Category: eggs

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.”

Leftovers for Breakfast

After a fast walking round of golf on a hilly course yesterday, we were definitely hungry. So we took advantage of our garden produce and topped a whole wheat pizza crust (find out how in our recipes section) with a thin layer of homemade zucchini relish from our storag. Then a layer of spinach, chopped oregano, mushrooms, sliced radish, and green onions. A light sprinkle of feta and cheddar finished it – not so much that the veg would steam.

This morning the leftover slices made a great breakfast, topped with a perfectly poached egg.

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Off to a great start!

After an inspiring talk last night from the Shorefast Foundation’s Zita Cobb (thanks to the Community Foundation of NS) we were in a “change the world” mood when we got up. Our great start included 45 minutes of exercise (I admit I can feel Zita saying “get outside!”, or similar) and this breakfast…all local except the avocado. However, having heard that they successfully grew a melon on Fogo Island gives me hope that even that is possible.

What’s your great start today?

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We can get some satisfaction

…from making real food at home. Today’s breakfast is whole wheat toast with jam we made last summer. Beside it, eggs scrambled with local farm peppers, mushrooms and celery, flavoured with tarragon and chives from our own garden.

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Today is off to a fantastic start!

Griddle Me This!

It all started with a trip to the market yesterday, where we bought some delicious-looking bacon from Sweet Williams…

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The great thing about really nice bacon (instead of cheap, mass-produced bacon) is that there is a lot of flavour in a single, beautiful slice. Paired with some hot mustard, tomato, and egg…you have the makings of a tasty breakfast.

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Make the egg runny, or not, as is your taste. Assemble and enjoy.

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The guy on the right is a bad egg…

This Friday fixing of potato, onion, herbs, egg and tomato is looking good, except for the one whose yolk broke on the way into the pan…

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The last day at work before launching back to the world of running my own company needs to get off to a strong start. It’s not enough that my horoscope said I was a “force of nature”; I also did 45 minutes of rowing and then got to eat this awesome breakfast. Friends and future clients, here I come!

To make this (for 2 or 4):

Cook 1/2 diced onion and two diced potatoes in a small amount 5ml or 1t) olive oil. Tip in some chopped herbs and pepper. Add a couple of spoonfuls of water and break in eggs (more carefully than I did). Surround with diced tomato and lid until eggs are cooked as you like (3-6 minutes).

Have a good one!

California Dream Breakfast

After watching California Chrome win yesterday’s Preakness, I had California on my mind when it came to dreaming up a long-weekend breakfast idea.

A ripe avocado sealed the deal. On a toasted English muffin, we layered the avocado…mashed with a little lime juice and chopped cilantro. Next, a handful of frozen corn, toasted in a nonstick pan…with diced tomato added at the last second to warm through.

Then, a poached egg…with lime juice in the water instead of vinegar…and finally, a sprinkle of Mrs. Dash Chipotle seasoning, although any chili powder would do in a pinch.

Yummy!

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These eggs put a spring in our step…

Although our garden is just beginning to spring to life, hothouse tomatoes are appearing from local farms, giving way to this delicious breakfast.

For two, we split two whole-wheat English muffins, and placed them on a parchment-lined, broiler pan for easy cleanup. Under the broiler they went, just until the cheese was crispy. We weren’t too tidy with the cheese, just so we would have leftover crispings to sprinkle on top.

Meanwhile we diced a large tomato and some parsley into a nonstick pan and heated until bubbly. We cracked in four medium eggs and lidded the lot, poaching til done.

After spooning the eggs on top of the muffins, we sprinkled with some dry mustard and the cheese crispings.

Eat up!

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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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But Marianne Wanted Bacon…

I might have made this delectable breakfast treat for our team meeting on Wednesday, but Marianne wanted bacon. She is an expert at making people feel welcome, so I took her advice – bacon it was. But today, there was an avocado still calling my name, so it became the starting point.

Toasted English muffins, topped with avocado (mashed with a squeeze of lemon) and finished with a perfectly poached egg. They have the creamy goodness of a Benny without the work – great for a weekday breakfast!

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