Avocado Eggs Benedict

I love breakfast. Breakfast for dinner? Sign me up.

I'm new to appreciating Hollandaise sauce. For years I didn't eat it because the texture was just off for me. Shawn loves Eggs Benedict though so I decided I'd try to make a Hollandaise sauce I could enjoy too. Which was bad planning on my part because Hollandaise sauce is basically just butter and I don't need to be encouraging myself to eat more butter. Too late to go back now! Hashtag: hindsight is 20/20. 

I make my eggs benedict vegetarian by swapping out the bacon/ham component for avocado. Sometimes I add tomato. It's a nice way to do Meatless Monday because the carnivores can easily add bacon or even a side of steak and it still feels like a cohesive meal as opposed to vegetarian meal + piece of animal.

This recipe for Hollandaise sauce is easy and straight forward. It's also easy to halve if you're cooking for just two people. The most important thing to remember is to drizzle your melted butter slowly and whisk the entire time.

Poached eggs are my enemy. They're my favourite way to eat eggs and the most difficult to make in my opinion. It's taken years for me to be able to make edible poached eggs. They're not attractive but they're functional (and smothered in Hollandaise so you can't tell how ugly they really are!). The best trick I learned for making poached eggs is to add a teaspoon or so of white vinegar to the cooking water. It prevents the egg white from spreading as much. Don't ask me why. #science

image.jpg

Easy, Breezy, Boring

I'm in a rut. A vegetarian meal rut. Shawn hates beans and tofu and I hate making meals that everyone in my house refuses to eat.  

Tonight we had crispy fried eggs, roasted sweet potatoes, and red kale sautéed with fresh garlic and lemon juice. Topped with hot sauce because #hotsauceforever.

image.jpg

It wasn't bad. It tasted great. It was just a little boring. What do you eat when you want to increase your protein intake but decrease your meat intake?

Zucchini Frittata

We're trying to eat less meat so I've been experimenting with eggs recently. This frittata was the result of a fridge full of zucchini and no time to go grocery shopping. 

Ingredients 

1 large onion, sliced (I used a purple onion for some sweetness)

1 medium zucchini, diced (approximately 2 heaping cups) 

1 Tbsp olive oil

4 eggs, beaten

1 cup milk

salt and pepper

6 - 8 cherry tomatoes, cut in half (I used orange grape tomatoes because that's all I had)

Directions

Preheat oven to 350F. 

Saute zucchini and onions in olive oil for 5-7 minutes until onions are translucent.  

Whisk together eggs and milk, add salt and pepper to taste (this frittata benefits from a generous dose of freshly ground black pepper). 

Put zucchini and onion mixture in the bottom of a 9-inch pie plate. Top with tomatoes (cut side up) and eggs.  

Bake in preheated oven for 35-40 minutes until centre is set. You should be able to give the pie plate a little wiggle and see the centre move slightly but not slosh around.  

This frittata is great for breakfast but I've also served it with roasted sweet potatoes and green salad for a vegetarian dinner.  

image.jpg

Mushroom Tomato Asiago Frittata

I do not love mushrooms but Shawn does so I make this frittata for him. It only takes a few minutes to throw together and he gets four healthy breakfasts from it. It's quick, it's easy, and according to Shawn it's delicious. 

Ingredients 

1 Tablespoon olive oil  

1 medium onion, peeled and sliced

6 - 8 mushrooms, sliced (you want 1.5 - 2 cups mushrooms)

8 cherry tomatoes, halved

4 eggs, lightly beaten

3/4 cups milk

1/4 cup finely grated asiago cheese

1/4 tsp ground thyme

salt and pepper

Directions 

Preheat oven to 350F.  

Heat oil in large frying pan. Cook onions and mushrooms in oil until onions are translucent and mushrooms begin to brown - approximately 7 minutes. Add thyme, salt and pepper. Put mixture in the bottom of a lightly-greased 9-inch pie plate. 

Whisk together eggs and milk. Pour over mushroom mixture.  

Place tomatoes on top, cut side facing up. Sprinkle with asiago cheese. 

Cook for 35-40 minutes until top is browned and centre is set.  

image.jpg