Tag Archives: eggs

Falafel scotch eggs on a white plate

Falafel Scotch Eggs Are Crispy, Jammy Perfection


Say hello to your new favourite “Scotch” egg. These jammy eggs are wrapped in a bright and flavour falafel mixture, then fried to crispy golden perfection and topped with a drizzle of tahini lemon sauce. It makes an impressive meat-free appetizer, or try pairing it with a salad for a hearty, colourful meal.

Falafel Scotch Eggs

Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 15 minutes
Total Time: 45 minutes
Yield: 6 eggs

Ingredients
For the falafel eggs
6 small eggs
1 ½ cups dried chickpeas, soaked in water for 24 hours and drained
¾ cup fresh parsley
½ cup fresh cilantro
½ small onion, chopped
4 cloves garlic, chopped
2 tsp cumin
2 tsp ground coriander
½ tsp baking powder
½ tsp salt
½ tsp fresh ground pepper
¼ tsp cayenne pepper

For the tahini sauce
½ cup tahini
¼ cup lemon juice
Water, if necessary

Ingredients for Falafel Scotch Eggs on a white countertop.

Directions
1. Boil eggs to a jammy consistency, about 5 minutes. Remove and place in a large bowl of ice water to cool. Once fully cooled, peel and set aside.

2. In a blender or food processor add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, pepper, and cayenne. Pulse for about 1 minute, scraping down the sides as necessary, until the mixture has a sandy texture. Transfer to a bowl.

Related: Green Onion Pancake Shawarma Recipe

Falafel mixture and boiled, peeled eggs in two separate bowls.

3. Lay a square piece of plastic wrap on the counter. Scoop about ⅓ cup of the falafel mixture into the center of the plastic wrap and flatten it out into a circle, about 4-5 inches wide. Place a peeled egg in the center and pull the wrap up to encase the egg in the falafel mixture. Use the wrap and your hands to smooth out the egg, ensuring there are no cracks or holes around the egg. Repeat this step for the remaining eggs.

A peeled boiled egg on a bed of falafel mixture.

4. Transfer eggs to a small baking sheet and place in the fridge to chill for 15 minutes.

Related: West Indian Egg Curry and Roti Recipe

Uncooked Falafel Scotch Eggs on a baking tray.

5. Fill a small pot with frying oil about halfway. Heat the oil to 375° F.

6. Working 1-2 at a time, carefully place the eggs in the oil to fry for 3 to 4 minutes, until crispy and dark golden. Set aside on a cooling rack and fry remaining eggs.

Fried Falafel Scotch Eggs on a cooling rack.

7. Meanwhile, in a small bowl, combine tahini and lemon juice. Whisk until combined, adding water if necessary, to get a sauce consistency. Set aside until serving.

8. To serve the eggs, cut in half and drizzle with tahini lemon sauce.

Falafel scotch eggs on a white plate

Love this Menu Mashup? Try these Cheesy Croque Madame Rolls Drizzled with Hollandaise next!

Stacks of waffles with bananas and caramel sauce on a blue plate

Anna Olson’s Gooey Chocolate Chip Waffle Cake is What Brunch Dreams Are Made of


Who says a layer cake has to be made with layers OF cake?  This over-the-top cake is made by stacking chocolate chip waffles with a peanut butter frosting and salted caramel bananas.  This may seem like a kids’ cake, but I have witnessed mature adults turn into puddles of giddiness as they dive into a slice of this cake.

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

Layers of waffle and bananas on a blue plate

Gooey Chocolate Chip Waffle Cake With Salted Caramel Bananas and Peanut Butter Frosting

Prep Time: 30 minutes
Cook Time: 4 minutes per waffle
Total Time: 34 minutes
Servings: 12

Related: The Best-Ever Cake Recipes From Anna Olson

Ingredients
Waffles
3 cups all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1 ½ tsp baking soda
¾ tsp fine salt
3 cups buttermilk
3 large eggs
2 tsp vanilla extract
½ cup unsalted butter, melted (warm is OK)
1 cup mini chocolate chips

Peanut Butter Filling:
2 cups cream cheese, at room temperature
1 cup peanut butter (conventional or pure)
1 cup icing sugar
3 Tbsp whipping cream
2 tsp vanilla extract

Salted Caramel Bananas:
1 cup Salted Butter Caramel Sauce
4 large bananas sliced

Salted Caramel Sauce:
¼ cup water
2 cups granulated sugar
1 tsp white vinegar or lemon juice
1 cup whipping cream
½ cup unsalted butter, cut into pieces
2 tsp flaked sea salt

Related: Watch More Irresistible Baking Recipes from Anna Olson 

Directions
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.  Add the buttermilk, eggs and vanilla and whisk until combined (but a few lumps are OK).  Whisk in the melted butter and then stir in the mini chocolate chips.

2. Heat your waffle iron following manufacturer’s instructions. Have two baking trays with cooling racks placed on top, on hand. Lightly grease the iron and ladle on enough batter to fill the waffle pattern once closed (it may take sacrificing one for practice). Cook until a rich golden brown (cook time may vary, depending on the iron) and remove to cool on the rack.  Repeat until all of the batter has been used.

3. For the filling, use electric beaters or a stand mixer fitted with the paddle attachment and beat the cream cheese on medium high speed until fluffy.  Add the peanut butter and beat in well, scraping the bowl as needed.  Add the icing sugar and beat in (start at low speed until combined).  The mixture might seem tight at this point – add the cream and vanilla and it will smooth out.

4. For the bananas, heat the caramel slightly to soften it (but not to warm it) and toss the bananas to coat.

5. To assemble the cake, place a cooled waffle on a cake stand or platter.  Spread a generous amount of peanut butter filling overtop and arrange a single layer of bananas (dripping caramel as well) over this.  Top with the next waffle and repeat until you have 4 waffles stacked.  Finish the top with a dollop of peanut butter filling, spreading it but not all the way to the edges and top with the remaining bananas.  Use a spoon to drizzle any remaining caramel sauce over the edges, to drip appealingly.  Chill the waffle cake until ready to serve.

Related: Anna Olson’s Maple Bacon Waffle Cake

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a butternut and bacon tart

A Brunch-Worthy Butternut and Bacon Tart

Rarely are tarts seen alone. We tend to bring them to the table in the company of other small dishes for a summer lunch: radishes on a dish of ice; a coarse, piggy terrine; a bowl of leaves and herbs; or a wedge of cheese. And yet they can be a main dish, if the filling is substantial and it is served with generosity. In the spring of 2018, I made a tart that would pass as a principal dish.

Satisfying enough to be offered as you might a pie, with a single green vegetable on the side. The result was a saffron-hued butternut and bacon tart, served with nothing more than a big blue and white bowl of peas at its side. The recipe hit the spot and I have been making it ever since.

Note: In theory, there is little need to peel the butternut squash, but I do here. The skin, however tender, seems at odds with the gentle texture of the tart filling. Add as much water as you need to make the pastry easy to roll, but it is worth remembering that the less water you put in the less likely it is to shrink in the oven.

a butternut and bacon tart

Butternut and Bacon Tart

Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 35 minutes
Serves 4

Ingredients
For the pastry
⅜ cup butter
1 cup plain flour
1 egg yolk
4 Tbsp Parmesan, grated
1-2 Tbsp water

For the filling
1 butternut squash (about 500 g)
8 strips smoked bacon
1 Tbsp olive oil
2 eggs
1 cup whipping cream
¼ cup milk
Handful parsley, chopped

To finish
2 Tbsp Parmesan, grated

Directions
1. Make the pastry: cut the butter into small dice and rub into the flour with your fingertips until it has the texture of soft, fresh breadcrumbs. Alternatively, reduce to fine crumbs in a food processor. Add the egg yolk, the Parmesan and the water, a tablespoon at a time, stopping when you have a firm, even-textured dough. Set the oven at 375° F.

2. Peel the squash, halve lengthways and discard the fibres and seeds (you should be left with about 350 g). Then cut the flesh into short wedges, each weighing roughly 35 g. Place the pieces in a steamer basket and cook over boiling water for 8–10 minutes until soft. Cut the bacon into pieces the size of a postage stamp then fry in the oil in a shallow pan until the fat is translucent and just starting to crisp. Remove from the heat.

Related: A Veggie-Packed Crustless Quiche Recipe

3. Beat the eggs, cream and milk, season, then add the chopped parsley. Place an 8-inch round tin with a removable base on a baking tray and line with the pastry, making certain you have pushed the dough deep into the edges and that there are no tears or cracks. Chill for 20 minutes in the fridge.

4. Line the pastry case with baking parchment and baking beans, then bake for 20 minutes. Remove the beans and return the pastry case to the oven for 3–5 minutes or until the pastry is dry to the touch.

5. Lower the heat to 355° F. Place the pieces of squash in the pastry shell, then scatter over the crisped bacon. Pour in the custard and dust the surface with the grated Parmesan. Bake for 30 minutes or until the custard is just set. Remove from the oven and leave to cool until just warm (when tarts such as this are at their most delicious).

A Cook's Book cover by Nigel SlaterExcerpt from A Cook’s Book by Nigel Slater ©2021. Published by HarperCollins Publishers Ltd. All rights reserved.

A Cook’s Book: The Essential Nigel Slater with over 200 recipes, $40, amazon.ca

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.

Related: Save That Leftover Pie Dough and Make These Cinnamon Pinwheel Cookies!

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 closeup of vietnamese pizza

Crispy Rice Paper ‘Vietnamese Pizza’ is the Street Food-Inspired Snack You Need to Try

Rice paper is having a moment in the foodie world, spawning interesting usage across cuisines and even boldly crossing over from savoury to sweet. Beyond the well-loved Vietnamese fresh spring rolls, rice paper is now being used as dumpling wrappers, rolled up into rice cakes for Korean tteokkbokki, deep fried and seasoned as a crispy snack and even replacing glutinous rice flour to make Japanese Daifuku mochi. This virality of rice paper is how I came to discover Bánh Tráng Nướng aka ‘Vietnamese Pizza’, a popular street food in Vietnam featuring rice paper grilled over charcoal until crispy and then topped with a myriad of toppings including quail eggs, scallions, dried shrimp, pork floss or sausage, sweet chili sauce or sriracha, and even corn and cheese. At home, use a skillet on the stove to crisp up the rice paper followed by your own toppings of choice. This recipe shows one of our favourite combinations but do take the liberty to make this your own – it’s very versatile!

a closeup of vietnamese pizza

Vietnamese Pizza

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients
4 Vietnamese rice papers (make sure it is made from rice, not tapioca)
2-3 scallions, finely chopped
4 Tbsp sweet chili sauce
8 quail eggs or 4 medium chicken eggs
¾ cup loosely packed pork floss (see note)
Optional toppings: corn kernels, shredded cheese, crispy fried shallots, Japanese mayonnaise, sriracha, hoisin sauce, etc.

Note: Pork floss is seasoned dehydrated pork popular in East and Southeast Asian cultures. You can think of as finely-shredded pork jerky or savoury cotton candy with a lot of umami. If you don’t eat it or can’t find it, substitute with bacon bits, julienned ham, sliced hot dog, sliced vegan sausage, etc. or omit entirely.

ingredients for vietnamese pizza

Directions
1. Heat a dry skillet over medium heat. Place a single rice paper on the dry skillet – it will start to curl up right away. When it does, flip it over once to make it easier to add toppings.

Related: Pork Banh Mi Burgers With Grilled Pineapple

2. Sprinkle scallions on top. Drizzle about 1 tbsp of sweet chili sauce  and cook for a minute. Crack the egg (2 if using quail eggs, 1 if using chicken eggs) right on top, scrambling it and spreading it almost to the edges of the rice paper.

a vietnamese pizza in progress

3. Once the egg is almost fully cooked, sprinkle about 3 Tbsp of pork floss all over.

Related: How to Make Vietnamese Bun Cha, The Rice Noodle Salad Your Lunch Bowl is Craving

vietnamese pizza with pork floss sprinkled over top

4. If desired, fold the rice paper over when it’s pliable. Then continue to cook until the rice paper is crispy. Alternatively you can skip the folding step and cook until rice paper is crispy. Repeat steps 1-4 for remaining rice paper and serve immediately.

a folded vietnamese pizza in a cast-iron skillet

Love Sonia’s Vietnamese Pizza recipe? Try her Japanese Chicken Curry next!

chinese egg tarts on a pale pink countertop

How to Make Buttery, Flaky Chinese Egg Tarts At Home

Egg tarts are buttery and flaky, and their resemblance to little sunbursts makes you smile just looking at them. At the end of every dim sum feast, after we’ve eaten our fill of cheung fun and dumplings, my mom would track down the cart full of golden egg tarts. If she couldn’t find the cart, she’d flag down a waiter to put in a special order for at least two dozen freshly baked egg tarts, enough for each of us to inhale a pastry or two at the table and a few extra to take home and enjoy later.

Egg tarts are a perfect example of the European influence in Chinese culture. Pastry chefs in Hong Kong utilized the techniques and ingredients that were accessible to them, including lard instead of
butter and evaporated milk as a substitute for fresh cream or milk. Like those chefs, I use what is most commonly found in my local grocery stores. So while this recipe uses butter, by all means use
lard, if you can find it.

There are three different types of egg tarts: with a puff pastry base, with a shortcrust base, and Macau style, featuring a laminated base and a caramelized custard filling. A crisp pastry base
and a smooth, sweet filling is essential, but I like the variety you get with the Chinese puff pastry base, featured here. The texture of flaky pastry, shattering into a field of crumbs and juxtaposed with
the rich eggy filling, is one of the most satisfying bites. Storebought puff pastry is totally acceptable, but I encourage you to try making the Chinese Puff Pastry for the true dim sum taste.

Notes:
Chinese puff pastry is similar to French puff pastry, with laminated layers of butter and flour that add up to one delightfully flaky dough. The differences between the French and Chinese varieties are subtle: the Chinese puff is slightly less buttery (don’t worry— there is still plenty of butter) and a tad more crisp.

You will most likely have a decent amount of puff pastry left over, which is the nature of making neat pastry. Instead of discarding it, cut the scraps into roughly 3-inch pieces and bake in a 400°F oven until golden brown, 20 to 25 minutes. Once cooled, dust with a little confectioners’ sugar or cinnamon. Scraps also can be stored in the freezer for up to 3 months.

This recipe requires 12 individual 3-inch metal tart or cupcake molds.

chinese egg tarts on a pale pink countertop

Classic Egg Tarts (Dan Tat)

Prep Time: 1 hour
Cook Time: 55 minutes
Rest Time: 1 hour, 30 minutes
Total Time: 3 hours, 25 minutes
Servings: 12

Ingredients
For the Chinese Puff Pastry Butter Block
1 cup unsalted butter, chilled
1 ¼ cups all- purpose flour

For the Chinese Puff Pastry Flour Dough
1 ⅔ cups all- purpose flour, plus more for rolling
1 large egg
½ teaspoon coarse salt
⅓ cup ice water

For the Filling
½ cup sugar
⅔ cup water
2 large eggs plus 1 large egg yolk
¼ cup plus 2 tablespoons milk
½ teaspoon pure vanilla extract
Chinese Puff Pastry
All-purpose flour, for rolling

Directions
1. Make the butter block: Cut the butter into 1-inch cubes and place in the bowl of a food processor. Add the flour and pulse until smooth (it will be crumbly at first). Transfer the butter mixture to a sheet of plastic wrap. Fold the plastic over the butter mixture and then press to form a roughly 5-inch square. Refrigerate until firm but still somewhat pliable, 30 to 35 minutes.

2. Make the flour dough: Place the flour, egg, salt, and ice water in the clean bowl of the food processor. Pulse just until a smooth ball of dough forms. Transfer the dough to a lightly floured surface and slightly flatten into a disk. Wrap the dough in plastic wrap and refrigerate until chilled, 30 to 35 minutes.

3. Unwrap both the dough and butter block. Lightly dust a clean work surface with flour and roll out the flour dough with a large rolling pin into a 7 x 10-inch rectangle. Place the butter block in the center of the dough and fold the edges of the dough over the butter block so that it is tightly wrapped. Flip over the pastry dough so it is seam- side down. Continue to lightly dust the work surface if the dough starts to stick. With the rolling pin, firmly press down on the dough to thin it out (this should prevent it from tearing). Roll out the dough into a 6 x 12-inch rectangle. Fold the dough into thirds, like a letter, and press it down with the rolling pin again to flatten. Roll the dough into a 6 x 12-inch rectangle and repeat the process of folding the dough into thirds like a letter one more time. Flatten and roll the dough into an 8 x 12-inch rectangle and wrap tightly with plastic wrap.

4. Refrigerate the dough for at least 30 minutes before working it again. At this point, the puff pastry can be either frozen or refrigerated for future use.

5. Make the filling: In a small saucepan, combine the sugar and water. Swirl the saucepan and bring the mixture to a boil over medium heat. Boil until the sugar has dissolved and the mixture has thickened, 3 to 4 minutes. Remove the saucepan from the heat and allow the syrup to cool for 10 minutes.

6. In a medium mixing bowl, whisk to combine the eggs and egg yolk, milk, and vanilla. Pour the syrup into the egg mixture, whisking until smooth. (As an extra step to ensure a really smooth custard, you can strain the egg mixture through a fine mesh sieve to remove any bits of egg that didn’t fully incorporate.)

7. On a lightly floured surface, roll the pastry into a roughly 12 x 16-inch rectangle. Using a fluted 4-inch cookie cutter, cut out 12 rounds.

8. Gently press the rounds into twelve 3-inch tart molds, pressing against the bottom and sides to prevent air pockets. The pastry should extend about 1/4 inch above the rims. Arrange the pastry molds on a plate or medium rimmed baking sheet and refrigerate until firm, at least 20 minutes or overnight (cover with plastic wrap if chilling overnight).

9. Preheat the oven to 400°F.

10. Place the tart shells on a large rimmed baking sheet, spaced 2 inches apart. Fill each tart shell with the filling, up to 1/4 inch below the edge of the pastry. Bake for 15 minutes. Reduce the heat to 350°F and bake until the filling is set but still has a slight jiggle in the center, 20 to 24 more minutes.

11. Transfer the baking sheet to a wire rack and let the tarts cool on the sheet for 10 minutes. Remove the egg tarts from the tart molds and serve warm or at room temperature.

The tarts can be refrigerated in an airtight container (a resealable bag works great) for up to 4 days (or frozen for up to 3 months). Reheat in a 350°F oven on a baking sheet until crisp and warmed through, 8 to 10 minutes (or a few minutes longer if they’re frozen).

Mooncakes and Milk Bread cookbook by Kristina ChoTaken from Mooncakes and Milk Bread by Kristina Cho Copyright © 2021 by Harper Horizon. Used by permission of Harper Collins Canada www.harpercollins.ca

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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 egg tart recipe? Try this BBQ pork bao 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.

three rolled hotdog omelettes on parchment paper

Hot Dogs for Breakfast? Yes Please! You Need to Try This Japanese-Inspired Rolled Hot Dog Omelette

Inspired by both Japanese rolled egg omelettes (tamagoyaki) and trendy Korean rice dogs, this Hot Dog Rolled Omelette recipe is a fun, reimagined version of a classic breakfast omelette . My daughters say this recipe is like wrapping a hot dog in three cozy layers of eggy blanket, which is pretty accurate. Be sure to serve with a squiggle of your favourite sauce(s) such as Japanese mayo, ketchup, mustard, hot sauce or tonkatsu sauce for the full effect.

A square or rectangular omelette pan is normally used for rolled omelettes, and can be purchased online or at Japanese kitchenware stores. However, a small round egg pan can be made to work as well. You can also create a similar look by folding in the two side flaps of each egg layer to form straight edges first, before proceeding to roll. Online how-to videos are a great resource for visual guidance.three rolled hotdog omelettes on parchment paper

Rolled Hot Dog Omelettes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

For the omelettes
8 large eggs
2 Tbsp water
¼ tsp salt
1 scallion, chopped
½ red bell pepper, diced
¼ cup corn kernels
4 small hot dogs
Neutral oil, for frying

Optional sauces for serving:
Japanese mayonnaise
Ketchup
Mustard
Hot sauce
Tonkatsu sauce

mise en place for rolled hotdog omelettes

Directions:

1. Whisk eggs, water and salt together. Stir in scallions, bell peppers and corn kernels.

Related: Here’s How to Cook Eggs Perfectly Every Time

eggs, scallions and peppers being mixed together in a ceramic bowl

2. Heat pan over medium heat. Set out a small dish of oil and fold a half-piece of paper towel into a 2” x 1” rectangle to be used for oiling the pan.

3. Using tongs or chopsticks, dip folded paper towel into oil and brush it onto the pan to very lightly grease. Pan fry hot dogs until warmed through and slightly browned. Set aside. Reduce heat to medium-low and let pan cool off a little.

scrambled eggs, peppers and scallions in an oiled square pan

4. Brush pan again with oil. Pour a thin layer of egg mixture into the pan, swirling to coat evenly. In my 6” x 7” pan, I use 3-4 Tbsp of egg mixture per layer. When the top is still slightly runny but the bottom is cooked enough to roll, place a hot dog about an inch from the far end of the pan and. Using two utensils (e.g. spatulas, tongs, chopsticks) start rolling the egg over and around the hotdog towards you.

A hotdog placed over omelette mixture in a square pan, ready to be rolled

5. Once the hot dog is fully rolled, push it back to the far end. Brush oil onto the pan and pour a second thin layer of egg mixture in. Swirl to cover the entire area of the pan not occupied by the rolled up hot dog. Adjust heat between low and medium as needed so the egg doesn’t cook too quickly. Again, cook the egg mixture to the point that it still looks runny on the top but the bottom has cooked enough to allow rolling. Roll hot dog towards you again, pulling the second egg layer over and around as you roll.

Related: Your Kiddos Will Not Stop Asking You to Cook This Hot Dog Fried Rice Recipe

a rolled hotdog omelette in a pan

6. Repeat step 5 one more time with a third egg layer. Once rolled, cook the finished hot dog omelette about five seconds more to ensure it is cooked through.

7. Optional step: roll the warm omelette inside a parchment and/or bamboo mat and very gently shape with hands into a uniformly-rounded tube. Allow it to cool a few minutes before unwrapping.

a hotdog omelette being rolled up in parchment paper and a bamboo mat

8. Serve hot dog rolled omelettes with your choice of sauces.

Like Sonia’s hot dog rolled omelette recipe? Try her Japanese fruit sandos next!

Egg curry and roti on kitchen countertop

Eat Leftovers for Days With This West Indian Egg Curry and Roti

This recipe holds a very special place in my heart. It’s another West Indian dish like channa that encourages breakfast ingredients for dinner and is a play on all five senses. But what makes it stand out is the memory of my extended family gathered together while egg curry with potato was cooking on the stove. Truly made for a crowd or big batches with plenty of leftovers, the process of cooking egg curry is how we cooked from the heart — a dish enjoyed with our hands, honouring my dad’s recipe, paired with my grandmother’s roti recipe. It’s our family’s version of a labour of love. And if there was ever a meal to bring us together, it’s this.

Egg curry and roti on kitchen countertop

West Indian Egg Curry With Roti

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

12 eggs, room temperature
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 scallions, thinly sliced, plus additional for serving (optional)
1 tsp chopped thyme
1 Scotch bonnet pepper, stem removed
2 Tbsp curry powder
1½ Tbsp garam masala
1½ Tbsp geera
¼ cup olive oil, divided
2 large yellow-fleshed potatoes, peeled and chopped
1 tsp salt, plus additional for seasoning
1 Tbsp tomato paste
2 cups chicken stock
Chopped fresh cilantro, for serving (optional)
Roti, for serving

Directions:

1. Bring a large pot of water to a boil. Using a slotted spoon, carefully lay the eggs in the water. Cook for 7 minutes, then immediately drain the water and transfer eggs to a large bowl of ice water. Crack each egg and return to the ice water. Once cool enough to handle, peel the eggs, rinse any bits of remaining shells off and place the eggs on a paper towel to dry.

2. Place the onion, garlic, scallions, thyme and Scotch bonnet in a food processor and blend until it forms a smooth, thick paste, adding a splash of water if necessary.

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

3. In a small bowl, combine curry powder, garam masala and geera, then set aside.

4. Heat 3 Tbsp of oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil begins to smoke, pour in the seasoning mixture. Fry for 4 to 5 minutes, stirring frequently, until fragrant and starting to brown. Sprinkle in the spice mix and continue to fry, stirring frequently, for an additional 3 to 4 minutes. Add small splashes of water as the seasoning sticks the bottom of the pan to prevent it from burning.

5. Add the potatoes, season with salt and stir until coated in the curry. If the curry is sticking to the bottom of the pan, add a splash of chicken stock or water to loosen it. Lower the heat to medium and cover the pot for 5 minutes, stirring the potatoes halfway through. Stir in the tomato paste until combined, then pour in the chicken stock and bring to a boil. Lower the heat to medium-low, cover and cook until potatoes are fork-tender, about 10 minutes.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Heat a cast-iron skillet on medium-high, then pour in remaining oil. Ensure the eggs are completely dry, then cut four 1-inch lengthwise slits in each, just through the egg white, and place them in the oil. Fry the eggs for 2 to 3 minutes, turning occasionally, until browned and blistered on all sides. Using tongs, place the fried eggs into the curry and lightly boil, uncovered, until the curry has thickened to a gravy consistency, about 8 to 10 more minutes. Serve
in a bowl with roti on the side.

Tip: Cutting slits into the eggs allows them to soak up some of the curry sauce and prevents them from exploding while frying.

Cover of cookbook 'Eat With Us'Excerpted from Eat With Us: Mindful Recipes to Make Every Meal an Experience by Philip Lago and Mystique Mattai. Copyright © 2021 Philip Lago and Mystique Mattai. Photography by Mystique Mattai. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat With Us: Mindful Recipes to Make Every Meal an Experience, Amazon, $25.

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.

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!

Heuvos rancheros on white serving platter

Make Breakfast at Home With This Hearty Huevos Rancheros Recipe

So much of my inspiration in the kitchen comes from when my daughters and I lived in Mexico City. When it comes to breakfast, huevos rancheros were a big part of our weekend brunch. We would go out to our favourite neighbourhood restaurant, where the aroma of freshly made corn tortillas filled the air and start our Saturday in the best way possible. Bathed in a fiery tomato sauce and topped with dollops of refried black beans, these huevos rancheros are the ones I make at home when the craving for a hearty Mexican breakfast strikes.

Heuvos rancheros on white serving platter

Huevos Rancheros

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

1 can (540 mL) black beans, drained and rinsed
1 cup tightly packed chopped fresh cilantro leaves, divided
5 Tbsp extra-virgin olive oil, divided
1 tsp chipotle peppers in adobo sauce
⅓ cup water
¼ tsp sea salt
2 cloves garlic, minced
1 can (398 mL) fire-roasted tomatoes
½ tsp ancho chili powder
4 eggs
4 corn tortillas
¾ cup crumbled cotija or feta cheese
1 avocado, pitted, peeled and sliced

Directions:

1. In a blender, combine the black beans, ½ cup of cilantro, 1 Tbsp of olive oil, chipotle, water and salt. Blend until smooth, about 1 minute.

2. In a small saucepan, heat 1 Tbsp of the olive oil over medium heat. Add the garlic and cook, stirring often, until golden, about 1 minute. Pour in the tomatoes, sprinkle the mixture with chili powder and cook, stirring often, for 3 minutes. Remove from the heat and set aside, keeping warm.

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

3. In a medium frying pan, heat 1 Tbsp of olive oil over medium heat. Add the black bean mixture and cook, stirring constantly, for 2 minutes. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean.

4. In the same pan, heat the remaining 2 Tbsp of olive oil over medium-high heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes or until the whites are cooked and no longer translucent and the yolks are still runny. Transfer to a plate. Cover loosely with foil to keep warm. Wipe the pan clean.

Related: Tasty Taco Recipes You’ll Crave Every Day of the Week

5. In the same pan over medium-high heat, toast the tortillas, about 2 minutes per side. A few charred spots are OK.

6. To serve, top each tortilla with refried beans, a fried egg, tomato sauce, cheese and avocado and sprinkle with the remaining cilantro.

Cover of Diala's Kitchen cookbookExcerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Cover and interior photography by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Diala’s Kitchen, Amazon, $30.

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.

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:

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:


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.

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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

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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.