Tag Archives: eggs

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.

a hard-boiled egg cut in half on a while background with salt and pepper shaken on top

How to Make Perfect Hard-Boiled Eggs (Plus Three Easy Recipes!)

Eggs are a must-stock ingredient, whether you’re meal planning for breakfast, lunch or dinner. This humble, versatile food offers limitless possibilities — be it poached, fried, soft or hard. With that said, it can test even the most experienced chef’s patience when it comes to making the perfect hard-boiled egg. What’s the secret? Turns out, all you need are the four simple steps below.

Master the art of how to make hard-boiled eggs and then whip up these three egg-cellent recipes that’ll become household staples in no time. Get crackin’!

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

perfect hard-boiled egg cut in half with pepper

How to Make Perfect Hard-Boiled Eggs

●  Fill a pot with enough water to cover eggs by about 2 inches.
●  Bring water to a boil.
●  Once boiled, remove from heat, cover pot and let them sit for 10 minutes.
●  Remove eggs from hot water and place in an ice water bath for a few minutes.

Spoiler alert: You can skip the stovetop option and try Instant Pot Hard-Boiled Eggs and Air Fryer Hard-Boiled Eggs instead.

Related: How to Cook Eggs Perfectly Every Single Time

Rabokki/Tteokbokki (Spicy Ramen and Rice Cake)

When we think of hard-boiled eggs, a comforting bowl of ramen is one of the first recipes that come to mind. After all, there’s nothing quite like a sliced egg perched on top of a steaming bowl of noodles, meat and vegetables to really satisfy our hunger pangs.

If you’re looking to elevate your ramen game, consider this hearty tteokbokki/rabokki recipe inspired by a classic Korean street food. For the uninitiated, tteokbokki is a spicy rice cake dish while rabokki refers to traditional ramen noodles. Pair the two together and you’re in for a treat — just don’t forget to top it all off with a hard-boiled or (or two).

Get the recipe for Rabokki/Tteokbokki (Spicy Ramen and Rice Cake)

Deviled Eggs

We love options as much as the next person, so the next time you’re craving a satisfying bite of deviled eggs, consider whipping up multiple batches. Think: pickles and capers, wasabi and ginger and sesame carrot for a spin of the classic recipe. You can thank us later.

Get the recipe for Valerie Bertinelli’s Deviled Eggs, 3 Ways

Classic Cobb Mason Jar Salad

Portable, make-ahead meals are the stuff dreams are made of — and this adorable mason jar salad is the perfect recipe to fill your belly with hearty chunks of cooked ham, crispy bacon, hard-boiled egg, tomato, avocado and crumbled blue cheese.

Get the recipe for Classic Cobb Mason Jar Salad

Want more how-tos? We give you the lowdown on how to make apple juice and grow fall vegetables.

Feature image courtesy of Pexels

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.

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.

Kedgeree With Flaked Smoked Trout Will Be Your New Favourite Dish

Kedgeree, an East Indian dish composed of lentils, rice, fried onions, spices and ginger, was promptly adopted (and adapted) by the English in the 18th century and transformed into what is now a popular British breakfast. Here, we’ve swapped the traditional English smoked haddock in favour of tender, flaky smoked trout, and we swear by this recipe for brunch, lunch or any dinner occasion.

The Perfect Kedgeree: Smoked Fish With Rice, Fried Onions and Eggs

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes (includes rice cooling time)
Servings: 4 to 6

Ingredients:

1 cup basmati rice
3 cooked eggs, shelled and quartered (see tip)
3 Tbsp ghee or unsalted butter or vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 Tbsp minced ginger
1 Tbsp medium curry powder or mild curry powder
1 tsp cumin seeds (or 1 tsp each cumin seeds, kosher salt and turmeric)
1 tsp kosher salt
1 tsp turmeric
2 ripe tomatoes, quartered, seeded and chopped
½ cup frozen peas, thawed
190g hot smoked trout or salmon, flaked into chunks (1 ½ cups)
3 green onions, thinly sliced
½ cup torn cilantro leaves
lemon wedges (optional)

Directions:

1. Wash the rice in a bowl covered with cold water, swishing with your hand, or until the water runs clear.

Tip: For the fluffiest grains of rice, wash and drain the rice 3x then cover with cold water for 20 minutes or until the grains are pearly white. Strain through a fine-mesh sieve and continue with the recipe.

2. Combine rice and two cups water to a medium saucepan; bring to a boil. Reduce heat to low and simmer, covered for 10-12 minutes. Remove from heat and let stand 10 minutes; fluff with a fork and spread on a large platter or baking sheet. Let cool.

3. Meanwhile, heat a large skillet over medium heat. Add butter to melt. Add onions and cook, stirring until almost softened, about 4 minutes. Add garlic, ginger, curry, cumin, salt and turmeric, and cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring until softened, 2-3 minutes.

4. Crumble in half of the cooled rice and all the peas. Stir just enough to incorporate the rice; stir in remaining rice, and cook until flavours are combined and just hot. Sprinkle with green onions and cilantro.

Related: I Cooked With 6 Trending Spices to See if They’re Actually Worth the Hype

5. Scrape onto a serving platter and top with quartered eggs and lemon wedges for squeezing (if using).

Tip: To cook eggs, bring a small pot of water to a boil. Using a spoon, gently drop the eggs and cook over a medium boil for 9 minutes. Drain and immerse under cold running water until cool. Remove shells and set aside.

Try these 25 Indian Recipes That Are Even Better Than Takeout or these 20 Healthy Mediterranean Recipes to Bookmark Right Now.

Great Canadian Breakfast Sandwich

Here’s How to Cook Eggs Perfectly Every Time

Eggs are one of the most versatile foods with limitless possibilities. Whether you’re looking to master the omelette, dip toast soldiers into perfectly soft boiled eggs, make an egg salad with hard-cooked eggs or top your Benedict with a runny poached egg, we make it easy cook ’em just right. Just follow our ultimate egg cooking guide, which includes cooking methods and times, so that you always get the perfect results.

chunky-egg-salad

How to Make Perfect Hardboiled Eggs

To hard-cook your eggs, fill a pot with enough water to cover eggs by about 2 inches. Bring water to a boil. Once boiling, remove from heat, cover pot and leave them for 10 minutes. Remove eggs from hot water and place the eggs in an ice water bath.
Get the recipe for Egg Salad

How to Make a Soft Boiled Egg

Boil enough water to cover your eggs. Gently lower eggs into water with a spoon and boil for 6 minutes. Remove eggs from boiling water and place in an ice bath to stop cooking.
Get the recipe for Bobby Flay’s Bacon Cheddar Twists with Soft-Cooked Eggs

ina-gartens-Eggs-Benedict_

How to Poach an Egg Perfectly

Poaching eggs have a reputation of being a little intimidating to perfect. Fresh eggs poach much better than old eggs. Fill a saucepan 2/3 full with water and bring to a boil. Add 1 Tbsp of vinegar and lower heat to a simmer. Crack an egg into a small cup and gently tip it into the water. Cook for 4 minutes if you like a runny yolk, and 6 minutes if you like your yolk a bit firmer. Remove egg with a slotted spoon and place on a paper towel to drain excess water.
Get the recipe for Eggs Benedict and Easy Hollandaise Sauce

How to Make Soft, Fluffy Scrambled Eggs

Whisk your eggs in a bowl so that the whites and yolks are fully combined. Heat a pat of butter in a non-stick pan over medium-low heat. Add your eggs into the pan and let cook for 1 minute undisturbed. Using a rubber spatula, push eggs around the pan to scramble. Continue to do this until any uncooked, liquid eggs make contact with the pan, about 2 minutes. Remove from pan immediately and serve.
Get the recipe for French-Style Scrambled Eggs

How to Make Hard Scrambled Eggs

These eggs are a less moist than soft scramble. To make them simply add 2 more minutes to the cook time for soft scrambled eggs.
Try these Great Eggs Sandwich Recipes

How to Make a Perfect Omelette

Whisk 2-3 eggs until completely combined. Heat a pat of butter in a non-stick pan over medium. Pour the eggs into the pan and move around the pan so that the surface is completely covered with egg. Using a spatula drag and push the eggs so that the uncooked eggs make contact with the surface of the pan. Cook until bottom is set and the top is moist about 1-2 minutes. Fold omelette in half and serve.
Learn how to make an Easy No-Flip Omelette

How to Make a Sunny Side Up Egg

Lightly coat the bottom of a frying pan with oil. Heat pan over medium and gently crack an egg into the pan. Cook until whites are opaque and yolk is still runny about 3 minutes.
Get the recipe for The Great Canadian Breakfast Sandwich

The Great Canadian Breakfast Sandwich

How to Make Eggs Over Easy

Follow the same instructions for sunny-side-up, but after 3 minutes of cook time flip the egg and continue to cook for another minute.

How to Cook Eggs Over Hard

Follow the same instructions for sunny-side-up, but after 3 minutes of cook time flip the egg and continue to cook for another 2 minutes.

Ready to get cracking? Try these Tasty Ways to Eat Eggs for Dinner.

How to Make Khachapuri (Georgian Cheese Bread)

Khachapuri is a Georgian pizza-like, cheese-filled bread usually topped with a tender, sunny egg — and it’s easier than it looks to pull off at home, especially if you start with store-bought dough. This how-to recipe is ultra-comforting, made for the cooler months when we’re looking for a little more warm bread and melted cheese in our lives. Like pizza, khachapuri can be made with your favourite toppings, like tomato sauce and gruyere, spinach and feta, bacon and egg or apple and cheddar — the sky’s the limit. Here, it’s bursting with kale, mozzarella, feta, garlic, lemon and dill. It’s a fresh way to approach “pizza” night, with a fun twist. 

Khachapuri with Kale, Lemon and Dill  (Georgian Cheese Bread)

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Serves: 4

Ingredients: 

2 cups shredded kale
2 cups shredded mozzarella
½ cup crumbled feta
2 Tbsp extra-virgin olive oil, plus more for serving
1 clove garlic, minced
1 tsp lemon zest
Pinch, kosher salt
Ground black pepper, to taste
650g pizza dough, homemade or store-bought, room temperature
Flour, to dust, as needed
2 large eggs
¼ cup fresh dill fronds
1 lemon, sliced 

Directions:

1. Arrange the oven racks to accommodate two trays with good airflow. Preheat the oven to 450ºF.

2. For the filling, in a large bowl, mix well to combine kale, mozzarella, feta, olive oil, garlic, lemon zest, salt and pepper. 

3. Flour two pieces of parchment paper and divide pizza dough in half, one on each piece of parchment paper. Stretch each half lengthwise to create a rectangle measuring approximately 14 inches by 7 inches. Add filling down the centre of each rectangle, leaving a 1-inch border around all sides.

4. Tuck in the border to encase the filling, and bring to a twist at the ends. You should now have two “boat” shapes. Carefully transfer the “boats” to two separate large baking sheets. 

5. Bake for 6 minutes, rotate baking sheets (up goes down, down goes up) and bake for another 6 minutes. Remove both baking sheets from the oven and create a small well in the centre of each khachapuri, and then crack one egg into each. Return to the oven and bake until the egg white is set but the yolk is still runny, the crust is brown and the cheese is bubbling, about 6 to 10 minutes. 

6. Transfer to a cutting board to slice or present whole on a serving platter. Garnish with dill, lemon slices and a drizzle of additional olive oil. Serve immediately.

Check out 10 more ways to transform that ball of pizza dough, and 30 creative ways to cook with eggs.

College Grocery List: The Only 5 Ingredients You Need to Make Multiple Meals

Headed to college this fall? Wondering how you’re going to feed yourself with a limited budget, equipment and facilities? Don’t worry, we’ve got you covered with this list of five ingredients you’ll want to keep on hand, so you’ll only be 30 or so minutes away from an ultra-tasty meal. You can stretch these ingredients into a multitude of simple dishes that’ll keep you well-fed and satisfied throughout the school year (no cafeteria required).

1. Spaghetti

A staple item in most households, spaghetti is something you’ll want to always have on hand because it’s so versatile. Worried about the dishes? Did you know that with many pasta dishes you can cook the spaghetti right in the sauce? Less cleanup is always a good thing!

● Make Cacio e Pepe, a classic dish where all the ingredients are cooked together in one pot, and the sauce reduces while the pasta cooks, no draining necessary. You don’t even need to wait for the water to boil!

● You can’t go wrong with Spaghetti and Meatballs, a dependable dinner staple that’ll fill you right up. Do yourself a favour and make a big batch of Meatballs and Sauce to keep in your freezer, so you’ve got a proper meal at your fingertips any time!

● Looking for something different? This Spaghetti and Meatball Bake lets you eat spaghetti and meatballs by the slice instead of the bowl! Each slab of this easy-to-prepare casserole has tiny meatballs and pockets of cheese. Change it up by using cooked sausage slices, or add extra veggies if you have them on hand.

● Got extra cooked spaghetti? No problem – this Genius 20-Minute Spaghetti Frittata is a great way to disguise leftovers as a completely new meal!

2. Eggs

If you’re going to keep one “fresh” food on hand, it has to be eggs. They’re so versatile: you can use them in breakfast, lunch and dinner recipes for an easy, tasty protein fix. Hard or soft-boil them, fry them or use them in these recipe suggestions – the possibilities are endless!

● A classic way to use eggs and all the “bits and pieces” in your fridge is in a Veggie-Filled Frittata. Not only are they simple to make, it’s a “one and done” dish that cooks up in less than 30 minutes. It also makes for tasty leftovers.

● Looking for something a little more substantial? Whip up a Quick Quiche. If you use store-bought pie crust, this meal could not be any easier. Once again, you can customize the filling according to which ingredients you have on hand. It’s excellent to make on the weekend for meals throughout the week, and pairs perfectly with a Simple Green Salad.

● Eggs are also a staple ingredient for brunch. Dishes like Eggs Benedict that you might enjoy in a restaurant are actually fairly simple to make at home. Got eggs? Got English muffins? You’re halfway there! Even that fancy sounding Hollandaise sauce is simple to make at home.

● Lastly, all students need a reliable on-the-go meal that can stand-in for breakfast, lunch or as a healthy between-class snack hack. These Prosciutto-Wrapped Egg Cups are here for you.

3. Canned Tomatoes

Canned tomatoes should be a staple in anyone’s pantry, but particularly in a college student’s, because of how versatile they are. A simple can of tomatoes can transform into any number of dishes. Bonus? If you have an immersion blender or mini blender, you can make your own tomato juice!

● Are you a fan of breakfast for lunch or dinner? Shakshuka should be a go-to meal of yours. Stewed veggies with poached eggs makes an excellent quick, healthy meal for one, but it’s easy to batch up if you’re cooking for a crowd! Use a Quick Ratatouille as a base for even more flavour. You can also make the Ratatouille on its own for a quick and easy meal to serve over rice, or with crusty bread to soak up the sauce.

● A foolproof way to transform a can of tomatoes is to make Tomato Soup (with grilled cheese, obviously). This tasty version features mini bacon grilled cheese sandwiches, taking things up a notch to create the ultimate comfort food pairing.

● Get inspired by the flavours of Middle Eastern cuisine and whip together a Moroccan Vegetable Couscous Dish in just 30 minutes. Canned tomatoes are used as the base, together with frozen squash and a can of chickpeas.

● Why let a can of tomatoes sit untouched on your shelf, when Skillet Chicken Parmesan could be in your future? Use crushed canned tomatoes, or tomato puree for the base for a quick, comforting dinner that certainly beats the cafeteria.

4. Frozen Mixed Vegetables

Trying to eat healthy on a college student’s budget isn’t always easy, especially when you factor in the cost of fresh fruits and vegetables. One way around this is to substitute frozen veggies where possible. Flash frozen when in season, they’re the next best thing compared to fresh, and also budget friendly. If you have these in your freezer, there are so many ways you can feed yourself!

● A classic way to use frozen vegetables is in a Quick Fried Rice. Add a splash of soy sauce for flavour and you’ve got yourself a healthy meal in a flash. Incorporate chicken, beef or tofu for extra protein if desired, or simply make a Plain Omelette and chop it into the rice and veggies for a restaurant favourite that’s easy to replicate at home.

● Looking to batch cook a recipe to enjoy throughout the week? If you’ve got frozen veggies on hand, you’ve got the makings of a tasty Vegetable Soup. Add cooked leftover turkey or chicken for a complete meal in a bowl!

● Hankering for some comfort food? Ramp up your Casserole game by adding a medley of frozen veggies into the mix. This drool-worthy recipe by Alton Brown is a creative (and easier) take on chicken pot pie.

● Grill your frozen vegetables, then add them to hearty Vegetarian Burritos. Serve with rice or salad on the side for a satisfying meal in a flash!

5. English Muffins

While you might not always have fresh bread on hand,  if you have a small freezer, store English muffins, which are the perfect base for so many great recipes! The obvious way to use these is toasted with butter and a sweet or savoury topping, but there are plenty of creative ways to fancy them up and make them all the more meal-worthy.

● We’ve already seen how muffins can be used for Eggs Benedict, but how about for a proper Breakfast Sandwich or even in place of a Burger Bun? They’re arguably the most versatile bread product there is, so keep an extra frozen pack in the fridge for when you’re in a meal pinch!

● Craving French Toast, but don’t have any bread on hand? Opt for English muffins instead, served alongside fresh fruit, eggs and bacon for a hearty meal that’ll keep you full and energized through all your morning classes.

● We’re a bit obsessed with these Easy English Muffin Pizzas (read: no need to worry about wasting precious time making the dough!), which can be assembled ahead and kept in the freezer for a satisfying anytime snack or meal. They’re perfect for those late-night study sessions.

● Other creative uses for English muffins include subbing them to make a sweet Bread Pudding, using them as the base for Tuna Melts, or even chopping them and drizzling with oil to make Crispy Croutons!

For more quick cooking tips and hacks, see these 35 budget-friendly recipes with canned beans, our best affordable chicken dinners and 25 cheap dinner ideas for two that won’t break the bank.

Easy 20-Minute Leftover Pasta Frittata With Radicchio Salad

Often, we end up cooking more pasta that we can chew on a giving evening, which means: extra helpings for the week ahead! But before you lather those leftover spaghetti noodles in tomato sauce and call it a meal, think outside the pan. This creative 20-minute dish gives leftover pasta a delicious makeover, resulting in a comforting, cheesy frittata. Top with fresh basil and tomatoes, and serve alongside prosciutto and a simple salad for a complete bacon and egg Italian mash-up!

Leftover Pasta Frittata with Quick Radicchio Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Frittata
2 slices prosciutto or thick sliced bacon
5 eggs
⅓ cup sour cream or Greek yogurt
¾ tsp salt
½ tsp pepper
2 Tbsp olive oil
4 cups leftover cooked spaghetti or other long pasta
1 cup cherry tomatoes, halved
⅔ cup finely grated Parmesan cheese, plus more for garnish
Basil leaves

Radicchio Salad
1 head radicchio, torn
1 Tbsp olive oil
Balsamic vinegar (optional)

Directions:

1. Preheat oven to 375°F.
2. Cook prosciutto or bacon in a 10-inch heatproof skillet or cast-iron pan over medium heat, turning once, until crisp. Set aside. Wipe pan clean.
3. In a large bowl, beat the eggs with sour cream, and salt and pepper until blended. Toss in pasta and 1/3 cup of the cheese.

4. In same pan, heat 2 Tbsp of the olive oil over medium, add pasta mixture and cook without stirring, about 3 minutes. Sprinkle with remaining 1/3 cup cheese. Transfer to oven.
5. Cook until puffed and slightly jiggly, about 5 minutes. For a crispy browned top, broil 2-3 minutes. Top with tomatoes and basil, and serve with bacon/prosciutto (or chop in pieces to scatter on top).

6. Tear radicchio and toss with olive oil and balsamic vinegar (if desired), garnish with shaved Parmesan.

Tip: Radicchio lettuce is slightly bitter and lends itself easily to a good olive oil and a drizzle of balsamic vinegar and Parmesan cheese for the quickest and elegant weeknight salad.

Tip: The centre will look slightly loose, puffed and jiggly, the hot pan will continue to cook the frittata with residual heat called carryover cooking.

How long do leftovers last in the fridge? We break it down. Plus, 30+ meals that taste better as leftovers, and tasty ways to use leftover rice.

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

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

Make-Ahead Vegetable Strata With Sourdough Bread

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

Ingredients:

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

Directions:

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

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

This Make-Ahead Veggie Strata & Sourdough Bread

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

Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

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

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

Breakfast skilled served onto two plates

Breakfast Skillet With Spinach, Mushrooms and Goat Cheese

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

Ingredients:

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

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

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

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

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

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

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

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

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

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

Breakfast skillet in pan

How to Cook a Perfect No-Flip Omelette, Plus More Easy Ways with Eggs

Good mornings start with great breakfasts. Chef Roger Mooking of Food Network Canada Chef School, showcases his skills with the incredible, edible egg, walking you through how to make the perfect omelette using the broiler – without the often-feared flipping. Roger’s failsafe tips make it possible for home cooks of all skill levels to turn everyday eggs into a chef-inspired morning masterpiece.  And along with Roger’s no-flip omelette recipe, we’re sharing even more egg recipes for breakfast, brunch, lunch, and dinner, so you can really get cracking in the kitchen.

 

How to Make a No-Flip Broiler Omelette

Make sure you have all of your ingredients set out and ready to go, as this breakfast omelette comes together fast.

Something important to note is the colour of the omelette. Classic French omelettes have no golden brown bits or caramelized edges, as the typical soufléed American-style omelettes often do, remaining a pale yolk-yellow inside and out. Gentle heat and a swift hand make this possible, as do the quality of the eggs.

Free-Run Eggs Are Best

Roger thinks free-run (or free-range) eggs are the most delicious eggs, and a clear choice for the perfect omelette.

“You want to get as close to the natural source of ingredients as possible,” he says.

Eggs are a great example of this, where quality and freshness really count. Head to your farmers’ market to source your eggs, or choose the best you can get at your local grocery store.

You’ll see that beating your eggs is no big deal. Skip the fancy whisk and use a fork, incorporating a little air, beating until the whites and yolks are uniformly combined. For flavour, Parmesan and chives add a hint of something special, without distracting from the mild eggs.

The Perfect Omelette Pan

Roger uses a mix of butter and vegetable oil in his cast-iron skillet – his preferred nonstick pan – so the butter won’t burn. When the pan is heated, a few moments of cooking is done on the stovetop before it’s popped under the broiler. If you’re adding a filling, add that before it heads into the broiler. Sautéed mushrooms, wilted spinach, leftover cooked vegetables or diced ham are just a few ideas, but Roger keeps his omelette unadulterated, classic French-style.

The tri-fold is the finishing touch (don’t stress!), along with additional Parmesan and chives. Serve it up with toast and breakfast (or brunch or lunch or dinner) is served.

Treat your family, and yourself, to Roger Mooking’s no-flip, no-fuss French Broiler Omelette tomorrow morning.

More Ways with Eggs, All Day

Eggs are one of the most versatile ingredients in the kitchen, taking you from breakfast to dinner.

The Perfect Make-Ahead Breakfast:
Protein-packed frittatas that can be made the night before, chilled and then sliced to eat on the go.
Try these recipes:
Michael Smith’s Broccoli Frittata
Whole30 Veggie-Packed Breakfast Frittata

Egg-cellent Lunch Ideas:
Versatile hardboiled eggs are just the ticket to power you through an afternoon.
Try these recipes:
Egg Curry
Egg Salad Sandwich with Avocado and Watercress
Lynn Crawford’s Chicken and Egg Salad

Cheep! Cheep! Dinner Recipes:
Eggs baked or poached in cream or a sauce is a delicious and economical way to serve up dinner. Don’t forget the crusty bread!
Try these recipes:
Roger Mooking’s Baked Eggs
Eggs in Purgatory

For more egg inspiration, check out 41 Tasty Ways to Eat Eggs for Dinner.

Chopped-Canada-ostrich-egg

Lynn Crawford on How to Cook an Ostrich Egg

Chopped Canada ostrich egg episode

Ask Chef Lynn Crawford about ostrich eggs, and her enthusiasm is as obvious as a five-pound embryo. “They’re beautiful bone white, they’ve got this lovely patina to them and unbelievable thickness. And the yolk! It’s a beautiful, beautiful product,” she says.

But for the contestants who found ostrich eggs in their Chopped Canada mystery baskets, surprise trumped enthusiasm. Chef Lynn loved watching their facial expressions as they registered the enormity of the eggs before them.

“The sheer weight of them is what I find just astonishing,” she says. “They can be anywhere from three and a half to five pounds, and the equivalent of two dozen chicken eggs. So right then and there, to come up with a dish to use the entire ostrich egg — would they cook it in time?”

But deciding how to cook the ostrich eggs was the contestants’ second problem — figuring out how to crack them was the first.

Chef Lynn keeps a carpenter’s hammer in her kitchen toolkit to achieve this challenging task. “You can’t expect to break that egg with a spoon or crack it over the side of a mixing bowl,” she says. “It’s extremely hard, the shell. You need either a hammer or a chisel or some sort of power tool to get into the egg.”

Chopped Canada Lynn Crawford

If you ever want to challenge yourself to cook an ostrich egg, scrambling is the simplest preparation. You can coax the liquid interior from a small hole without worrying about keeping the yolk intact. A small hole also preserves more of the shell for later use as a serving dish.

“In New York we had scrambled ostrich egg if it was for special brunch, with the addition of caviar,” says Chef Lynn. “I think caviar and lobster is delicious, and straight up parmesan cheese. But you’re not going to have a soft boiled egg on your restaurant menu because it would take an hour and a half to cook.”

Topped with haute additions, and served in its own shell, scrambled ostrich egg is easy to cook and stunning to serve. “It has a lot of wow factor and it’s a beautiful thing,” she says.

If you’re lucky you might come across the gigantic eggs at your local butchers or specialty grocers, but if you don’t see them there, ask for a special order. Better yet, find an ostrich farm in your area and visit it directly for a peek at the mammoth birds.

“Look at the size of the shell — it’s a real showstopper,” says Chef Lynn. “I think everybody should try to cook an ostrich egg at least once. And for some of those chefs that did compete, it’s probably the last time they will, too.”

Missed the episode? Watch Chopped Canada contestants battle it out using this egg-cellent ingredient online.

Chopped Canada airs Saturdays at 9PM E/P.

How to Make the Perfect Egg in a Hole

Egg in a hole, also known as ‘egg in the basket’, ‘frog in the hole’ or a ‘hole in one,’ is not only a delicious way to eat an egg with toast, it’s also really fun. You can substitute the bread with a bagel or waffle, and try different toppings like cheddar cheese, green onions or chopped parsley.

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Here, I made egg in a hole two ways; I used thick slices of white bread and sesame seed bagels, both topped with a generous amount of feta, red chilis and a sprinkling of dill.

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Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2

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

Directions:
1. Make a hole in your bread using a 2” round cutter or the rim of a small glass.
2. Heat a large non-stick frying pan over medium heat. Place butter in the pan. Once melted, add bread and fry until golden brown, about 2-3 minutes.
3. Flip the toast over and crack the egg into the middle of the hole. Sprinkle with salt and pepper, and cover pan with a lid. Let cook until egg is set, about 3 minutes.
4. Sprinkle with feta, red chilis and dill.

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Easy Waffles and Eggs in a Skillet

By Lisa Bolton

In our house, brunch is one of the most special meals, because usually it means slow, lazy mornings with loved ones. Whenever family or friends stay with us, brunch is always my favourite meal to plan. There is a high likelihood the dress code will be cozy pyjamas. And to me, brunch should always be family style – let everyone take a little of this and a little of that and pull up a seat at the dining table, a stool at the counter or even call dibs on the cozy spot on the sectional.

This skillet waffle and eggs dish is perfect for those occasions. Making one big waffle means the host won’t be confined to the kitchen cooking two waffles at a time. This dish has a little bit of savoury, a little bit of sweet and even a hint of heat – something for everyone. With the vibrant green and red, this brunch is our family go-to over the holiday season.

Skillet Waffles and Eggs, Courtesy of Lisa Bolton, foodwellsaid.com, Surrey, B.C.

Enjoy lazy holiday mornings with this all-in-one brunch dish.

SkilletEggs_Waffles

Prep time: 7 min
Cook time: 12 min
Yield: 4 servings

Ingredients
2 eggs, separated
1 1/4 cups (300 mL) milk
1 cup (225 g) all-purpose flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
3.5 oz (100 g) butter, melted and cooled, plus more for skillet
4 eggs
4 thick slices smoked bacon
1 tbsp (15 mL) maple syrup
sliced scallions
jalapeno pepper
chopped cilantro
plain Greek yogurt mixed with sriracha sauce

Directions
1. In bowl, whisk together egg yolks and milk.
2. Sift in flour, baking powder and salt. Stir until combined.
3. Drizzle in butter; mix until just incorporated.
4. In bowl, whip egg whites until peaks form. Carefully fold into batter.
5. Heat skillet over medium-high heat; grease generously. Pour batter into skillet and cook about 8 minutes or until bottom is golden. Using two spatulas, flip and cook until golden, about 4 minutes more.
6. Meanwhile, soft-boil eggs, cooking for about 6 minutes. Remove eggs from saucepan and run under cold water. Peel and set aside.
7. While eggs are cooking, heat frying pan over medium-high heat. Add bacon and maple syrup; fry until bacon is crisp.
8. To assemble: Break waffle into quarters. Top each quarter with a bacon strip, halved, and an egg. Just prior to serving, break egg to release yolk.
9. Garnish as desired with scallions, pepper, cilantro and yogurt.

Food Well Said
Lisa Bolton is a part-time freelance food writer and recipe developer, and a full-time mom. Her blog, Food Well Said, focuses on thoughtfully prepared, whole-food recipes that will please carnivores, vegetarians and everyone in between. Knowing we eat with our eyes first, she likes to focus on presenting family-style comfort food in an elevated fashion.

How to Make the Perfect Croissant Croque Madame

This is going to be the fanciest ham and cheese sandwich you will ever have. Leave it to the French to take something so simple and humble, and slather it with béchamel, top it with tons of cheese and toast it until golden brown and gooey. And to top it off, let’s put a fried egg on it.

Typically made on basic white bread, I’ve taken this dish even further and made it on a buttery croissant. Hey, the more butter the better, right? There’s only one thing that will happen after having this: you will never be able to go back to a regular ham and cheese sandwich.

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Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 6

Ingredients:

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

Sandwich:
6 croissants
Grainy mustard or Dijon
400 g Black Forest ham
2/3 cup grated gruyére
1/3 cup grated parmesan cheese
Salt
Fresh black pepper

6 fried eggs
Chopped chives, garnish
Fresh black pepper
Maldon salt, garnish

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Directions:

For the béchamel:

1. Heat the butter over medium-low heat in a medium sized saucepot.

2. Once the butter is completely melted and begins to bubble, add the flour and whisk until combined.

3. Switch to a heat-proof rubber spatula, and continue stirring until the mixture is a light golden colour and smells slightly nutty. Be sure to scrape all around the sides and bottom to ensure nothing is sticking or burning.

4. Whisking constantly, slowly pour the milk into the pot.

5. Switch back to the rubber spatula and cook, constantly stirring and scraping the sides and bottom, until the béchamel is thick and bubbly. About 6-8 minutes.

6. Turn the heat off and stir in the salt, fresh black pepper, nutmeg, gruyére and parmesan until the cheese has melted.

7. Set aside to cool.

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For the sandwiches:

1. Pre-heat the oven to broil and set the rack in the middle of the oven.

2. Slice the croissants open and spread a generous amount of mustard on each half.

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3. Lay the ham on the top halves of the croissants and top with the bottom halves. This will give the béchamel a nice flat surface to sit on.

4. Transfer the sandwiches onto a sheet pan.

5. Top each sandwich with lots of béchamel spreading it to the edges of the croissant. This will prevent the edges of the croissant from burning in the oven.

6. Combine the gruyére and parmesan, and top each sandwich with the cheese. Lots of cheese!

7. Season the tops with salt and fresh black pepper.

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8. Place the sandwiches under the boiler for 1 to 2 minutes, rotating the pan half way through, until the cheese and béchamel are melted and bubbly.

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

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Breakfast Tostadas with Egg, Chorizo & Bean Mash

These breakfast tostadas make no pretence of being truly authentic but they’re full of flavour and a mélange of textures, which is homage to this great and inimitable cuisine. They’re definitely a step up from the typical bacon and eggs combo that I’ve always looked forward to on weekends, and they really don’t take much more effort than that if you have the ingredients on hand.

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Prep Time: 30 mins
Cook Time: 7 mins
Serves: 4

Ingredients:
8 eggs
2 chorizo sausages
8 tostadas
5½ ounces (150 grams) black beans
2 avocados
2 green onions, chopped
1 Tbsp olive oil
¼ tsp salt
3 Tbsp water
4 Tbsp feta or other soft, crumbly cheese
¼ tsp spanish paprika
½ tsp coriander
¼ tsp salt
? tsp pepper
Handful of cilantro, stems removed, chopped
¼ cup sour cream, to garnish
1 lime, cut into wedges

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Directions:
1. Heat olive oil in a sauté pan on medium heat and chop the chorizo into small pieces. Add chorizo and cook until it begins to crisp, about 2-3 minutes. Drain on paper towel.
2. Blend the beans, water, paprika, coriander, salt and pepper in a food processor until thick and creamy. Add more water if necessary to achieve the consistency of cream cheese. Stir in green onion.
3. Beat together the eggs seasoned with a bit of salt and pepper. Scramble over medium-low heat, tossing in the chorizo when just about done.
4. Spread some of the black bean mash onto the tostadas and top with the scrambled egg, feta, and avocado. Garnish with sour cream and lots of cilantro and serve with wedges of lime.

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Darina Kopcok Darina Kopcok is a food writer and photographer based in Vancouver, BC. She writes the blog Gratinée, for which she also develops, styles and shoots each recipe. In addition to photographic training from Langara College, she holds an MFA from the University of British Columbia. She has a passion for Italian cuisine and French culinary technique. Darina Kopcok is part of the Lifestyle Blog Network  family.

11 Ways with Eggs, Ham and Cheese

Egg-cellent things happen when you make breakfast for dinner, so throw the meal plan a curveball and whip up one of these delicious egg, ham and cheese recipes for dinner tonight!

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1. Easy Veggie and Ham Supper Recipe

2. A Wicked Broken Egg Recipe

3. 6-Minute Egg on Creamy Polenta with Crispy Serrano Ham Recipe

4. Ham Hock, Cheese and Egg Pie Recipe

5. Ham and Egg Grilled Cheese Sandwich Recipe

6. Green Eggs and Ham Recipe

7. Nests with Ham, Eggs and Swiss Cheese Recipe

8. Phyllo Egg Cups with Ham and Cheese Recipe

9. Crepes Stuffed with Eggs, Cheddar, Ham and Vegetables Recipe

10. The Big Egg Monte Cristo Recipe

11. Ham Strata with Greek Salad Recipe

The Ultimate Breakfast Pizza

Recently I decided that it was time I try making a breakfast pizza and let me tell you — it did not disappoint! Not only did it fill the kitchen with the pleasant aroma of all my breakfast favourites, but it tasted absolutely delicious. Combining breakfast classics onto thin, airy pizza crust… How could you go wrong? Well, you can’t! Unless you burn it of course…

Breakfast-Pizza-3-of-7

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 3

Ingredients:

No-Knead Pizza Dough:
250g all-purpose flour
1 tsp salt
? tsp active dry yeast
180ml water

Pizza Toppings:
Tomato sauce
Cheddar cheese (grated)
Cooked bacon
Ham
Green onion
Russet potato (very thinly sliced)
Egg

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Directions:
1. In a bowl, combine dry ingredients, slowly mix in water while stirring with a wooden spoon.
2. Once dough begins to form, work it into a roughly shaped ball with your hands, leaving it in the bowl, and covering with plastic wrap.
3. Allow dough to rise at room temperature for around 18 hours or until doubled inside.
4. After 18 hours, remove dough from bowl and place on a floured work surface,
5. Cut the dough into three even pieces for personal sized pizzas.
6. Knead each piece of dough into a ball and allow to rise for another hour covered with a damp towel, or wrapped in plastic wrap.
7. If you won’t be using all the dough right away, refrigerate it, and remove it from the fridge 1-2 hours before cooking allowing it to warm to room temperature.
8. While dough is resting, if using a pizza stone, place it in the cold oven and turn the heat to 500°F (or as close to that heat as possible), allowing the oven to heat for about an hour.
9. If you don’t have a pizza stone, arrange the pizza dough on a baking sheet, and just preheat the oven to 500-550°F.
10 Once the dough has finished resting, on a floured surface, stretch it thinly to your preference (without breaking the dough).
11. Spread tomato sauce, topped with grated cheddar cheese, potato, bacon, ham & green onion. Once all your ingredients are placed, crack an egg on top of the pizza.
12. If using a baking sheet, bake at 500-550°F, if using a pizza stone, turn your oven to broil and cook the pizza for 5-10 minutes until desired doneness.

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.

DIY Brunch Taco Party

Skip the lines and the hassle of corralling a large group into a 40-seat restaurant by hosting brunch at your house with an easy and fun breakfast taco party. Have your friends assemble their own tacos and they can even make their own corn tortillas from scratch. Not only does this keep your friends busy, it also means less work for you.

BreakfastTacos_sized

Restaurants typically use a tortilla press to flatten balls of masa (corn flour), but unless you have one of your own, here’s a way to achieve perfectly round and flat tortillas using two cutting boards, some plastic wrap and a steady two-foot jump. Seriously.

For the Tortillas:

Ingredients:
Two sturdy wooden cutting boards (or large, heavy hardcover books)
Plastic wrap
Corn flour (Maseca is a popular brand)
Water
Salt
Frying pan

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Directions:
1. Follow the instructions on the package of corn flour to make the masa dough. Typically it’s 1 cup of corn flour, 3/4 cup of water and 1/8 tsp of salt to yield 8 tortillas. Double up the portions to make more.
2. Use a Tbsp-sized measuring spoon to make evenly sized individual balls of dough.
3. Put one of the cutting boards on the floor and place a piece of plastic wrap on top of the board.
4. Place a dough ball in the middle of the cutting board, followed by another piece of plastic wrap on top. Carefully place the other cutting board (or sturdy book) on top of the dough ball. Holding on to a countertop (or trusty friend) for balance, make a two-foot hop directly on top of the cutting board, flattening the dough ball. Shift your weight back and forth and side to side to ensure that the dough is flattened.
5. Remove the cutting board and gently peel away the plastic wrap, revealing a perfectly round corn tortilla. Place the tortilla on a hot, un-greased frying pan for about 30 seconds on each side.
6. Stack the cooked tortillas on top of each other on a plate. Place a slightly moist sheet of paper towel on top to prevent the stack from trying out.

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Taco Fillings:

There are no rules as to what you can put in a brunch taco, but here are some suggestions. Fill individual bowls with these toppings and let your guests make their own:

– Diced tomatoes
– Sautéed mushrooms
– Green or white onions
– Sliced avocados or guacamole
– Hot sauce
– Spicy mayonnaise (Sriracha mixed with mayo)
– Bell peppers
– Cut up bits of chorizo or breakfast sausage
– Scrambled eggs
– Lime wedges

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.

Fried Egg Onion Rings

Along with wanting to make onion rings from scratch for quite some time, I had a plan to make Fried Egg Onion Rings. I was ecstatic when I came across this scrumptious looking recipe but I wanted to take it to the next level, thus the desire to bake onion rings was born.

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With this dish, you get that delicious crispy bottom on the egg with its runny yolk when you cut into it, mixed with your crispy fried onion ring. Hello perfect hangover breakfast!

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Baked Onion Rings

Ingredients:
2 yellow onions
1/4 cup flour
1½ tsp garlic powder
2 tsp Salt
2 cups panko bread crumbs
3 eggs

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Directions:
1. Start off by peeling your onions and cutting them into approximately ½-inch wide slices. Get 3 bowls for your breading station. In a bowl, combine flour, garlic powder and table salt. Put your panko crumbs in a bowl and scramble 3 eggs in another bowl.
2. To bread the onion rings, dip them in the egg, lightly coating them, then into the flour and into the egg once again, and finally into the panko. Then place the breaded onion rings on a pan coated with non-stick cooking spray. Repeat this process until you have breaded all your onion rings.
3. If you don’t have the patience or are feeling a little lazy, put all of your onions in a large plastic bowl, pouring some egg onto them, mixing them around until they are lightly coated. Move rings to a separate bowl, then pour your flour mix onto them, mixing until well coated. Once you’ve done this, dip them individually in the leftover egg wash and into the panko crumbs.
4. Once all your onions are breaded and placed on your baking sheet, give them a generous coating of cooking spray to help brown them, and bake on 450°F for 20-25 minutes or until they’ve browned, flipping halfway through.

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Fried Egg Onion Rings

Ingredients:
Batch of onion rings
Eggs
Butter

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Directions:
1. Once you have your onion rings, get a pan on medium heat and add butter.
2. Place your onion rings in the pan and slowly pour the cracked eggs into the centre of each onion ring, allowing the bottoms to cook quickly as they hit the pan, forming a seal to keep the rest of your eggs in.
3. Cover your pan and cook until the egg whites have solidified.

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.