Tag Archives: breakfast

Avocado Toast with Poached Eggs: 1 Dish, 2 Ways

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.

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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.

Cook Time: 4 minutes
Total Time: 15 minutes
Serves: 1

Avocado Toast Poached Eggs Proscuitto

Avocado Toast with Poached Eggs & Prosciutto

Ingredients:
1/2 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 Poached Eggs Pea Shoots3

Avocado Toast with Poached Eggs & Pea Tenders

Ingredients:
1/2 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.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Gluten-Free & Vegan Coconut Pancakes

I thought pancakes would be the death of me! I could never get them cooked through without being burned on the outside, or they would just stick to the pan. I’m sure I’m not the only one out there who barely has the patience to watch batter bake, but this formula for gluten-free vegan coconut pancakes might just be fool proof. Feel free to leave out the coconut and add any other fillings you like.

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Ingredients (makes 6-8 pancakes):
1 cup rice flour
1 tsp baking powder
1/8 tsp cinnamon
1 tsp egg replacer powder
2 Tbsp water
1 cup unsweetened coconut milk (or unsweetened non-dairy milk)
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 Tbsp shredded coconut

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Directions:
1. Preheat your oven to 250°F and place a parchment covered baking sheet in the oven. This is where you’ll keep the finished pancakes warm until you’re done and ready to serve.
2. In a mixing bowl combine flour, baking powder and cinnamon with a fork until combined. In a separate mixing bowl whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined.
3. Add the liquid ingredients to the dry ingredients along with the shredded coconut and stir just a few times to get the mixture combined, but don’t over mix.
4. Heat a non-stick pan to medium and use a paper towel to spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. You’re looking for the surface to bubble, then flip. The other side should take 1-2 minutes.
5. Serve the pancakes with warm maple syrup, another sprinkling of shredded coconut and grated raw cacao on top with a bit of vegan butter. Happy stacking!

Tip: Let your maple syrup bottle sit in hot water while you make the pancakes! Then you’ll be serving warm syrup instead of cold.

See more from hot for food on their YouTube channel.

Mexican Corn & Black Bean Waffles with Lime Sour Cream

I have given up on making neat, perfect-edged waffles. If I follow the manufacturer’s instructions and gently nudge the batter evenly over the iron’s surface, it inevitably overflows, leaving a trail of wasted, almost-waffle down the side. Since taste trumps precision, I throw caution to the wind and add batter to the centre of the hot iron. Then I gently close the lid and let pressure and heat decide the waffle’s fate. I open the lid to potentially unpredictably shaped waffles, and I don’t lose a drop of batter. The key? Use about 2 tablespoons less than the manufacturer calls for. It’s as simple as that.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 to 6

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Ingredients:

Waffles:
1 1/2 cup buttermilk
1/4 cup oil
2 eggs
1 clove garlic, crushed
1 cup all-purpose flour
1/4 cup cornstarch
1/4 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 cup cooked black beans (about 1/2 a 19-ounce can), rinsed and drained
1 cup corn, frozen then thawed
1/4 cup finely chopped fresh cilantro leaves

Lime Sour Cream:
1 cup sour cream
Zest of 1 lime, finely grated
1 tablespoon fresh lime juice
Generous pinch fine sea salt (optional, especially is using salsa)

Garnish:
Freshly ground black pepper
1/2 cup finely chopped cilantro
1/2 cup salsa (optional)

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Directions:

Waffle Batter:
1. Spray the waffle iron with cooking spray and heat to medium-high or according to manufacturer’s instructions. If you plan to make all the waffles before eating, preheat the oven to 200°F and line a rimmed baking pan with parchment.
2. In a medium bowl, whisk together the buttermilk, oil, eggs and garlic. Set aside.
3. In a large bowl, whisk together the flour, cornstarch, cornmeal, baking powder, baking soda, cumin, coriander, chipotle, salt and black pepper. Add the beans, corn and cilantro, tossing to coat evenly with flour. Make a hollow in the centre of the flour mixture and pour in the egg mixture. Fold until just combined. Don’t over mix.
4. Spoon the batter onto the hot waffle iron. The amount varies between 1/3 cup to 1 cup, depending on the model. Close the lid and cook until the waffles are crisp and browned, about 3–4 minutes, or until your waffle iron’s timer sounds. Lift the waffle from the iron gently with a fork. Spray the iron again if the waffles begin to stick.
5. Serve immediately topped with the lime sour cream, a bit of black pepper, a sprinkle of cilantro and a tablespoon of salsa, if desired.

Tip: Alternatively, keep the waffles warm in the oven by placing them in a single layer on the parchment-lined baking sheet. Do not cover or stack as this will make the waffles soggy.

Lime Sour Cream:
In a small bowl, whisk together the sour cream, lime zest, lime juice, and salt, if using.

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100x100_Charmian Christie Charmian Christie is a cookbook author and food writer whose wants to mess up your kitchen so she won’t be alone in the chaos.

Maple Pecan Crêpe Cake

Can you imagine living in a country that doesn’t have maple syrup? I can’t. I feel especially fortunate to have grown up in Quebec, one of the central maple-producing provinces of Canada – meaning we poured maple syrup generously on our warm breakfasts of pancakes, crêpes, French toast, and waffles. Growing up, my mom would collect bowls of snow during a heavy snowfall and make us maple taffy, since we were stuck inside. Even though we’re lucky to have access to it year round, maple syrup remains an ingredient to be celebrated and cherished in the spring time. There is no substitute. It’s the best.

Crêpe cakes may seem daunting, but they shouldn’t be. The pastry cream, crêpes, and maple-glazed pecans can be made ahead so all you have left to do is assemble it and chill for a few hours. If anything, crêpe cakes are a great opportunity to sharpen your crêpe-making skills. When I pour the batter in the hot pan, I like to use a jiggle-motion, moving the pan back and forth, to distribute the batter to the edges, then I finish it off with a swirling motion by tilting my wrist. The goal is to thinly yet evenly distribute the batter throughout the pan.

It’s not hard, it just takes practice. Since this cake calls for 30-some crêpes, you have plenty of time to figure out the crêpe-cooking technique that works for you. And if you don’t feel like assembling a whole cake, you can serve the crêpes filled with pastry cream, rolled or folded into neat triangles, perfect for a spring brunch with a generous drizzle of maple syrup.

A note on skillets: For this recipe, I used a 10-inch non-stick fry pan, which has sloped sides and therefore yields 8-inch crêpes, as the pan size is often measured at the top, where it’s widest.

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Serving Size: Makes one 8-inch cake (serves 10–12)
Prep Time: 45 min
Cook Time: 60 min

Ingredients:

For the maple pastry cream:
2 1/4 cups milk (2% or whole milk is best)
3/4 cup maple syrup (medium)
3 large eggs
3 tablespoons all-purpose flour
1 1/2 tablespoon cornstarch
1–2 tablespoons Gelinotte maple liqueur or a splash of vanilla extract

For the crêpes:
2 cups all-purpose flour
1/8 teaspoon salt
2 tablespoons granulated sugar
6 large eggs
3 cups milk
2 tablespoons oil, plus more for cooking the crêpes

For the maple-glazed pecans:
1 cup pecans
3 tablespoon maple syrup

For serving:
Lots of maple syrup

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Directions:
1. First, make the maple pastry cream. Place a strainer over a large bowl and have it ready next to the stove for later.
2. In a large saucepan, heat the milk with half the maple syrup on medium–high heat. Meanwhile, crack the eggs into a bowl and gradually whisk in the flour, cornstarch and the rest of the maple syrup. Whisk mixture well, to try and eliminate all the lumps before proceeding.
3. When the milk is almost boiling, pour it over the egg mixture to temper the eggs, whisking constantly, then transfer it all back to the saucepan.
4. Whisk the custard over medium–high heat to bring it up to a boil, then boil for 2 minutes to thicken it. Don’t stop whisking because it can catch on the bottom of the pan and may burn. When the pastry cream has thickened, immediately pour it through the strainer to remove any lumps.
5. Cover with plastic wrap placed directly in contact with the custard so it doesn’t dry on the surface. Wrap well and refrigerate until completely cooled, preferably overnight.
6. When you are ready to assemble the crêpe cake, whisk the pastry cream to loosen it and smooth it out, then whisk in the maple liqueur or a splash of vanilla.
7. Prepare the crêpe batter by blending together all the ingredients with a hand-blender. Let sit for at least 30 minutes (or overnight) in the fridge before making the crêpes. Cook the crêpes in a 10-inch non-stick fry pan set over medium–low heat. You should make about 32 8-inch crêpes, using a scant 1/4 cup batter per crêpe.
8. Preheat the oven to 350ºF. Coat the pecans with the 3 tablespoons of maple syrup. Lightly toast them in a single layer on a parchment-lined baking sheet for about 6 minutes, stirring them half-way through the baking time. Let cool completely.
9. To assemble the crêpe cake, place a crêpe on a cake stand or plate, then spread a thin layer of maple pastry cream (a little less than 2 tablespoons-worth). Top with another crêpe and then more pastry cream. Continue layering until you have used all the crêpes and pastry cream.
10. Chill the cake for a few hours so that it firms up, then decorate the top with the maple-glazed pecans (either kept whole or chopped) just before serving. Serve with lots of maple syrup.

Janice Lawandi Janice Lawandi is a PhD-chemist-turned-baker with a serious sweet tooth, working as a recipe developer and food stylist in Montreal, Quebec. To learn more about Janice, visit her blog Kitchen Heals Soul.

Collard Green Scrambled Egg Wrap

Being new to collard greens, I am quite the fan — the large, hearty leaves make a great vehicle for other ingredients. Although this isn’t an entirely healthy recipe (see: bacon & cheese), using a collard green as a wrap instead of your typical tortilla is a great alternative for breakfast if you’re looking to eat more veggies and cut down on carbs. Of course, if you want deprive yourself, you can omit the bacon and cheese, making it super healthy. But I say spoil yourself and stick with the good stuff!

Prep Time: 5 mins
Cook Time: 25 mins
Serves: 1

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Ingredients:

2 slices of bacon
2 collard green leaves
2 eggs
2-3 slices of cheddar cheese
1 slice of red onion
3 cherry tomatoes, chopped
Handful of chopped green onion
Salt & pepper
Butter

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Directions:

1. Place bacon in a pan, turn to medium heat. Flip bacon once the first side has browned.
2. Add red onion to the pan and continue cooking until desired crispness, then remove bacon and onion, placing bacon on paper towel.
3. In the same pan, lay your collard green leaves one over the other, cooking covered for about 5-10 minutes until tender. Remove to plate once done.
4. In a bowl, scramble eggs, add tomatoes, green onions, and salt & pepper to taste.
5. Add butter to pan if needed, cook eggs to your liking.
6. On top of collard greens, add cheese, bacon, onions, and eggs. Fold collard greens over top of egg mixture, rolling until leaves overlap one another, allowing them to stick to one another.
7. Serve and enjoy.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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Healthy Breakfast Bake with Spaghetti Squash

This recipe for Breakfast Spaghetti Squash doesn’t have to be exact; it’s all about adding ingredients to your liking! I encourage you to switch some ingredients too. Perhaps you want to swap the ham for bacon? Add a different kind of cheese? Go for it. It’s your breakfast!

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Healthy Breakfast Bake with Spaghetti Squash

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Serves: 1

Ingredients:
½ spaghetti squash
salt and pepper
2 to 3 tablespoons tomato sauce
1 to 2 handfuls chopped spinach
1 handful diced mushroom
2 slices of ham (chopped)
1 to 2 thin slices of red onion (chopped in half)
1 handful of cheddar cheese (shredded)
1 handful of green onions (chopped)
2 eggs

Directions:

    1. Preheat oven to 400F.
    2. Slice squash in half and clean out seeds.
    3. Sprinkle squash with salt and pepper to taste.
    4. Spread tomato sauce in squash.
    5. Place spinach, followed by mushrooms, ham, red onion and cheese, followed by another sprinkle of salt and pepper.
    6. Once oven is preheated, bake squash for 15 to 20 minutes.
    7. After 15 to 20 minutes crack two eggs into the spaghetti squash and continue to bake until egg reaches your desired doneness (about 15 to 20 minutes).
    8. Finish with salt and pepper and serve.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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1 Dish, 2 Meals: Mixed Mushrooms with Caramelized Shallots and Spinach

If the thought of king oyster mushrooms, shallots and spinach sizzling in butter whets your palate, then follow me to your future dinner options, involving quick, meatless weeknight meals.

Thanks to a few store-bought helpers and a bright, no-fuss side of lemony greens, these quick-cooking vegetables make a gorgeous meal that tastes just as good the next day.

Butter Sautéed Oyster and Cremini Mushrooms with Caramelized Shallots and Spinach

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Ingredients:

3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

Directions:

  1. In a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper.

Mixed Mushroom Tart with Caramelized Shallots and Goat Cheese

mushroom-tart-with-spinach-shallots-goat-cheese

Ingredients:

1 sheet, frozen butter puff pastry
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

For the egg wash:
1 egg, whisked
1/2 tablespoon milk

Directions:

  1. Preheat oven to 400°F. Roll out thawed puff pastry and place on a baking sheet. Fold over about 1/4-inch to form a border and brush the edges with the egg mixture. Bake until golden, about 12 minutes.
  2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
  3. Top the pastry with the shallot/mushroom mixture and drop the goat cheese on top. Bake for another 10 minutes.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

Mixed Mushroom Quiche with Caramelized Shallots and Goat Cheese

Mushroom-spinach-shallots-quiche-recipe

Ingredients:

1 pre-made pie crust
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

4 large eggs
2/3 cup half and half
1/3 cup whole milk
Coarse salt and cracked black pepper
1/2 teaspoon ground nutmeg

For the egg wash:
1 egg, whisked
1/2 tbsp milk

Directions:

    1. Preheat oven to 450°F. Brush pie crust with egg mixture and bake until light golden brown, about 13 minutes. Reduce oven temperature to 325°F.
    2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
    3. Whisk eggs, half and half, salt, pepper and nutmeg in large bowl to whisk. Stir sautéed mushroom/shallot mixture and goat cheese and pour the filling into the crust.
    4. Bake quiche until puffed, golden brown, and just set in the centre, about 40 minutes. Cool and cut into wedges.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Sweet Eats: Healthy Carrot, Banana and Chocolate Chip Muffins

Carrot Banana Chocolate Chip Muffin recipe

When I was in high school, my friends and I would get these giant muffins from a corner store after class. They were actually enormous rounds of cake disguised as muffins. They were delicious. Unfortunately, my grown-up self can’t eat a giant loaf of ‘muffin’ cake everyday. Now I make muffins that still taste as good but have a healthier ingredients jam-packed inside.

These muffins have healthy components like yogurt, carrot, banana, flax and oat bran, but are cleverly hidden by a handful of chocolate chips and vanilla. Eat these on the go, for breakfast or as an afternoon snack.

Healthy Carrot, Banana and Chocolate Chip Muffins

Ingredients:

½ cup granulated sugar
½ cup plain yogurt
1/3 cup canola oil
2 large eggs
1 cup grated carrot
2 bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons flax seeds
¼ cup oat bran
1 cup chocolate chips, divided

 

Directions:

1. Preheat oven to 375F. Line a 12-cup muffin tin with muffin liners.

2. In a large bowl, combine sugar, yogurt, oil, eggs, carrot, bananas and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, flax seeds and oat bran.

3. Pour the dry ingredients into the eggs mixture and mix just until combined. Add ½ cup chocolate chips. Spoon mixture into prepared muffin tin.

healthy carrot banana chocolate chip muffins recipe

4. Bake for 17 to 20 minutes until golden. Using a toothpick, insert into the center of a muffin to make sure it comes out clean. Let cool on a rack.

Healthy carrot banana chocolate chip muffins

5. While muffins are cooling melt remaining ½ cup chocolate in a microwave-safe bowl in the microwave on 1-minute blasts. Drizzle chocolate over muffins.

SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.

Made Easy: How to Make the Perfect the Omelet

The omelet is a basic dish every home cook (especially broke students) should be able to master. Eggs are relatively cheap 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:

1. The omelet tore and fell apart when I tried to fold it in half or
2. 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:

OmeletMainImage

The Perfect Omelet

Ingredients:

3 large eggs
1 Tablespoon oil or small pat of butter
3 toppings of choice (peppers, mushrooms, ham, onions, tomatoes, etc.), 1/3 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 1/3 cup each or 1/2 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.

Omelet_Step3

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.

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.

Omelet_Step6

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

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

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Pepper + Paint: Kid-Friendly Carrot, Apple & Flax Muffins

I love the feeling of knowing my children are starting their day with a proper breakfast and since they keep reminding me “it’s the most important meal of the day.”

made a mental record of the things I wanted them to have: protein, fibre and fruit topped the list. I also wanted something that would taste good and would be relatively fast and easy to prepare.

I came across an amazing muffin recipe that tastes like carrot cake. It’s moist and filling and full of deliciously healthy things like flax, oat bran, apples and carrots. I omitted the nuts and raisins and added a streusel topping instead. The muffins are lovely on their own but the streusel adds a touch of sweetness that I think makes them just perfect.

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Apple, Carrot & Flax Muffins with Steusel Topping

Muffins:

1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup milk
2 ggs, beaten
1 teaspoon vanilla
2 Tablespoons canola oil
2 cups shredded carrots
2 cups shredded apples
Handful raisins, nuts (optional)

Streusel Topping:

5 Tablespoons sugar
3 Tablespoons brown sugar
2 Tablespoons flour
1 Tablespoon butter
1/2 teaspoon cinnamon

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Directions:

  1. Preheat oven to 350°F. Grease muffin pan or line with paper muffin liners.
  2. In a large bowl, mix together flour, flax seed. oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add the milk eggs, vannila and oil. Mix until just blended. Stir in the carrots, apples, raisins and nuts.
  4. Fill prepared muffin cups 2/3 full with batter. Add streusel topping and bake at 350°F for 20 minutes, or until toothpick comes out clean.

pepper-paint Nicholetta Bokolas is a food writer based out of Halifax, NS. She is the author of the food blog Pepper + Paint where she captivates readers with her stories, recipe development, food styling and photography. She is a regular contributor for a local parenting web site and has been highlighted in magazines and other web and print media. She continues to collaborate with businesses on culinary-related projects and is proud to support the locally-sourced food movement. Pepper + Paint was voted one of Canada’s best-designed web blogs in 2012.

Nicholetta Bokolas is part of the Lifestyle Blog Network  family.

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Easy Mini Blueberry Pancakes

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To food lovers, Canada Day doesn’t just mean red and white getup, fireworks, and a few cold ones. July 1st is also the unofficial start of Blueberry Month. And because it would feel awfully wrong not to take advantage of these tiny, anti-oxidant-packed berries at their finest, we’re starting the season off right with one of our easiest, tastiest and most crowd-pleasing recipes.

Whether you’re hosting Sunday brunch or just cooking up an indulgent breaky for one, mini blueberry pancakes are sure to please. Made with ingredients you probably have in your pantry, these little bites are super easy. So why not whip up a small batch for a weekend pick-me-up, or a large batch as part of a morning feast with the fam? Just make them ahead of time, and slip them in the oven right before serving.

Ingredients:

1 egg
3/4 cup milk
1 cup flour
1 Tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Directions:

1. Beat the egg in a large bowl, and then add the milk and beat again.

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2. Add the dry ingredients, and beat until smooth. Add blueberries to batter and stir.

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3. Heat a lightly buttered, medium-sized frying pan on medium-high heat. Scoop about 1 Tablespoon of batter at a time onto the griddle to make mini pancakes, and brown on both sides.

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4. Pile them into small stacks or just serve as bites. Keep them in a heated oven until all pancakes have been made, and serve hot with maple syrup and/or butter.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

 

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