Aug 31, 2011
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 In a recent interview with…
Read Post >Aug 24, 2011
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. I'd prepared some crêpe batter …
Read Post >Aug 10, 2011
Cherry Clafoutis A clafoutis (pronounced kla-foo-tee) is a French dessert that resembles a flan or baked custard, but made with a whole lot of delicious fruit. It's an easy recipe, almost fool-…
Read Post >Jul 31, 2011
Perfect Scrambled Eggs It's important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; mov…
Read Post >Jul 28, 2011
Berry Breakfast Puff Here's a entertaining recipe that would be fun to serve for breakfast or brunch this long weekend - or any weekend! A favourite recipe of Ontario egg farmers Bill and Linda Lam…
Read Post >Jul 26, 2011
Cobb Salad The invention of the Cobb Salad is generally attributed to Robert Howard Cobb who co-owned The Brown Derby restaurant in Los Angeles. The year was 1937. The story goes that Cobb create…
Read Post >Jul 10, 2011
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 alread…
Read Post >Jun 29, 2011
Want to make sunny side up eggs for a crowd without having to hire a short order cook? Here's how. Preheat the oven to 350°F. While the oven is preheating, place a large baking sheet or two in the o…
Read Post >Jun 24, 2011
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…
Read Post >