Tag Archives: breakfast

An Overnight Gingerbread French Toast Bake for the Perfect Winter Morning

This comforting, fragrant French toast bake is the best way to wake up on Christmas morning. It can be prepared the night before and baked fresh the next day. Just a little bit easier than standing over a griddle and individually frying each slice of French toast! The egg mixture features traditional gingerbread spices (which scents the whole house as it bakes) and the cranberry adds a hint of tartness. For best results, use a day old loaf of bread as it soaks up the liquid better.

Overnight Gingerbread French Toast Bake

Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 60 minutes
Serves: 8

Ingredients:

1 loaf country bread, cut into 1/2 thick slices
8 large eggs, whisked
3 cups whole milk
1/2 cup dark brown sugar, packed
1 Tbsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 pinch black pepper
1 pinch fine salt
1/2 cup pecans, roughly chopped (optional)
1/2 cup cranberries, fresh or frozen
Powdered sugar, for serving
Maple syrup, for serving

Directions:

1. Grease a 9×12 baking dish. Arrange the slices of bread in two rows, overlapping each other.

2. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, ginger, cinnamon, cloves, nutmeg, cardamom, black pepper and salt.

3. Pour mixture evenly over the bread, gently pressing the slices down to soak up the liquid. Sprinkle with pecans and cranberries. Cover with plastic wrap and refrigerate until ready to bake.

4. When ready to bake, preheat oven to 350°F. Bake for 45 to 50 minutes. If bread begins to brown too quickly, cover the top with foil and continue baking.

5. Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.

We’ve got more easy, ultra-appetizing holiday brunch recipes to bookmark this year, from these 25 standout dishes that’ll feed a crowd to healthier recipes guests will still devour (especially after a night of indulging).

Fall Chia Puddings 3 Ways: Apple Pie, Pumpkin Pie & Chocolate Chai

When September rolls around, I become a little bit of an enthusiast for all things fall. I like to incorporate the cozy flavours of the season into each meal of the day, and breakfast is no exception! These chia puddings are like biting into your favourite autumn dessert: apple pie, pumpkin pie and chocolate chai. They require minimal prep, and are so good for you, as chia seeds are loaded with nutrients. Pumpkin pie for breakfast? Yes, please!

Prep Time: 30 minutes
Total Time: 8 hours
Servings: 2

Apple Pie Chia Pudding

Ingredients
1 cup almond milk
¼ cup chia seeds
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
¼ cup unsweetened apple sauce
½ tsp ground cinnamon
1 pinch ground nutmeg
1 medium apple, thinly sliced
1 Tbsp walnuts or pecans, roughly chopped
Coconut whip, for topping (refer to this recipe, if desired)

Directions
1. In a medium size mixing bowl, whisk the almond milk, chia seeds, maple syrup, vanilla, apple sauce, cinnamon and nutmeg until well blended. Let stand for 30 minutes.
2. Whisk mixture a second time to distribute the chia seeds. Transfer mixture to a glass jar or serving bowl. Cover and refrigerate overnight.
3. When ready to serve, top with sliced apple, nuts and coconut whip.

Pumpkin Pie Chia Pudding

Ingredients
1 cup almond milk
¼ cup chia seeds
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
¼ cup pumpkin puree
¼ tsp ground cinnamon
¼ tsp ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch ground allspice
1 Tbsp walnuts or pecans, for topping
Coconut whip, for topping (refer to this recipe, if desired)

Directions
1. In a medium size mixing bowl, whisk the almond milk, chia seeds, maple syrup, vanilla, pumpkin, cinnamon, ginger, nutmeg, cloves and allspice until well blended. Let stand 30 minutes.
2. Whisk mixture a second time to distribute the chia seeds. Transfer mixture to a glass jar or serving bowl. Cover and refrigerate overnight.
3. When ready to serve, top with nuts and coconut whip.

Chocolate Chai Chia Pudding

Ingredients
1 cup almond milk
¼ cup chia seeds
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 Tbsp chai concentrate (optional)
1 Tbsp cocoa powder
¼ tsp ground cinnamon
1 pinch ground cardamom
1 pinch ground ginger
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground nutmeg
1 Tbsp mini dark chocolate chips
Coconut whip, for topping (refer to this recipe, if desired)

Directions
1. In a medium size mixing bowl, whisk the almond milk, chia seeds, maple syrup, vanilla, chai concentrate, cocoa powder, cinnamon, cardamom, ginger, allspice, cloves and nutmeg until well blended. Let stand 30 minutes.
2. Whisk mixture a second time to distribute the chia seeds. Transfer mixture to a glass jar or serving bowl. Cover and refrigerate overnight.
3. When ready to serve, top with chocolate chips and coconut whip.

Stay warm and cozy this season with this healthy apple pie oatmeal breakfast bake, these vegan pumpkin spice pancakes or this streusel-topped pear kuchen cake.

rhubarb relish in white bowl

Rhubarb Relish Recipe is a Breakfast Favourite

Katherine Eisenhauer, a ninth-generation resident of Lunenburg, NS, has been the chef-owner of The Savvy Sailor Cafe in her hometown since 2012. Her unassuming little restaurant, which boasts a view of Lunenburg’s historic UNESCO World Heritage Site waterfront, is a favourite with tourists and locals alike. Fresh locally sourced ingredients and a diverse menu that includes many of her own family’s favourite dishes are the secrets to her success.

rhubarb relish in white bowl

“Rhubarb is definitely a well-loved ingredient in Nova Scotia; it grows in many backyards, including my own,” says Katherine. “I still remember helping my grandmother — my dad’s mum, Josephine — pull rhubarb from the huge patch in the yard of the home she lived in with Gramps when I was a kid. I think they had the best rhubarb patch in town. We would have a great time together gathering it, washing it and chopping it up. Although she made different things with it, Gamma (as I always call her) was most famous for her rhubarb relish. I can hardly remember a family gathering where fish was served when it wasn’t on the table.”

“Hers is the exact recipe I still use today in the cafe. In fact, I followed it right from her own handwriting in the Dutch Oven cookbook just this morning! The Dutch Oven is a Lunenburg classic. It was first published in 1953 by Gamma and her friends in The Ladies Auxiliary of the Fishermen’s Memorial Hospital and it’s full of traditional Nova Scotia recipes. When they created it as a fundraiser back then, the ladies sure didn’t expect it to remain popular all these years later. It’s now in its 21st printing.”

Related: Anna Olson’s Best Savoury Baked Breakfasts

“Around here, rhubarb relish is typically eaten with whitefish, cod or haddock, or with other cod-based dishes, like fish cakes. That’s how we serve it at the cafe: alongside our famous fish cakes and baked beans as part of our Lunenburg Breakfast. It’s one of our most popular items, even though it’s pretty unusual for people to choose fish for breakfast. (I guess when they visit us, they figure: when in Rome?). People really love the relish — they’re always asking me, “Can I buy some? Can I buy some?” So when I have enough on hand, I sell some to customers. When stored properly in the fridge, it lasts many months. We also serve it for dinner alongside fish cakes and salad or pan-seared Atlantic cod and salad.”

“This recipe has so many great personal connections for me, but what really stands out is our family’s annual fish-cake brunch. For as long as anyone can remember, we’ve been gathering for this event between Christmas and New Year’s — both sides of the family, as well as family friends. It’s the sort of meal where we prep about 50 pounds of potatoes and 15 pounds of cod! The relish is always a big part of that meal.”

“We’ve been in Lunenburg since 1753, when the three Eisenhauer brothers first arrived from Germany. Traditions mean a lot to us. Grandma’s 90 now and though she still loves to cook, I make the relish these days and take my relish over to her. She’s given it her stamp of approval! I’m so happy to be keeping her tradition alive.”

The Savvy Sailor’s Rhubarb Relish

Prep Time: 20 minutes
Cook Time: 1 ½ hours (includes chilling time)
Total Time: 1 hour, 50 minutes
Servings: 8 cups

Ingredients:

8 cups chopped rhubarb
8 cups onions, thinly sliced
7 cups granulated sugar
3 cups cider vinegar
2 tsp salt
2 tsp ground cloves
2 tsp cinnamon

Directions:

1. Chop rhubarb into rough dice; set aside.

2. Add onions to separate bowl. Cover with boiling water; let sit for 5 minutes. Drain and discard water.

3. In heavy-bottomed pot, dissolve sugar in cider vinegar on medium heat. Add onions, rhubarb, salt, cloves and cinnamon. Stir well. Cook, stirring often, until it reaches a thick jam-like consistency, 40 minutes to 1 hour.

4. Remove from heat; let cool. Place in jar and refrigerate.

Published May 24, 2016, Updated June 1, 2019

Conquer Brunch With This Make-Ahead Veggie Strata and Sourdough Bread

You can never go wrong when serving your guests a hearty, veggie-packed breakfast casserole topped with melted, gooey goat cheese. Stratas are usually reserved for birthdays, Mother’s Day or Easter brunches, simply because they easily feed a crowd and can be fully prepped ahead of time; so no fuss, no muss when entertaining guests. Make this the day before and pop it into the oven when it’s go-time. What makes this strata even more special is that it’s made with sourdough bread, an artisan-style loaf that is easy to digest and adds incredible texture and bite.

Make-Ahead Vegetable Strata With Sourdough Bread

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 6

Ingredients:

½ Tbsp extra virgin olive oil
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 ½ cups cherry tomatoes, halved
1 zucchini, sliced into thin circles
1 ½ cups chopped kale or baby kale
1 ½ tsp dried thyme or 1 tsp fresh thyme
½ tsp sea salt
Pinch of pepper
6 eggs
1 ½ cups dairy-free milk
4 cups sourdough loaf cut into 1 inch cubes
4-6 ounces goat cheese, crumbled

Directions:

1. Place a skillet on medium heat, coat the bottom with extra virgin olive oil and add the onions. Stir occasionally and allow them to cook for 3 minutes, then add the garlic and saute for another 2 minutes.
2. Add the cherry tomatoes and zucchini and let them cook for 5 minutes.
3. Add the kale, thyme, sea salt and pepper. Stir until the kale begins to wilt.
4. In a bowl, whisk together the eggs and dairy-free milk.
5. In a large casserole dish (9×13), coat the bottom with a little olive oil, spread ½ the bread on the bottom, top with ½ of the veggies, then layer the rest of the bread and veggies on top.

6. Pour the egg and milk mixture over and crumble the goat cheese on top, nestling some pieces underneath the bread cubes.
7. Cover with plastic wrap and place in the fridge until you’re ready to bake it. It can be left in the fridge for up to one day.
8. When you’re ready to bake, heat your oven to 350°F, place the uncovered strata in the oven for 45-50 minutes until it starts to bubble up and crisp.

This Make-Ahead Veggie Strata & Sourdough Bread

Still salivating? Here are 25 more crowd-pleasing brunch recipes and 15 sheet pan breakfast bakes that promise to please!

This Healthy Ethiopian Breakfast Bowl Features Your New Favourite Grain

Need a delicious and healthy way to switch up your breakfast routine? This teff breakfast bowl is it! Inspired by my Ethiopian Canadian upbringing, it’s a tasty spin on the flavours of home. Teff is an ancient grain that is quintessential to Ethiopian and Eritrean cuisine – it’s usually found in the traditional Ethiopian flatbread injera. This tiny grain is rich in minerals like manganese and iron. Plus, it’s packed with protein. In case you need a few more reasons to add it to your pantry, teff is also a great source of fibre and is naturally gluten-free.

This healthy breakfast bowl is flavoured with cinnamon, cloves and cardamom – all of the essential ingredients to Ethiopian tea. The spiced teff is topped with crisp pears, creamy almond butter and crunchy pecans that pair perfectly with the grain. Finally, it’s sweetened with Canadian maple syrup, so each spoonful is rich in flavour and texture.

Teff Breakfast Bowl


Prep Time: 5 minutes
Total Time: 35 minutes
Servings: 3

Ingredients:

Teff Breakfast Bowl
1 cup teff grains (not the flour – unless you prefer a smoother texture)
2/3 cup water
2/3 cup almond milk
1 stick cinnamon
1/2 tsp cloves
1/2 tsp cardamom

Toppings
1 1/2 pears, sliced
1/2 cup pecans
6 tsp maple syrup
3 Tbsp almond butter

Directions:

1. Add the teff, water, almond milk, cinnamon, cloves and cardamom to a pot and bring to a boil. Be sure to stir frequently. As it begins to thicken, turn the heat down and put a lid on the pot until it’s cooked all the way through. Tip: Use a rice cooker to guarantee a perfect batch every time.

2. Pour 1/3 of the teff mix into a bowl and remove the cloves, cinnamon and cardamom.

3. Top the teff bowl with half a thinly sliced pear, 1/3 of the pecans, 1 Tbsp almond butter and 2 tsp maple syrup.

4. Pour the remaining teff mix evenly into two bowls and repeat the topping steps listed above (or refrigerate and enjoy as two days’ worth of pre-made breakfast).

5. Grab a spoon and eat up!

Looking to expand your grain horizon further? Here are The 10 Healthiest Whole Grains and How to Cook Them.

5 Genius Ways to Use Cornbread Mix (Hint: Buttermilk Pancakes)

It’s always best to have a few easy-peasy dishes in your recipe arsenal to rely on in a pinch. One product we can’t get enough of is cornbread mix. Classic cornbread is oh-so-delicious and perfect to accompany fried chicken, macaroni and cheese or your favourite chili recipe, but with a couple of flourishes, you can whip up a myriad of creative and easy dishes that will have you using this convenient product all the time!

1. Jalapeno and Bacon Cornbread Muffins

This simple recipe involves using the mix as you normally would, and adding one diced jalapeno (keep in the seeds if you want extra spice) and ½ cup (about 6 slices) of cooked, crumbled bacon. Portion into 12 lined muffin cups and bake at 375°F until golden, about 20 minutes. For a cute decoration, top each muffin with a thin slice of jalapeno before baking.

Read More: 45 Totally Awesome Ways to Use a Muffin Tin

2. Maple Pecan Cornbread Cake

A surefire winner, this simple skillet cake can be made by adding 1/2 cup maple syrup and 1 cup chopped pecans to the mix and pouring into a well-buttered cast iron skillet. Bake at 350°F until a cake tester inserted in the centre comes out clean, about 25 to 30 minutes. Once out of the oven, poke the top of the warm cake with a toothpick and brush with a bit more maple syrup. Kick it up a notch by serving warm with a scoop of maple pecan or vanilla ice cream.

3. Savoury Buttermilk Pancakes

This recipe is bound to become your new favourite savoury brunch dish. Make these pancakes by adding 1 cup buttermilk, 1/2 cup shredded old cheddar cheese, 1 egg, 2 Tbsp melted butter to 1 cup of mix along with 3 finely sliced green onions and 1/2 cup of thawed frozen corn kernels. Cook in batches in a non-stick skillet brushed with butter over medium-low until bubbles appear on surface; flip and continue to cook until golden on both sides, about 6 minutes.

Read More: 70 Pancake Recipes That Will Make You Drool

4. Mexican Spiced Cornbread

An exciting twist on regular cornbread, stir 2 Tbsp adobo and 3 chopped chipotle peppers into the batter along with ¼ cup finely chopped cilantro stems, 1 tsp each chili, garlic and onion powders and ½ tsp cumin. Bake as directed on the package until a cake tester inserted in the centre comes out clean.

5. Cornbread Crab Cakes

These delicious cakes will have you coming back for more! Mix together 2 cups crab meat with 2/3 cup cornbread mix, ¼ cup mayonnaise, 1 egg, 2 minced green onions, 2 Tbsp each minced parsley and cilantro, 1 tsp lemon zest and ½ tsp salt. Form into ¼ cup patties and fry in batches in a generously oiled non-stick skillet until golden on both sides, flipping halfway, about 4 to 6 minutes.

Looking for more life-changing cooking hacks? Here are 5 Ways to Fix Over-Salted Food, 5 Tasty Ways to Use Hummus (That Aren’t Dip!) and 5 Make-Ahead Chicken Marinades to Freeze Now.

How to Make 5-Ingredient Cinnamon Buns in Just 5 Easy Steps

This is my great-aunt’s method of making cinnamon buns, which is so easy that even kids can help. When I was young, it was always my job to grease the pan with butter before the buns went into the oven. Added bonus: with just five ingredients and five steps, it is so easy!

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Easy Cinnamon Buns

Ingredients:

Flour for dusting
Ready-made dough, homemade or store-bought
¾ cup packed brown sugar
½ cup soft butter + more for greasing
1-2 Tbsp cinnamon

Equipment:

Rolling Pin
Pastry Brush
Sharp Knife
Tea Towel

Directions:

1. On a floured work surface, using rolling pin, roll out dough to about ½-inch thickness, forming a rectangle.

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2. Mix together brown sugar, butter and cinnamon until very soft, but not melted. Using pastry brush, brush dough with brown sugar mixture. Gently roll up dough, jelly roll–style, ending with seam side down.

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3. Using a sharp knife, cut dough into 1-inch thick slices.

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4. Place, cut side down, in a well greased 13×9-inch baking dish. (Aunt Lucy would hand me an empty butter foil to scoop up soft butter with and smear inside the pan.) Cover with a tea towel; let rise until doubled in size, about 25 to 30 minutes.

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5. Bake in 350°F oven until golden, 25 to 30 minutes. Let cool slightly. Carefully turn buns out onto parchment or waxed paper. They should come out as one piece with gooey cinnamon-sugar sauce resting on top.

Published February 23, 2017, Updated February 8, 2019

These Chocolate Avocado Keto Cookies Are Healthy Enough for Breakfast 

A decadent, delicious breakfast cookie is the ultimate grab-and-go morning meal. But these are far from normal cookies. These keto-powered baked goods only have 3.2 net grams of carbs, along with a super, secret ingredient: avocado. The ketogenic diet is all about eating tons of fat, and these cookies really deliver, helping to fuel you with good, clean fats. Eating lots of healthy fat, especially in the morning, regulates blood sugar, keeps insulin levels low and promotes fat burning and loss. So, basically you’re eating a nutritious cookie that helps you lose weight – can you think of anything better?!

Chocolate Avocado Keto Breakfast Cookies

Prep Time: 5 minutes
Bake Time: 10 minutes
Total Time: 15 minutes
Servings: 8 cookies

Ingredients:
2 small ripe avocados
2 large eggs
½ cup almond flour
⅓ cup raw cacao
⅓ cup erythritol or monk fruit sweetener
½ tsp baking soda
⅛ tsp sea salt
¼ cup cacao nibs or stevia sweetened chocolate chips
2 Tbsp shredded coconut, to use as garnish

Directions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Peel the avocado, place it in the bowl and mash it until smooth.
3. Add in the almond flour, raw cacao, sweetener, baking soda and sea salt and combine all ingredients. Whisk in the eggs.
4. Fold in the cacao nibs. Don’t be alarmed if the batter does not resemble traditional cookie dough, it will be fudgier.

5. Scoop about 1 ½ Tbsp of batter onto the baking sheet to make one cookie and lightly flatten with your hand or a spoon. Leave quite a bit of space between the cookies, since they spread.
6. Top with shredded coconut to garnish.
7. Bake for 10-12 minutes and allow to cool for a few minutes before digging in.

For more healthy low-carb recipes to keep on hand, check out these 20 Easy Keto Dinners to Make Right Now and 14 Keto-Friendly Snacks That Are Super Simple to Make.

A Heavenly Blueberry and Bacon Breakfast Casserole Made With Croissants

Blueberry pancakes with maple syrup and a healthy serving of bacon on the side has to be one of the most celebrated breakfasts of all time. When you find yourself with stale croissants, do yourself a favour before tossing them: make this super simple (and reliably delicious!) casserole dish that’s a riff on the quintessential breakfast. With maple syrup, wild blueberries and bacon, it ticks all the boxes of our favourite Canadian ingredients… and the buttery croissant base takes it to the next level. Your weekend brunch game just got a whole lot sweeter.

Blueberry, Maple and Bacon Croissant Casserole

Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Serves: 6 to 8

Ingredients:
3 eggs
2 egg yolks
1-¼ cups milk
⅓ cup 35% cream
⅔ cup maple syrup, divided
2 tsp vanilla
½ tsp kosher salt, divided
8 cups lightly packed stale croissants, cubed or roughly torn into 1-inch pieces
6 slices bacon, cooked and crumbled
2-½ cups frozen wild blueberries, divided
1 Tbsp flour

Directions:
1. Heat oven to 350°F. Butter a 2L casserole dish; set aside.
2. Whisk together the eggs, egg yolks, milk, cream, ⅓ cup maple syrup, vanilla and ¼ tsp salt in a large bowl.
3. Add the croissant bread and bacon, and toss to combine.
4. Toss 1 cup blueberries with flour in a small bowl. Add it to the croissant mixture, tossing gently to combine.
5. Spoon into prepared casserole dish and bake until golden and set, about 45 to 50 minutes.  

6. Meanwhile, add remaining blueberries, maple syrup and salt to a medium saucepan over medium heat. Cook, stirring occasionally until thickened, about 10 minutes.
7. Drizzle the sweet, syrupy blueberry sauce over each individual casserole serving. Bon appétit!

Looking for more comforting breakfast inspiration? Here are 10 Must-Eat Canadian Breakfast Sandwiches and 25 Easy Breakfast Casserole Recipes.

How to Make the Perfect Egg-in-a-Hole

Egg-in-a-hole, also known as ‘egg-in-the-basket’ or a ‘hole-in-one,’ is not only a delicious way to eat an egg with toast, it’s also really fun. You can substitute the bread with a bagel or waffle and try different toppings like Cheddar cheese, green onions or chopped parsley. Here, I made egg in a hole two ways — with white bread and bagels — both topped with lots of feta, red chilis and a sprinkling of dill.

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Egg-in-a-Hole

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2

Ingredients:
2 thick slices bread or 1-2 bagels
1 Tbsp butter
2 eggs
Salt and pepper, to taste
2 Tbsp feta cheese, crumbled
½ red chili, finely sliced (optional)
1 Tbsp chopped dill

Directions:
1. Make a hole in your bread using a 2” round cutter or the rim of a small glass.

Related: Egg-cellent Omelette Recipes

2. Heat a large non-stick frying pan over medium heat. Place butter in the pan. Once melted, add bread and fry until golden brown, about 2-3 minutes.

3. Flip the toast over and crack the egg into the middle of the hole. Sprinkle with salt and pepper, and cover pan with a lid. Let cook until egg is set, about 3 minutes. Sprinkle with feta, red chilis and dill.

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Published December 3, 2015, Updated December 1, 2018

Potato Latke Eggs Benedict is Our New Brunch Favourite

Eggs Benedict is a weekend brunch recipe that will dirty more than a few dishes – but the results are well worth it. This version uses classic latkes as the base, instead of the more common English muffin, and skips the ham for rich smoked salmon. A buttery, bright and oh-so-easy Hollandaise, along with perfect poached eggs, completes this delicious Benny variation. The steps are plentiful, though very simple, so this recipe is absolutely doable for a special holiday breakfast or brunch with family and friends.

Latkes-eggs-Benedict-top

Latke Eggs Benedict with Smoked Salmon

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 4

Ingredients:

Easy Blender Hollandaise
2 egg yolks, egg whites reserved for latkes
2 tsp lemon juice
2 tsp water
200 g (about 1 cup) salted butter, melted, still warm
Kosher salt, to taste

Potato Latkes
2 lbs russet potatoes, peeled
1 small yellow onion, peeled
2 egg whites (reserved from hollandaise), whisked
3 Tbsp matzo meal or potato starch
2 tsp kosher salt
¼ tsp baking powder
High-temperature vegetable oil, for frying

Poached Eggs
1 Tbsp distilled white vinegar
8 large eggs

To Assemble
2 Tbsp fresh dill fronds or minced chives
400 g smoked salmon
Lemon wedges

Latkes-eggs-Benedict-ingredients

Directions:    

1. Bring a large pot of water to a boil, reduce to a simmer.
2. Preheat oven to 200ºF. Line a large baking sheet with parchment paper.
3. Bring the smoked salmon out of the refrigerator to take the chill off.
4. In a medium bowl or blender, add egg yolks, lemon juice and water.
5. With an immersion (stick) blender or regular blender running, add melted butter in a slow, steady stream until mixture is thick and pale yellow. Taste and season with salt, if needed.
6. To keep warm, transfer mixture to a smaller bowl to fit into a large bowl, and fill a larger bowl with just-boiled water (do not allow any to get into the hollandaise). Stir the hollandaise a few times when you’re ready to serve. Alternatively, transfer hollandaise to a thermal container (just make sure it doesn’t smell like coffee!).
7. Using the finest shredding attachment on your food processor, process potatoes and onions (or grate both with a box grater). Transfer mixture to a fine mesh sieve, lined with cheesecloth, set over a large bowl. Squeeze cheesecloth to remove excess starch and water from the potatoes and onion. Then transfer potatoes and onion to a large bowl.

8. To the potatoes and onion mixture, stir in whisked egg whites, followed by matzo meal or potato starch, salt and baking powder.
9. Fill a large skillet with ½ inch of oil. Heat to medium-high. Do not allow oil to smoke. The potato mixture should sizzle immediately when added to the pan; if it doesn’t, wait until the oil comes up to temperature. Fun alternative: try adding the uncooked latke mixture to your waffle iron instead of a skillet, for a fuss-free, extra-crunchy base.
10. Working in batches, without crowding the pan, scoop ¼ cup of potato mixture into hot oil and carefully flatten with a spatula. Fry for 1 to 2 minutes per side, until golden brown and cooked through. Transfer to a prepared baking sheet and keep warm in the oven while you finish the latkes. If you have leftover latkes from another meal, just reheat in oven at 200ºF.
11. To simmering water, add vinegar. One at a time, working quickly, crack eggs into a small bowl and gently add to simmering water. Poach for 3 to 5 minutes, until whites are set but yolks are still runny. Remove from water using a slotted spoon and place on a warmed plate.
12. On plates, add stacks of latkes, and then top with slices of smoked salmon, poached eggs and spoonfuls of Hollandaise. Garnish with dill or chives and lemon wedges. Serve immediately.

Looking for more holiday brunch inspiration? Here are 30 Boxing Day brunch recipes.

How to Make the Perfect Croissant Croque Madame

This is going to be the fanciest ham and cheese sandwich you will ever have. Leave it to the French to take something so simple and humble and top it with tons of cheese and toast it until golden brown. And to top it off, let’s put a fried egg on it. Typically made on basic white bread, I’ve taken this dish even further and made it on a croissant. There’s one thing that will happen after having this: you’ll never be able to go back to a regular ham and cheese sandwich.

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Croissant Croque Madame

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:

Béchamel
4 Tbsp unsalted butter
¼ cup + 1 Tbsp all purpose flour
2 cups milk
½ tsp salt
Fresh black pepper
Pinch of nutmeg
½ cup grated Gruyére
¼ cup grated Parmesan

Sandwich
6 croissants
Grainy mustard or Dijon
400 g black forest ham
⅔ cup grated Gruyére
⅓ cup grated Parmesan
Salt
Fresh black pepper
6 fried eggs
Chopped chives, garnish
Maldon salt, garnish

Directions:

1. Heat the butter over medium-low heat in a medium sized saucepot. Once the butter is completely melted and begins to bubble, add the flour and whisk until combined. Switch to a heat-proof rubber spatula and continue stirring until the mixture is a light golden colour and smells slightly nutty. Be sure to scrape all around the sides and bottom to ensure nothing is sticking or burning.

2. Whisking constantly, slowly pour the milk into the pot. Switch back to the rubber spatula and cook, constantly stirring and scraping the sides and bottom, until thick and bubbly. About 6-8 minutes.

3. Turn the heat off and stir in the salt, black pepper, nutmeg, Gruyére and Parmesan until cheese has melted. Set aside to cool.

Related: Creative Ways to Use Croissants, From French Toast to Bread Pudding

4. Pre-heat the oven to broil and set the rack in the middle of the oven. Slice the croissants open and spread a generous amount of mustard on each half. Lay the ham on the top halves of the croissants and top with the bottom halves. This will give the béchamel a nice flat surface to sit on. Transfer the sandwiches onto a sheet pan.

5. Top each sandwich with lots of béchamel spreading it to the edges of the croissant. This will prevent the edges of the croissant from burning in the oven. Combine the Gruyére and Parmesan and top each sandwich with the cheese. Season with salt and pepper.

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6. Place sandwiches under broiler for 1 to 2 minutes, rotating pan halfway through, until cheese and béchamel are melted and bubbly.

7. Remove from the oven, plate each sandwich with a fried egg, garnish with chopped chives, fresh black pepper and Maldon salt.

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Published November 5, 2015, Updated October 29, 2018

Eggs Benedict Casserole

Crowd-Pleasing Overnight Eggs Benedict Casserole

Thanksgiving weekend can be one of the most hectic times, especially with a house full of visitors. Make your life easier with a simple, make-ahead breakfast casserole. Enjoy everyone’s favourite brunch dish with no need to poach, toast or fry. Just wake up and bake. The rich, buttery hollandaise sauce whips up in a snap and is drizzled over a dish filled with soft baked eggs, toasty English muffins and smoky Canadian bacon. It’s a dish that delivers bold flavour and gives you that extra time with your family and friends.

Eggs Benedict Casserole

Eggs Benedict Casserole

Prep Time: 15 minutes
Rest Time: 2 hours
Cook Time: 45 minutes
Total Time: 3 hours
Servings: 8

Ingredients:

Casserole
6 English muffins, cut into 1-inch cubes
8 slices of Canadian bacon, sliced into 1-inch strips
10 large eggs
½ cup milk
1 tsp onion powder
½ tsp salt
1 tsp pepper

Hollandaise Sauce
3 egg yolks
2 tsp lemon juice
1 tsp Dijon mustard
⅔ cup melted butter
¼ chopped parsley
2 Tbsp chopped chives

Directions:

1. Grease a 9 x 13-inch baking dish. Place English muffin cubes and bacon slices into the baking dish. Whisk eggs with milk and onion powder, salt and pepper. Pour egg mixture into baking dish covering the bacon and bread cubes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

2. Preheat oven to 375°F. Remove plastic wrap from dish and cover with aluminum foil. Bake casserole for 30 minutes.

Related: Best Brunch Recipes to Feed a Crowd

3. Remove foil and bake until eggs are set and and top is beginning to turn golden, about 15 minutes.

4. While casserole is baking, make the hollandaise sauce. Place egg yolks, lemon juice and mustard in a heat-proof glass bowl and whisk to combine.

5. Place bowl over a pot of simmering water to form a double boiler. Slowly pour in a few tablespoons of melted butter while whisking vigorously. Continue to whisk while gradually adding melted butter. If mixture looks like it is about to split, whisk in a few drops of ice water and then proceed adding butter.

6. Drizzle hollandaise sauce over casserole and garnish with chopped parsley and chives. Serve immediately.

Published October 3, 2016, Updated September 11, 2018

How to Make the Perfect the Omelet (It’s Oh-So Easy!)

The omelet is a basic dish every home cook — especially broke students — should be able to master. Eggs are inexpensive and an excellent source of protein and takes minutes to cook. Omelets are also perfect for any leftover scraps you have in the fridge whether it’s that last cube of cheese, broccoli floret or the lone slice of ham. We’ve been conditioned to only eat eggs during brunch, but omelets make for quick and easy (and budget-friendly) dinners. When I first got into cooking, my omelets would always run into one of two problems: the omelet tore and fell apart when I tried to fold it in half or I added too many toppings and the whole thing became more of a weird egg stir-fry. Here are some tips to avoid those problems.

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The Perfect Omelet

Ingredients:

3 large eggs
1 Tbsp oil or small pat of butter
3 toppings of choice (peppers, mushrooms, ham, onions, tomatoes, etc.), ⅓ cup each
Salt and pepper, to taste

Step 1: Have Your Mise en Place Ready

A ‘mise en place’ is a French term for having everything in its place. As you can see, I diced the onions and mushrooms, grated the cheese, beat the eggs, poured out the oil and had my seasonings ready. You don’t want to be still chopping mushrooms while the eggs are cooking away (in addition to risking burning the eggs, once they cook up and solidify the mushrooms won’t stick to the omelet).

As for how much of everything to use, a general guideline is to use three large eggs and then up to three toppings at ⅓ cup each or ½ cup if you’re only using two toppings. Loading your omelet with too much stuff would result in the egg ripping and becoming more of a scramble.

Omelet_Step1

Step 2: Get the Oil Hot Enough

Put the skillet over medium heat for about a minute. Then pour in the oil or butter and wait again till the butter melts (and starts foaming) and the oil becomes shiny and coats the pan.

If the oil is still cold when you pour the egg in, you get this gross-looking oily egg mixture where the oil floats on top of the egg, which defeats the purpose of the oil making the egg not stick to the pan.

Step 3: Cook the Tougher Fixin’s First

First sauté the toppings that require more cooking time than the eggs such as bell peppers, mushrooms, onions, bacon and broccoli. I’ve had many hotel omelets when I’d bite into the eggs and taste raw mushrooms in the centre. Don’t do that.

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Step 4: Pour in the Eggs

Spread the sautéed toppings evenly across the skillet. Gently pour the beaten eggs into the hot skillet, making sure that it envelops all the toppings and there aren’t any gaps in the omelet.

Related: Creative Ways to Cook Eggs

Step 5: Be Patient

Don’t poke the omelet with the spatula just yet. Let the omelet cook and solidify for about 30 seconds so that it won’t fall apart when you fold it.

Gently nudge the edges of the omelet towards the centre with a spatula, making sure the eggs aren’t stuck to the pan. You can tilt the pan and give it a light swirl with the wrist to allow the uncooked eggs from the middle of the pan to flow to the edges. The centre of the omelet should still be a bit runny.

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Step 6: Add the Delicate Stuff

Sprinkle in the toppings that don’t require as much cooking time such as finely grated cheese, herbs, or chopped tomatoes.

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Step 7: Fold 

This is the critical part. Try to get as much of the spatula under one half of the omelet before you do a quick flip (it’s all in the wrist). You also can use your other hand to tilt the pan towards the spatula.

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Step 8: Shimmy 

Gently slide the folded omelet on to a plate. Garnish with additional herbs or cheese if you like. Serve immediately.

Omelet_Step8

Published September 29, 2014, Updated September 11, 2018

Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

If you live in Toronto, you know that grabbing brunch can sometimes be a three-hour endeavour and it’s nearly impossible to go anywhere with more than four people. If you do, you know you’ll be waiting. And after a full night of drinks, you’re body does not want to wait to be nourished. Hanger kicks in. Through my frustration, I decided that I should be making more brunches at home. Those are the times when I concoct my one-pot breakfast skillet. It’s always a mashup of what I’ve got in the fridge or pantry, with the addition of some eggs.

This recipe is one of my favourites. Sautéed mushrooms and wilted, garlicky spinach are the perfect (and quickest) accompaniments to eggs with a runny yolk. Yes, there are a ton of other great ingredients that can be used as well, like potatoes, corn, beans, zucchini, chorizo… the list goes on. But this is what I just happened to have in my fridge one day and now I continue to go back to this.

Breakfast skilled served onto two plates

Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4

Ingredients:

350 g cremini and/or baby bella mushrooms, sliced 1/3” thick
3-4 Tbsp unsalted butter, divided
2-3 Tbsp olive oil, divided
100 g baby spinach
3 cloves garlic, minced finely
6-8 eggs
1/3 cup goat cheese, crumbled
Salt and fresh black pepper to taste
Toasted sourdough grain bread or bread of choice

Directions:
1. Over medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil in a large skillet with a tight fitting lid.

2. In batches, sauté the mushrooms. Make sure not to crowd the pan so the mushrooms crisp up evenly.

3. Sauté for 4 minutes, flipping the mushrooms halfway through and seasoning with salt and fresh black pepper, to taste.

4. Add more butter and olive oil as needed for the second batch of mushrooms. Remove from the pan as well after seasoning.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

5. Add a bit more olive oil and butter to the pan and toss in the spinach and garlic. Season with salt and pepper and sauté until the spinach is wilted, about 1 minute.

6. Add the mushrooms back into the pan and create pockets for the eggs. Crack an egg into each pocket and cover immediately with the lid.

7. Let the eggs cook for 2 1/2 – 3 minutes. Do not lift that lid! This ensures the egg whites cook from the top as well as the bottom. Remove from heat, and season with salt and pepper.

8. Crumble goat cheese over top and serve with toasted bread.

Breakfast skillet in pan

A Saskatoon Musician’s Easy Saskatoon Berry Jam Recipe

There is an especially fun dynamic between the two women standing in the kitchen. Musicians Alexis Normand and Allyson Reigh are two-thirds of the popular Western Canadian band, Rosie and the Riveters. The trio is made up of equally talented singers, instrumentalists and songwriters.

Being a triple threat is a feat in and of itself, of course, but being able to cook on top of that trio of skills would make Normand the quadruple threat of the talented bunch. “She’s always cooking while we’re on tour, it doesn’t matter what city we’re playing in,” says Normand’s bandmate, Reigh, as she measures sugar for the Saskatoon berry jam they’re about to make. “She’s one amazing cook.”

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It’s clear that Normand is the foodie of the group. Growing up in Saskatoon, her grandmother was an avid cook and passed down a love of the kitchen to her mother, which she has also come to embrace whether she’s at home or on the road. Her speciality? Making big batches of Saskatoon berry jam that she cans, labels and brings on tour. Family, friends and fans alike have come to love the edible keepsake that pays homage to her prairie roots.

“It’s a really hot item, people love it,” says Normand as she adds the Saskatoon berries to the pot. “It’s funny, though, because they aren’t as ‘Saskatchewan’ as you would think. I learned that after travelling across the country, that you can find Saskatoon berries in abundance [in BC and Alberta too], but there, they’re called Saskatoons. That’s where I’m from and making this jam this is a family tradition!”

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Like most jam recipes, Normand’s family recipe for Saskatoon berry jam only calls for a few ingredients: berries (fresh or frozen, though frozen is the most easily obtained year-round), sugar and a bit of water. You can feel free to add some lemon zest or a few drops of vanilla if you’d like, but good quality Saskatoons don’t need much to make a lasting impression. “There’s always something to be said about giving someone an item that’s homemade. It’s someone’s time that they’re gifting you, really. That’s the really nice thing about it,” she says.

Related: PB&J Recipes That Will Change Your Life

One big misconception about making jam at home is that you need to make a dozen jars and can them. Normand does make big batches before she goes on tour, but her small-batch recipe is just as good, and easily lasts a couple of weeks in the fridge. “Nothing about this process is hard, but when I was younger I was under the impression that it was challenging. I think people just need to try it once,” says Normand. “You cook down the ingredients, you put it in jars, cool it down and it tastes delicious! It doesn’t get any better or easier than that, does it?”

saskatoon-jam-complete

Simple Saskatoon Berry Jam Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 Cups

Ingredients:

4 cups Saskatoon berries (fresh or frozen)
1 cup sugar
1 cup water
¼ tsp grated lemon zest (optional)
¼ tsp vanilla extract (optional)

Directions:

1. Place ingredients in a medium pot and bring to a simmer on medium-high heat.

2. Reduce to medium heat and let cook, uncovered, for 20 minutes, stirring occasionally.

3. Transfer to a heat-safe container and allow to cool to room temperature.

4. Cover and place in refrigerator to use as desired. Will keep for up to 2 weeks refrigerated.

Easy Homemade Blueberry Pop Tarts You’ll Absolutely Love

One of the best parts about being a kid is eating copious amounts of sugar-filled breakfast foods. Chowing down on six bowls of cereal used to be a perfectly acceptable option. Nowadays, we opt for healthier morning meals, but once in awhile we get nostalgic for the early morning sugar rush from our childhood. So I’ve decided sugar is totally OK in the morning if you just take a little time to bake something from scratch. Enter: homemade pop tarts. Mini pies with icing that you can eat with one hand. These easy-to-make blueberry-filled, lemon-iced pastries are a perfect treat in the AM. The best part is that you can feel like a kid again, without actually being one!

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Blueberry Pop Tarts With Lemon Glaze

Cook Time: 20-25 minutes
Servings: 12 pop tarts

Ingredients:

Dough
2 ½ cups all-purpose flour
1 tsp salt
2 Tbsp granulated sugar
2 cups cold unsalted butter, cut into cubes
1 egg (plus 1 egg to seal tarts)
2 Tbsp ice water

Filling
¾ cup blueberry jam (or any kind of jam or fruit)
½ cup blueberries

Icing
1 ½ cups icing sugar
2 Tbsp lemon juice
Lemon zest for garnish

Directions:

1. Begin by making the dough. In a food processor combine flour, salt and sugar. If you don’t have a food processor you can do this by hand. Add the cold butter cubes and pulse until mixture resembles coarse breadcrumbs. Add egg and water and pulse until dough starts to come together. Be careful not to over work the dough.

2. Remove from processor and shape dough into two rounds. Wrap in plastic wrap and place in fridge for 30 minutes.

Related: Our Carbiest Breakfast Recipes, From Croissants to Pancakes

3. Preheat oven to 350°F. Line two baking sheets with parchment paper.

4. Remove one disc of dough from the fridge and roll into a large rectangle that is roughly 6 inches by 12 inches. Cut the dough into 8 equal-sized pieces.

5. Place 6 squares on one of the prepared baking sheets. Place 1 Tbsp of blueberry jam on the center of each square. Top with 3 or 4 blueberries. Roll out other piece of dough and cut into 8 equal-sized squares as above.

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6. Beat 1 egg in a bowl and using a pastry brush, brush around sides of each square. Place another square on top to form your pop tart. Use a fork to seal the edges. Poke a few holes in the top of the dough to let steam escape. brush egg wash on top of tarts.

7. Place the baking sheets in the fridge for 30 minutes before baking.

8. Bake for 20-25 minutes or until golden brown. Remove pop tarts to a cooling rack, let cool completely before icing.

9. To make icing, whisk lemon juice with icing sugar. If you want a thinner icing add a bit more lemon juice. Place a dollop of icing on each pop tart and sprinkle with lemon zest.

homemade-pop-tarts-2

Published July 21, 2016, Updated July 16, 2018

Patriotic Pancakes Perfect for Canada Day

With a bright red maple leaf in the centre, these patriotic pancakes are perfect for Canada Day. Fresh red berries, whipped cream and maple syrup are great toppings, but you can switch it up with your favourite fruit, nuts, sauce and more.

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Maple Leaf Pancake Recipe

Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: about 12 pancakes

Ingredients:
1 egg
1 cup milk
1 Tbsp butter, melted
1 1/4 cups all-purpose flour
2 tsp baking powder
Pinch salt
22 ml Red food colouring
1/4 cup vegetable oil

Garnish:
Maple syrup
2 cups fresh raspberries
1/2 cup whipping cream, whipped

canada-day-pancakes2

Directions:
1. In large spouted bowl, whisk together egg, milk and butter, then whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
2. Measure 1/3 cup of the batter into shallow bowl, and thin with enough water turn into a creamy consistency. Tint red with food colouring.
3. Over medium-low heat, heat a nonstick skillet with 1 Tbsp oil per pancake. Brush 2-inch (5 cm) maple leaf-shaped cookie cutter with some of the oil. Place in skillet. Pour in enough red batter to fill, then cook 1 minute until set on bottom. Holding cutter with tongs, or hands, lift cutter away from maple leaf shape. Using a squeeze bottle or spoon, top each leaf with enough white batter to cover.
4. Cook until bubbles form on tops, about 3 minutes. Turn pancakes and cook until bottoms are golden, about 1 minute.
5. Working in batches and brushing pan with remaining oil as necessary, repeat with remaining batters, cleaning off cookie cutter when necessary.

Garnish:
Serve pancakes with maple syrup, raspberries and a dollop of whipped cream.

Avocado toast with eggs and tomatoes on white plate

How to Become a Morning Person (and What Your Diet Has to Do With It)

Anyone who (willingly) wakes up at 5AM every morning is something of a superhuman. Or at the very least, the early riser we all strive to one day become. Marlie Cohen, a Toronto-based certified personal trainer, holistic health coach and the face behind lifestyle blog Kale & Krunches, is that person. But just like mastering a gruelling spin class – becoming a morning person takes dedication. Read on for the fitness expert’s top 10 tips to make waking up early easier than you ever thought possible.

1. Morning Movement

“My morning routine starts with some form of meditation or movement to get the blood flowing,” says Marlie, whether taking a few deep breaths and stretching at home or stepping out for an early 6AM workout. She also makes a habit of journaling every morning – jotting down three things she’s grateful for as a form of positive affirmation to start the day.

2. Better Breakfast

Whether you’re hungry right when you wake up, or not until after your AM workout, always nourish your body with a wholesome morning meal. For Marlie, that means eggs, avocado and toast for breakfast – the perfect combination of carbs, fat and protein. This balance of macronutrients will increase energy levels and ensure you’re satiated until lunch.

Get the recipe for Avocado Toast With Poached Eggs

3. Drink Water First Thing

Before you do anything else, drink a glass of water once out of bed. “You’re super dehydrated when you wake up,” says Marlie. “Drinking water gets the metabolism going and hydrates your muscles to prepare for the day ahead.” Make sure you drink enough H2O throughout the day, too. Marlie advises drinking two to three litres per day, depending on how active you are and how much you sweat.

4. Coffee 2.0

Fact: brewing a fresh cuppa Joe at home makes early wake-ups slightly less daunting. But instead of loading it with cream and sugar, Marlie (pictured below) adds a secret superfood ingredient to her Nespresso coffee: cinnamon. “Not only does it taste really good, it helps control insulin resistance in the body and stabilizes blood sugar,” she says. Cinnamon can also aid in curbing sugar cravings throughout the day and releases caffeine into the body at a slower pace.

5. Stop Drinking Water

We’ve all been there: abruptly waking from a deep sleep thanks to a full bladder. The solution? Don’t drink water after supper. “During dinner, have a few glasses, but I would probably stop after that,” says Marlie. This will prevent being disturbed and waking up throughout the night.

6. Eat Foods High in Magnesium

“Magnesium naturally calms the body and controls your cortisol levels and stress hormones,” she says. Reach for foods high in the mineral, such as whole grains, spinach, green leafy vegetables, almonds and quinoa. Marlie’s favourite magnesium-rich meal is salmon (also high in the nutrient) with quinoa and a sautéed green vegetable like spinach or broccoli.

Get the recipe for Lynn Crawford’s Roast Salmon With Grapefruit and Quinoa Salad

7. Know When to Stop Eating

While some experts say to stop eating around 7PM, Marlie has a different theory: “It depends on your schedule,” she says, pointing to the fact that she often won’t finish teaching until nine at night. In other words, what you eat is more important than when you eat it. “Sugary or carb cravings at night are probably a signal from your body that you’re thirsty, didn’t eat enough throughout the day or you’re tired,” she says. “Nighttime snack cravings are really our body saying it’s time to go to bed.”

8. Opt for Natural Sleep Remedies

If finding your Zen proves difficult at night, turn to the power of essential oils: “I have a lavender spray that I’ll use on my pillows, and will also use the oil on the soles of my feet,” she says.

9. Have a Regular Wake-Up Time

“I think people might overlook the benefits of having a regular wake-up time,” says Marie. Even if your schedule changes day-to-day, she recommends setting your alarm for the same time each morning to establish a consistent daily practice and stabilize our circadian rhythm.

10. Ditch Your Phone

Perhaps the most important tip of all – keep technology out of the bedroom. “I always put my phone in a different room, so when my alarm goes off, it forces me out of bed,” she says. This also means you won’t be glued to your phone before switching off the lights, ultimately leading to a sweet, sound slumber.

Photo of Marlie Cohen courtesy of Marlie Cohen; photo of essential oils courtesy of Getty Images

Avocado Toast With Poached Eggs, Two Ways (One for Meat Lovers + One for Vegetarians!)

Breakfast for dinner just got a whole lot tastier. When I was a kid, there was nothing more exciting than the novelty of having pancakes for dinner. I still get a thrill out of indulging in the occasional meal swap, only now I do it in the form of avocado toast with poached eggs. I topped one with seasonal, peppery pea shoots and the other with salty prosciutto. But the real key here is to get a super-ripe avocado that slashes the need for any added butter and a soft-poached egg that oozes with the slightest pierce of a fork. It’s a simple meal, sure, but when stacked high with all these goodies, it feels quite fancy. And there’s absolutely nothing childish about that.

Avocado Toast With Poached Eggs and Prosciutto
Cook Time: 4 minutes
Total Time: 15 minutes
Servings: 1

Avocado toast with poached eggs and meat

Ingredients:

½ avocado, mashed
2 slices bread, toasted
2 eggs, poached
4 slices prosciutto
4 leaves butter lettuce
Cherry tomatoes, halved
Sea salt & fresh cracked black pepper
1 Tbsp fresh-squeezed lemon juice

Directions:

1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness.

2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.

3. Smear toast with avocado, and top with lettuce, tomatoes, prosciutto and the poached egg. Top with sea salt and freshly cracked black pepper and serve immediately.

Avocado Toast With Poached Eggs and Pea Tenders

Avocado toast with poached eggs and veggies

Ingredients:

½ avocado, mashed
2 slices bread, toasted
2 eggs, poached
12-15 sprigs pea tenders, rinsed and dried
1 Tbsp fresh parsley, chopped
Cherry tomatoes, halved
Sea salt & fresh cracked black pepper
1 Tbsp fresh-squeezed lemon juice

Directions:

1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness. Removed with slotted spoon and set to drain on paper towels.

2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.

3. Smear toast with avocado, and top with pea tenders and the poached egg. Top with sea salt and freshly cracked black pepper, fresh parsley and serve immediately.

Published April 29, 2015, Updated April 19, 2018