Greens, Eggs and Ham Breakfast Sandwich

 I can eat this for breakfast, lunch or dinner!  So simple and yet so good.  Make sure you let your eggs have runny yolk!  I always put some vinegar in the water when I poach my eggs.  It keeps the white together better and adds a little flavour.  I got this from Food and Drink magazine, but honestly it is such a simple recipe.  Switch up the bacon for peameal, the arugula for spinach or the poached eggs for whatever way you like them.  

4 English muffins, split
2 tbsp (30 mL) mayonnaise
1 to 2 tsp (5 to 10 mL) sriracha (to taste)
1 large ripe avocado, sliced
1 cup (250 mL) baby arugula or other spicy baby green
6 slices applewood bacon, cooked to crispy, torn into thirds
4 large poached eggs
Salt and freshly ground black pepper

1. Toast English muffins.

2. Combine mayonnaise and sriracha. Set aside.

3. Line the bottom halves of the English muffins up on the counter. Divide avocado slices between them and use a fork to roughly mash onto toast. Top avocado with arugula, bacon and poached egg. Season with salt and pepper. Spread inside of English muffin tops with sriracha mayonnaise, place atop bottoms, and enjoy!

Serves 4

Western Avocado Toast Sandwich

 Perfect for brunch (or even a light quick dinner).  Make sure your avocado is ripe!  I used farm fresh eggs for the omelette.

SANDWICHES

1 ripe avocado

4 slices good quality bread

Pinches sea salt

OMELETTE

3 tsp olive oil, divided

2 tbsp each finely chopped red onion and green pepper

4 eggs

pinches salt

tbsp salsa

1.  Begin sandwich assembly by cutting avocado in half and removing pit.  Toast 2 bread slices.  Place toast on plates.  Scoop avocado from peel, dividing between toast slices.  Mash and spread to edges.  Sprinkle with salt.

2.  Prepare ometette by heating small amount of oil in a medium sized pan set over medium low heat.  Add onion and pepper, cook stirring often until softened and fragrant.  Remove to a bowl and set aside.  Let pan cool and wipe out.  Whisk eggs with salt until frothy.

3.  Coat pan with remaining oil and add prepared egg from side of pan just until curds begin to form, about 1 minute.  Using spatula form omelette evenly in pan.  Gently cook until almost set but still moist.  Evenly scatter onion and pepper mixture overtop.  Cook until eggs are cooked s you like.  

4.  Toast remaining bread.

t.  Using a spatula, fold omelette in half then divide in half.  Remove and slide each folded piece onto the avocado toast.  Spoon Salsa and place remaining bread on top.

Maple Apple Baked Oatmeal

Baked Oatmeal seems more like a treat than a breakfast!  This recipe calls for apple but you could substitute it with any fruit.  I have used blueberries and I think strawberries would also work well.

3 cups old fashioned oats

2 tsp baking powder

1 1/4 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

2 large eggs

2 cups fat free milk

1/2 cup maple syrup

1/4 cup canola oil

1 tsp vanilla extract

1 large apple, chopped

1/4 cup sunflower kernels or pepitas

• Preheat oven to 350F.  In large bowl, mix first five ingredients.  In small bowl, whisk eggs, milk, syrup, oil and vanilla until blended; stir into dry ingredients.  Let stand 5 minutes.  Stir in apple.
• Transfer to an 11x7 inch baking dish coated with cooking spray.  Sprinkle with sunflower kernels.  Bake, uncovered, 25 to 30 minutes or until set and edges are lightly browned. 

8 servings

Spanish Inspired Breakfast Sandwich

I actually made this as a breakfast for dinner as mornings tend to be pretty crazy in my household.  The recipe comes originally from Food and Drink Holiday 2016 but I have made a couple of changes as I was not able to find all of the ingredients in my small town.  This is hearty and I love the pairing of the tomatoes and sausage.  I used flat bread but you could switch it up for a baguette or a thickly sliced home made loaf.

Pan Con Tomate
6 flat breads like pita or naan
3 vine ripened tomatoes
Generous pinches of sea salt
1 garlic clove

Sandwiches
6 fresh chorizo sausages
1 to 2 tsp olive oil
6 eggs
1 tbsp water
Pinch salt
1 tsp butter
2 tsp olive oil for drizzling
6 slices Havarti Cheese
2 tbsp toasted sliced almonds
Fresh thyme or oregano leaves, for garnish

1. Preheat oven to 425F.
2. Prepare pan con tomate by toasting flat bread until lightly golden in oven.  Meanwhile, coarsely grate tomatoes into a medium bowl.  Season with salt.  Slice garlic clove in half.  When toast is cool enough to handle but still warm, rub cut sides of garlic clove over surface of toasted bread.  SEt aside until ready to use.
3. Squeeze meat from a sausage casing and form into a patty.  Repeat with remaining sausages so you have 6 patties in total.  Lightly oil a frying pan.  Add patties and set over medium heat.  Cook until golden and cooked through, about 5 minutes per side.  You may need to cook in batches.  Keep warm, loosely covering with coil on a baking sheet in oven (off but still warm) while you prepare eggs.
4. Meanwhile whisk eggs with water and salt in a medium bowl.  Melt butter in a frying pan, preferably nonstick set over medium low heat.  Add eggs.  Cook, stirring and folding gently until softly scrambled 4 to 7 minutes.  Slow stirring towards the end allows scrambled eggs to hold together and be a bit omelette like so they are easy to serve.
5. Divide toasted bread between plates.  Moisten each toasted bread piece with at least 1 heaping tbsp grated tomato mixture.  Drizzle with oil.  Layer each with a sausage patty, eggs and cheese. Sprinkle with almonds.  Garnish with fresh thyme or oregano leaves, if you like.  Serve immediately.

Serves 6

Eggs Baked in Toast Cups with Spinach, Asiago and Pancetta

There is lots of flavour in this breakfast sandwich!  I actually enjoyed these for dinner-but they are meant for a brunch/breakfast.  Make sure you buy small eggs for this recipe as the large eggs are too big for the cups.  From Food and Drink 2016.

SPINACH
1 tbsp (15 mL) extra virgin olive oil
1 clove garlic, minced
1 container (140 g) washed baby spinach
2 tbsp (30 mL) water
Salt and freshly ground pepper, to taste

PANCETTA
12 thin slices pancetta

EGG CUPS
2 tbsp (30 mL) unsalted butter, softened
14 slices good-quality white sandwich bread
2 tbsp (30 mL) unsalted butter, melted
¾ cup (175 mL) grated Asiago cheese
12 small eggs
Hot sauce for serving

1 For spinach, heat oil in a large pot over medium-heat. Add garlic. Cook, stirring, 1 minute. Add spinach, water, salt and pepper. Raise heat to high. Cook, turning spinach over with tongs, until just wilted, 1 to 2 minutes. Transfer to plate to cool.

2 For pancetta, preheat oven to 400°F (200°F).

3 Place pancetta without overlapping on a parchment-lined baking sheet. Bake until brown and crisp, 8 to 10 minutes. Remove from oven and cool slightly. Transfer to paper towel to drain. (Pancetta will keep, covered, layered in paper towel and refrigerated for 2 days. Microwave on high for 20 seconds to crisp them back up.)

4 For egg cups, preheat oven to 375°F (190°F). Generously butter a 12-cup muffin tin, using about ½ tsp (2 mL) of butter per cup.

5 With a rolling pin, roll 12 bread slices into squares—if the slices are rectangular, roll from long end to long end. Trim crusts. Carefully line tins with bread. (Extra bread is to patch any holes.) Brush bread edges with melted butter. Place 1 tbsp (15 mL) cheese in each cup. Make a ring of spinach around cheese so there is a well for egg. Working one at a time, crack an egg into a ramekin, then pour into cups.

6 Bake on lower shelf until whites are set but yolk is still runny, 20 minutes. Briefly cool, then transfer to serving platter. Crumble pancetta over eggs and serve with hot sauce.

Turkey Brunch Burgers

The slow roasted tomatoes here are the star of the show on these wonderful brunch burgers!  From Food and Drink Autumn 2016.

SLOW-ROASTED TOMATOES
1 clove garlic, minced
1 tsp (5 mL) fresh thyme leaves
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar
8 large plum tomatoes
Salt and freshly ground pepper to taste

TURKEY PATTIES
1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
1 Granny Smith apple, peeled, cored, grated
4 tsp (20 mL) chopped sage
1 lb (500 g) ground turkey
4 slices smoked bacon, finely chopped
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground pepper
Large pinch freshly grated nutmeg

6 English muffins
6 slices mild cheddar cheese
Grainy mustard to taste
1 cup (250 mL) baby arugula

1 For the slow-roasted tomatoes, preheat oven to 275°F (140°F).

2 In a large mixing bowl, whisk garlic, thyme, olive oil and vinegar. Halve tomatoes lengthwise. Scoop out and discard seeds. Place tomatoes in bowl. Season with salt and pepper. Mix thoroughly. Place tomatoes cut-side up on a parchment-lined baking sheet. Bake 2 hours. Reduce oven to 250°F (120°F). Bake until tomatoes are shrivelled but still moist, 1½ to 2 hours. Remove from oven and cool completely. (Tomatoes will keep, covered and refrigerated, for 5 days. Bring to room temperature before serving.)

3 For the turkey patties, heat oil in a medium frying pan over medium heat. Add onion. Cook, stirring, 3 minutes. Add apple and sage. Cook, stirring, until moisture has evaporated and apples are al dente, 5 minutes. Transfer to plate to cool.

4 In a mixing bowl, combine turkey, bacon, cooled apple mixture, salt, pepper and nutmeg. Mix thoroughly. Divide into 6 even balls. Form balls into patties that are 4 inch (10 cm) diameter. (Patties will keep, covered and refrigerated for 2 days.)

5 Preheat barbecue to medium-high. Split muffins in half. Trim cheese slices to 3-inch (8‑cm) squares and set aside.

6 Clean and oil barbecue grate. Grill patties until cooked through, 5 minutes per side. During last minute of cooking, place cheese on top of patties to melt. Grill muffins on cut side until lightly toasted, 20 to 30 seconds.

7 Smear muffin bottoms with mustard. Top with a few arugula leaves. Layer with patties, 2 tomato halves each and muffin tops. Serve immediately. Refrigerate any leftover tomatoes for another use.

Plum and Feta Tart

This is a fabulous addition to any meal.  It works as dessert or brunch with yogurt and fruit over a crunchy phyllo pastry.  From Food and Drink Autumn 2016.

6 sheets of phyllo pastry
3 tbsp melted butter
6 ripe red plums
1 cup plain greek yogurt
2 eggs
1/4 cup all purpose flour
1/4 cup granulated sugar
1 cup crumbled feta
3 tbsp maple syrup (get the best you can!)

• Preheat oven to 375F
• For curst, lay 1 sheet of phyllo on an oiled 9 x 13 inch baking sheet with shallow sides.  Brush with some of the melted butter.  Lay another sheet of phyllo on top, matching the corners as best you can.  Brush with more butter.  Continue layering and buttering until there is a stack of 6 sheets.  Do not butter the top sheet.
• To form a pastry edge, tightly fold up one long side of phyllo until an edge is formed just inside the pan side.  Repeat with the other long side, then the short sides.  Tuck in the corners.  Brush top of pastry edges with butter.
• Slice 1 plum in half following the indented line on one side.  Holding half the plum in one hand, use your other hand to gently rotate the 2 halves apart.  Remove pits and discard.  Slice each half into 2 oval pieces, 1 having a border of skin all around, the other having skin covering an entire side.  Repeat with remaining plums.
• In a blender, combine yogurt, eggs, flour, sugar and feta.  Pulse and whirl until smooth stopping occasionally to scrape down sides.  Pour into phyllo crust.  Brush 1 piece of plum all over with maple syrup the place, cut side down in the filling.  Repeat with remaining plums.
• Bake at 375F for 25 to 30 minutes until crust is golden and the filling seems set when jiggled.  Serve in squares.  Best to serve the day it is made.

Serves 6 to 8.

Bacon, Avocado and Cheese Omelets

A great choice for brunch.  The salsa recipe can be doubled and used for burgers or chicken later.

SALSA
1 small tomato, chopped
3 green onions, finely chopped
1/2 jalapeño pepper, fresh or canned (seeded and finely chopped)
2 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
Salt and Pepper

OMELETS:
4 eggs
2 tbsp milk
Salt and pepper
1 tbsp butter, divided
4 slices bacon, cooked until crisp, crumbled
1/2 small avocado, peeled, pitted and sliced
1/2 cup grated Monterey Jack Cheese

• For Salsa:  in small bowl, combine tomato, green onions, jalapeño, cilantro, and lime juice and mix well.  Season to taste with salt and pepper.
• For Omelets:  In medium bowl, whisk eggs with milk and season with salt and pepper.  Melt half the butter in a small nonstick skillet over medium high heat and when foam subsides, add half the egg mixture.  Tilt pan to coat bottom and cook 1 minute, until almost set.  Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.  Fold empty half of omelet over filling and slide omelet onto a plate.  Keep warm.
• Repeat with remaining butter, egg mixture, bacon, avocado and cheese.  Serve with salsa.

Strawberry Stuffed French Toast

This is a really decadent breakfast!  I got the idea from an Atkins diet book but I wouldn’t personally suggest this for weight loss.  I tis a great Sunday morning treat though.

1 loaf thick bread - I like a french or Italian loaf
8 oz cream cheese, softened to room temperature
3 tbsp strawberry jam
1/2 cup fresh strawberries
1/4 tsp cinnamon
1 cup milk
3 eggs
1 tsp vanilla extract
1/4 tsp salt
1 tbsp butter
1 tbsp canola oil

• Heat oven to warm setting.  Line a baking sheet with foil; place in oven.  Coat loaf into 8 thick slices.  Make a pocket in each slice, taking care not to cut through to the opposite side.
• In a bowl, mix cream cheese and jam until blended.  Fold in berries and cinnamon.  Evenly dived mixture into bread pockets.
• Mix cream mixture, eggs, vanilla and salt in a shallow bowl.  Dip bread slices two at a time into mixture until saturated.  
• Heat 1 tbsp each butter and oil in a large nonstick skillet.  Cook slices in batches, 5 to 6 minutes per side, until golden brown.  Do not crowd skillet.  Add more butter and oil to skillet as needed. Transfer cooked slices to baking sheet to keep warm while cooking remaining slices.

Mushroom Goat Cheese Frittata

This works really well for a brunch, switch up the goat cheese for whatever you favourite cheese is.

8 eggs
1/4 cup water
1 1/2 cups goat cheese
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
2 tbsp olive oil, divided
250 g button mushrooms, wiped clean
1/2 cup chopped onion
1/4 tsp salt

• Whisk eggs with water, 1 cup cheese and the herbs in a large bowl; set aside
• Heat 1 tbsp oil in a large ovenproof skillet over medium high heat.  Add mushrooms and onion; cover and cook 3 minutes.  Uncover, cook 6 to 7 minutes more, until golden; sprinkle with salt and transfer to bowl.
• Heat remaining oil in skillet over medium high heat; add egg mixture and cook 1 minute.  Reduce heat to medium low, evenly add mushrooms over top, cover, and cook 5 to 6 minutes, until edges are puffed.
• Meanwhile, heat broiler.  Sprinkle top of frittata with remaining cheese.  Transfer skillet to broiler and broil 4 to 5 inches from heat source 1 minute, until lightly browned.

Savoury French Toasties

From Food and Drink Holiday 2014 this is a great brunch recipe!

2 cups pure maple syrup
2 tbsp Dijon mustard
16 slices peameal or smoked back bacon
2 tbsp vegetable oil
4 eggs
1 cup whole milk or half and half
1/4 tsp salt
8 sandwich size bread slices each about 3/4 to 1 inch thick (use a good quality bread)
1/3 cup butter
2 cups grated medium or old cheddar

• Using a small whisk, stir maple syrup with mustard; set aside.
• If very moist, pat bacon dry with paper towel.  Heat 1 tbsp of oil in a large frying pan over medium heat until hot.  Add several slices without crowding; sauté for about 4 to 6 minutes per side.  Remove from pan; keep warm.  Repeat with remaining oil and bacon.   If using the same pan fro French toast, wash before using.
• Meanwhile, whisk eggs with milk and salt or more easily, whirl in a blender; pour some into a deep pie plate.  When ready to cook, briefly dip bread into egg mixture, coating both sides and letting excess drip back into plate.
• Heat a large frying pan or griddle over medium heat.  Add enough butter to coat pan bottom, sauté soaked bread in batches until golden, ad ing more butter as needed, about 4 to 5 minutes a side.  Keep first batch warm in a single layer on a flat baking sheet in a warm oven; repeat with remaining butter and soaked bread.
• When ready to serve, preheat broiler.  Top each toast with 1/4 cup cheese.  Broil briefly for 30 to 60 seconds or just until cheese melts.  Cut each piece diagonally.
• Place a piece of bacon over cheese; place 1 toast slightly overlapping the other piece, on warm plates.  Pass syrup mixture to drizzle overtop.  

Makes 8 french toasts, 6 to 8 servings.

Eggs Benedict with Spinach and Bacon and Cheddar Waffles

Be prepared to spend a bit of time in the kitchen for this recipe, but the results are well worth it.  From Food and Drink Spring 2015

BACON AND CHEDDAR WAFFLES
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 tbsp packed brown sugar, crumbled
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 large eggs
2 cups buttermilk, well shaken (or soured milk)
2 tbsp unsalted butter, melted
1 tbsp bacon fat, melted
250 g bacon, cooked until crisp, drained of fat, chopped
1 cup packed grated old cheddar cheese
Vegetable oil for greasing waffle iron

SIMPLE HOLLANDAISE
3 large egg yolks
2 tsp fresh lemon juice
1/3 cup unsalted butter
1/4 tsp salt
Pinch cayenne pepper

1 tbsp unsalted butter
150 g baby spinach
1 tbsp white vinegar
8 large eggs
Salt and freshly ground pepper
2 green onions, sliced on the bias

• Preheat oven to 200F
• Combine flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large bowl, and stir until uniform.  Make a slight well in the centre.  Crack eggs into the well and pour buttermilk overtop.  Stir ingredients with a fork until incorporated.  Add butter and bacon fat and stir until fully combined.  Stir in bacon and cheese.
• Heat waffle iron and lightly grease with vegetable oil, if necessary.  Using about 1/2 cup of batter per waffle (depending on the size of your waffle maker), pour in batter.  Cook for 4 to 6 minutes or until crisp and golden.  Eat immediately or place in a single layer on a rack over a baking sheet and place in oven to keep warm.  Freeze extra waffles or keep well wrapped in the fridge for up to 2 days and reheat at 300F for 5 minutes or until warmed and re-crisped.
• Place egg yolks and lemon juice in the jar of a blender, and blend until foamy.  Heat butter until melted and bubbling.  While blender is running, pour hot butter in a slow steady stream.  Add salt and cayenne pepper and continue to process until hollandaise is pale yellow and thickened to the consistency of thin yogurt.  Set in a spot to keep warm.
• Melt butter in a medium frying pan over medium high heat.  Add spinach and toss for 1 to 2 minutes of until just wilted.  Season with a pinch of salt.
• Bring a large shallow pot of water to a boil.  Add vinegar.  Crack eggs into small ramekins.  Use a spoon to stir water in a circle.  Working with 1 at a time, slip eggs into the centre of the swirling water.  Turn heat down to low and poach eggs for 3 to 4 minutes or until whites are firm but yolks are runny.  Remove from water with a slotted spoon and blot with paper towels.
• To assemble, break waffles in half or wafters and stack on serving plates.  Top with a small pile of spinach and 1 or 2 poached eggs.  Spoon 1 1/2 tsp of hollandaise over each egg, season with salt and pepper and sprinkle with green onions.

Makes 4 large or 8 small servings

Duck Confit and Springtime Hash with Fried Duck Egg

If you cannot find duck you can change this to Chicken.  From Food and Drink Spring 2015.

750 g mini new potatoes, cut into 3/4 inch thick rounds
2 duck legs confit, about 275 g
1 tbsp unsalted butter
Salt to taste
500 g asparagus, tough ends trimmed and cut on the bias into 1 1/2 inch lengths
175 g sugar snap peas ends trimmed, stringed
1 tbsp chopped garlic
1 tsp chopped fresh thyme
2 tbsp chopped parsley
1 tbsp unsalted butter
4 duck eggs
Pepper to taste

1. Place potatoes in a pot of cold salted water over medium high heat.  Bring to a boil and boil for 8 minutes or until tender.  Drain well.  Reserve.
2. Place duck legs, skin side up, in a large frying pan, (ideally cast iron) over medium low heat.  Cook for 12 minutes, turning after fat has begun to render or until duck is warmed through.  Pull meat from bones in largest possible pieces and return skin and any fat to pan.  Cook skin for 10 minutes longer or until browned and crisp.  Remove from pan, chop and reserve, leaving fat in pan.
3. Add butter and potatoes to pan, season with salt, and cook on medium, turning for 8 minutes or until nicely browned.  Remove from pan.
4. Add asparagus and sauté for 2 minutes or until softened.  Add sugar snaps, garlic and thyme and sauté 1 minute longer or until vegetables are tender crisp.  Return potatoes to pan along with duck meat and stir to rewarm and combine.  Add 1 tbsp parsley and season with salt.
5. While hash is warming, heat a large nonstick frying pan on medium low heat.  Add butter, and as soon as it has melted crack eggs into 4 separate corners, cover pan with a lid and cook for 3 minutes or until white is set but yolk is still runny.  Season with salt and pepper and serve onto of hash and chopped crisp skin.  Sprinkle with remaining 1 tbsp parsley.

Makes 4 servings.

Corn and Onion Flan with Feta Salad

A nice brunch or lunch meal.

FLAN
3/4 cup corn
1/2 cup finely chopped onion
1 pie shell pre baked
1/2 cup whipping cream
1 egg
Salt and freshly ground pepper

FETA SALAD
1 cup diced feta cheese
1 tomato, diced and seeded
1/2 small red pepper, diced
1/2 small yellow pepper, diced
Balsamic vinaigrette

1. Preheat oven to 325F.
2. Placed the corn and onion into the tart shell
3. In a separate bowl, whisk the cream and eggs and season with salt and pepper.
4. Gently pour the custard mixture into the tart shell to fill.
5. Bake for 35-40 minutes or until set.
6. Mix feta, tomatoes, red and yellow peppers together.
7. Toss with 1/4 cup balsamic vinaigrette 
8. Place feta salad on top of each piece of flan on serving plate.

Cheesy Asparagus Frittata

I just love asparagus and it goes so well with egg and cheese.  This is a great breakfast/brunch idea.  The original recipe called for whipping cream and Aioli but I have switched it to a 5% table cream and eliminated the Aioli - I think it still works well.

12 large eggs
1/2 cup table cream 5%
1/2 tsp grainy Dijon or 1 tsp regular Dijon mustard
1/2 tsp salt and freshly ground black pepper
1 tbsp butter
1 bunch thin asparagus, trimmed and blanched
150 g good quality cheddar, coarsely crumbled

1. Preheat oven to 400F.
2. Crack eggs in a large bowl.  Add cream, mustard, salt and pepper to egg mixture in a bowl.  Whisk until evenly mixed.  Melt butter in a very large ovenproof skillet set over medium heat, swirling so it coats sides.  Alternatively, coat a 9 x 13 inch baking dish with butter.  Add asparagus.  If using a skillet, turn asparagus in butter to coat, then cook for 2 minutes.  Pour in egg mixture.  Cook until egg sets slightly on bottom.  If using baking dish, pour in egg and carefully redistribute asparagus as needed.  Scatter cheese overtop.  Bake in centre of preheated oven for 20 minutes until egg is set.

Potato, Spinach and Chive Frittata

A frittata is a flat omelette.  I like to eat it warm, but you can serve it cold.  Vary the fillings with bacon, smoked salmon, sausage or your favourite.  The method stays the same.  From Food and Drink Autumn 2003.

1 tbsp vegetable oil
2 tbsp butter
2 potatoes, peeled and cubed
1 tbsp chopped fresh rosemary or 1 tsp dried
Salt and freshly ground pepper
1 bunch spinach
10 eggs
1/4 cup whipping cream
1/2 cup grated Gruyere cheese (smoked if you like)
1/2 cup chopped chives

1. In a 10 inch skillet on medium high heat, heat oil and 1 tbsp butter. Add potatoes and saute until brown and tender, about 8 to 10 minutes. Sprinkle with rosemary, season with salt and pepper and reserve.  Wipe out skillet.
2. Wash and stem spinach.  Place in saucepan on medium high heat.  Cover and steam until spinach is tender, about 2 minutes.  Place spinach in colander, cool slightly then squeeze out all excess water.  Chop.
3. In a large bowl, stir together eggs, cream, cheese, chives, salt and pepper.  Add potatoes and spinach.
4. Preheat broiler to high.  Place skillet on medium low heat and add remaining butter.  When melted, add egg mixture.  Cool slowly until bottom is set, stirring occasionally, about 10 minutes.  The top will be slightly liquid.
5. Place skillet under broiler and broil until top is just set.  Turn out onto serving platter and cut in wedges.  Garnish with a chive flower, if available.

Hash with Chorizo and Fried Eggs

This is a fabulous comfort food.  I am a big fan of sweet potatoes and love that regular potatoes were switched for them.  If you are not a fan..just use regular baking potatoes.  If you are not a fan of Chorizo sausage, a nice Italian sausage would be just fine. From Food and Drink Winter 2012.

2 medium sweet potatoes, about 500g
1 tbsp olive oil
4 fresh chorizo sausages, casings removed, about 425 g
1 small red onion, thinly sliced, about 1 cup
1 small zucchini, trimmed and thinly sliced, about 1 cup
2/3 cup thinly sliced roasted red pepper
1 cup rinsed and drained canned chickpeas
Salt and freshly ground pepper
1/4 cup finely chopped parsley
1 tbsp unsalted butter
4 to 6 large eggs

1. Preheat oven to 400F.
2. Prick sweet potato and bake for 40 minutes or until sweet potato is still firm to the touch but a knife can glide through when tested.  Let cool; peel and dice.
3. Heat oil in a 12 inch skillet over medium high heat.  Crumble in sausage and fry about 7 minutes or until sausage is getting crispy and no longer pink.
4. Add onion, zucchini, roasted red peppers, chickpeas and sweet potato; cook for 3 minutes.  Season with salt, pepper and stir in parsley.  Press mixture into pan with spatula and cook for a further 5 minutes, without stirring, until crisp and golden on the bottom.  Adjust heat if browning too quickly.
5. Serve out each portion of hash, wipe out pan, and then return pan to heat.  Add butter, and when it has stopped foaming, fry eggs sunny-side up until whites are set and crisp around the edges, about 3 minutes.  Season eggs with salt and pepper and serve on top of hash.

Serves 4 to 6

Dutch Pancake with Spiced Apples

For breakfast, brunch or dinner!  From Food and Drink 2000

4 eggs
1 cup milk
3/4 cup all purpose flour
1/4 tsp salt
1 tbsp granulated sugar
3 tbsp butter, softened

SPICED APPLES
2 large apples, peeled and cored
2 tbsp butter
1/4 cup brown sugar
1/4 cup brown sugar
1 tsp cinnamon
1 tsp ginger

1. Preheat oven to 425F.
2. In a large bowl, whisk together eggs, milk, flour, salt and sugar until just mixed.
3. Place butter in a 10 inch skillet.  Heat on the stove until butter is sizzling, about 2 minutes.  Pour the batter into the skillet and place in oven.
4. Bake for 20 to 25 minutes or until puffed and golden.
5. While pancake is baking, slice apples into 12 sections.
6. Melt butter over medium low heat.  Add sugar, cinnamon and ginger and stir together.  Add apples and saute until softened, about 5 minutes.
7. Remove pancake from oven and serve immediately with warm spiced apples, the pancake will not stay puffed for more than a few minutes.

**Tip - when making pancake batter, don't overmix the wet and dry ingredients, it makes a rubbery pancake.  When frying pancakes, wait until the edges are bubbly and the bubbles start to burst, then turn over.  The first side takes about 2 minutes, the second side about 1 minute.

Pancakes don't have to be made and eaten immediately.   The batter will stand overnight in the refrigerator and cooked pancakes can be reheated successfully in a 350F oven for 3 to 5 minutes

Asparagus and Prosciutto Crepes with Goat Cheese Sauce

A divine dinner or brunch centrepiece.  From Food and Drink Spring 2000.

12 crepes
36 stalks asparagus, trimmed


Goat Cheese Sauce:
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups goat cheese
Salt and freshly ground pepper
12 thin slices prosciutto
1/4 cup grated Parmesan

1. Preheat oven to 350F.  Trim tough ends from asparagus and blanch in boiling for 2 minutes.  Drain and refresh with cold water.  It is important that you do not over cook the asparagus.
2. Heat butter in pot over medium heat.
3. Stir in flour until incorporated.  Cook 1 minute.  Slowly whisk in milk.  Bring to boil whisking constantly.  Reduce heat to low, add goat cheese and salt and pepper.  Cook until goat cheese is melted.  Remove from heat and reserve.
4. Lay crepes on counter.  Spread with 2 tbsp sauce, a slice of prosciutto and 3 stalks of asparagus.  Roll up.  Place in buttered ovenproof gratin dish.
5. Pour remaining goat cheese sauce over crepes.  Sprinkle with Parmesan.  Bake for 20 minutes or until sauce is bubbling.

French Omelet

A classic for Sunday Brunch, add your favourite fixings!

6 eggs
6 tbsp milk
1/4 tsp salt
Dash Pepper
1 1/2 tbsp butter

1. Beat eggs until light and fluffy.
2. Add milk, salt and pepper.
3. Melt butter in seasoned pan until melted.
4. Cook eggs slowly over low heat lifting edges slightly with a spatula to let uncooked portion flow underneath and cook.
5. As soon as mixture is set, fold and serve on heated platter.