Eggs Benedict With Spinach
for 2 servings
1 english muffin
1 tablespoon butter
1 tablespoon olive oil
1 cup (40 g) fresh spinach
2 pieces canadian bacon
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup (115 g) butter, melted
- Preheat oven to 400°F (200°C).
- In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
- Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
- Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
- Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
- Remove egg from water with a slotted spoon and set aside.
- In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
- Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
- Top with fresh chives.
Chocolate Strawberry Crepes
for 2 servings
2 cups (250 g) all-purpose flour
¼ cup (55 g) butter, melted
3 tablespoons granulated sugar
3 cups (720 mL) milk
½ cup (115 g) hazelnut spread
10 strawberries, sliced
powdered sugar, to garnish
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- Spread half of the chocolate hazelnut spread on half of the crepe.
- Lay half of the strawberries on the chocolate spread.
- Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
- Repeat with the other crepe.
Bloody Mary From Leftover Sauce
for 8 servings
2 cups (450 g) tomato sauce
2 cups (480 mL) water
½ cup (120 mL) lime juice
½ cup (120 mL) lemon juice
2 fl oz (60 mL) worcestershire sauce
1 teaspoon horseradish
1 teaspoon hot sauce
2 cups (480 mL) vodka
celery, for serving
lime, for serving
pickle, for serving
olive, for serving
- In a pitcher, combine all of the ingredients and stir well.
- Serve over ice with your favorite toppings!
Caprese Avocado Toast
for 1 serving
½ avocado, mashed
salt, to taste
pepper, to taste
2 heirloom tomatoes, sliced
1 mozzarella ball, sliced
1 handful fresh basil, chopped
- Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.
- Spread the mashed avocado evenly across toast, and top with heirloom tomatoes, mozzarella, and chopped basil.
Creamy Strawberry Balsamic Avocado Toast
for 1 serving
2 tablespoons goat cheese
½ avocado, sliced
4 strawberries, sliced
- Spread the goat cheese on toast.
- Add sliced avocados, strawberries, and drizzle with balsamic vinegar.
Banana Berry Smoothie Bowl
for 1 serving
1 cup (240 mL) almond milk
1 cup (150 g) strawberry, stems removed
⅓ cup (40 g) raspberry
⅓ cup (50 g) blackberry
⅓ cup (65 g) banana, sliced
1 cup (215 g) ice
- Add all the ingredients to a blender and mix on high.
- Pour into a bowl and top with desired fruit and other toppings.
Sausage & Veggie Quiche
for 6 servings
½ lb (225 g) chicken sausage
½ cup (75 g) onion, chopped
½ cup (35 g) mushroom, chopped
4 oz (110 g) fresh spinach, chopped
½ teaspoon salt
½ teaspoon black pepper
1 cup (240 mL) milk
1 premade pie crust, thawed
parmesan cheese, grated
- Preheat oven to 350˚F (180˚C).
- Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
- Remove cooked sausage from pan and wipe away excess fat with a paper towel.
- Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
- Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
- NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
- Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
- Combine eggs and milk. Lightly whisk until just combined.
- Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
- Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
- Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.