Tag Archives: Breakfast

Egg-in-a-hole-Avocado Toast

4 toasts 2
Egg-in-a-hole used to be one of my favourite meals as a child. I loved taking the little round piece of toast and poking it into the center of the egg, watching the runny golden yolk ooze out. I had completely forgotten about this egg dish until Tieghan Gerard, over at Half Baked Harvest, had the genius idea to turn it into a new way to eat avocado toast.

She topped hers with mashed avocado, corn, nectarines and feta cheese. We are not quite in nectarine season here, so I decided to roast some little cherry tomatoes with the corn. Mine got a topping of ricotta salata, basil and cilantro. A squirt of hot sauce or some pickled jalapeños would also be quite delicious if that’s more your jam. What you'll need

tomatoes and corn ready for roastingThe tomatoes and corn spend about 20 minutes in a hot oven, getting all golden brown and delicious. This gives you time to mash the avocados and make the egg-in-a-hole toasts.avoeggs in hole2 toasts 1This is comfort food at its finest. It would make a beautiful brunch, but I love it best for dinner. There is something a little bit indulgent about having breakfast for dinner. 1 toast

Click here to print recipe for Egg-in-hole Avocado Toast.

1 toast yolk broken 1 625 sq

Granola Bark

3 bowlsIf you’re one of those people that pick all the big clumps of granola out of the bag, leaving the little crumbs for the rest of your family, then this granola bark is for you.broken into piecesThe recipe comes from the cookbook Tartine All Day, by pastry chef Elizabeth Prueitt. She and her husband, bread baker extraordinaire, Chad Robertson, are the owners of the Tartine Bread empire in San Francisco.

I recently sorted through all my cookbooks and got rid of a big pile that just didn’t bring me joy anymore. I wasn’t planning to buy any new ones.  We’re in declutter mode around here these days. But I’m happily willing to make room for this book on my shelf. It is filled with inspiration for way we want to eat now, melding new ingredients with old techniques. These are the recipes that Prueitt cooks for her family everyday.

Start by gathering the dry ingredients. Rolled oats (not quick cooking), pumpkin seeds, unsweetened coconut, golden flax seed, sesame seeds, cinnamon, whole almonds and ground almonds (almond flour). Feel free to substitute other seeds and nuts. Chia seeds and sunflower seeds would be good. Pecans instead of almonds would be delicious. For Nutella fans, try using hazelnut flour instead of the almond flour.Dry ingredientschopping almondsFor the liquid ingredients, maple syrup is simmered with water, coconut sugar, and salt until the sugar dissolves. Prueitt calls for vegetable or olive oil, but I used coconut oil. The final liquid ingredient is an egg white, which helps make the granola bark extra crispy.Liquid ingredientsall mixedspreading out barkBefore baking, it is important to press the granola quite firmly into the pan. The easiest way to do this is to cover the granola with a sheet of parchment paper and press a second pan over the  bark.
compress 1compress 2
.compress 3compress 4
Once baked and cooled, break bark into big pieces and pile them into a big glass jar and set it on the counter for snacking.
in a jarOr crumble it up into your yogurt for breakfast.one bowl

Click here to print recipe for Granola Bark.

with a latte

E.A.T. Breakfast Sandwiches

breakfast is ready 1This started out as a post about biscuits. Specifically, the amazing biscuits from Biscuit Love, the beloved Nashville brunch hot spot. I had breakfast there last year. Their lofty flaky biscuits, slathered with butter and sorghum syrup were one of the highlights of my visit. Biscuits were added to my must blog about list.

I found their recipe online and read through it very carefully. It’s an unconventional recipe as it uses yeast as a leavening agent. Most traditional Southern biscuits rely on baking soda and/or baking powder. The other unusual ingredient was melted butter. Every other biscuit recipe I have read uses very cold, sometimes frozen butter. The theory behind cold butter is that, when the biscuits hit the oven, the butter begins to melt, causing steam, which contributes to flakiness. This recipe ran contrary to everything I knew about biscuit baking.

I took a leap of faith, mixed up the dough and baked a batch. I split a warm one open, buttered it and took a bite. It was good, but nowhere near as flaky and delicious as I remembered. These were not the biscuits of my dreams. Clearly some more research is needed here before I pass the knowledge onto you.

I decided to turn these passable biscuits into something really special. I created the E.A.T. breakfast sandwich featuring  Egg, Avocado and Tomato. I had some halloumi cheese in the fridge and fried some of that up as well, for a salty, cheesy layer.

I sliced up some pretty heirloom tomatoes, salted them well and drizzled them with olive oil. tomatoes and avocadoesI decided to mash up the avocados to give the sandwich a creamy base. A bit of lime juice, olive oil, salt and some red pepper flakes were added to the mash. Fried halloumi cheese and some fried eggs added the final two layers.ready to assemble

I took an adequate biscuit and turned it into a spectacular breakfast.

I did a bit of research and discovered that Biscuit Love makes 3 kinds of biscuits. The yeast raised ones that I made (also known as Angel biscuits) are what they use for their biscuit sandwiches. They also make a beaten biscuit, which are tiny and firmer, more like soda crackers. And finally, they make a traditional drop biscuit, which is what I must have been  served with butter and sorghum syrup. Those were the lofty flaky biscuits of my dreams. The quest is on to reproduce these biscuits. I’ll be back with something soon, I promise.

In the meantime, feel free to use store bought biscuits, english muffins or even some great bagels for this sandwich.

Click here to print recipe for E.A.T. Breakfast Sandwiches.

 

Mexican Frittata

cooled and ready to cutI struggled with what to call this dish. To give you a better idea of what I created, try to imagine if Shakshuka and Nachos were to hook up. This dish would be their love child.

I first had Shakshuka a few years ago in Israel. It is essentially eggs poached in a sauce of tomatoes, peppers, and onions, often spiced with cumin. My husband loved it and kept asking me to recreate it at home. While I loved the classic rendition, I couldn’t resist tampering with it. Ingredients for sauceI began with the usual base for a Shakshuka sauce; canned tomatoes, onions, garlic and sweet peppers. I took a page from Mexican sauces and added a few dried chile peppers. I used an ancho and a guajillo pepper. Dried peppers add a depth of flavour you just can’t get from chile powder. Here is a great primer if you want to learn more about cooking with dried peppers. Many of the more popular dried peppers are not that spicy, so don’t be afraid. I added corn to my sauce because corn makes everything better.cheesesI knew that I wanted to top the dish with cheese, because, Nachos need cheese. I settled on a mix of cheddar, Monterey Jack and Queso Fresco, a mild cow’s milk cheese. If you can’t find it, Ricotta Salata would be a good substitute, or just use extra cheddar and Monterey Jack.

Rather than fooling with poached or fried eggs, I decided to make it easy and use scrambled eggs. Inspired by matzoh brei (fried matzoh), I briefly mixed the tortilla chips with the eggs, before pouring them over the tomato sauce. I added some chopped pickled jalapeños to the eggs for a bright bit of heat. ready for oveneggs and tortillasready to assembleready for ovenI served it with black beans, salsa and sour cream. Diced avocados or some guacamole would also be very welcome at this fiesta. ready to eat

Click here to print recipe for Mexican Frittata.

have a slice 2have a slice 1

Breakfast Pizza

cutting-leek-pizzaI blame my addiction to online shopping on my late paternal grandmother, my Bubbe. I grew up in Toronto, but she lived in Philadelphia. At least twice a years would send us her special poppy seed cookies. She always packaged them in a shoe box for mailing. I was conditioned to anticipate the arrival of apparel boxes at a very early age. It’s not my fault.

If you think about it, online shopping is really just the evolution of 20th Century catalogue shopping. If you are Canadian and of a certain age, you will remember The Eaton’s Catalogue. As a child, I spent many happy hours lusting after Barbie clothes and accessories. Not much has changed.

I recently discovered an unexpected bonus of online shopping. With my Amazon Prime subscription, I have access to Amazon TV. While making these breakfast pizzas, I began binge watching Good Girls Revolt. I had been feeling a bit lost after finishing Downton Abbey, and this series is filling the void.

Feel free to use store-bought pizza dough, or make your own. I am a big fan of Jim Lahey’s no-knead pizza dough. All you do it mix flour, yeast, salt and water in a bowl with a wooden spoon. Cover it and let is sit overnight until it becomes all bubbly. I have included the recipe for it at the end of this post.

My breakfast pizzas were inspired by an episode on Cook’s Country

The first one I created starts with a ricotta and feta base and is topped with nests of sautéed leeks cradling golden eggs.leek-pizza-mise-en-placespreading-ricottapouring-egg-into-leek-nestEach bite delivers a perfect combination of texture and taste; crispy, bubbly crust, creamy ricotta, gooey mozzarella, tangy Gruyere and golden brown caramelized leeks.  Topping this pizza off with eggs may seem like excess, but trust me, when your fork breaks the sunny yolk, and you drag the crust through that golden eggy goodness, you will thank me. slice-of-leek-pizzaMy second breakfast pizza is Southwestern, featuring tomatoes, corn, jalapeño, avocado and cilantro.tomato-nestsThinly sliced grape tomatoes form the nests to hold the eggs. pouring-egg-into-tomato-nestThe avocado and cilantro are added after cooking. tomato-avocado-pizza-sliced

 

slice-of-tomato-pizza

Click here to print recipe for Ricotta-and-Leek-Breakfast-Pizza.

Click here to print recipe for Tomato-and-Avocado-Breakfast-Pizzas.

Click here to print recipe for Jim-Laheys-No-Knead-Pizza-Dough.

breakfast-for-2