Have you ever heard someone say, “Oh, we’re just going to have eggs for dinner,” as if to suggest it’s a cop-out for a “real” meal? Eggs make an ultra-healthy, delicious, affordable meal, and are quick enough that your kids can still make it to hockey practice! In fact, it takes less time to get egg fried rice (made with leftover rice and frozen vegetables) on the table than it does to pick up take-out, and I save at least $30 per meal! The best part: My kids learn that we can do all the fun things we enjoy and still eat right.
Love French Toast? Then you'll want to visit Egg Farmers of Ontario's website for three unique takes on this iconic way to combine eggs and bread.
Bit of an uproar on the other side of the pond last week as a group of British students proved that cooking expert Delia Smith was correct in recommending that 6 minutes of simmering produces the best soft-boiled egg. Many Brits have long believed that 3 minutes is the correct time.
Looking for a special dessert for Thanksgiving?
Egg and Ham Breakfast Wrap
This month's issue of Glow magazine suggests 26 ways to add nutritional goodness to breakfast, that all-important first meal of the day. Writer Maureen Halushak gives us the goods, one letter at a time. That's one nutrition tip for each letter of the alphabet!
Water isn't the only liquid you can use to poach eggs. While I might not accept a challenge to try using orange juice, a simmering pot of stock or broth, or tomato juice or sauce works beautifully and will not only cook the egg to your preferred degree of poached-ness, it will also infuse wonderful complementary flavours. If you're up for trying a curried version, try this recipe for Curried Poached Eggs. Poaching eggs in a flavourful sauce is a favourite way egg farmers John and Jeanette Vanderwerff of St.
Hard-cooked eggs can be the start of something really cool. Like Egg and Tuna Schooners, an after school snack kids will love to make and eat!
Egg and Tuna Schooners
Chicken and Mushroom Crepe Cake
Company was coming for lunch recently and I wanted a recipe that wasn't too fussy or time-consuming to make but still company-worthy.
Berry Breakfast Puff
Today I'm sharing a link to a truly delicious recipe for Strawberry Pavlova. The recipe is courtesy of Teeswater egg farmers Peter and Adriana Van Zeeland. I've enjoyed this dessert a few times already this summer!
Rarely do I order a room service breakfast while traveling. Admittedly, it is convenient to have breakfast delivered right to my hotel room and to have eaten (and brushed my teeth!) and be able to get on with my day without having to first search out a place to grab a quick morning meal. Sure, it's a great time-saver, especially if my travel is for business and my day is starting early. I just can't get past the prices typically charged for being able to eat a simple breakfast meal in my room.
On a recent trip to New York to visit my sister, she served this winning egg dish for breakfast one morning. It was so worth waking up to!
Margaret's Citrus Raisin Strata
It's a hot day. You want to keep the house cool and not have to turn on the oven to put a meal on the table. Or perhaps everyone else in the family is outside soaking up the sun, and you want to be out there with them. Don't get stuck in the kitchen making meals. Take your cooking outdoors! All of it! Even breakfast. Maybe make something like this Asparagus, Tomato and Feta Frittata!
Die-hard sports fans know how painful it can be when their team loses a game. (Just imagine how the players feel!) But the nature of sports is such that in a game where a tied finish is not an option (e.g. the Stanley Cup final last night!), only one team can emerge victorious. When you've had your heart set on being crowned the ultimate winner after a grueling regular season and a hard-fought play-off season, losing is especially painful. Vancouver Canucks fans are probably feeling some pain today. My condolences to the team and its legion of faithful fans.
Eggs and dairy foods such as cheese, milk and cream just naturally pair well. Home economist and cookbook author Emily Richards has been on a media tour for www.anydaymagic.ca promoting the goodness of cream and the "magic" it adds to recipes.
If you love asparagus, take full advantage of the local Ontario variety while it's in season.
In my last post I shared an Impossibly Easy Ham and Asparagus Pie. Here are a couple more asparagus and eggs recipes.
Along with maple syrup, fiddleheads and dandelions, asparagus says shouts spring! The slender green stalks with their tightly closed tips are a welcome sight at this time of year, and they signal the start of the flood of fresh local produce that will be on its way to farmers' markets and grocery stores over the next months.
So many people think making a soufflé is difficult. This recipe for Cheese Soufflé, from Belwood, Ontario egg farmers Bryan and Cathy Hostrawser, will dispel that myth!
Planning to head to the cottage for this first long weekend of the "summer" season? (Granted, it's not technically summer yet according to the calendar and the temps here in Ontario!) Or maybe you're staying home to do some gardening or "spring" cleaning? Whatever your weekend plans, you'll need a good breakfast to fuel you. Here's an great way to make breakfast all in one dish.
A few weeks ago I visited Kraft Canada's head office in Toronto as a guest speaker in Kraft Kitchen's series of lunch hour cooking classes for their employees. The class I was attending was appropriately called Egg-ceptional Cuisine since we were talking about eggs! It was a few days before Easter, so together with Pat Moynihan Morris, one of the Kraft Kitchens food specialists/home economists, we prepared four brunch recipe ideas and talked about buying, storing, serving and eating eggs!
Paska - Easter bread!
This Easter bread known as Paska was a tradition in my Mennonite family when I was growing up. Made with flour, yeast, sugar, eggs, milk, and citrus rind and juice, then covered with a sweet icing and coloured sprinkles or jimmies once baked and cooled, the loaves were served at a light supper on Easter Sunday.
Here in Ontario the maple syrup crop has been harvested for another year. Swweeeet! I was lucky to be given a bottle of maple syrup by a neighbour who has family with maple trees on their property. I've been enjoying the liquid gold over pancakes and crepes, and in baking such as this Maple Walnut Pie.
Maple Walnut Pie
Early spring is not my favourite time of year. The outside temperature rides a perpetual weather roller coaster. Up, down, up, down... It can't decide if it should be warm or cool, or hey, why not both on the same day? There's a very real possibility it just might snow. It rains. Frequently. The grass is brown, the trees are bare, and the sky is too often a 'dismal grey' instead of the 'promising blue' of late spring.
The liquid gold yolk of a partially cooked egg is a thing of beauty to many egg lovers! However, soft-cooked (aka soft-boiled) is not the way most of us usually eat our eggs. Sometimes it's because we can't quite get the cooking time right and the yolk gets hard, or the yolk is soft, but so is the white.