Tag: brunch ideas

On Top of Old Smokey…

We were in California this week, where roadside stands were selling avocados ten for a dollar. (Grapefruit, too!) With the skyrocketing price of produce here in Canada, this is hard to even imagine.

Friends know I am a keen “eat local, make it yourself” advocate. So I’m not going to buy a Brussels sprout that has travelled halfway across the continent when we grow them right here. On the other hand, I have no illusions that the world is going to give up coffee, tea, or spices. So today, I propose a delicious compromise.

On top of a slice of homemade wheat bread, toasted (Canada is a huge provider of wheat to the world), some locally-made Kozlik’s Old Smokey mustard. Then, an avocado (yes, even at $1.29 each, one makes two affordable breakfasts). Finally, local eggs, nicely poached. 

That’s a compromise I can live with!

  

You reap (and eat) what you sow…

Today we’re headed out to the plot to do some compost maintenance and give the gardens a general walk-around before some visitors arrive this afternoon. Our fuel for the endeavour consists of local harvest foods, some of our own, and some from others nearby.

We cooked a melange of veggies – potato, onion, celery, peppers, mushrooms in a tiny spoonful of bacon fat (vegetarians, canola oil is fine, or a nice herbed olive oil if you have one). When they were nearly tender enough for our taste, we broke in some fresh eggs, lidded the lot and let them poach until just softly done. This is our tasty result:

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Cornbread Chili Eggs Zip up Breakfast or Brunch

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Necessity is purported to be the mother of invention, but we contend it is leftovers. A couple of nights ago we whipped up a batch of delicious chili, accompanied by the requisite cornbread. Of course the chili can always go in the freezer, but the cornmeal muffins had been sitting on the counter, begging to be used. Because they’re a low fat version, they didn’t stay “moist” with a heavy dose of oil, like some types.

Breakfast provided a perfect opportunity. We sliced the muffins and put them on plates. Meanwhile, we heated the chili until it was bubbling, and dropped in an egg for each person. We let them simmer until they were nicely done, and served on top of the muffins. To quote the man, “yummy.”

Mexican-inspired brunch makes good use of avocado

The thing about avocados is that they can go from just right to not-so-much in an instant. We used one up for brunch this week and it was a delicious combination. Whole wheat toast was topped with mashed avocado (1 fruit does four slices, and a little lemon juice keeps it from browning). On top of that, scrambled egg and a dollop of homemade salsa. Delicious!

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Simplify your Lunch!

Today’s lunch doesn’t even need a recipe, it’s so simple. We had some delicious Tomme from @Ratinaud_HFX, so we grated it into a bowl, and mixed it with diced hothouse tomatoes (go local!). We piled the whole mix on top of some toasted leftover homemade bread and English muffin (both whole wheat) and popped it under the broiler until it was sizzling hot.

Delicious!

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Get Rich Quick!

Apparently we are in for a wet weekend. So we wanted a quick breakfast that would let us get out on the trail before the rain arrives. Eggs Benedict may not seem like the obvious choice, but this quick Prosciutto Benny with Blender Hollandaise is just the ticket!

For two:

3 large eggs
2 slices prosciutto
1 multigrain English muffin, split
1/4c / 60ml butter
1t /5ml lemon juice
1/2t / 2ml dry mustard
Dash Tabasco
White vinegar
Lemon pepper
1 large tomato, sliced

Split the muffin and toast or warm for a few seconds in the microwave.

Bring a medium pot of water to boil.

Meanwhile separate one egg and put the yolk in the blender with the Tabasco, lemon juice, and dry mustard.

Put the prosciutto in a nonstick pan on low, just to warm it a little.

Heat the butter in the microwave just until boiling. Turn blender on and pour the butter in slowly – it will cook the egg yolk.

To assemble, stack muffin, prosciutto, poached egg. Drizzle with hollandaise and sprinkle with lemon pepper.

Serve with tomato, and go!

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Thinking Back to Winter

This was a post in the wintertime…but on a blustery, rainy day it would taste just as sweet!

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As we were hiding inside waiting to see what the blizzard would bring, we wanted something hot and delicious for breakfast. French toast seemed like a good idea. But how could we make it even better? We added a heaping tablespoon of Just Us! coffee’s Mexican Hot Chocolate mix to the egg wash. Topping it all with some sliced banana, pecans, and maple syrup from Acadian Maple Products, made our tummies smile.