Adjusting to the time change? Start the day with a spicy breakfast that will wake up both you…and your taste buds. With a busy week ahead, we need to make sure we are fueled-up and energized to make the most of every opportunity.
On the plate, a healthy and budget-conscious combo – leftover olive, onion and mushroom whole wheat pizza is topped by a poached egg. We sprinkled two salt-free spice blends on top; one lemony and the other with a hint of chipotle. Sliced blood orange add a few extra vitamins and enhance flavour with a citrus note. After a week of “road food”, we’re especially grateful for a taste of home.
With a salad, this would also be a great dinner time combination for those of you who have given up eating meat for Lent.
As local grocery stores begin to stock spring vegetables from distant producers, it can be tempting to fill the table with fresh green foods like asparagus. But St. Patrick’s Day or thereabouts is a good time to remind ourselves that there are still delicious ways to serve the carrots, cabbages and potatoes that are the staple of Canadian winter locavores. In our case we heated and puréed the leftovers from Saturday night’s Boiled Dinner. Then we stirred in a little cream we picked up at Better Bulk, and garnished with a few carefully-hidden slices of corned beef.
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.