) along with some grainy mustard, and topped it with a free-range egg. What a way to start the day. Yum!
Huevos, olé!
Last night we had visitors at the little house by the sea, a nice barbecue and plenty of reminiscing. We also had plenty of leftovers.
What to do on day two with the barbecue potato thing, a combination of peppers, onions, and potatoes? The time was right for a Spanish omelette. After reheating the potato dish in a skillet, I whisked in some eggs and bacon bits, and topped it with a sprinkling of aged cheddar. In a perfect world I would have had some Serrano jamòn and Manchego on hand, but that’s the joy of leftovers…using what’s on hand.
Stacking Up to be a Great Day
How to start the day? Perhaps like this! For two, begin by poaching two fresh, large eggs. Meanwhile, toast a whole wheat English muffin.
Spread some of Kozlik’s Dijon by Anton on each muffin half. Top this with some Char Pastrami from Hooked. Next, a thick slice of fresh yellow tomato and a basil leaf from the garden. Finish the stack with the soft poached egg and a sprinkling of paprika. Serve with a cup of Prince of Darkness coffee…we got ours at Better Bulk on the Danforth. You’ll wake up your mouth!
Go West(ern)!
It’s a big week for us, with an important project that is using up lots of our energy. So something healthy is the best way to start the day. In our case, a good old-fashioned western sandwich, on whole wheat bread, dressed up with a tiny sprinkling of cheese and some cherry tomatoes. Thanks to Better Bulk, Plank Road Market, Royal Beef and Rowe Farms for the ingredients…all just a walk away!
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.
Pain Perdu
Sunday morning…full of surprises! We were sitting at the table reading our (virtual) newspapers and having coffee, when the tiny birds departed the feeder en masse. We thought it was a cat at the heart of the matter, but on top of the fence sat a falcon. Not your everyday city breakfast visitor. Then he spied us, and made a hasty departure.
We retired to the stove and made ourselves some whole wheat French toast…with strawberries from our frozen cache, and just a little bit of Canadian maple syrup.
Stacking up Flavour
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.
Spread a Little Sunshine!
Happy anniversary! Today we’re giving thanks and celebrating as we enter another year of marriage (31!). Breakfast is Grammy Hergett’s Sunshine Salad…to make it for two, cut the rind off a pink grapefruit and a couple of oranges, and dice the, bite-size. Sprinkle with a teaspoon of sugar or honey and some happy memories. Let stand for a few minutes so the flavours can marry. We added a few frozen strawberries from our summer’s effort, but usually we serve it simply. If you’re also celebrating a December anniversary, congratulations, and blessed be your union.
Hot Cross Buns for Easter
Some say it is traditional to eat Hot Cross Buns on Good Friday, but in our family they have been Easter breakfast for as long as we can remember. The cross traditionally symbolizes the crucifiction, and they serve as a reminder to us that Easter is not all about bunnies and candy (although we indulge in our share of those, as well).