Tag Archives: breakfast

Eggy Hammy Cheesy

One of my favourite brunch places is Over Easy. Both locations offer efficient service, endless hot coffee and delicious food. Their servers are top notch. But, thanks to the pandemic, Over Easy has been closed for over a year.

My favourite menu item is their Eggy Hammy Cheesy. Their version is described as “a halved & toasted English muffin topped w/ Dijon, three cheese sauce, off-the-bone baked ham, melted aged cheddar cheese & 2 eggs sunny side up, served w/ home fries.” I order it without the English muffin, and it is amazing.

Last week, I made my own version of it.

I started by cubing some ham and then browning it in a pan. Then I toasted a Glutino English muffin and spread grainy Dijon mustard on each half. I fried two eggs in butter and placed one on each muffin half. I reheated a generous amount of cheese sauce made with white Cheddar and poured it over both eggs. Then I sprinkled the crispy ham across the top.

My version was very good, but obviously not the same. I look forward to having the Over Easy version some day soon, in the middle of a bustling restaurant. Fingers crossed.

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Potato-Parsnip Rosti

Sometimes I get obsessed with a recipe and cannot stop thinking about it until I have bought the ingredients. I saw this lovely rosti recipe earlier this week and instantly my brain was filled with thoughts of toasted parsnips and potatoes. The recipe suggests serving it with sour cream laced with caramelized onions, both of which are staples in my diet, so it seemed like a no-brainer.

I made the rosti (with grated potatoes and parsnips and finely sliced onions) in my cast iron pan. When it was fresh, I topped a slab of it with two sunny-side-up eggs, and it was glorious.

Today, I am enjoying leftovers. I sliced the cold rosti, heated it in the microwave and ate it smeared with the caramelized onion sour cream. Bliss. A comforting dish to help you fight the dark days of late December.

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Omelette with Mushrooms, Caramelized Onions and Cheese

I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.

I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.

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Hashbrowns with Kimchi, Onions, Cheese and Eggs

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I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.

I sliced up some onions and fried them in a pan until they were soft. Then I added the kimchi and a little bit of water that I used to get out all of the deliciousness in the kimchi container.

I let the kimchi topping simmer while I fried up some hashbrowns in another pan and melted some butter for eggs in yet another pan. I also grated some sharp cheddar and chopped up some green onions.

When the hashbrowns were getting golden, I cracked two eggs into the pan with butter and quickly fried them sunny-side up, keeping the yolks runny. When they were ready, I put down the hashbrowns in a layer, topped them with a generous layer of the kimchi and onions, added a layer of cheese, slid on the eggs and then scattered green onions on top.

The result was fantastic. Very savoury and filling, but special enough that it would make a lovely brunch dish. It was a three-pan meal, but it was definitely worth all the dishes.

 

 

 

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Yogurt with Chia Seeds and Hemp Hearts: A Cereal Substitute

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I was lucky to get a chance to spend a week in Greece last fall. Both of the hotels we stayed in offered breakfast buffets, and both offered rich, creamy Greek yogurt and pots of golden local honey. I made sure to have some every day.

After I got home, I kept up the ritual, but also thought about how I could add more nutrition to it. And this is what I have come up with: high milk fat plain yogurt + honey + hemp hearts + chia seeds + dried nuts or fruit.

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Almond Biscotti

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Apparently, I am on a biscotti tear. I made these biscotti last night, using a gluten-free flour blend. They are packed with almonds and the batter is flavoured just with vanilla.

In this recipe, you roast the almonds before you add them to the batter. The cookies have a good crunch and, like the chocolate ones I made last week, they are not too sweet.

I am rarely content to leave a recipe alone, so I upped the almond content to two cups from one. Just so no one doubted that they were in fact almond biscotti. (This is generally my approach. If an ingredient is in the title of a dish, I am likely to go overboard with it.)

I made these so I would have a holiday treat to give to someone who is gluten-free. I have a feeling I will have no trouble disposing of the rest of them.

 

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Chocolate Almond Biscotti

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I made these vegan biscotti the other day, and they were a big hit.

I made them using a gluten-free flour blend. Instead of using chocolate chips, I just doubled up on the almonds. This meant they were packed with toasted almonds, which was fantastic. I also added some instant coffee powder into the liquid to help add depth to the cocoa flavour.

This is my second attempt at making gluten-free baking that is also vegan. My first attempt was a bit disastrous (that’s a story for another day…), but this time I was much stingier with my ground flax seed.

The finished cookies were a bit delicate, but surprisingly crunchy. I made them for an office function and impressed my colleagues, most of whom are used to eating biscotti made with wheat and eggs. I am now thinking about other biscotti flavours to try.

 

 

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Breakfast Nachos!

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I had a hectic schedule this week, where food was often a necessary afterthought. It was a pleasure to finally have a little time to think up a delicious breakfast. This is nachos with old cheddar, baked in the oven until crispy, doused generously with tomatillo salsa and dotted with sour cream.

Some people have a bowl of cereal topped with fruit to start the day. How is this that different? Corn, dairy and fruit… It’s practically the same thing.

While that may be debatable, what is definitely true is that this was a tasty treat and a very welcome meal.

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Biriyani Redux

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There is an amazing array of lunch options near my work. One of my favourites is chicken biriyani. It makes a filling lunch, but luckily, also provides fantastic leftovers. This is my favourite way to have leftover biriyani. I fry an egg or two in butter, reheat the biriyani slightly in the microwave, place the eggs on top of the rice and drizzle any remaining butter over the eggs and rice. Amazing, and fast.

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Might as Well Go for a Donut…

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Guess what I did today! I made these baked chocolate chip donuts. I had originally been looking at baked donut recipes so that I could use my brother’s donut pan, but in the end, I made mine into donut sticks by baking them in my mini loaf pans.

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I decided to make a double batch so I that I would end up with six. The batter came together beautifully. I greased my mini loaf pans with oil, as well as lining each one with a strip of parchment paper. I subbed in a gluten-free flour blend for the all-purpose flour (my blend was a 4:1:1 mix of rice flour, sweet rice flour and potato starch) and baked my loaves/donut sticks for 20 minutes. I glazed them with a sugar glaze, in keeping with my memories of stick donuts.

The end result was very tasty and certainly satisfied my donut craving. And now I have breakfast for tomorrow. (I clearly need to do more baked donut experiments.)

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