Eggs Benedict has been around for a long time. As with many dishes, there is always something that makes you want to take the classic combination to a new level which is equally delicious. Here are a few examples:
- Classic Eggs Benedict: This brunch staple is typically composed of an English muffin, breakfast meat, a poached egg and Hollandaise sauce.
- Eggs Florentine: In this recipe, the Canadian bacon gets replaced by creamy spinach simmered in butter.
- Eggs Royale: for royale, the Canadian bacon gets replaced by smoked salmon. This dish with the seafood twist is quite popular in the UK, Canada, and New Zealand.
- Eggs Sardou: Try replacing your Canadian bacon with the delicious, buttered spinach, slow-cooked artichoke, and anchovies.
- Eggs Neptune: Canadian bacon gets replaced by fresh crab meat.
- Eggs Cochon: To make this, replace the Canadian bacon with pork meat and the classic English muffin with buttermilk ‘biscuit’ to enhance the flavors.
- Eggs Tomato Avocado: Slow roasted tomatoes with sliced avocado.
I’m sure people will be eating eggs benedict forever. It will never go out of vogue. Eggs benedict is a dish that is here to stay for a long time. My choice today is with roasted tomato & avocado since Brion & I are avocado lovers. Of course, a little bit of bacon on the side wouldn’t hurt either!
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Roasted Tomato & Avocado Eggs Benedict
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Instructions
Avocado Butter
In a food processor, puree avocados, oil, lime juice, water & mustard. Cover & blend until smooth. Transfer to a small bowl & stir in cilantro paste & salt & pepper to taste. Cover & refrigerate until ready to use.
Roasted Tomatoes/Poached Eggs
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For Tomatoes: Line a baking sheet with foil. In a small bowl, combine a bit of Italian dressing with cherry tomatoes. Pour onto baking sheet and pull foil slightly up around them. Roast until they are starting to burst. Remove from oven & keep warm.
For the poached eggs: For easier clean-up, grease each muffin cup. Then add 1 tablespoon water to each muffin cup–even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan not scorch in the oven.
Crack one egg into each muffin cup.
Bake for 11-13 minutes. 11 minutes, the yolk is very runny and egg whites are just about set; 13 minutes, the yolk is runny, but beginning to set around edges and egg whites are completely set.
Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
English Muffins
Slice English muffins & toast. When toasted spread each piece with 'avocado butter'.
Serving
Place 2 buttered English muffin halves on each of 6 serving plates. Divide roasted tomatoes between them. Lay sliced avocado on all 12 pieces. Top each muffin half with a poached egg then spoon more avocado butter on top. Sprinkle with fresh chives & serve immediately.
One of my basic, unwritten, rules for food preparation is: everything that can be baked in the oven should be baked in the oven. I have no doubt that there are others who will say that baking in the oven is expensive, that it consumes a lot of electricity, but baking in the oven has some other advantages compared to classic frying in a pan.
Apart from the fact that food is prepared faster, which consumes less energy and consumes much less fat, you need much less time to prepare, as well as to wash the sprayed and greasy stove (or fryer). When I mention the speed of preparation, it is certainly much faster and easier to bake a few kilograms of chicken in one or two pans at the same time in the oven than in a pan. And if you also use baking paper, the profit is incomparable.
I always thought guacamole was an unlikely stuffing or topping for chicken breast as it usually served as a cold tortilla chip dip. It’s one of those taste ‘sensations’ you must taste to believe. Of course, you must start with liking avocados —and you guessed it, Brion & I do.
Then enter Italian prosciutto … which, is like ham that went to university abroad — sophisticated and cultured. What’s not to love about chicken oven baked, or air fried, loaded with guacamole; prosciutto & pepper jack cheese for some ultimate juicy and tender chicken roll ups.
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Guacamole Prosciutto Chicken Breast
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Instructions
Guacamole
In a large bowl, coarsely mash avocados, lime juice & salt. Stir in garlic, onion & cilantro; blend well. Cover & set aside until ready to use.
Chicken
Slice chicken breasts in halve lengthwise. Place the chicken in the air fryer basket. Rub olive oil on the chicken.
Rub creole seasoning (or seasoning of choice) on each side of the chicken pieces.
Cook in the air fryer at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. Divide guacamole, prosciutto & cheese between the 8 pieces of chicken. Cook for another 9 minutes or until internal temperature reaches 165 degrees.
Recipe Notes
- If you prefer to oven roast your chicken breast without using an air fryer, just preheat the oven to 375 F. After oiling & seasoning, wrap the prosciutto loosely around the chicken breasts. Place the chicken on a foil lined baking sheet & bake for about 30 minutes or until no longer pink inside. Remove from oven, top with cheese & guacamole, return to oven until cheese is melted.
- I roasted some grape tomatoes for the garnish which adds more flavor to the end result.
Breakfast taquitos are like the smaller cousin to breakfast burritos. They use smaller corn tortillas and have a filling rolled into center of each tortilla. Taquitos are a great way to get some vegetables into your morning meal, and if you need, you can even take them on the go with you once they’re done. What’s more, they’re easily adaptable to your needs. So, if you prefer different veggies or have some leftover ones to use up, you love breakfast sausage or prefer them meatless, there’s a way to make breakfast taquitos work for you.
What’s more, these taquitos are baked, not fried, so they’re a little less guilt-inducing than you might think. Customize the recipe to your liking, swapping out what you dislike and putting in what you do. Serve breakfast taquitos with some fresh fruit, salsa verde, guacamole or sour cream and green onions.
These tasty taquitos are everything you want in a brunch item. They are hearty, savory, and easy to make. Another bonus is that you can prepare and bake the taquitos. Allow to cool completely and then place in a freezer Ziploc bag. When ready to eat, microwave them until warm. Could breakfast food get more convenient than that?!
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Breakfast Turkey Taquitos
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Instructions
Filling
Heat a large non-stick skillet on high. Add olive oil, onion, and garlic & cook until soft, approximately 2 to 3 minutes. Add tomato, cook until the tomato starts to break apart and dissolve into the mixture, approximately 3 minutes.
Add the turkey, cumin, smoked paprika & chili powder; cook until the turkey is cooked through, using a wooden spoon to break the turkey into small pieces. This will take approximately 5 minutes.
Add the cilantro & beaten eggs to the mixture & cook until the eggs are cooked through, approximately 3 minutes. Remove from heat.
Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down.
Top taquitos with salsa & remaining 50 grams shredded cheese.
Assembly
Preheat oven to 400 F. Spray a 13 x 9-inch baking pan with oil.
Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down. Top taquitos with salsa & remaining 50 grams shredded cheese.
Bake in the oven for 15 minutes, until the cheese is melted and the tortilla is crispy. Serve immediately.
Everyone has their own idea of the ideal meatball. For me, it’s a plump, juicy ball of well-seasoned meat that’s so tender a spoon can pass right through it with almost no resistance.
Too often turkey meatballs are dry because ground turkey is leaner than more traditionally used beef or pork. Perhaps you had never considered it but working both ground turkey and pork into your meatballs improves the texture and flavor.
Instead of buying pork sausage meat, we always buy just plain ground pork. I can make my own sausage easily enough with the ground meat, and this gives me more options of how I use it. It’s the perfect complement, in both flavor and fat content, to the turkey. Together, they make a wonderful meatball.
Some years ago, I had posted a blog making zucchini noodles. We found it was a good alternative to pasta for something different. Turkey/pork meatballs compliment zucchini noodles nicely.
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Garlic Butter Turkey/Pork Meatballs w/ Zucchini Noodles
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Instructions
Meatballs
In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, & black pepper. Mix well with your hands or fork & form medium turkey meatballs. Arrange the turkey meatballs on a plate & set them aside.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the turkey meatballs with a mix of butter & juices. Remove to a clean plate & set aside.
Sauce/Zucchini Noodles
In the same skillet melt the remaining tablespoon of butter; then add lemon juice, hot sauce, minced garlic, & red pepper flakes (if you wish). Add the zucchini noodles & cook for 3 or 4 minutes, stirring regularly, until zucchini noodles are done but still crisp and juices have reduced a bit. Adjust seasoning with salt & pepper & garnish with more cilantro or parsley if you like.
Push zucchini noodles on one side of the skillet add the turkey meatballs back to the pan and reheat for a minute or two. Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately.
CELEBRATING FAMILY DAY!
Family Day is observed on the third Monday in February in the Canadian provinces of Alberta, British Columbia, New Brunswick, Ontario, and Saskatchewan. This holiday celebrates the importance of families and family life of people and their communities. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.
Alberta was the first province to adopt Family Day as a statutory holiday in 1990.
There are no established traditions surrounding Family Day as there are for occasions like Christmas and New Year’s Day. But, as the name implies, many Canadians take advantage of the three-day weekend in February to spend extra time with loved ones. Road trips, winter sports outings, and extended family gatherings are all popular ways to observe the holiday.
Who needs a holiday to eat pizza? Not Brion & I … YUM!
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Spicy Chicken Naan Pizzas
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Instructions
Chicken Marinade
In a large resealable plastic bag, combine all ingredients. Seal & turn to coat; refrigerate for 1-4 hours.
Guacamole
In a bowl, mash avocados with lime juice & salt. Stir in garlic, onion & cilantro. Blend well. Cover & set aside until ready to use. You will have a bit extra for something else.
Pizza Topping Prep
In a skillet, cook bacon until fairly crisp, drain & blot on paper towels; chop coarsely. Wipe skillet with paper towel, add marinated chicken & stir-fry until cooked then remove to a dish. Add onion to skillet & sauté until tender crisp.
Assembly & Bake
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On a large baking sheet, lay a piece of parchment paper. Place the 4 Naan breads on it. Spread each naan bread with guacamole then spinkle each with a bit of cheese. Layer onion, bacon, chicken, tomato & remaining cheese.
Bake for 15 minutes or until hot & cheese is nicely melted. Remove from oven, top with sliced avocado & serve.
CELEBRATING HERTIAGE DAY!
In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.
Our choice of meal for today are some special beef burgers on Portobello buns. Mushrooms are often cooked and served as a meat substitute in today’s ‘plant based’ society. Large Portobello mushrooms are the general size and shape of hamburger buns so using them to sub for buns seems only logical. I guess you could say they are the earth’s natural burger bun!
I have fond memories of my first introduction to a Portobello ‘burger‘. It was in the quaint little village of Carmel-by-the-Sea, located about 190 km (120 miles) from San Francisco.
Some 35 years ago, actor Clint Eastwood, was elected mayor of Carmel for a two-year term. During that time he opened a restaurant/bar there called the ‘Hogs Breath Inn’. You had to enter it through a long cobblestone alley/corridor. The outdoor patio was nestled between the restaurant and the bar. A massive wall mural and numerous stone fireplaces all added tremendously to the wonderful ambiance. It was here that I first tasted a Portobello Mushroom Burger.
This version , the Portobello mushroom seemed to have been marinated and then grilled on a barbecue. On top of it were some battered onion rings, lettuce and tomato. All of the came in a grilled ciabatta bun with pickles and a side dish of your choice.
In the case of today’s blog recipe, we are using the mushroom cap as the bun. The guacamole is a great accompaniment to the beef burgers along with smoked Gouda cheese, tomatoes and the mushroom ‘buns’.
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Guacamole Beef Burgers on Portobello 'Buns'
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Instructions
Portobello Caps
Preheat oven to 400 F. & place rack in the middle. Line a baking sheet with foil paper & set aside.
Brush the mushroom caps (top & bottom) with Italian dressing & place them, gills side up , on the lined baking sheet. Bake 10 minutes then flip them over & bake for an additional 10 minutes.
When mushrooms are ready & the juices have been released, remove them from the baking sheet. Place them on a wire to drip off a bit.
Guacamole
On a piece of plastic wrap, mash avocado with lime juice, salt, garlic, onion & cilantro. Fold plastic wrap over guacamole & set aside in fridge.
Beef Burgers
Preheat barbecue grill (or roast burgers in oven).
In a bowl, combine all burger ingredients & mix well. Divide beef mixture into 4 equal parts & shape into patties. Grill patties 3 minutes on each side or until desired degree of doneness. Divide cheese between patties & allow to melt.
Assembly
Top each of the 4 mushroom caps with some guacamole, a burger patty & tomato slices. These are definitely the kind of 'burger' you want to eat with a fork & knife. Of course you could always squeeze the whole thing in a ciabatta bun!
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If you follow this blog, you have probably noticed numerous entries on plantains. For many years, prior to Brion & I living in Ecuador for three months, I saw them but didn’t take much of an interest. After tasting this veg/fruit, it definitely changed my attitude about them.
Plantains are like a cousin to the banana and depending on the ripeness you cook them in different ways. The main difference between bananas and plantains is that the former has more sugar and less starch, while the later has just the reverse and has to be cooked before eating. A plantain’s taste depends on how ripe it is. When it is almost black, that’s when its the sweetest.
If you like the combination of sweet and savory flavors, you will enjoy this meal. Basically it consists of a slice of baked ripe plantain, formed in a ring and filled with a spicy, ground turkey mixture, topped with cheese. Of course, you would never want to forget to serve them with guacamole!
It’s hard to experience another cultures food without something making an impact on your taste buds it seems. But, I guess that’s what is supposed to happen.
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Plantain Lasagna Rolls w/ Guacamole
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Instructions
Plantains
Preheat oven to 400 F. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove peel by pulling it back. Slice the plantains horizontally into 6 pieces.
Spray a baking sheet & place plantain slices on it in a single layer. Lightly spray over plantains with baking spray & bake for about 12-15 minutes. Turn slices over after about 8 minutes. Plantains should turn slightly brown. Remove from oven.
Filling
In a large saucepan over medium heat, brown ground turkey in oil & season with salt & pepper. Use a wooden spoon to break it into small pieces. Add onions, garlic, green pepper & saute until tender crisp. Add tomato sauce, water, olives & spices. Reduce heat to low & simmer covered about 7-10 minutes stirring frequently. Remove from heat & cool slightly. Grate cheese.
Assembly
Preheat oven (if it was turned off after baking plantains) to 400 F. Lightly butter a 9 X 13-inch baking pan. Cut 6 of the slices into 4 pieces each. With the remaining 12 slices form rings & secure each with a toothpick. Place the rings in baking pan then place 2 cut pieces in the bottom of each ring to form a 'bottom'.
Using 1/2 of the turkey filling, divide evenly between plantain rings. Using 1/2 of the cheese, place some in each ring on top of the turkey then repeat, making another layer with remaining filling & cheese. Drizzle or spoon beaten eggs over stuffed plantain rings (it will help to hold them together).
Bake 15-20 minutes or until plantains are heated through & egg is set. Remove from oven & allow to sit for 5 minutes then remove toothpicks before serving. Serve with guacamole.
Guacamole
While plantain is baking, mash avocado & add remaining ingredients. Combine well & serve with stuffed plantain.
