Eggs Florentine with Spinach
Kiss your avocado toast goodbye and wave hello to Eggs Florentine!
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!
4 servings
Prep time:
Cook time:
- 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
- Pre-heat oven to 400 degrees
- unroll defrosted puff pastry sheet and cut into 4 squares
- in a large skillet, saute onions in the oil over medium heat
- Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
- 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
- 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).
- Carefully, break an egg into the spinach.
- 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.)
Papaya Breakfast Parfait
I’m usually not a morning person. But now I’m trying to change that.
My at home breakfast will still have to be quick – and hopefully a little healthier than that granola bar.
I’m usually not a morning person.
I know exactly how long it takes me to get ready for work (no more than 25 minutes!) and I wait for the very last minute to get up out of bed.
But now I’m trying to change that.
I promised Mister Man I will get up 30 minutes earlier and eat a light breakfast, as opposed to eating a granola bar at my desk when I get to work. I will try not to be that crazy lady running down the street because I’m late. Instead, I will leave 5 minutes earlier and stroll down the street, like a civilized person. (Quite the difference).
But I still don’t like wasting time in the morning.
My at home breakfast will still have to be quick – and hopefully a little healthier than that granola bar.
A few weeks ago, Mister Man and I took a trip to Niagara-on-the-Lake and stayed at a Bed and Breakfast. Every morning, Linda from Bren Brae on the Park served us delicious breakfasts, including a fruit parfait. This got me thinking, this would be the perfect quick breakfast before heading to work!
So, here it is. My take on the breakfast fruit parfait. You can pretty much use any fruit that is in season. I chose papaya simply because I love them. Combined with coconut flavoured yogurt, and I feel like I’m on some exotic vacation. And then reality hits, and I have to head off to work.
Papaya Breakfast Parfait
Energy packed papaya breakfast parfaits are exactly what you need to start your busy mornings.Makes: 8 servings
Prep time:
- 1 medium sized papaya
- 1 pint blackberries
- ½ cup coconut greek yogurt
- cinnamon
- Slice papaya in half and scoop out the seeds using a spoon
- Slice Slice skin off and cut the fruit into bite sized cubes.
- in a bowl or serving glass, add 1-2 tablespoons of coconut yogurt.
- Add papaya and blackberries on top of the yogurt.
- sprinkle with cinnamon and serve.
Shredded Beef Tacos
If you’re anything like me, you honestly believe that tacos should never be restricted to one day of the week. Oh, if only every day could be Tuesday….
If you’re anything like me, you honestly believe that tacos should never be restricted to one day of the week. Oh, if only every day could be Tuesday….
And it can!
A few weeks ago, I posted my recipe for slow cooker beef short rib gnocchi, and I got to thinking, this recipe is so easy, what else can I make with this.
When the weather gets hot and humid, as it has been for the past few days here in Toronto, there are two things I do not want to be doing:
1) Slaving away in a hot kitchen; and
2) Eating a hot, overly filling meal.
This shredded beef taco recipe is not only light, but the slow cooker does most of the work for you – you don’t even have to be at home, much less in the kitchen!
This is perfect to serve you guests when entertaining for dinner in your backyard! It’s a great alternative to barbequing when its too hot be in front of the grill. Simply set up a station and let you guests fill their tacos to their liking! (even those fussy eaters will be pleased!
Shredded Beef Short Rib Tacos
Serves: 2
Prep time:
Cook time:
- 5 lbs bone in beef short ribs
- ½ onion
- 3 garlic cloves
- 1 cup tomato sauce
- 1 can beef gravy
- 6 dashes worchester sauce
- ½ teaspoon thyme
- Salt and black pepper to taste
- 6 taco shell of you choice (I used soft corn shells)
- 2 plum tomatoes, diced
- 2-3 jalapeños, sliced
- 6 leaves green leaf lettuce, shredded
- Instructions:
- Add all the ingredients (excluding the gnocchi) to a slow cooker and let cook for 8 hours.
- Once meat is finished cooking, shred the short ribs using 2 forks
- place taco shells in the oven for 2 minutes or until lightly crispy around the edges (or to your own liking)
- on your plate, fill taco shells with shredded beef short ribs, tomatoes, red onion, lettuce and jalapeños
