Poached Egg and Kale Toasts

Poached Egg and Kale Toasts

I love eggs with greens, so when I was on the hunt for a nice lunch, I couldn’t think of what would be better than braised kale and eggs. Poached Eggs and Kale Toasts are not only quick and delicious, but a great way to eat your greens. Need more motivation to kale?  It’s crazy high in vitamin K, high in vitamins A and C and also a great source of fibre to name just a few. 

Curly leaf kale braised with shallots, red pepper and garlic get a bright finish with a splash of white wine vinegar.  The tender, yet still slightly chewy kale provides a good texture contrast with the soft eggs.  Crisp toast is the perfect crunchy base to soak up any juices and runny yolk. It goes to prove that eating well can be simple and delicious with only a few quality ingredients. Enjoy!

Recipe source for Poached Egg and Kale Toasts:  Compelled To Cook

Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Ingredients
Servings: Toasts
Instructions
  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

Strawberry Hibiscus Syrup

Strawberry Hibiscus Syrup

I’m getting older you know!  But the benefit of this, is the chance to have a party.  So that’s just what my husband did for me this year on my recent birthday.   Along with my extra year of age, I also received many wonderful gifts that day.  One of which was a Mexican food basket that contained great items such as fresh tomatillos, corn husks and chipotle peppers in adobo. But the one ingredient that really got my attention was the dried hibiscus flowers.  I knew right away that I wanted to use this product for a blog post and set to work on making a lovely, richly infused Strawberry Hibiscus Syrup.

 

Dried hibiscus is just that, hibiscus flowers that have been dried, and probably most common for making tea.  When steeped, it has the most amazing deep purplish- red colour and tart berry like taste.  Perfect for beverages, hot or cold, jams, and sauces.  Strawberry Hibiscus Syrup is slightly tart and fruity with a hint of sweetness.  It’s amazing on pancakes, ice cream, cake, yogurt and fruit.  A little thicker than a simple syrup, but go on and stir it into a vodka cocktail, champagne or punch as well.  That’s if it makes it past the pancakes and ice cream of course…..enjoy!

Recipe source for Strawberry Hibiscus Syrup:  Compelled To Cook

Strawberry Hibiscus Syrup
Print Recipe
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Strawberry Hibiscus Syrup
Print Recipe
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Ingredients
Servings: cups
Instructions
  1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
  2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
  3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
  4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
Recipe Notes

-Yields approximately 2 1/2 cups of syrup.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Okay, I’ll say it….BACK TO SCHOOL is upon us!  For some, this will be a welcome event, as everyone falls back into a structured routine.  For others, it marks the end of summer, saying goodbye to camping and late night fires.  As for me, it’s a reason to bake up wonderfully moist Chocolate Chip Banana Muffins.  Perfect to grab and go in the morning on your way out the door, lunch boxes or a mid day snack to get you through the day. 

The recipe for Chocolate Chip Banana Muffins makes 14 rather plump muffins.  I know, I know, 14 is not the norm as everyone expects to get 12.  I’ve considered mucking around with the amounts to bring the volume down, but I ask myself why?  They’re perfect the way they are, and frankly, the more muffins the merrier.  I know my husband would agree, and you won’t regret having a couple extra tender, chocolaty muffins either.  Enjoy!   

Recipe source for Chocolate Chip Banana Muffins:  Compelled To Cook

Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
  4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
  5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
Recipe Notes

Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

Looking for more great muffins?  You’ll want to try Pumpkin Seed and Nut Muffins

Chocolate Cherry Loaf

Chocolate Cherry Loaf

As much as it pains me to turn my oven on in the summer, giving off unnecessary heat when the goal is to keep the house cool, I just can’t stop baking for months.  I ask myself who could?  I guess as a food blogger the thought astonishes me and as I write this I’m shaking my head and thinking, “nope, it can’t be done”.  Lucky for both you and me that I feel this way, because out of the heat rises the most amazing Chocolate Cherry Loaf.

I’m a big fan of loaves!  Not because they’re moist, tender, buttery, filled with nuts or chocolate, it’s because they’re simple, versatile and generally quite easy to prepare.  I also like the ability to cut the loaf into thick slices, wrap individually and grab and go right from the freezer.  My husband Mark calls them “loafcicles” and sometimes can’t wait long enough to let it thaw completely before munching away.  You could say he’s got a bit of a sweet tooth.  That makes this Chocolate Cherry Loaf right up his alley.  It’s a little indulgent with cream cheese, chunky cherry sauce and chocolate chips, and a small slice is all you need to battle that sweet craving.  You’ll find Chocolate Cherry Loaf a yummy change from banana or lemon and worth turning your oven on for.  Enjoy!

Recipe source for Chocolate Cherry Loaf:  Inspired by Roti n’ Rice Raspberry Swirl Cream Cheese Pound Cake

Chocolate Cherry Loaf
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Chocolate Cherry Loaf
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Servings Prep Time
1 loaf 30 minutes
Cook Time
55-65 minutes
Ingredients
Servings: loaf
Instructions
  1. Combine cherries and sugar in a small sauce pan and heat to a simmer over medium heat. Stir water and cornstarch together in a small bowl and add to cherries, stirring constantly until combine and mixture returns to a full simmer. Remove from heat and allow to cool to slightly warm or room temperature. Continue with recipe as cherries cool.
  2. Preheat oven to 350℉ and prepare a 9"x5"x3"loaf pan by spraying with non stick spray or lightly greasing with butter and lining with parchment that overhangs the long edges.
  3. In a small bowl whisk together flour, baking powder and salt until combined.
  4. Beat together butter, cream cheese and sugar until smooth, scraping the bowl once or twice. Add eggs one at a time, scraping bowl and beating after each until incorporated. Add vanilla and mix to combine. Pour in half the milk and half the flour and beat until just combined. Repeat with remaining milk and flour. Scrape the bowl and add chocolate chips and mix to combine.
  5. Pour half the batter into prepared pan and spread smooth. Top with half the cherry sauce, remaining batter and cherry sauce again on the top. Using a table knife, swirl batter in a figure eight pattern two or three times to create nice swirls of cherry sauce. No need to over swirl.
  6. Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely in pan prior to lifting out and slicing.

Guilt Free Eggs Benny

Guilt Free Eggs Benny

Guilt Free Eggs Benny is the perfect way to enjoy Mother’s Day without sacrificing on everyones favourite, Eggs Benedict. The golden cauliflower cakes are gluten free, low in fat and carbs, and high in fibre.  Poached eggs and ham provide protein and are super delicious topped with a lemony avocado sauce. You won’t miss a thing with this delicious and nutritious take on a classic. Guilt Free Eggs Benny make a wonderful weekend brunch for Mother’s Day. 

I’ve never been much of a dieter per se and I’m even less a fan of fad diets.  The only fad diet I’ve tried was the Atkins Diet about 17 years ago.  It’s not that it didn’t work, but as with most fad diets it didn’t foster a consistent long term healthy diet and lifestyle. Let’s just say I’m a firm believer of everything in moderation, proper portion sizes, healthy choices and regular exercise. I can preach this because I’ve been the same weight within 10 pounds give or take since I can remember.  

It does seem that as I get older it’s a bit harder to maintain. Could be metabolism, hormones, but mostly I think it’s the wine starting to make a gain.  So it can be said again that healthy choices are at play here. Drinking too much in general is not a healthy choice, but my reality is that I’d rather do more exercise than not enjoy a couple glasses of wine when I choose.   Don’t get me wrong, I’ll devour a plate of cheesy nachos like it’s my last meal too, but again it’s in moderation. I could also seriously stand to eat more leafy greens and whole fruits, so believe me, I’m not perfect. But overall I tend to eat reasonably well and get regular exercise.  So for those of you like myself who want to make those healthy choices without sacrificing deliciousness, you’ll love these Guilt Free Eggs Benny. Enjoy!

Recipe source for Guilt Free Eggs Benny:  Compelled To Cook

Guilt Free Eggs Benny
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Guilt Free Eggs Benny
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Ingredients
Cauliflower Cakes
Avocado Sauce
Assembly
Servings: people
Instructions
Cauliflower Cakes
  1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
  2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
  3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
Avocado Sauce
  1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
Assembly
  1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
  2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
  3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
Recipe Notes

To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

Use an egg poacher if available.

Blueberry French Toast Bake

Blueberry French Toast Bake

This isn’t just any blueberry french toast! It’s a gorgeous make ahead Blueberry French Toast Bake that’s laced with cream cheese, blueberries and topped with a balsamic blueberry sauce that will have you licking your plate. It’s delicious to say the least and absolutely perfect for your Family Day long weekend. For me living in Alberta, Family Day falls on February 19th, and as luck would have it, I have the day off.

I foresee a family day starting with a little extra sleep, not too much though! Just enough to make it feel indulgent but not enough to take away too much time of the day. Next comes the coffee, in large supply, sipped lazily on the sofa with idle chit chat and the odd flick of the cat toy. Soon after is breakfast, not our usual go to bacon and eggs but an indulgent make ahead Blueberry French Toast Bake. Crispy and eggy with speckles of cream cheese and blueberries. It’s pretty great at that, but wait, it’s topped with a bold, sweet and tangy balsamic blueberry sauce. The combination is exceptional, so if you’re lucky enough to spend the day with your family, treat everyone with a make ahead breakfast that they’ll be asking for time and again. Enjoy!

Recipe source for Blueberry French Toast Bake adapted slightly from Best of Bridge French Toast Raphael

 

Blueberry French Toast Bake
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40-45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40-45 minutes
Blueberry French Toast Bake
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40-45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40-45 minutes
Ingredients
Blueberry French Toast Bake
Balsamic Blueberry Sauce
Servings: people
Instructions
Blueberry French Toast Bake
  1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
  2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
  3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
Balsamic Blueberry Sauce
  1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
Recipe Notes

Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.