Category Archives: Breakfast

Crepe-omelette

I had one of those days recently where I just felt like a hearty and indulgent brunch, but I couldn’t decide wether I wanted an omelette or crepes….so I decided to stick an omelette inside of a crepe.  Why not just have both?

I started by digging out some veggies and cheese from my fridge to make up the omelette…

…then I sautéed some leeks…

Sautéed Leeks

and poured a few whisked eggs on top…

Red Pepper and Leek Omelette

While that mixture simmers away….whip up a bit of crepe batter!

Crepe Batter

Then fry up some of that batter in a bit of butter….mmmmmhhmmm

Cooking Crepe

Allow it to get golden brown.

Crepe

When it’s good and golden, sprinkle with a bit of old cheddar…

Cheesy Crepe

…then that omelette thing we were working on earlier.  Oh, and crumbled bacon.

Crepe, Red Pepper and Leek Omelette and Bacon

Then comes a bit more cheese and another crepe.  The cheese acts as glue here, so don’t be shy with it.  Not that any person with taste buds would ever go light on the cheese.

Omelette Stuffed Crepe

Cut up into four sections, and serve!

Crepe-Omelette

Omelette Recipe

3 Large eggs
1 Leek, diced
1/2 red pepper, diced
1/4 cup grated asiago
salt and pepper
2 strips bacon, crumbled or finely chopped
Grated cheddar cheese

Crepe Recipe

Equal parts milk and flour
1 Egg
Butter for frying

  1. Chop up some veggies, (leeks and red pepper for example), then sauté them in a bit of butter.  Whisk 3 eggs together and sprinkle with salt and pepper.
  2. Pour egg mixture over veggies into hot pan.  Turn heat to medium and allow eggs to bake into solid omelette form.  Tilt pan from side to side to drain uncooked eggs to the edges, if necessary.
  3. Mix 2 cups each milk and flour with and add egg.  Whisk thoroughly to combine.
  4. Melt a bit of butter into a frying pan and add a laddle full of the crepe batter. Tilt from side to side to spread the batter out evenly, and cook until golden brown.  Flip and repeat.
  5. Top a crepe with grated cheddar, and slide the omelette on top of the crepe.  Add crumbled bacon and more cheddar, then top with another crepe.
  6. Cut into quarters and eat!
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Filed under Breakfast

Fraser Café

I’ve decided that brunch is definitely one of my four favourite meals.  I love everything about it.  Like the fact that someone serves you a fancy breakfast, and that it usually means you get to sleep in.   Fraser Café stepped in to fulfill my brunch needs one recent rainy Sunday, and after being on my to-try list for ages it turned out to be as good as I had heard.  As a matter of fact, it has made it’s way onto my to-return-to-very-quickly-list, and the I-have-to-try-it-for-dinner-too list.   Being on a never ending quest for delicious food means having a lot of lists in your life.

Let’s start with the menu.  I took a picture because there was maybe only one thing I wouldn’t have ordered (the trout, just can’t do fish), and I had a tough time deciding on just one thing.  Like I told the waiter, “I’ll need a few more minutes please, but I’ve got it narrowed down to about six things!”   There is so much potential deliciousness to be had at this restaurant, it was the toughest decision I made all Sunday.

Frasier Café Brunch Menu

I decided to go with the standard eggs.  Crazy, I know.  They were fluffy and egg-y (surprisingly, not always a quality you find with eggs), and they were served on the side of a roasted tomato and on top of a nest of cheese curds.  There were also AMAZING roasted potatoes and home made fennel sausage.   And some Green Tea to wash it all down 🙂  There was nothing standard about this meal!

Frasier Café Scrambled Eggs

I took a halfway-done shot so you could see the nest of cheese curds in action.

Scrambled Eggs Action Shot

The very generously portioned breakfast sandwich was excellent too – I got a few bites 🙂

Frasier Café Breakfast Sandwich

The Croque Monsieur was not on the menu, but one of the specials….this obviously made the ordering decision more complicated.  It got rave reviews too!

Croque Monsieur

In the end I actually got to order two things off their menu because there was no way I wasn’t trying the homemade doughnuts.    They were warm from the oven and tossed in cinnamon and sugar, with chocolate mocha dipping sauce on the side.  Speechless.

Homemade Doughnuts w/ chocolate mocha dipping sauce

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Filed under Breakfast, Restaurant Food

Crunchy Granola

Pardon the hippie in me while I share this tasty and nutritious granola recipe with you. This stuff is sort of like super crereal; there is so much energy and goodness packed into it, and the sweet, crunchy glaze is totally healthy, so consider this one an ideal early morning breakfast.

Take some large flake oats, almonds, raisins, sunflower seeds and a few other goodies and stir everything together.  Mix your glaze up separately.

Granola Prep

Mix everything together and spread out on a greased baking sheet, as thinly as possible.  It’ll get good and crunchy this way!

Pre-Oven Granola

Put the mixture in the oven for about 30 minutes and voila…..golden, crunchy and sweet 🙂

Post Oven Granola

Close Up!

Granola Close-Up

Recommended serving:  with some yogurt and fresh blueberries first thing in the morning.

Although you could also throw some on a fruit salad, on top of some ice cream or just eat it by the handful!

Crunchy Granola with Yogurt and Blueberries

Crunchy Granola Recipe

2 cups large oat flakes
1 cup raisins (or other dried fruit, like apples)
½ cup sunflower seeds, unsalted
½ cup sesame seeds
½ cup almonds, chopped
½ cup ground flaxseed (optional)
1 tbsp cinnamon
2 tsp grated orange zest
½ tsp kosher salt
1 egg
1 tbsp canola oil
1 tbsp honey
2 tsp frozen orange juice concentrate
1 tsp vanilla

1.    Preheat oven to 350.
2.    In large bowl, mix together oats, raisins, sunflower seeds, sesame seeds, almonds, flaxseed, cinnamon, orange zest and salt.
3.    In small bowl, whisk together egg, oil, honey orange juice concentrate and vanilla.  Pour into oat mixture and toss until thoroughly coated.  Turn onto parchment-paper lined rimmed baking sheet and spread evenly.  Bake, turning mixture once with spatula halfway through, for 25 to 30 minutes or until mixture is golden brown.

From:  The G.I. Diet Cookbook

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Filed under Breakfast, Vegetarian

Perfect Pancakes

These are not your typical light and fluffy pancakes you’ll find at the sugar shack, breakfast buffet or maply syrup festival (what my small mennonite hometown happens to be famous for).  These are panCAKES, in every sense of the word.  And they are GOOD.  They are hearty and thick, with a slighty sweet flavour.  The quintissential comfort food.   Usually pancakes fall into the breakfast food category, but I actually made these for dinner one chilly fall night (I always love breakfast for dinner days) and they hit the spot. 
 
The batter for these pancakes is really thick and dense…..don’t be alarmed, they are supposed to be that way.  That’s what makes them so cake-like.   After you throw some batter into a buttered pan, make sure you let it cook until little bubbles appear on the top, so you know it’s cooked through and the inside won’t be doughy.  This takes a bit longer than the average pancake, but it’s well worth the wait.
Pancake Batter

When it’s good to go, flip it over and admire how beautiful and golden it is.  Yes, I think pancakes are beautiful.

Pretty Pancake

These are super filling, so you won’t need many, but why not throw a few on a plate for yourself, just in case 😉

Pile-o-pancakes

Add syrup and butter.  Real maple syrup if at all possible.  And if you don’t have any, you should get yourself to the Elmira Maple Syrup Festival the first weekend of April every year so you can stock up.  

Now you’re ready to eat!

Perfect Pancakes

Pancakes Recipe

3 cups Plus 2 Tablespoons (All purpose) Flour
½ teaspoons Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Syrup

1.  Mix together dry ingredients in large bowl.
2.  Mix together milk, eggs, and vanilla in a separate bowl.
3.  Add wet ingredients to dry ingredients, stirring very gently until just combined.
4.  Melt butter and add it to the batter, stirring gently to combine.
5.  Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

From:  The Pioneer Woman

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Filed under Breakfast, Comfort Food

Banana Coconut French Toast

With the long weekend just around the corner, here is a tasty idea for a leisurely brunch!  It’s a flavourful French toast recipe that I’ve served at many brunch get-togethers, and it always gets gobbled up.  After all the gobbling is usually when I tell people that it’s a vegan recipe….for some reason the word “vegan” tends to scare people, but no need to be frightened!  Especially of this recipe!  It’s filling, (fairly) healthy and most importantly, delicious.  Serve it with a heap of fresh fruit (and some icing sugar if you’re feeling dangerous) for an ideal start to your day.

Banana Coconut French Toast with Fresh Fruit

Banana Coconut French Toast Recipe

1 Banana
1 cup soy milk
1 cup coconut milk
1 tsp vanilla
¼ tsp freshly grated nutmeg
¼ tsp cinnamon
1 ½ tsp cornstarch
¼ tsp salt
1 day old baguette

1.  Mix all ingredients (except bread) in blender or food processor.  Dip bread in mixture and cook in frying pan with HOT oil.  Cook until golden brown.

*Replace soy milk with more coconut milk for a richer flavour.

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Filed under Breakfast, Vegan

Eggs Zucchini

Making a nice leisurely Sunday brunch is one of my favourite ways to spend time in the kitchen.  No deadlines, just creating a delicious meal to start off a nice relaxing day.  This recipe is inspired by The Manx, a wonderful pub with above average pub food,  just around the corner from my place.  And when I say “inspired by”, I really mean “idea literally stolen from” because it is soooooo good.

Eggs Zucchini

Eggs Zucchini Recipe

4 Poached Eggs
8 Strips Grilled Zucchini, ¼ inch thick
Feta Cheese, to taste
4 Toasted English Muffins
3 – 4 tbsp Cilantro Pesto (Or any kind of pesto would work just fine)

1.  To poach your eggs, bring a pot of salted water to a boil.  Make sure pot is deep enough to hold enough liquid to cover the eggs entirely.  A few inches of water  While water is heating up, crack your eggs into a shallow bowl, so they will slip easily into the water without breaking.  After water has boiled, reduce heat so that it is gently boiling, not furiously boiling.   Once water is boiling gently, slip the egg out of the bowl into the water very slooooowwwwwllllyyyyy.  The amount of time you leave the eggs in the water depends on how firm you like your yolks.  2 minutes for runny yolks, 3 minutes for medium, and 4 minutes for firm.  And don’t worry about the wierd white strands floating around the water, they don’t mean anything.  When it’s time to remove your egg from the water, use a slotted spoon to drain off any excess liquid.  You can even gently pat the egg dry with a paper towel to get any liquid off of the top.  Now it’s ready for the dish!

2.  Cut zucchini into 1/4 inch slices, and brush with olive oil.  Grill for a few minutes on a BBQ, grill pan, or George Foreman grill, until grill marks appear, and zucchini is tender crisp.  Flip and repeat on both sides.

3.  Toast English Muffins to your liking and add a layer of feta cheese, grilled zuchhini, poached egg and then top with cilantro pesto.  Sit back and enjoy the flavour party that is about to happen in your mouth!

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Stuffed French Toast

I got the idea for this Sunday brunch dish from one of my favourite Ottawa restaurants – Benny’s Bistro.  They regularly take two pieces of their amazing bakery fresh bread and stuff wonderful ingredients in between.  I decided to do a version with tart Granny Smith apples, old cheddar and a caramel drizzle.  I thought it seemed like a fancy maple syrup, which is never a bad idea.

You can pick any combination of ingredients, put it between two pieces of French toast, and you’re guaranteed a good time.  Here is what I picked for this particular batch:

Stuffed French Toast Ingredients

If you know how to make French Toast, you know how to make this dish.  Just fry on one side, flip it over and add your ingredients of choice, and add a second piece, cooked side down to form a sandwich.  Tip:  If you use something like cheese that needs to melt, put a lid over the frying pan for a few minutes to make sure it gets melty enough.

Making a French Toast Sandwich

Top with a salted caramel drizzle to finish it off.  So decadent.

Ready to enjoy!

Stuffed French Toast

Thickly sliced Italian Style Bread
1 Tbsp Butter
2 Cups Milk
1 Egg
1 tsp Vanilla
1/2 tsp Cinnamon
Pinch Salt
1 Granny Smith Apple, sliced thin
Old Cheddar Cheese, sliced thin

1.  Mix milk, egg, vanilla, cinnamon and salt in a medium sized bowl, big enough for bread dunking.
2.  Dunk bread slices into mixture.
3. Heat frying pan to medium heat and melt butter.  Add dunked pieces of bread, and cook until golden brown.
4.  Flip bread and add apple and cheese to cooked side.  Top with second piece of French toast, cooked side down.
5.  Once bottom of sandwich is golden brown, flip and cook top piece of bread until golden brown as well.
6.  Top With Salted Caramel Drizzle and dig in.

Salted Caramel Drizzle

1/4 cup butter
1/4 cup brown sugar
2 Tbsp Heavy Cream (I used skim milk, and it worked just fine)
1 tsp vanilla
Few Pinches Fleur de Sel, to taste

1. Put everything in a saucepan and bring to a boil. Reduce heat and allow to thicken, stirring occasionally so it doesn’t scald.  Serve when mixture reaches desired consistency.

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Filed under Breakfast