Tagged with brunch …

May 20 2012
6 Comments
I COOK

Vanilla French Toast & Grapefruit Mimosa – Sunday Brunch

Lazy Sundays call for an equally lazy brunch. Vanilla french toast with a grapefruit mimosa takes mere minutes to make and score marks for being packed with flavour.

Ingredients (serves 2)

  • 4 slices gluten free bread ( or any bread you have on hand)
  • 4 tablespoons milk
  • 2 eggs
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter (divide into two parts)

Instructions
  • In a small mixing bowl, whisk eggs, pinch of salt, vanilla extract, milk
  • Preheat oven to warm at 170 degrees
  • Dip bread into mixture, let it soak for 15 seconds on each side
  • Melt 1/2 teaspoon of butter in a nonstick pan, place 2 slices of bread at a time into the pan and cook until golden brown for approximately 2 to 3 minutes per side.
  • Repeat the above steps with the remaining slices and place in baking pan and in the oven to keep warm.

Ingredients for Grapefruit Mimosa (serves 2)

  • Prosecco
  • 1 Grapefruit
  • 2 flute glasses
Instructions
  • Chill glasses in freezer
  • Section grapefruit in half and juice each for a flute
  • Pour half the prosecco in glasses
  • Top with grapefruit juice

Serve french toast immediately with fruit or whipped cream, I love it with bananas. Drizzle lightly with maple syrup. My go-to maple syrup is Butternut Mountain Farm Vermont Pure Maple Syrup, you can get it at Whole Foods. Any other Pure Maple Syrup brand will be a great substitute.

Happy Sunday everyone – Bon Appétit!

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Mar 24 2012
4 Comments
I COOK

Edamame & Fried Egg Goodness!

It’s always fun thinking of new ways to have eggs for brunch or dinner on a weekend. With an almost empty fridge, eggs and a few nibbles of leftover take out, a freezer nestling frozen edamame and other frozen vegetables, a light bulb went off. Edamame and eggs, why haven’t I ever thought of that before! Edamame are green soybeans, high in fiber, protein and vitamins – a super legume. I prefer frozen shelled edamame that you can get either at Whole Foods or Trader Joes. I snack on them all the time, quite tasty with a dash of sea salt and pepper. Follow the step by step images below and I promise you’ll love the crunch and bite to this recipe.

Ingredients (serves 1)

  • 1/2  cup frozen edamame
  • 1 egg
  • 1 teaspoon of olive oil
  • pinch of salt (if you can get sea salt, even better!)
  • dash of black pepper
  1. Follow packaged directions of the frozen edamame. Boil them as per packaged directions, drain and lightly fry in olive oil on high heat until they turn a golden brown for about 5 minutes turning frequently.
  2. Add a pinch of salt, and egg and then cover, lower heat and cook to desired readiness (3 -5 minutes).
  3. Remove cover, add black pepper and serve while hot.
Depending on how long you cook your egg (I prefer about 2-3 minutes to get a nice yellow semi-solid yolk), you’ll love the added texture of fried egg, combined with the browned bits from the pan when you place it on a plate. Enjoy and if you do try this recipe, please let me know if you loved it as much as I did. Happy Saturday :)
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Jan 15 2012
9 Comments
I COOK

Open Faced Prosciutto, Spinach, Egg & Sage Sandwich

I love Sundays! Sleep in, watch bad TV, good TV (Psych re-runs) and of course, homemade brunch/dinner. With an abundance of prosciutto, I decided to prepare something savory yet healthy. It’s low-calorie and tastes oh so good! Since prosciutto is a bit salty, you will forego adding salt while preparing this sandwich, a great choice for low carb dieters.

Proscuitto di Parma is a great source of Vitamin B and an energy booster. We all know spinach is a super food, full of vitamin A, C and K – running out of letters! Let us not forget the egg, digests easily has vitamin A, D, E and protein. Last but not least, what I like to refer to as the “super”  herb – Sage; it has all sorts of uses but as far as food is concerned, it aids in treating indigestion and flatulence (oops!). This sandwich is practically medicine – the yummy tasting kind of course.

Ingredients (serves 1)

  • 1 egg
  • 1/2 teaspoon of fresh sage
  • 3 slices prosciutto di parma
  • 1/2 cup of spinach
  • 1 slice of Udi’s gluten free bread (tastes just like regular bread but healthier or you can use whole wheat bread)
  • 1 tablespoon olive oil
  • butter (to lightly smear on toast)
  • dash of black pepper
  • Lightly sauté sage & prosciutto without oil for about 2 minutes on high heat, this allows it to crisp quickly without sacrificing in flavour.
  •  Set aside, add oil in pan, sauté spinach for a minute, add egg in the center and black pepper.
  • Cover and let it slowly cook to desired readiness.
  • Toast slice of bread, smear a thin layer of butter and layer with prosciutto, followed by the egg and spinach on top.

Assemble in preparation of layering with prosciutto, egg & spinach on serving plate

This sandwich pairs quite nicely with a glass of prosecco – ooohhh, I’m hungry yet again! Now back to watching Psych and I hope you all had a wonderful Sunday :)  Bon Appétit!

Open-faced Prosciutto, Spinach, Egg & Sage sandwich

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Oct 09 2011
4 Comments
OMELETS

“THE BROKE-LI OMELET” – BROCCOLI AND GOUDA

In the mood for a champagne breakfast, but on a beer budget? Here’s a recipe that will satisfy your gourmet urge without breaking the bank.

It requires only three ingredients and takes around 5 minutes to prepare, so it’s economical in every way.

As a child, I always thought broccoli florets were the baby children of tall trees. My mum used to tell me, “If you eat your broccoli, you’ll be as tall as a tree!” Highly effective (no pun intended), given that I was a foot shorter than anyone in my class. Sadly, I’ve since learned that broccoli does not make you taller (I remain vertically challenged), but it is high in vitamin C and fiber, so who’s complaining.

Any feedback on this or any other recipe featured on my blog is highly appreciated. After all, my kitchen’s your kitchen – virtually that is.

Ingredients

Ingredients (this recipe serves one)

  • 2 eggs
  • Teaspoon of low fat milk
  • Pinch of red pepper
  • Pinch of salt
  • 1 cup of broccoli
  • Tablespoon of grated gouda cheese (best to use any cheese that melts well)
  • Beat the eggs with the red pepper flakes, salt and milk, set aside.
  • Heat pan with about 1/2 teaspoon of olive oil, coat all sides.
  • When oil is hot, pour egg mixture into pan and let it set for about a minute,
  • Use a spatula to lift the edges of the omelet, and tilt pan to allow the eggs to flow underneath
  • Repeat this around the egg, until their is no egg liquid left.
  • Place broccoli and cheese on one half of the omelet
  • Gently flip the empty side over the filled part
  • Cover and let sit for about 3 mnutes, allowing cheese to melt.

    The Broke-Li Omelet

Serve with oven crisp bacon, toast or whatever you prefer. Enjoy Kids!
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