Good things to eat

Posts tagged ‘Eggs’

Curried Kale Pancakes with Maple Glazed Onion topped Eggs!

Now I  know that all of the experts say that the key to a good food blog is enticing pictures of the dish that pull people in to read further and maybe even attempt your dish.

But I made something so delicious for brunch today, that I just had to tell you about it immediately.  I wasn’t even thinking that I would write about it because I had no idea it would be so good.   But then we gobbled it down and I never got a chance to take any pictures!

Hopefully just my description of the item will be enough to do the trick for you!

As anyone who has been following this blog for any length of time knows all too well,  I am a big fan of kale!  And that I like to use it in untraditional places.  Case and point in my kale pancakes.  But I have to say that this recipe is one of most looked at postings on this blog.  And in fact, if you Google kale pancakes, it is the first item listed!  On ALL of the interweb!!

So this morning I felt like making some eggs, but was out of bread for toast and it is a bit of a dreary winter Sunday so I didn’t feel like going out to get any.

What to make?  I didn’t really feel like anything too sweet………of course the kale pancakes!

So I whipped up a batch of the pancake batter, only I changed it up a bit and actually this version is completely Vegan.

Into the blender went:

  • 2 whole cloves fresh garlic
  • about 2 cups worth of ripped kale leaves, stems removed
  • 1 cup plain almond milk
  • 1 cup ( or more till you achieve right consistency) chick pea flour (or flour of your choice)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp curry powder

Whiz that all up in the blender and then let sit a bit.

Meanwhile, heat up your skillet ( I used two at a time to move things along quicker).

Once they are ready, add a bit of butter or oil of your choice and make your pancakes as you normally would.

Keeping the cooked ones warm in a low oven.

Once your pancakes are all cooked, use one of the skillets to caramelize an onion.

When it is well caramelized, douce it with a generous glug of good maple syrup!

Meanwhile, in the other skilled, fry up as many eggs as needed.  I did them to a nice “over easy” so that when you put them on top of the pancake and cut into them, the nice creamy yoke will ooze all over.

When ready to assemble, place pancakes on the bottom, then over easy eggs and then top with the maple covered onion!

Oh MAN was that good!

And if you were so inclined, feel free to add a little bacon or sausage to the equation and some extra maple syrup on top and you will have an impressive brunch item indeed!

I really wish I had a picture for you, cause it was THAT good!


A Special Holiday Breakfast

Well, it doesn’t have to be for a holiday specifically, but let’s just say, you might want to save it for special occasions!

This baby is SO rich that we even skip a year or two between partaking in it!

Let’s call it “Fancy Baked French Toast”.

You actually have to start it the night BEFORE you are going to eat it!  It’s THAT big of a deal!

So, the night before……….

You will need:

  • One large baking dish ( like for lasagna)
  • Fancy bread   **

**  I actually use Italian Panatone which is practically like cake already!  Or a nice challah bread works well too.  Or  push comes to shove, some raison bread would do.  But use something nice, not your run of the mill slice bread.

  • Heavy cream
  • eggs
  • vanilla

Now I haven’t given you amounts because it will depend on how much you are making.  But for this one I used:

1 panatone, six eggs, 1/2 pint cream and 1 tsp vanilla.

Slice the bread and lay slightly on top of each other in the dish.

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Mix the wet ingredients and lightly beat.


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Pour wet mixture all over the bread and then push and poke the bread down so it starts to suck up the liquid.

( the bread should NOT be swimming)


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Then cover with cling wrap and refrigerate over night.

In the morning, heat oven to 350 degrees.

Meanwhile make up about a half cups worth of:

  • butter
  • brown sugar
  • toasted walnuts

and squish them all together into a creamed paste.

Then shmear this paste over the top edges of the bread or pretty much where ever you like, but it looks nicer if it is in some sort of uniform direction.


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Then bake until golden brown!




Meanwhile, as if all this isn’t bad enough…….

I serve it with cranberry glazed sausages.

Basically all you need to do here is cook your breakfast sausages as you would, then finish them by adding about 1/4 to 1/2 cup of cranberry juice to the frying pan of sausage.  Keep cooking and stirring them until the juice reduces right down to a sweet goo.

Oh yeah.

And there you have one of the most decadent breakfasts going!

So seriously…….please use with caution!!


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Or perhaps we might call it a Fritcake perhaps? What we have here is a cross between a Frittata and a Pancake!



Quite by chance of course. It started off innocently enough.  I was going to clean out my fridge and whip up a nice little week night supper of Frittata and salad but realized after it was too late, that I simply didn’t have enough egg.

I had already sautéed up all of the other ingredients and was ready to go.  What to do?  Instead of the “several” eggs that I needed, I found that I only had two!

So instead I used those two eggs to whip up a batch of pancake batter, unsweetened, so a “savory” pancake, if you will.

Pre-heat your oven to 350 degrees.

Start by going through the fridge and taking out all the little containers of stuff and you didn’t want to waste but didn’t get around to using.  For instance, we had:

  • cooked sausage
  • cooked cauliflower
  • roasted peppers

Then I added some fresh:

  • sliced mushrooms
  • chopped onions
  • chopped green onions
  • fresh parsley

And get those all sautéed up together.


Meanwhile whip up a batch of your favorite pancake batter ( or try this one).


Once the left overs and veg are all cooked up, pour the batter all over them.  Then give the pan a good swirl and a jiggle to make sure that the batter has gotten down into every nook and cranny.


Cook on the stove top on medium heat until the whole thing stops looking jiggley  or look for those tell-tale pancake “bubbles”.   Now if you are highly skilled and want to attempt to turn it over.  Go for it!  But I was not that ambitious and so I popped it into the oven for a few minutes till it looked properly cooked.

Then I took it out, put the oven on broil, topped the cake with a good sprinkle of grated cheese and a some smokie paprika and shoved in under the broiler till the cheese got nice and melty!


Serve with a nice side salad of veggies and you are in business!!



Savory Bread Pudding

Here’s another little gem you might want to enjoy over the holidays……..

I call it a “savory bread pudding” but I’m sure you could come up with other names for it.

Savory Bread Pudding

This could be used as a nice alternative to stuffing (dressing) if you are still looking for a bready side dish without all the turkey bother.  It does have dairy and eggs, but no turkey juice, so the vegetarians can eat this.

Here is what you will need:

  • aprox 3 cups of cubed bread of some kind
  • 1 onion or shallot finely diced
  • 1 cup of mushrooms of your choice, sliced
  • 1 -2 cups of chopped baby spinach ( depending on how much you chop it)
  • salt & pepper
  • 1 tsp dried thyme ( or poultry spice if you have that)
  • 3 eggs
  • 1 cup of 1/2 & 1/2 cream ( or whipping cream if you are inclined)
  • few dashes of hot sauce
  • some cheese ( I used some good white cheddar and a little bit of blue and parmesan cause I had it)

Heat the oven to 375 degrees and grease a pan with butter or olive oil.

Then in a frying pan with a bit of butter or olive oil, saute the onion and mushrooms, then add the thyme or PS and the S&P.

Meanwhile, cube your bread into 1/4 or 1/2 inch cubes and add them to your greased pan.  Then add in your cooked onions and mushrooms and toss them all together.


Then lay on a layer of spinach and a good handful or two of the cheddar cheese and then stir those into all the other stuff till everything is thoroughly mixed.


Then is a separate bowl, beat the eggs with the cream and the hot sauce.

Then pour the eggs and cream all over the bread then kind of swirl it around to make sure everyone is getting a little of the creamy love!

Even squeeze the bread down into the cream a bit to make sure it is all getting a bit soaked.

Then finish with a few sprinkles of the other cheeses like some blue cheese and parmesan.

Pop into the hot oven for at least 1/2 hour and then have a look at it.  Giggle it a bit, if it is still too wabbly, put it back in for a few minutes.

Then you might want to put it under the broiler for a few minutes just to brown off the top.



To be honest, I probably could have just eaten a big bowl of the stuff by itself.   But instead I used it as a side dish with a spicy sausage stuffed Portobello mushroom.


But I definitely feel it is worthy of a holiday side dish!

Bacon and Egg Potato Salad

I know what you are thinking!

Potato Salad?  This late in the season?  Really?  That’s the best you could come up with??”

Well actually….it is PERFECT season!

Because I needed a vehicle of SOME kind to display the fruit of my labours!!

If you’ve been following along, you know that I have been attempting to grow some things in my BALCONY GARDEN over the summer.   It hasn’t been too good of a year for most things, but one thing that grew very well was the crazy potato plant!

Potato plant

But this last week the Chef and I moved house and I was concerned about moving all of the plants, many of them already in ruin from leaving them unattended while we galavanted around Oregon.  But the potato plant was still okay.

However it was big and unruly and I thought that it might be time to harvest soon anyway.   So I hacked off the plant part and figured whatever was in there could handle the move.  ( We only moved about three blocks down the road so….)


Everyone kept commenting about just how heavy the container was, but I just poo pooed it, knowing that the bottom was lined with rocks for drainage……..

So a couple of days ago, I took a break from unpacking boxes and HAD to have a look at what might be in the potato bin!

I grabbed what was left of the plant and yanked it out.   There was a few nice little, egg sized potatoes attached as well as some tiny grape sized ones.   But I wasn’t discouraged because I knew that sometimes the break off the stem.

So with my little shovel and my hand I started rooting around in the dirt……

What the……WHAT???

My potato

I pulled out a VERY big potato!!  Bigger than a softball!   And then another and another………I couldn’t believe it!!  Just grown in a recycling bin!  Who knew!!

My potatoes compared to FULL size dinner fork!!

I was SO pleased that I had to make something with them……..I wanted to taste their fresh picked goodness!!

So on the first day I roasted all the little ones.  

And today I made potato salad out of the big ones!

Here’s how I made it, but seriously…..I’m just trying to show off my fabulous potatoes!


  • a few potatoes fresh from your garden (or whatever)

Peel them and dice them in large cubes and boil or steam until tender in salted hot water

Meanwhile in a bowl add:

  • chopped up left over cooked bacon ( if you have some and what to use bacon)
  • 1 chopped green onion
  • 1 tbsp grainy Dijon mustard
  • 1 tsp curry powder
  • 2-3 tbsp of mayo or olive oil or a combo of both ( to taste)
  • Salt & pepper

Mix all that up in readiness of the potatoes being cooked.   Then drain and  toss the potatoes into the dressing.  Mix well but not too vigorously that you swish the potatoes.

Then add some chopped hard boiled egg if you so desire.

Sprinkle with a bit of paprika!!

Bacon and Egg Potato Salad!  Straight from the garden!

Eat while still warm!

Bacon and Egg Potato Salad fresh from the garden

Cheesy Eggy Pie

I think I might be watching too many episodes of “Top Chef” on the food network, because I am getting very good at just putting something together out of whatever happens to be around!!

For those of you who have never seen the show, Chefs are often given a few random ingredients and are expected to make something editable out of it.

I’d say my cheesy Eggy Pie might qualify!

So here is what is in mine, but as is always my motto, what ever you happen to have around will do!

  • 1 medium onion finely sliced
  • 1 bell pepper sliced ( any colour or combo)
  • 2 cloves garlic, minced.

Toss these into a frying pan with a slosh of oil and saute till wilted.   Then add them to a casserole dish.   Then I added:

  • a large handful of chopped spinach
  • asparagus chopped in 1 inch bits ( fresh or left over cooked)
  • 2 green onions chopped

Toss in with the peppers.   Chopped tomato  or zucchini would go fine too.

Then add some cooked pasta.  I used rotini, but any short hearty pasta will do.  If you are going to use noodles, I would break them in half before cooking.

Toss all that together.   Feel free to add some chopped fresh or dried herbs like oregano or parsley.

Then, you will mix up some egg with cream or milk like you are going to make something like a bread pudding.   Add a few shots of hot sauce if you like, or paprika.

Then pour this mixture all over the pasta and vegetables.   It shouldn’t be swimming but enough to maybe fill up the sides half way.

Then sprinkle with your favorite cheese and bung it in the oven at about 350 degrees for about 20 minutes to half hour.

You will know it is ready when you take it out and shake it a little and there is no liquid moving around and the cheese is melted nicely.

Spoon it up and serve with a little green salad and you have a quick Summer supper!

Cheesy Eggy Pie

Bean and Walnut Burgers

Another thing I have never been good at or shall I say never been able to find a recipe that works for me is “veggie burger” type things.

I always seem to over process the veggie part and then it is always too soft in the middle or falls apart.

But I think I just may have found a combo that works!

Here is what you will need:

  • 1 clove fresh garlic
  • 1/2 cup Italian parsley
  • 1/2 toasted walnuts ( important to toast for flavour)
  • 1 can of navy or white beans (rinsed)
  • 2 eggs

In the food processor, start with the garlic alone and give  it a good whirl to give it a head start on the chopping.

Then add the parsley and walnuts, give them a whirl till they are finely chopped.

Then finally the beans and the eggs.   Whirl them all up till they are chopped and well mixed but NOT completely smooth.

Then in a separate mixing bowl add:

  • 3/4 cup panko bread crumbs
  • 2 minced green onions
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • zest of 1 lemon

Mix that together and then add the bean and nut mixture and mix thoroughly.

Shape into patties and put them on a baking sheet lined with parchment and then put them in the fridge for at least half hour to let them firm up.

Then you can either brush them with olive oil and bake them in the oven at 350, turning once, till they are golden brown.   Or pan fry them in a little oil, about 6 minutes per side, again, till golden brown.

Then serve as you would any other patty.  On a bun or on top of salad…..

My Valentines

I know that many of you have expressed envy over the fact that I have a Chef around the house.

And although there are MANY perks to this, there are also a few hazards, like the high risk to your waistline and the fact that there ALWAYS seems to be a lot of dishes!

But on this past Valentines Day this year, I was once again treated to a lovely meal!

Actually it started with a very nice breakfast, simple but effective.

Eggs, cooked inside slices of red pepper that looked very much like heart shapes, on toast, with a bit of cheese.  I couldn’t have been happier!

Heart shaped eggs

Who knows what I had for lunch?  Probably nothing, knowing I would be coming home to a feast.  And a feast it was.

For weeks I have been nagging the Chef to try out something I saw on someone else’s blog.  The other blogger had taken goat cheese, rolled it into balls, breaded them and then deep fried them and then tossed them in hot sauce.  Exactly like you might do with chicken wings!

The Chef, not liking to be outdone, took it up a notch!

Instead of just goat cheese, he used shredded chicken and blue cheese!  So these balls were even closer to a chicken wing!   But then we just dipped ours in hot sauce instead of having them completely covered in them.   

Very tasty! 

Chicken & blue cheese balls

Then we moved on to the “Party Snack Sampler”.  I am a big fan of party snacks so to start with a few to whet my whistle, was very nice.

Tapenade topped goat cheese, hummus and pita. 

And my favorite little Spanakopita!


Next was a simple salad of bundles of baby greens wrapped in finely sliced cucumber with a nice sun-dried tomato and balsamic dressing.

Then the main event.  asparagus filled ravioli on a mound of puree of sweet roasted butternut squash, topped with brown butter and freshly grated parmesan cheese.

Asparagus ravioli with butternut squash and brown butter

Finally, for dessert, the triple header chocolate delight!!

Home made chocolate pudding, topped with grated chocolate infused whipped cream and a shard of Lindt 70% dark chocolate bar!  

Chocolate Triple Header

Doesn’t get much better than THAT!

I am a lucky girl.

Spaetzle – a German dumpling like dish

This is a great little side dish.   Kind of a cross between dumplings and pasta.  But so tasty because you are making it fresh and know what is in it!

Here’s what you will need:

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 club soda
  • 3 tablespoons unsalted butter

spaetzle batter

Mix up a batch of batter and let it sit a little to get acquainted.   When you are ready to make it, assemble your equipment.  You will need:

  • a pot of salted boiling water
  • a cullender ( maybe two)
  • large bowl of cold water
  • a frying pan with melted butter

So there are a few ways to make these.  When I first learned I was taught by using an old beat up metal cullender with nice big holes in it.  But on this occasion, I have no such thing, so we have to improvise with a cutting board and knife.

Perform either of these methods in batches because you don’t want the spaetzle to be crammed and stick together at any point!

Method 1:            spoon about a cup of batter into a cullender and hold it over the boiling water, then with a scraper of some kind, squish the batter through the holes, then as it comes out the   other side slice it off with the scraper into the boiling water (BE CAREFUL) and keep doing this until the cullender is empty.  Repeat as needed.

Method 2:               this is the one I used on this occasion.  Put a cup full of batter on to a cutting board and then with a large knife or scraper cut the batter into strips and drop them in the boiling water.      

Then, after which ever method you use to get the spaetzle into the pot, let them cook in the boiling water for a few minutes till they raise to the top, then fish them out with a scoop of some kind or slotted spoon and drop them into a bowl of very cold water, or into a cullender and pour very cold water on top of them to stop the cooking and keep them from sticking to each other.

Then, you can either jump into the next step right away if you are good at multi-tasking or you can wait till all your dumplings are boiled and THEN go on.  It’s up to you.

But once you have  boiled and drained the spaetzle they are ready for the frying pan.   Again, depending on how much you are making, it can be done in batches if necessary.

Heat some butter in the frying  pan and add the spaetzle.   Toss with some salt and pepper and any herbs you might enjoy like chives or parsley.

Once they are heated and well coated with butter, they are ready to eat!

Enjoy as a delightful side dish!!

Toads in a hole

An oldy but a goodie.

Although I have no idea why they call it this.  But whatever.

Take a couple of slices of bread and cut a nice big hole in the centre.  ( The “hole” portion of the dish)

You can either use the holes for something else, like feeding the birds, OR you can toast them up and use for dipping.

Then, you can either use bacon drippings or a dab of butter in your frying pan and make sure it is nice and hot, then add your bread with the holes in them.

Toast on one side and then flip the bread.  Then ever so carefully break an egg ( The “toad” portion ) into the centre of the hole.   Cook until the yoke is still a bit jiggly and then serve.

Quick and simple.

Toads in holes with bacon and dipping rounds


Breakfast idea?

So what to do with left over corn bread pizza crust?   Could happen!

Well, why not make it into some sort of breakfast item?

Replace your usual toast, english muffin or what ever else you usually put under your eggs with the corn bread.

Think of a nice eggs “benny” (  that’s what they call eggs Benedict around these parts) on corn bread.

Or some rancho huevos on corn bread instead of tortilla!   Adds so much extra flavour!

Or what I did this morning, just some grilled up bacon with an egg on top and my favorite ol chipolte style Tabasco sauce on top!

Add a little tomato and avocado to freshen it up!   You could even have this for lunch!

Bacon and eggs on corn bread


Mother’s Day idea

Happy Mother’s Day!!

I gotta tell ya, I’ve fed this one to a few mothers in my day!

As is usually my advice, the most important ingredient in this dish is creativity.  Oh yes, and love of course!

Fire up the oven to the predictable 350 degrees.

Then grate some potato.  I find that Yukon gold work best for this sort of exercise.  Rinse the grated potato in a cullender and then put them in a clean tea towel and stand over the sink and SQUEEEEEZE them until you get out as much water as your little hands can manage.

Put them in a mixing bowl and add one beaten egg, 1 Tbsp of flour and some salt & pepper.

If you want to them to another level, you could add some grated onion or even some grated carrot which makes them slightly sweet and is a good place to hide carrot!  Just make sure what ever extra you add is pretty dry, you don’t want to add any extra liquid!

Mix that  up and then you can make little patties about the size of a playing card…..if the card was round…..and fry them up in a shallow pan with enough oil to cover the bottom…….then flip.

OR and this is what I usually do, mostly because I hate how frying things in oil seems to leave a smell in the house for a week……I put them on a baking sheet with our ever friendly parchment paper. I make the patty and then brush them with a little olive oil.   This version is obviously a little healthier too.


You will need a muffin tin.

Depending on the number you want to make, line each muffin hole with prosciutto.  Then this is where the creative part comes in.  Find your favorite filling.  It could be a bit of cooked spinach, or mushrooms, or smoked salmon, something left over from dinner last night………you get the picture.  But you will need about a table spoon of what ever it is to add to each prosciutto cup.  And feel free to mix and match!  Then you want to add a bit of cheese, like goat cheese or feta or even some creamy brie, again, whatever tickles your fancy.

Then, carefully crack an egg into the top of each muffin hole, covering up the surprises inside.  And toss em in the oven to bake.

Keep an eye on them.  You will know they are ready when the egg starts to dull over.  Just give the tray a slight giggle and you will see where the yoke is in the cooking process.  But be careful, a minute too long and they will be hard and rubbery!

When they are done, carefully lift the baked prosciutto eggs out of the muffin hole and place them on top of the potato pancake and voila!  You are in business!

A very nice brunchy treat!  Even if you aren’t a mother!

Brunch idea

This is a satisfying brunch type item.  Although we’ve been known to eat it for supper sometimes too.

It can be an easier dish if you have left overs to use up but it is perfectly fine if you start from scratch too.

Preheat your oven to 375 degrees.

This recipe is enough for two hungry people or four not as hungry or just add more of each thing for the more people you need to feed.

you’ll need:

  • Olive oil ( as needed)
  • 4 medium size red skin potatoes
  • 8 strips of bacon ( or you could use breakfast sausage OR nothing for vegetarian version)
  • 1 medium onion diced
  • 4 small white or cremini mushrooms chopped in chunky bits
  • 1/2 red bell pepper diced
  • 1 small can diced tomato
  • 1 tsp smokie paprika
  • 1 tsp oregano
  • salt  & pepper
  • four large eggs
  • 2 tbsp green onion or parsley or cilantro chopped for garish
  • green salad (optional)

Chop potatoes ( skin on) into bite size bits.  I usually cut the potato in half, then cut the half in half and then cut that half either into three or half if they are smaller.  So a regular potato should yield 12 bits.

Put them into a casserole dish, sprinkle with some olive oil, smokie paprika, salt and pepper.  Toss till evenly coated and then bung them in the oven till they get tender and a little brown approximately 20 minutes.


Chop the bacon or sausage into bite size bits and toss into a skillet and stir until well cooked.  Then add the onions.  If not using the bacon or sausage then use about 1 tbsp of olive oil to cook your onions.  When the onions begin to get translucent, then add the red pepper and mushrooms and oregano.  Stir everything for a minute or two and then add the can of tomatoes.

Cook this whole mixture until the liquid from the tomatoes is well reduced or even almost gone.  Then turn off pan until potatoes are ready.

When the potatoes are done, add the skillet mixture to the potatoes in the casserole dish and stir up the whole shebang!

Then depending on how many eggs you are using, make an appropriate number of little holes or “nests” in the casserole mixture and then break each egg into one of the holes.

Then put the whole thing back in the oven, gently, don’t shake it around too much, and let it bake for 15 to 20 minutes.  Keep an eye on it to see when the eggs have reached the desired “doneness”.  Shake the dish a little and if the eggs are still too giggly then give them another minute or two.

Baked eggs on hash

Be careful when scooping it all out of the dish that you don’t break the yolks.   Plate em up, add a nice green salad on the side, and sprinkle with some green onions or the like.  Add some toast or crusty bread on the side and you are good to go.

Baked egg with hash and salad

Breakfast, lunch or dinner!

Baked eggs on hash with salad

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