Tag Archives: breakfast

eggs benedict for breakfast

29 Thursday Dec 2011

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Eggs Benedict is a household favorite here at cabinorganic. Use organic, free-range eggs and the highest quality organic butter you can find to make an outstanding Hollandaise sauce.

Eggs Benedict

To make Eggs Benedict you simply need Hollandaise Sauce (recipe below), poached eggs (2 per person) and bread to stack these on. Traditionally English muffins are used but you can use any bread you like. You can also add a meat layer under the eggs, such as a slice of ham, a piece of bacon, smoked salmon or prawns (I’ve used prawns here). I like to garnish with finely chopped fresh chives.
Hollandaise Sauce

3 egg yolks

1 tablespoon of fresh lemon or lime juice

1/2 cup butter, chilled and cut into 1/2-inch cubes

Bring a small amount of water to a boil in the bottom of a double boiler or in a small pot. Turn down the heat to low. In top piece of double-boiler or in a metal bowl that fits over the small pot of hot water, whisk the eggs yolks and lemon juice together. Begin adding the chilled butter a few cubes at a time to allow the butter to melt slowly and giving the eggs enough time to cook. Whisk constantly until butter is melted and the sauce is thickened.

Hollandaise Sauce can be tricky to make as it is easy accidentally over-heat the sauce which causes the eggs to curdle. If your eggs curdle, try adding 1 tablespoon of boiling water to 3/4 cup of sauce and beating vigorously with a hand beater until smooth.

I also use this sauce over broiled salmon along with a dollop of pesto. Enjoy!

 

cooking with kids: a holiday brunch

25 Sunday Dec 2011

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My good friends, M and E are ‘home’ at their cabin for Christmas holidays along with their cousin Mi (these are three of the five kids who built that amazing fort last summer). Whenever we get together, we always seem to end up either exploring outside or doing something fun and creative inside. As it was Christmas Eve morning, we thought it would be fun to give their parents a nice break and cook a big brunch for them here at the cabin.

M was in complete charge of the waffles, making the batter himself and doubling the recipe (we tease him about the math and fractions!!!) to ensure that we would have enough for everyone.

His sister, E collected the finished waffles and put them in the oven to keep warm. They were delicious!

Cousin, Mi was in charge of the eggs and scrambled them to perfection.

E was in charge of fruit punch. She mixed the juice, then poured it into a nice glass pitcher and added frozen Saskatoon berries and wild raspberries as fruity ‘ice cubes’.

I made bacon and some cheese tarts earlier in the morning. After only an hour of team-cooking we were ready. The kitchen was even clean as E and I had washed a load of the cooking dishes and put them away. The grown ups arrived right on time and were seated. M kept making waffles while M and E served the food and I poured hot coffee.

It was a delicious brunch and everything tasted great! After a few hours of taking our time eating and chatting around the table, the grown ups left (we told them they were not allowed to help) and the team got back to work cleaning up. Actually, the boys did the dishes while E and I took turn providing the music (E on piano, me on guitar).  M couldn’t resist a dance with Lucy (she adores him)…

It was truly a fun morning spending time with my good friends, laughing together, getting caught up on their lives, and working as a team to give their parents a nice break and the gift of a leisurely brunch. Merry Christmas, Everyone!

waffles for breakfast

28 Monday Nov 2011

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I love fresh waffles, especially when they are a bit crispy and fresh off of the waffle iron. Both waffles and pancakes provide a nice way to enjoy both your garden and wild fruit preserves. I served these with my rosehip jelly and highbush cranberry compote. Make a full batch of the waffles as you can always pop the extras into the toaster for breakfast the next day.

Waffles

2 eggs

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon ground flax seed

1/2 cup vegetable oil

1-3/4 cups milk

1 tablespoon brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

Preheat the waffle iron. In a medium bowl, beat the eggs until fluffy. Beat in the remaining ingredients until batter is smooth. Ladle some batter onto waffle iron (the amount depending on the size of your iron) and bake for about 5 minutes. Remove the baked waffles and place them into a warm oven until all waffles are baked. Serve immediately.

avocado toasts with onions and capers

27 Sunday Nov 2011

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Weekend breakfasts at cabinorganic tend to be both healthy and decadent. We had this for breakfast after skiing yesterday and couldn’t resist ‘seconds’!

Avocado Toasts with Onions and Capers

Half of 1 red onion, finely chopped

2 tablespoons capers

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

½ teaspoon salt

black pepper

avocado

Juice of half lemon

1 teaspoon salt

rye or whole wheat bread, sliced

Mix together onions, capers, olive oil, vinegar, salt and black pepper to taste.

Mash together avocado, lemon juice and salt in large mortar and pestle.

Toast the bread, 2 per person. Lightly butter them, then spread 1 tablespoon of avocado mixture over top of each toast.

Cover each toast with 1 tablespoon of the onion mixture.

Serve with poached eggs and/or a fresh salad on the side.

Optional: add a thin layer of sliced tomatoes over the avocado mixture and/or incorporate 2 slices of cooked chopped bacon in the onion mixture.

Adding some fresh chives just before eating… (just picked from the window garden)

Enjoy!

 

a most decadent breakfast… banana bread french toast

01 Tuesday Nov 2011

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What do we do with over-ripe bananas…? Make banana bread, of course. What should we do with all of that banana bread…? For something different, why not try this decadent recipe for breakfast or even as a dessert? A friend made this for me for breakfast just last weekend and I recreated it this morning so that I could share it with you.

Banana Bread French Toast

Slice banana bread into six 1/4-inch slices

Beat together 4 eggs, adding 1/4 teaspoon of vanilla

Preheat skillet over medium-high heat. When skillet is hot enough, dip banana bread into the egg mixture, making sure to coat both sides. Fry in a skillet in a little butter and/or vegetable oil over medium-high heat, flipping over and cooking both sides until golden brown.

Serve with syrup, berry compote, jams or jellies. Enjoy!

dandelion pancakes

24 Wednesday Aug 2011

Posted by in breakfast, cook, forage, wild flowers

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The flavor of dandelion flowers is very subtle, which makes adding it to your current recipes very easy as they do not interfere with other flavors. The flowers add cheerful specks of yellow and you benefit from their nutritional value. Here, I added dandelion flowers to my favorite cornmeal pancake recipe. A perfect part of a hearty country breakfast.

2/3 cup whole wheat flour

1 cup all purpose flour

1 teaspoon sugar

1/4 cup cornmeal

1/2 cup dandelion flowers (the yellow part)

3 teaspoons baking powder

1/2 cup vegetable oil

2 eggs

1-1/2 cup milk

Put the dry ingredients in a bowl. Make a well in the center and add the oil, eggs, dandelion flowers and milk. Beat well/ Let sit for a few minutes. Then cook on a hot griddle.

Enjoy your breakfast, everyone!