Eggs Florentine with Spinach

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Kiss your avocado toast goodbye and wave hello to Eggs Florentine! 

Brunch. There is something so much more decadent about it than regular breakfast.

Brunch always seems so much more classy and elegant. But let’s be honest it’s a little overpriced, especially given that we can make it at home for a fraction of the cost. (Mainly because I was sick of paying $15 for avocado toast when loaf of bread and a few avocados don’t cost nearly that much!) Since I'm cheap, ahem, I mean, ...fiscally (somewhat) responsible(?), So, that’s what I started to do..  It is so much easier on your wallet, and there's complaints that you can't find what you're currently craving on the menu.

Now, I do like easy recipes. But I also like different things (move over avocado toast! We've got more fun stuff (and just as easy) on the horizon.

I started with Eggs Florentine.  (Sounds fancy, doesn't it?) This recipe involves puff pastry, which is the easiest thing in the world to use. Buy it frozen, turn on your oven and you're pretty much good to go.  

Even better, if you are making brunch for a crowd (or just your bestie or significant other) this dish will make them think you spent hours in the kitchen.  realty is, it only took 20 minutes! (shh! I  won't tell!) Just tell your guests to bring the mimosas and you'll take care of brunch!

Eggs Florentine with Spinach

4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 1 package puff pastry, defrosted
• 4 large eggs
• 1 bundle fresh baby spinach
• 2 tablespoons oil
• 1 quarter onion, chopped
• salt to taste
• pepper to taste

Instructions:

1. Pre-heat oven to 400 degrees
2. unroll defrosted puff pastry sheet and cut into 4 squares
3. in a large skillet, saute onions in the oil over medium heat
4. Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
5. After 10 minutes, remove the puff pastry from the oven and with a spoon, push down the centre, so that the edges form a wall
6. Spoon the spinach into the centre of the puff pastry. (Try to form a wall with the spinach to keep to eggs in the centre).
7. Carefully, break an egg into the spinach.
8. Very carefully, place the puff pastries back into the oven for another 10 minutes or until the egg whites are opaque. (The eggs will be cooked but the yolk will be runny.)

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Elegant Madeleines

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Today, I thought I would share one of my favourite recipes with you.  I personally love madeleines.  These are so easy to make (I mean, less than 15 minutes prep time!) and they look so elegant, they are sure to impress your guests.

If you’ve never had them, madeleines are little French butter cakes. They are perfect for so many occasions – bridal showers, Easter brunch, Mother’s Day or your coffee in the morning on a random Tuesday.   

Seriously though, these little bite-sized cakes look so pretty on a dessert table.

I personally like to add cinnamon to this recipe because I will eat almost anything if it has cinnamon in it! (Except carrot cake – stop trying to put vegetables in my dessert!!)

The last time I made them, the Mister and I finished the entire batch in one day!!  They are so good, you just can’t stop yourself from eating them! Plus I usually make the mini madeleines so it feels like you only had two bites, and so you reach for another.  And another…. Before you know it, the entire batch is gone!

I’ve tried various ways of dressing them up by dipping them in chocolate or dusting them with cinnamon sugar - even though they are so pretty on its own.

You can get some really good deals on the pans at places like Winners, Marshal’s and even <Kitchen Stuff Plus http://www.kitchenstuffplus.com/trudeau-structure-silcone-madeleine-pan-fuchsia-grey>. I personally bought the mini pans from Amazon because I feel like eating 20 mini madeleines are not as bad as 10 full sized madeleines. (Yes, my logic is flawed. No, I don’t care).

Here is the recipe that I like to use.

Elegant Madeleines

Makes: 24 madeleines

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 2 large eggs plus 1 egg yolk
• 2/3 cups sugar
• 2/3 cups flour
• 2/3 cups softened butter
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F. Grease the madeleine pan with butter.
2. Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add nutmeg and cinnamon into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the softened butter and blend.
3. Transfer the batter into the madeleine pan and fill about 3/4 of the way. Bake for 10 minutes or until they turn light golden brown.
4. Remove the madeleine pan from the oven and let cool on a cooling rack.

Braised, Slow Cooker Lamb Shanks

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‘Tis the season for getting together with friends and family.

For as long as I can remember, our family has been making a turkey for Christmas dinners. And I am so over it.

I’m sick of carrying a 15 pound bird from the grocery store.

I’m sick of basting the bird every half hour.

I’m sick of the same tasting bird year after year. …After year.  …After year.

So this year, I decided to change it up. I wanted something easy – that didn’t look like it was easy.

I wanted something that looked refined and elegant, and tasted delicious. And most of all, I wanted something easy.

I have a serious love for my slow cooker.  You couldn’t pry it away from me. I love finding new recipes for my slow cooker.  It really is the best “set it and forget it” kitchen appliance.

Every time I go out for dinner, I check to see if lamb is on the menu. And if it is, that’s what I’m getting!  So why not make it at home.  This recipe is just as delicious. And when you make it at home, its always a fraction of the price (and who doesn’t love that?!!?)

I sear the lamb shanks before putting it in the slow cooker. This seals all that delicious flavor in. The red wine also adds a beautiful richness to the lamb. And I guarantee you, there is no “gamey” taste so often associated with lamb with this recipe.

For the ed wine, don’t bother getting anything expensive. I usually use whatever is leftover from a night with the girls – as long as it hasn’t been open for too long and turned acidic.

If you are entertaining this season, this is the only entree to serve your guests! It is literally, fall off the bone perfection.

I serve this with chive and cheddar mash potatoes, drizzled with the lamb gravy, and grilled asparagus. Delicious!

Believe me, this recipe is sure to impress your guest!

braised lamb shanks

Description of Recipe

Serves: 4

Prep time: 20 minutes

Cook time: 6 hours

Ingredients:

• 4 lamb shanks
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 350 ml red wine
• 250 ml beef or chicken broth
• flour
• salt and black pepper to taste
• a spring of rosemary
• olive oil

Instructions:

1. heat a frying pan with a little olive oil on medium high heat
2. clean lamb shanks of access fat and pat dry
3. season lamb with salt and pepper
4. dust lamb in flour
5. sear lamb in the frying pan on all sides until a light crust forms
6. place lamb in the slow cooker
7. deglaze frying pan with the red wine and let simmer for5 minutes
8. add onions, garlic, rosemary, broth and wine to the slow cooker
9. set slow cooker for 6 hours

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