Potato, Egg and Green Bean Salad from egg farmers Chris and Laura Mullet Koop
I'd like to introduce you to Scott Graham. He's an egg farmer in St. Marys, Ontario. He's also one of the eight farmers in our Who Made Your Eggs Today? campaign, and one of the faces on billboards around Ontario profiling some of our farmers. I live in Kitchener. It's not far from St.
Do you like to go out for breakfast?
It's fall. In Ontario, fall means cooler weather. Cooler weather means it's time to think about layering. Layering the clothes we wear. Layering the blankets on our beds. Why not layering our salad??
Layered Vegetable Salad
Since I mentioned it in my post a few days ago, here's how to make an egg burger. The one in the picture is more like an egg muffin since the fried egg was tucked into an English muffin. Make it as you please!
When a recipe calls for the eggs to be separated, it means they should be cracked open and the whites should be separated from the yolks. You can do this a few ways: Seperate an egg using the shell halves: * Crack the egg open by tapping the egg on the counter, or by hitting the middle of the egg on the edge of a glass bowl, or with the blade of a knife or handle of a spoon or fork. * Holding the egg upright over a bowl, carefully separate the halves, letting some of the white drop out, but keeping the yolk in one of the halves.
Just added my blog to Beer and Buttertarts - a site that compiles Canadian food and drink blogs in one place so it's easier to find out what Canuck bloggers are writing about every day. In honour of the affiliation, I'd like to say I'm going out to do something really Canadian like eat a butter tart and toss back a bottle of beer, but since I just don't like the taste of beer (I know! Very un-Canadian!), I'll just have to content myself with the butter tart part of that Canadian equation.
Anything that contains eggs, Parmesan, fresh herbs, butter, whipping cream and bacon has got more than enough good things going for it that pretty well guarantee its success as a winning combination of flavours!
(Makes 4 servings)
I came across this Friday 5 post about breakfast today and yeah, I know it's Monday, but I figured I'd participate anyway. The idea behind Friday 5 is to consider the five questions that are posed (five new ones are asked every Friday) and answer them in a post on your blog. So, here goes...... 1. Oh my goodness! You have to run out the door right now and you haven’t eaten! Before dashing out, what do you grab to wolf down on your way?
Image from www.bonniestern.com
So - what if you one day you misjudged how hungry you were, and after eating breakfast, or breakfast-for-dinner, you were faced with a little mountain of leftover scrambled eggs. Okay, this probably wouldn't happen very often (if ever!), but just humour me. Say you were hosting a brunch or cooking for a small crowd (as I was a while back), and you ended up with some leftover scrambled eggs (as I did). Hmmm. What to do? You could feed the eggs to the dog or any other animals that happen to be around.
A few posts back, I promised to provide a recipe and tips for making egg salad tea sandwiches. Tea sandwiches are the dainty type. A few bites and you're on to the next one! They're perfect for an afternoon tea tray, a bridal or wedding shower, or graduation party. Pinwheel egg salad sandwiches are the ideal tea or fancy sandwich. They look much more fussy than they actually are to make. You'll need horizontally sliced bread to make this style of sandwich. Get the bread cut at the bakery or in the bakery department of your grocery store rather than trying to cut it yourself.
This week I taught a couple cooking classes on Afternoon Tea - that delightfully civilized and genteel affair resplendent with crust-trimmed finger sandwiches, scones with jam or lemon curd and Devonshire cream, and one or two-bite sweets and dainties. I'll write more in another post about making pinwheel and herb-crusted triangle egg salad sandwiches for just this type of occasion. (Sounds complicated? Not a chance!) Today I'm posting a recipe for lemon curd - a smooth, lemony spread perfect for slathering on warm scones. You can also enjoy it on toast or as a filling for tarts and cakes.
Maple syrup fried egg on a waffle
I recently picked up this recipe card at one of my local grocery stores (Real Canadian Superstore). It was hanging on a display board near the entrance to the store along with other recipes and some money-saving coupons.
Occasionally I'm asked why omega-3 eggs sometimes taste or smell a little fishy. A little background first. Omega-3 eggs are produced by feeding hens a diet enriched with flaxseed. Flaxseed contains omega-3 fatty acids, and these fats are transferred to the eggs the hens lay. Omega-3 fat is also found in fish. In fact, there is a brand of omega-3 eggs on the market in Ontario laid by hens whose diet includes flaxseed and fish oil. It makes sense that these eggs might smell a little fishy since the omega-3 in them comes from both fish oil and flaxseed.
A reader asked a great question: Do eggs need to be at room temperature if you want to fry or scramble them? No, you can use eggs right out of the fridge for frying and scrambling as well as soft- or hard-cooking, microwaving, poaching, making omelettes, quiches, frittatas, etc. Baking recipes sometimes require eggs to be at room temperature if the whites are to be beaten to make meringue or if the eggs will be creamed together with fat and sugar to form a cake batter.
At only 8 g fat per serving, this pasta dish gets a nutritional boost from eggs and veggies!
Penne with Broccoli and Tomatoes
Ever get a craving for a fried egg sandwich? I often do - and it's not just because I work for Egg Farmers of Ontario!! :)
White Sauce for waffles
If you like coconut - and better yet, chocolate-dipped coconut - these are the cookies for you! The leftover egg yolks can be stored in the fridge, covered, for a couple days. Add them to whole eggs to make omelettes or scrambled eggs or use the yolks to make Hollandaise Sauce for a special holiday breakfast or brunch.
Want to know how restaurants make French toast?
Panic at the grocery story! Eggo waffles are in short supply. For real?? This isn't some cruel April Fools joke? Oh wait, it's November. Yes, the Kellogg company - makers of the popular frozen food product - says there will be a shortage of Eggo frozen waffles. Until next summer!! Apparently two of the four plants that make the waffles are experiencing interruptions in production.