Tag Archives: brunch

an ace bakery baguette stuffed with eggs, bacon and kale on a white serving plate

Holiday Brunch Gets an Upgrade With This Bacon, Kale & Parmesan Breakfast Baguette

Everyone knows that baking bacon in the oven is the best way to feed a hungry brunch crowd, but what if we told you that you could make a complete show-stopping big-batch brunch in the oven in under an hour? Say hello to this gorgeous stuffed ACE Bakery® Baguette that ticks those boxes and more. The crispy baguette is stuffed with creamy eggs, savoury bacon, sautéed kale, and freshly grated Parmesan cheese and then baked to perfection for a hearty, memorable meal that everyone in the family will love. Change it up by trying this recipe out using a variety of ACE Bakery Baguettes (from Harvest Multigrain, to Sesame or Sourdough). Think of it as a sophisticated way to serve bacon and eggs – it may just become a new holiday tradition!

an ace bakery baguette stuffed with eggs, bacon and kale on a white serving plate

Bacon, Kale & Parmesan Breakfast Baguette

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Rest Time: 5 minutes
Total Time: 50-55 minutes
Servings: 4-6

Ingredients:
4 slices bacon, chopped
2 cups chopped kale
1 garlic clove, minced
6 eggs
⅓ cup heavy cream
Salt and pepper to taste
1 cup freshly grated Parmesan cheese
1 ACE Bakery® White Baguette

Directions
1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. Place the ACE Bakery® White Baguette on the prepared baking sheet. With a serrated paring knife, hollow out the baguette by cutting a deep V shape through the top and unstuffing it. It’s important to keep the crust intact so the filling doesn’t escape while baking.

Related: Elevated Spring Lemon and Smashed Pea Toast

3. In a large skillet, cook the bacon over medium-high heat, stirring frequently until crisp, about 6 minutes. Add the kale and garlic and cook until the kale is wilted, about 1 minute. Remove from the heat and set aside.

4. In a large bowl or pitcher, whisk together the eggs, cream, salt and pepper.

5. Sprinkle half of the Parmesan cheese into the hollowed-out baguette. Add the bacon and kale filling. Slowly pour in the egg mixture, being careful not to let it overflow. Top with the remaining Parmesan cheese.

Related: Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

6. Bake until the egg is completely set, about 30 to 35 minutes. If the baguette begins to brown, cover it loosely with aluminum foil.

7. Remove the baguette from the oven and allow it to cool for at least 5 minutes before slicing and serving.

Watch the how-to video here:


Love Sara Lynn’s breakfast baguette? Try her pumpkin spice French toast next!

Ottolenghi’s Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish as a weekend brunch; it sure looks the part.

Make this recipe your own by using any kind of oozy melty cheese and any spice you like for the base. Plus, you can experiment with other hot sauces, such as Tabasco or harissa.

Tip: Save time by cooking the sweet taters in the microwave instead.

sweet potato shakshuka in a skillet

Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
Serves 4

Ingredients
1 kg sweet potatoes, skin on and scrubbed clean
1 small red onion, thinly sliced into rounds
2 Tbsp lemon juice
3 Tbsp olive oil
1 ⅓ cups coarsely grated mature cheddar
3 garlic cloves, minced
1 tsp cumin seeds, roughly crushed with a mortar and pestle
8 large eggs
2 Tbsp unsalted butter
2 ¼ tsp sriracha
2 Tbsp cilantro leaves, with some stem attached
Salt and black pepper

Directions
1. Preheat the oven to 425°F. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a medium, parchment-lined baking sheet. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 400°F.

2. Meanwhile, in a small bowl, mix together the red onion, 1 tablespoon of lemon juice, and a pinch of salt and set aside to pickle.

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

3. Remove the cooked potato skins and tear them into roughly 1 ½ -inch pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking sheet and toss with 1 tablespoon of oil, ¼ teaspoon of salt, and a good grind of pepper. Bake for 8 minutes, or until nicely colored and starting to crisp up. Set aside to cool and crisp up further.

sweet potato skins on a baking sheet

4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another 1 tablespoon of oil, the remaining 1 tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper, and mix to combine.

5. Put the remaining 1 tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on medium-high heat and let cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid, and cook for 4–5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.

6. While the eggs are cooking, put the butter and sriracha into a small saucepan on medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble—you don’t want it to split.

Related: Try This Japanese-Inspired Rolled Hot Dog Omelette

7. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion, and all the cilantro leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.

Ottolenghi Test Kitchen Shelf Love Cookbook coverExcerpted from Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad. Copyright © 2021 Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ottolenghi Test Kitchen: Shelf Love, Amazon, $38

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this sweet potato shakshuka recipe? Try this West Indian egg curry recipe next!

a breakfast sandwich with armstrong cheese on a yellow plate

This Cheesy Peameal Breakfast Sandwich Will Make You Excited to Wake Up in the Morning

Skip the drive-through and start your day off right with this hearty homemade breakfast sandwich. Layered with a perfectly runny fried egg, thick peameal bacon, tangy chipotle mayo, delicate avocado and blanketed in melty Armstrong Marble Cheddar Cheese Slices, you’ll have an extra good reason to hop out of bed in the morning.

a breakfast sandwich with armstrong cheese on a yellow plate

Cheesy Peameal Breakfast Sandwich

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients
4 hamburger buns, split
4 Tbsp unsalted butter
4 slices peameal bacon
4 Tbsp store-bought chipotle mayonnaise
1 avocado, thinly sliced
1 tsp vegetable oil
4 eggs
Kosher salt and freshly ground black peppercorns, to taste
4 Armstrong Marble Cheddar Cheese Slices

Directions
1. Heat a large pan over medium heat. Butter each half of the buns on both sides.

2. Toast buttered buns in the hot pan, cut side down, pressing slightly until golden brown, about 2 minutes. Set aside on a tray.

3. In the same pan, cook peameal bacon until lightly golden and cooked through, about 3-5 minutes.

4. Meanwhile, generously spread chipotle mayonnaise on both inner sides of the buns. Top the bottom bun with sliced avocado and peameal bacon.

5. Heat oil in a small non-stick pan over medium heat. Add eggs and season with salt and pepper. Cook for 2 minutes and then flip over using a heatproof rubber spatula. Continue to cook eggs until mostly set but still slightly runny on top, about 2 more minutes.

6. Top eggs with slices of Armstrong Marble Cheddar Cheese. Allow the cheese to melt on the eggs, about 1 minute.

7. Place eggs on peameal bacon, top with the bun lids and enjoy immediately.

Looking for more breakfast inspiration? See our guide to cooking eggs perfectly, every time.

cheesy croque madame rolls on a white plate

Wait ‘Til You Try These Cheesy Croque Madame Rolls Drizzled with Hollandaise


In this edition of Menu Mashup, classic cinnamon rolls are combined with a savoury croque madame to create these seriously epic Croque Madame Rolls. Stuffed with ham, Emmental, and a sweet Dijon filling, and then finished with a drizzle of quick hollandaise sauce and chives, every bite is perfectly sweet and savoury. It’s a show-stopping dish that’s sure to impress on any brunch menu.

cheesy croque madame rolls on a white plate

Croque Madame Rolls

Prep Time: 20 minutes
Rising Time: 90 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 Rolls

For the dough:
¾ cup whole milk, lukewarm (110° F)
2 ¼ tsp dry active yeast
¼ cup salted butter, melted
2 eggs, beaten
3 cups bread flour, plus more for dusting
¼ tsp salt
Olive oil to grease bowl

For the filling:
¼ cup brown sugar
3 Tbsp Dijon mustard
2 Tbsp salted butter, melted
¾ lb sliced ham
¾ lb sliced Emmental cheese

For the sauce:
4 egg yolks
1½ Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
Pinch cayenne pepper
¾ cup salted butter, melted
Chopped fresh chives, for garnish (optional)

ingredients for cheesy croque madame rolls

Directions:
1. For the dough, pour the milk into a medium bowl. Stir in the yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the melted butter and eggs.

2. In a large bowl, whisk together the flour and salt, then pour in the wet ingredients and stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

dough for croque madame rolls in a glass bowl

3. Once dough has risen, punch to release the air. Turn out onto a lightly floured surface and shape into a rectangle. Roll the dough to a 9 by 14 inch rectangle.

Related: These Mexican-Inspired Taco Burgers Are Bringing the Heat

dough for croque madame rolls rolled into a flat rectangle

4. For the filling, in a medium bowl, make the filling by combining brown sugar, Dijon mustard and salted butter. Pour over the dough and spread out until evenly coated. Lay slices of ham overtop just barely overlapping each other, then arrange emmental slices over the ham.

dough for croque madame rolls topped with emmental cheese and ham

5. With the long end of the dough facing you, roll the dough into a log. Cut the ends off so that you are starting with a flat edge, and cut the log into 12 even slices (approximately 1-inch).

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

a croque madame roll being rolled up

6. Arrange the dough rolls in a lightly greased 8 by 13-inch baking pan. Cover and let rise for 30 minutes, until the rolls expand leaving little-to-no space between each other.

unbaked croque madame rolls in a baking dish

7. Preheat the oven to 350° F. Bake the rolls for 22 to 25 minutes, until lightly golden.

Related: Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

croque madame rolls in a baking dish

8. For the sauce, while rolls are cooling, place egg yolks in a large-mouth mason jar, along with lemon juice, Dijon mustard, salt, cayenne pepper. Blend for 5 seconds, then while continuing to blend, slowly pour in the butter until thickened and smooth. If the sauce is too thick, add warm water, 1 tablespoon at a time, blending until desired thickness is reached.

9. To serve, drizzle hollandaise over the top of rolls and sprinkle with finely chopped chives.

cheesy croque madame rolls on a white plate

Love Philip and Mystique’s croque madame rolls? Try their Spicy West Indian Shepherd’s Pie next!

ace bakery pumpkin spiced french toast with chocolate ganache

Cozy Fall Mornings Call for Pumpkin Spice French Toast With Warm Chocolate Ganache

Kick your classic French toast up a notch with this autumn-inspired take on your favourite comfort food breakfast. Soft, buttery ACE Bakery® Brioche provides the perfect base for making French toast, and the one-two flavour punch of pumpkin spice coating and  warm chocolate ganache will have you helping yourself to seconds (and maybe even thirds!). This is sure to be the best French toast recipe you’ll try this fall.

ace bakery pumpkin spiced french toast with chocolate ganache

Pumpkin Spice French Toast With Warm Chocolate Ganache

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:
Warm Chocolate Ganache:
1 cup heavy whipping cream
8 oz semi-sweet chocolate, chopped

Pumpkin Spice French Toast:
½ cup granulated sugar
1 Tbsp pumpkin spice blend
4 eggs
1 cup whole milk
1 tsp vanilla extract
2 Tbsp butter
8 slices ACE Bakery® Brioche Sliced Loaf

Directions:
1. For the Warm Chocolate Ganache, warm the cream over medium heat in a small saucepan until it begins to steam and bubbles are just breaking the surface, about 3 minutes. Place the chopped chocolate in a heat-safe bowl and pour the hot cream over top. Stir until the chocolate is completely melted and the mixture is smooth. Set aside.

2. For the Pumpkin Spice French Toast, whisk together the sugar and pumpkin spice blend in a large shallow bowl until they are well combined. Set aside.

3. Cut each slice of ACE Bakery® Brioche into 4 strips.

Related: Elevated Spring Lemon and Smashed Pea Toast

4. In another large shallow bowl, whisk together the eggs, milk, and vanilla extract.

5. In a large skillet over medium-high heat, melt ½ tablespoon of butter.

6. Working in batches, dip the bread into the egg mixture and then remove it, allowing the excess to drip away. Arrange it in the skillet and cook until it is golden brown, about 3 minutes. Flip and cook for an additional 2 minutes.

Related: Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

7. Remove the French toast from the skillet and use tongs to roll each piece in the pumpkin spice mixture, coating it completely. Transfer it to a cooling rack and repeat steps 5-7 until all of the French toast is cooked.

8. Serve French toast immediately with the Warm Chocolate Ganache on the side for dipping.

Watch the how-to video here:


Fried Bacon (selective focus) on an old vintage wooden table

All the Ways to Cook Bacon For That Perfect Crisp

Fried Bacon (selective focus) on an old vintage wooden table

Few aromas compare to the smell of bacon cooking on a Sunday morning nor are there many meals not made better with bacon. Better still, the popular breakfast staple also comes in pork alternatives (and even vegan options), and can be cooked in a variety of ways to optimize that perfect crisp. Whether you tend to reach for thick-cut, regular or peameal bacon, here is a roundup of all the best ways to get your bacon fix. 

Whatever your chosen method, be sure to let your bacon temper to room temperature by taking it out of the fridge about 15-20 minutes prior to cooking to get the best results. 

Air Fryer

This trending way to cook your bacon is just one more food you can prepare in your air fryer. While it may not be immediately intuitive to cook your bacon in a countertop appliance, and while it may require a bit more maintenance, the results may just be worth it for you. The bacon is crispier when it doesn’t cook in its own fat, and depending on the size of your air fryer, it’s a good option for those looking to prep only a few pieces. The trick? You may need to shake your basket to allow all the drippings to drip down and away from your bacon. 

– Take out bacon from the fridge about 15-20 minutes prior to cooking
– For this method you need to preheat your air fryer to 400°F
– Lay out each strip with no overlap
– Shake the basket as needed
– Air fry until the bacon is your desired crunch (about 8 to 12 minutes)

Raw bacon strips

Pan Seared: Non-stick or Cast Iron

With this method you really only need your non-stick or cast-iron pan and your choice of bacon. The key is to not preheat your skillet. 

– When your bacon has tempered, lay out the strips on the cold skillet without overlapping the pieces so the fat renders slowly and consistently
– Cook over medium heat until you’ve reached your desired crispness and flip, as needed
– Cook for about 8 to 12 minutes
– Lay over a paper towel to absorb excess fat and serve

Just remember to dispose of that cooking grease in a responsible way

Close-Up Of Bacon Slices In Barbecue Grill

Baked: Grill or Parchment

This method requires a longer cooking time than the other methods, but it is a set-it-and-forget-it method in that it doesn’t require a lot of maintenance, once you’ve placed it in the oven. It leads to a meaty bacon, with minimal shrinkage and the aluminum foil helps keep the drippings in place for easier clean-up. Pro-tip for extra flavour: Brush maple syrup on top of the strips prior to baking for a caramelized, crispy maple crunch to your bacon.

– Preheat the oven to 400°F (or even up to 425°F, if you prefer bacon crispier)
– Line a rimmed baking sheet with aluminum foil to catch the drippings, making sure to fold up the foil along the edges
– Lay a wire rack on top of the foil
– Arrange slices of bacon on top of the rack so there is no overlap
– Bake for 25 to 30 minutes, depending on how thick and done you prefer your bacon

You can also bake your bacon on parchment paper without the rack (bake for about 18-24 minutes) but the results will basically resemble fried bacon, as the bacon bakes in its own fat. Place the strips on paper towel to soak up any excess fat prior to serving.

Microwave

While this may be the least sophisticated method, it is the quickest. It also allows you to prep only a few slices without committing to a full batch, and the cleanup is the easiest with the microwave. In this method you simply lay the bacon between sheets of paper towel and microwave on high until done. However, this method is also quickest to send your bacon from underdone to overdone, so it may require a few tries until you’ve perfected the timing. It may also require check-ins to remove any slices that are done from the ones that still require microwaving. 

– Layer two paper towels on a microwave-safe plate
– Lay bacon on top and cover with another two sheets of paper towel, without overlaying any slices
– Microwave for 4 to 6 minutes depending on thickness of your cut
– Check in and remove any slices that are done
– Continue microwaving the remaining slices in short bursts, 10 to 15 seconds, until all slices are done

Related: These Budget-Friendly Microwave Recipes Are Total Time-Savers

Sous vide cooker. In field of view are control panel which is backlit touch controlled temperature and time settings with chrome finish, ergonomic non-slip soft touch body, scroll wheel for adjusting time and clamp. Power cable. Clip system attached to pot of water. High point of view. Shallow depth of field.

Sous Vide

While this method is arguably the most elaborate and requiring the most planning (up to 24 hours ahead of your desired eating time), it may be worth the effort if you’re looking to truly wow. It taps into sous vide’s immersion circulator technology to render bacon that’s consistent, crispy on the outside, tender on the inside, and with least shrinkage compared to the other methods. Worth noting is that this only really works with thick cut bacon, so if you plan to try this one out, don’t waste your time on regular-cut. 

– Put the entire unopened package of bacon into a large pot or container
– Fill with enough water to cover the entire package
– Cook with the circulator at 147°F for 8 to 24 hours
– After the cooking process finishes, remove the strips from the package, separating each slice
– Quickly sear each side in a skillet so the bacon doesn’t look raw and serve

Related: The History of Peameal Bacon — Plus Our Favourite Recipes

food from heydays restaurant at the june motel sauble beach

We Tried The June Motel’s Heydays Restaurant, Here’s Everything You Need to Order

It’s undeniable that motels are having a moment right now – their convenient COVID-safe accessibility (no shared elevators or indoor hallways!) means that escaping the work-from-home life in favour of a countryside motel has never been more appealing. Enter: The June Motel in Sauble Beach, Ontario’s answer to your getaway dreams, and the subject of Netflix’s latest docuseries Motel Makeover.

After the major success of their first June Motel in Prince Edward County (an influencer’s oasis that boasts a Rosé All Day vibe), moteliers April Brown and Sarah Sklash set their sites on Ontario’s Sauble Beach, known for its glorious sunsets and beachy small town feel. Motel Makeover follows the duo as they transform a 40-plus year-old motel and restaurant in Sauble Beach into an easy, breezy, perfectly Instagrammable destination.

The patio of Heydays restaurant at The June Motel Sauble BeachThe patio of Heydays restaurant at The June Motel Sauble Beach

Naturally, we had to see what all the hype was about, so we took a road trip to The June Motel in Sauble Beach to see the motel and eat at the restaurant for ourselves. Read on for our comprehensive thoughts.

Related: 3 Things You Need to Order From Viaggio in Toronto

What You Need to Know About Heydays, The June Motel’s Restaurant
Helmed by Chef Fred Laliberte (previously the creative visionary behind popular Toronto spots like Bobbie Sue’s Mac + Cheese, Poutini’s House of Poutine and Hawker Bar), Heydays Sauble Beach is an indoor-outdoor restaurant that serves elevated beach casual cuisine with a strong spotlight on seafood. In true June Motel fashion, the décor of the restaurant matches the aesthetic of the rest of the motel – with a sunbaked colour scheme, relaxed bohemian touches and hipster décor undertones, both the motel and restaurant feel like a Pinterest board come to life.

The exterior of Heydays restaurant at The June Motel Sauble BeachThe exterior of Heydays restaurant at The June Motel Sauble Beach

Must-Order Dishes

New Brunswick Oysters

Oysters at Heydays restaurant at The June Motel Sauble Beach

Our dinner started with New Brunswick Oysters served with lemon, cocktail sauce and freshly grated horseradish. Truthfully, we’ve had some bad oyster experiences in the past, so we were skeptical, but these were the best oysters we’ve ever had – they were delicate, briny, and had that delightful shock of freshness we’re always looking for.

Related: Tasty Indigenous Restaurants in Canada That You’ll Love

Charred Broccoli Caesar

Charred broccoli caesar salad at Heydays restaurant at The June Motel Sauble Beach

Next, we tried the Charred Broccoli Caesar; it had the right level of char and just the right amount of bite to the broccoli. Plus, no good Caesar is complete without shaved parmesan and they were extremely generous with the cheese (just the way we like it!).

Hot Lobster Roll

A hot lobster roll at Heydays restaurant at The June Motel Sauble Beach

The signature Hot Lobster Roll tasted as satisfying as it looked; lovely chunks of lobster meat and crunchy leaves of lettuce were loaded into a soft, buttery, toasted bun. The charming vintage feel of the dish felt perfectly suited to the retro ‘70s vibes of the restaurant.

Crispy Skin Local Trout

Crispy local skin trout at Heydays restaurant at The June Motel Sauble Beach

The Crispy Skin Local Trout was equally as delicious – it sat on a bed of green lentils, capers and fresh herbs with a side of charred lemon. We’re addicted to crispy skin on fish, so we were happy that each bite had that crisp that wasn’t overdone but rather a lovely texture contrast to the inside of the fish.

Related: The Owner of Toronto’s Craig’s Cookies Shares His Secrets to Sweet Success

The Bevvies

No trip to The June Motel would be complete without a glass of wine, and the wine selection at Heydays is a delightfully curated range of high and low options. They also serve up a great selection of canned drinks and cocktails perfectly suited for the hot weather. We had the Planters Punch to start, Heydays’ version of a rum punch made with fresh fruit – it was lovely and tropical. Then we switched to Map Maker’s Sauvignon Blanc from New Zealand, a creamy, dry, fresh white with flavours of lime, gooseberry and passionfruit. It was a perfect companion to our meal.

 

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A post shared by Heydays (@heydaysrestaurant)

Bonus: Brunch!

After a memorable dinner, we couldn’t resist going back to Heydays the next morning to try their weekend brunch menu. The Lobster Benedict (sweet lobster on an English muffin with a poached egg and hollandaise sauce) was the perfect way to cap off a sunny weekend, and the buttermilk pancakes with fresh berries was the sweet treat we needed to balance out the luscious savoury dish. Heydays nails it when it comes to serving up high quality comfort food.

Photos courtesy of Lauren Miller.

a bowl of spicy shrimp and mango salsa

You’re Just 15 Minutes Away From Spicy Shrimp Mango Salsa

For sunny backyard brunches and late summer evenings where you’re craving something delicious, tropical, and quick, this Spicy Shrimp Mango Salsa is just the ticket. With sweet chunks of mango, juicy pink shrimp and a generous squeeze of lime that ties it all together in under 15 minutes, you’ll want to eat this salsa with everything. And the best part is, you can!

a bowl of spicy shrimp and mango salsa

Spicy Shrimp Mango Salsa

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: Yields 4

Ingredients:

1 pound large shrimp, peeled and deveined
1 tsp sea salt or pink Himalayan salt
½ tsp ground black pepper
1 Tbsp olive oil
2 cloves garlic, minced
Juice from 1 lime, divided
1½ cups diced mango chunks
¾ cup red bell pepper, diced
½ cup white onion, diced
1 jalapeno, sliced
¼ cup chopped cilantro
Salt to taste

mise en place for spicy shrimp and mangosalsa

Directions:

1. In a medium bowl, season shrimp with salt and pepper, then heat a large skillet over medium-high heat with olive oil.

2. Add in the shrimp and cook for 4 minutes, about 2 minutes per side. Once you flip the shrimp, add in garlic and cook for the remaining 2 minutes until the shrimp is pink.

Related: Delicious Dinners That Start with Frozen Shrimp

3. Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm.

A bowl of spicy mango salsa beside a plate of cooked shrimp

4. In a large bowl, combine mango chunks, remaining lime juice, red bell pepper, onion, jalapeno, cilantro and sea salt. Toss until combined.

5. Serve on its own, with cauliflower rice, as a taco, or with grilled fish.

Spicy shrimp mango salsa served three ways: with fish, over cauliflower rice and in a taco

Like Valerie’s shrimp salsa? Try her sriracha-honey oven-fried chicken or sweet chili chicken wings.

Karaage chicken and waffles on white plate

This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

Inspired by Tokyo Hot Fried Chicken in Toronto, our Dining In spicy karaage chicken and green onion waffles features a quick and easy sesame-soy maple syrup and spicy mayo using a togarashi, a Japanese seven-spice blend you can find at most Asian supermarkets (if unavailable, you can substitute with a mixture of salt, chili powder and sesame seeds). Every bite is sweet, spicy and savoury, making for an exciting dish that can be eaten for brunch, lunch or dinner — and it’ll certainly impress anyone who tries it.

Karaage chicken and waffles on white plate

Spicy Karaage Chicken and Green Onion Waffles

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 waffles

Ingredients:

8 boneless, skinless chicken thighs
¼ cup + 1 Tbsp soy sauce, divided
2 Tbsp sake
1 large clove garlic, minced
1 tsp grated ginger
¼ cup maple syrup
1 tsp + 1 Tbsp sesame oil, divided
½ cup mayonnaise
2 Tbsp togarashi + more for seasoning
1 ½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
2 eggs
1 cup milk
4 green onions, thinly sliced + more for garnish
½ cup potato starch
½ cup cooking oil
4 tsp pickled ginger

Karaage chicken and waffles ingredients on countertop

Directions:

1. Pound chicken thighs to a ¼ -inch thickness using a meat mallet or bottom of a metal sauce pan. Place them in a medium bowl and add ¼ cup soy sauce, sake, garlic and ginger. Mix to combine and marinate chicken for 20 to 40 minutes.

2. Meanwhile, make the sesame-soy maple syrup by combining maple syrup, remaining soy sauce and 1 tsp sesame oil in a small bowl. Set aside until serving.

Related: Fantastic Fried Chicken Recipes

3. Make spicy mayo by whisking together the mayonnaise and togarashi seasoning in a small bowl. Set aside until serving.

4. In a small bowl, combine flour, baking powder and salt. In a medium bowl, whisk together eggs, milk and remaining sesame oil. Add the dry ingredients to the wet and whisk until smooth. Stir in sliced green onions and set aside.

5. Once chicken is done marinating, add potato starch to a large bowl. Using tongs, transfer chicken to potato starch, shaking any excess marinade off the chicken. Toss until chicken is evenly coated in the starch.

Related: These Waffle Recipes Will Make You Jump Right out of Bed

6. Heat cooking oil in a large skillet on medium-high. Once the oil is hot, carefully lay chicken thighs, one at a time, in the oil and fry for 3 minutes per side or until golden and cooked through. Cook in 2 to 3 batches, ensuring not to crowd the pan. When finished, rest the chicken on a cooling rack and season with togarashi.

Fried chicken on cooling rack

7. Cook waffles in a waffle maker until golden brown.

8. To assemble, lay a waffle on a medium plate. Arrange two chicken thighs overtop and drizzle generously in sesame soy maple syrup. Use a squeeze bottle (if available) to drizzle chicken with the spicy mayonnaise. Finish with pickled ginger and a sprinkling of green onions.

Karaage chicken and waffles being plated on white plate

Like Philip and Mystique’s chicken and waffles recipe? Try their Mexican-inspired taco burgers or their West Indian egg curry.

Watch the how-to video here:


Eggs pesto in carrot hash cups by Molly Yeh

Try Molly Yeh’s Healthy Twist on TikTok’s Latest Pesto and Eggs Breakfast Hack

Dubbed TikTok’s easiest breakfast hack, the pesto and eggs trend has swept the globe and has home cooks everywhere swapping in cooking oil with flavourful pesto instead. Registered dietitian Amy Wilichowski shows how to prep a breakfast toast with ricotta, smashed avocado, along with a pesto-infused sunny-side up egg, complete with salt, red pepper flakes and a little drizzle of honey.

@amywilichowski##eggs ##pestoeggs ##homecook♬ cooking video – cooking

But if you’re looking to keep that distinct fragrant pesto flavour while ditching the dough, look no further than Molly Yeh’s super easy, yet delicious carrot hash with eggs and pesto. While Molly’s breakfast recipe includes a homemade nut-free pesto, you can swap in a pre-made one as well to speed up the process. If you’re making your own, be sure to keep those leafy carrot tops to add to your pesto (not only does this minimize food waste, it adds flavour to the Genoa, Italy-originating sauce). You can also skip the skillet and bake the hash in the oven instead to make it even healthier (Molly recommends a cast-iron biscuit pan but you can use a muffin pan as well).Watch the how-to video here:

 

Molly’s recipe serves 8, so it’s also a great long weekend brunch idea that’s easy to make and share with your loved ones.

Molly Yeh's carrot hash with eggs and pesto on a plate

Carrot Hash With Eggs and Pesto

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Servings: 8

Ingredients:

1 bunch carrots with tops (about 1 lb)
1 large russet potato (about 12.5 oz), peeled
3 scallions, white parts minced and green parts reserved
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
¼ cup golden raisins
3 Tbsp harissa
1 Tbsp light brown sugar
½ tsp ground cumin
½ tsp ground sumac
5 large eggs
1 ¾ cups plus 1 tbsp olive oil
20 fresh basil leaves
⅓ cup salted sunflower seeds
1 Tbsp white wine vinegar
1 clove garlic

Directions:

1. Preheat the oven to 450°F.

2. Grate the carrots (set the tops aside — you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and ½ tsp salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 ½ tsp salt and a bunch of grinds of black pepper (I did 20) until well combined.

Related: Our Most Popular Dinner Recipes in 2021 So Far (Feta Pasta Included!)

3. Heat ¼ cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 Tbsp oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.

4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 tsp salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 ½ cups oil and ¼ cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.

Cook’s Note:
You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 Tbsp oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

Golden gooey monte cristo cut into half

This Clever TikTok Breakfast Hack Now Has Us Craving Monte Cristo Omelette Sandwiches

If you’ve seen the TikTok tortilla fold hack, then the breakfast challenge TikTok sandwich should come as no surprise. Where the wrap hack has @cookingwithayeh showing users how to divvy up a tortilla into quadrants for the ultimate fold, @foodqood‘s breakfast challenge sandwich similarly shows how to make an egg-and-cheese-based sandwich in the pan, with a few clever flips.

While that’s certainly one way to make a decadent, cheesy breakfast sandwich, it isn’t the only way. Known as the more savoury cousin to French toast and little brother to the béchamel-and-Gruyere-based croque monsieur, the Monte Cristo similarly offers delicious crisp on the outside and gooey-melty cheese on the inside. While this recipe includes both confectioners sugar and sliced ham, feel free to forgo or substitute either ingredient. It’s quick to make and easy enough for novice home cooks and pro chefs, alike.

A golden gooey monte cristo sandwich split in half

Related: Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Monte Cristo Omelette Sandwich

Prep Time: 15 minutes
Servings: 1 sandwich

Ingredients:

3 large eggs
Kosher salt
2 slices Swiss cheese
½ tsp Dijon mustard
½ Tbsp confectioners’ sugar
1 Tbsp unsalted butter
2 slices sourdough or white bread
2 large slices ham

Directions:

1. Add the eggs, 1 Tbsp water and ¼ tsp salt to a small bowl and whisk to combine. Spread each cheese slice with ¼ tsp of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners’ sugar in a small fine-mesh sieve set over a plate.

2. Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.

Related: Mother’s Day Breakfast in Bed Recipes You Can Drop Off to Mom

3. Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.

Related: Kitchen Skills Parents Should Teach Their Kids By Age 10

4. Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.

5. Set the sandwich on a plate and dust with the confectioners’ sugar.

Watch the how-to video here:

crustless quiche in white serving dish

Savour Spring Veggies With This Crustless Quiche Recipe

Quiche for breakfast? You bet! A great way to utilize your spring veggies is to use them in a quiche. I’ve used spinach, onion and zucchini here, but you can easily use whatever spring veggies you have on hand: asparagus, fiddleheads, kale, etc. You’ll love this crustless, low-carb flavourful quiche with smoky hints of paprika, the tartness of Dijon and the creamy texture of sharp Cheddar.

crustless quiche in white serving dish

Crustless Veggie Quiche

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

Ingredients:

2 tsp olive oil
1 medium zucchini, chopped
⅔ cups frozen spinach, defrosted
1 small onion, sliced
3 strips chicken bacon, chopped
6 large eggs
1 cup half and half
½ tsp sea salt
½ tsp ground black pepper
¼ tsp paprika
1 tsp Dijon mustard
⅔ cup sharp Cheddar cheese, grated
Chopped parsley, for garnish

crustless quiche ingredients on countertop

Directions:

1. Preheat the oven to 350°F and lightly grease a round 9-inch baking dish.

2. Place a skillet over medium-high heat and add olive oil. Saute the zucchini, spinach, onion and chicken bacon in the skillet for about 2 minutes, until cooked. Remove from heat and transfer the ingredients to the prepared baking dish.

crustless quiche ingredients cooking in pan

3. In a separate bowl, whisk eggs, half and half, salt, pepper, paprika and mustard. Add in half of the cheddar cheese and whisk until incorporated. Pour the egg mixture into the prepared baking dish on top of the sauteed ingredients. Top with the remaining cheese.

Related: Quick and Easy Low-Carb Recipes From The Pioneer Woman

4. Bake for 35 minutes. Top with parsley and serve.

Like Valerie’s crustless quiche recipe? Try her healthy Sriracha-honey oven-fried chicken or her spicy vegan cassoulet.

Egg-in-a-hole breakfast with orange slices on white plate

Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

Combine your egg and toast together as one with this prosciutto-wrapped egg-in-a-hole recipe. A delicious runny yolk wrapped in bacon-like prosciutto and baked in the center of a cheesy piece of toast is the best way to treat yourself in the morning. It’s simple, fun and something that everyone will enjoy!

Egg-in-a-hole breakfast with orange slices on white plate

Prosciutto-Wrapped Egg-in-a-Hole

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

¼ cup softened, salted butter
6 slices of prosciutto
6 medium eggs
Pinch of sea salt and ground black pepper
1 Tbsp fresh chives, finely chopped,
1 ACE Bakery® Three Cheese Oval

Directions:

1. Preheat the oven to 375°F.

2. Cut the bread loaf into six 1 ½-inch thick slices, discarding ends. Using a 2-inch round cookie cutter, cut out the bread from the centre of each slice and discard bread cut-outs (or set aside for extra dipping). Spread both sides of each cut-out slice of bread with a light coating of butter.

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

3. Place bread slices onto a lined baking sheet. Next, fold and layer in a slice of prosciutto so it cups the well like a cupcake liner. You’ll want the sides to stick out like a flower because it’s going to cradle the egg and the edges will crisp up in the oven.

4. Crack an egg into each of the wells and sprinkle with sea salt, black pepper and chives. Transfer to the oven and bake for 15 minutes or until the egg whites are set, but the yolk is still soft like a poached egg. Serve warm and enjoy right away.

Watch the how-to video here:


Chickpea pancakes with fruit and maple syrup

You Won’t Believe These Fluffy Chickpea Pancakes Are Totally Gluten-Free

Can you think of a better way to start the day than with a stack of fluffy pancakes? These Baking Therapy chickpea pancakes are gluten-free and come together in no time. Bananas are mashed and folded into the batter to give the pancakes a touch of sweetness and the buttermilk helps give it height and a slight tang. Whip up a batch this weekend, you won’t regret it!

Chickpea pancakes with fruit and maple syrup

Banana Chickpea Pancakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12-14 pancakes

Ingredients:

1 banana
2 large eggs
2 Tbsp maple syrup
1 cup buttermilk
2 Tbsp butter + more for frying
1 ¼ cup chickpea flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Chickpea pancakes ingredients on countertop

Directions:

1. In a large bowl, mash the banana. Whisk in the eggs, maple syrup, buttermilk and butter. Sift in the chickpea flour, baking powder, baking soda and salt. Mix until the batter comes together.

Chickpea pancakes batter

2. Heat a non-stick pan over medium-low to medium heat. Melt about ½ Tbsp butter in the pan, scoop in about ¼ cup of pancake batter, cook for 2-3 minutes until the edges begin to set and the tops are bubbly. Flip and cook for another 1 minute. (To keep pancakes warm while cooking, place on a baking sheet in a 250°F oven).

Related: Unique and Tasty Ways to Eat Chickpeas

3. Top with berries and a drizzle of maple syrup!

Chickpea pancakes with fruit and maple syrup

Like Sabrina’s chickpea pancakes? Try her lemon poppy seed coconut buns or her rhubarb and sour cream streusel muffins.

Lemon poppy seed buns on countertop

Brighten Your Day With These Easy Lemon Poppy Seed Coconut Buns

Baking bread (or buns) may seem a little intimidating with kneading and proofing, but it doesn’t have to be! These Baking Therapy lemon poppy seed buns come together really easily — in less than two hours. They’re soft, fluffy and filled with a sweet coconut filling. Similar to making cinnamon rolls, but the dough is knotted, so you get lemon, poppy seed and coconut in every single bite. Yum yum!

Lemon poppy seed buns on countertop

Lemon Poppy Seed Coconut Buns

Prep Time: 15 minutes
Rest Time: 1 hour, 15 minutes
Bake Time: 20-25 minutes
Total Time: 1 hour, 55 minutes
Servings: 8 buns

Ingredients:

Lemon Poppy Seed Buns
3 cups all-purpose flour
3 Tbsp sugar
1 Tbsp instant yeast
¼ tsp salt
3 tsp poppy seeds
2 tsp lemon zest
1 cup milk, warm
4 Tbsp butter, melted
1 egg, beaten

Coconut Filling
½ cup shredded coconut
¼ cup cornstarch
¼ cup sugar
Pinch salt
1 Tbsp lemon juice
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg

Lemon Glaze
2 cups icing sugar
4-5 Tbsp lemon juice
½ tsp vanilla extract
2 tsp lemon zest

Lemon poppy seed bun ingredients on countertop

Directions:

1. In the bowl of a stand mixer, add the flour, sugar, instant yeast, salt, poppy seeds and lemon zest. Whisk to combine. Add the warm milk, butter, egg and give it a quick mix with a fork to get the dough going. Attach the dough hook and mix for about 5 minutes until the dough is smooth and elastic. Transfer to a clean, large bowl, cover with plastic wrap and set aside to proof for 35-45 minutes, until doubled in size.

Lemon poppy seed bun dough on countertop

2. Prepare the filling: in a bowl, mix together the coconut, cornstarch, sugar, salt, lemon juice, egg yolk and vanilla. Mix to combine and set aside.

3. Line two baking sheets with parchment paper.

Related: Healthy Baking Recipes for When You’re Bored at Home

4. Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 16 x 14 inches. Spread the filling evenly over top. Fold the dough over onto itself, you should have roughly 8 x 14-inch rectangle. With the folded edge closest to you, cut the dough into 8 equal portions, using a knife, pizza or pastry cutter. Grab one strip of dough, hold the ends and twist them in opposite directions and tie into a knot. Place the knotted buns 2-inches apart on baking sheets.

Lemon poppy seed bun dough on countertop

Lemon poppy seed buns being formed by hand

5. Cover with plastic and let rise for 20-30 minutes until doubled in size. Preheat oven to 350°F.

6. Whisk 1 egg and brush the tops of the buns. Bake for 20-25 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.

7. Prepare the glaze: whisk together the icing sugar, lemon juice, vanilla and lemon zest. Drizzle over top and enjoy!

Lemon poppy seed buns on countertop

Like Sabrina’s lemon poppy seed coconut buns? Try her key lime pie cupcakes or her rhubarb and sour cream streusel muffins.

Spring pea toast with ACE Bakery loaf of bread

Celebrate Sunnier Days With This Elevated Spring Lemon and Smashed Pea Toast

If you’re ready to dive into spring with a fresh new recipe, you’re going to love this smashed pea spring toast. The combination of seasonal veggies like peas, radishes and fresh herbs is a match made in food heaven. It’s light and refreshing — making it the perfect bite to welcome in the warmer months!

Spring pea toast with ACE Bakery loaf of bread

Spring Lemon and Smashed Pea Toast

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

Ingredients:

2 cups fresh or frozen peas
2 cups fresh arugula
Juice of 1 lemon, divided
1 Tbsp extra-virgin olive oil, divided
¼ tsp of sea salt and ground black pepper, divided
2 Tbsp plain yogurt
1 small garlic clove, chopped
1 tsp fresh chives, finely chopped
2 leaves fresh mint, thinly sliced
2 leaves fresh basil, thinly sliced
Zest of 1 lemon
2 radishes, thinly sliced
3 Tbsp, crumbled feta
2 slices of ACE Bakery® Sliced Sourdough Miche

Directions:

1. Bring a medium saucepan of water to boil. Once water has reached a boil, add peas and cook for 3-5 minutes or until soft with a slight crunch, but still vibrant in colour.

2. While peas are cooking: in a medium mixing bowl, toss arugula with a squeeze of lemon, 1 tsp of olive oil and a pinch of sea salt and black pepper. Set aside.

Related: The Tastiest Things You Can Put on Toast (That Isn’t Avocado)

3. Drain peas and add to a food processor, along with yogurt, remaining lemon juice, garlic, chives, mint, basil, lemon zest, as well as a pinch of sea salt and black pepper. Pulse for 10-15 seconds or until slightly smooth with some texture from the peas. Set aside.

4. Place 2 slices of the ACE Bakery® Sliced Sourdough Miche on a lined baking sheet and drizzle with remaining olive oil. Transfer to the oven to broil on high for 6-8 minutes or until lightly golden and toasted. To assemble, spread on ½ cup of the mashed peas, layer on a handful of dressed arugula, as well as some sliced radishes and crumbled feta.

Watch the how-to video here:


Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Nothing says “brunch” better than a rich, runny egg-topped eggs benedict — but, as Molly Yeh shows us time and time again on Girl Meets Farm, you can always make a classic dish even yummier with a little creativity. Enter: Molly’s creamy, bright, veggie-packed twist on eggs benedict.

Starting with warm, crisp homemade pita bread as the base, Molly layers on plenty of flavour with sunny poached eggs, garlicky sauteed spinach and a rich, cheesy feta cream sauce. The mouth-watering sauce, which Molly calls “hollandaise’s sassy younger sister” gets a touch of sweet-meets-smoky kick from a dash of Aleppo pepper.

Related: Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Pita and Greens Benedict With Feta Cream

Total Time: 4 hours 15 minutes (includes rising time)
Active Time: 1 hour 15 minutes

Yields: 4 servings (Note: pitas yield 24 pitas)

Ingredients:

Benedict:
2 oz feta, crumbled
1/2 cup (113 g) whole milk Greek yogurt
1/2 tsp Aleppo pepper or paprika, plus more for sprinkling
Kosher salt and freshly ground black pepper
3 Tbsp olive oil, plus more for drizzling
2 cloves garlic, sliced
6 oz spinach
Juice of 1/2 lemon
4 large eggs
2 Pitas, halved, recipe follows

Pitas:
1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 1/2 Tbsp sugar
1 1/2 tsp kosher salt
3 Tbsp olive oil, plus more for the bowl
3 3/4 cups bread flour, plus more for dusting (you may sub out 1 3/4 cups bread flour for 1 3/4 cups whole-wheat flour)
Nonstick cooking spray for the bowl, optional

Special Equipment: a high-speed blender

Related: Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Directions:

Benedict
1. Combine the feta, yogurt, Aleppo or paprika, a few turns of pepper and 2 tablespoons olive oil in a high-speed blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to use (this can be made a day or two in advance).

2. Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for a minute. Add the spinach, a few pinches of salt and 2 tablespoons water and cook, stirring occasionally, until softened and wilted, about 4 minutes. (You may need to add the spinach in batches if it’s too much to fit in all at once.) Season with pepper and squeeze in the lemon juice. Turn the heat down to low just to keep this warm while you poach the eggs.

3. Bring a large pot of water to a boil. Crack the eggs one at a time into a small bowl, then carefully lower the eggs into the boiling water. Cook until the whites are firm but the yolks are still runny, 2 to 3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture.

4. Toast or grill the pitas. Drizzle with a little olive oil and top with the spinach and eggs. Spoon on the feta cream and sprinkle with fresh black pepper and a pinch of Aleppo or paprika. Enjoy!

Pitas
1. Mix together the warm water, yeast and sugar in a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. With the mixer running on low speed, add the salt and oil, then gradually add the flour. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Do not add too much flour.) Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.

2. Turn the dough onto a clean work surface and divide it into 24 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, then cover them with plastic wrap and let them rise for 30 minutes.

Molly Yeh making her pita and greens benedict

3. Preheat the oven to 500ºF and line 2 baking sheets with parchment paper.

4. With a rolling pin, roll out the balls of dough into 3-inch circles, dusting with flour as needed. Place them on the lined baking sheets and bake until they’re puffy and just starting to brown, about 5 minutes.

Cook’s Note: Leftovers are tasty and can be frozen and reheated in the toaster.

For more ideas on how to start your morning in the most delicious way, check out these breakfast recipes from Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Kardea Brown’s One-Pan Cheesy Baked Eggs Make Brunch a Breeze

Looking for a new recipe to add to your regular brunch rotation? As Kardea Brown shows us with this mouth-watering cheesy baked dish, it’s easy to elevate the humble egg with just a few basic ingredients. Chopped mustard greens, hash browns and various cheeses are tossed into a casserole dish alongside eggs for a hearty comfort food that’ll leave you belly full.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s One-Pan Cheesy Baked Eggs

Total Time: 1 hour, 30 minutes
Yields: 8 to 10 servings

Ingredients:

4 Tbsp unsalted butter, at room temperature
3 cups chopped mustard greens
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 large eggs, lightly beaten
1/2 cup milk
1/2 cup baking mix, preferably Bisquick
2 cups grated sharp yellow Cheddar
2 cups grated Monterey Jack cheese
2 cups frozen hash browns

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.

2. Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.

Miss Kardea Brown finishes her Cheesy Baked Eggs as seen on Delicious Miss Brown, Season 3.

3. Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes.

4. Cool slightly before slicing and serving warm.

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

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Related: 12 Canadian First Nations Recipes to Make for National Indigenous Peoples Month

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Related: Snack Plates Are the Easy Dinner Option You Need This Week

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Salad has officially become the hottest addition to your brunch spread thanks to this colourful and creative dish straight from Molly Yeh‘s kitchen. Toasted everything bagel croutons, sliced egg, tomato, cucumber, red onion and nuggets of cream cheese rolled in everything bagel seasoning are nestled on a bed of vibrant greens, then topped with a homemade honey-Dijon dressing. You’ll never see salad the same way again (we’re talking to you, skeptics!) after just one bite of this instant brunch classic.

Related: Start Your Day the Molly Yeh Way With These Breakfast Recipes

Molly Yeh’s Bagel Salad Recipe

Total Time: 35 minutes
Serves:
4

Dressing Ingredients:
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 tsp honey
1/2 cup extra-virgin olive oil
2 scallions, finely chopped
Kosher salt and freshly ground black pepper

Salad Ingredients:
2 Tbsp unsalted butter
2 large everything bagels, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
4 large eggs
2 Tbsp everything bagel topping (see Cook’s Note)
4 oz cream cheese (1/2 block), cut into 1/2- to 3/4-inch cubes
5 oz mixed baby greens
4 medium tomatoes, cut into wedges
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, chopped
4 sprigs fresh dill, leaves only

Cook’s Note: Store-bought everything bagel topping will absolutely work; however, some brands are extremely heavy on the salt and should be avoided for this recipe. It’s super easy to make your own everything bagel topping though: Simply combine equal parts dried minced garlic, dried minced onion, poppy seeds and sesame seeds, then add a pinch of kosher salt. You can also add a few pinches of caraway seeds and/or black sesame seeds if you’d like!

Related: Shaker Things Up: These Healthy Salt Substitutes Are the Real Deal

Dressing Directions:

1. Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.

Related: Molly Yeh’s Chicken Shawarma Tacos Will Satisfy Your Late Night Takeout Craving at Home

Salad Directions:

1. Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they’ll still be a little chewy on the inside, but that’s good). Transfer to a plate, sprinkle with salt and set aside.

2. Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.

3. Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.

4. On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.

Get to know the cookbook author and blogger behind Girl Meets Farm with the 10 Things You Didn’t Know About Molly Yeh.

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