Prep and Cook Time: 20 min.

Ingredients:

• ½ medium onion, minced
• 4 medium cloves garlic, chopped
• ¼ lb ground lamb or turkey
• 3 tablespoons chicken broth (divided)
• 3 cups rinsed and finely chopped kale, (stems removed)
• 2 eggs
• 3 egg whites
• salt and black pepper to taste

Directions:

1. Preheat broiler on low.
2. Heat 1 tablspoon broth in a 9-10 inch stainless steel skillet.
3. Sauté onion over medium heat, for about 3 minutes, stirring often.
4. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
5. Add kale and 2 tablespoons chicken broth. Reduce heat to low and continue to cook covered about 5 more minutes.
6. Season with salt, pepper and mix.
7. Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly.
8. Cook on low for another 2 minutes without stirring.
9. Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 cup brown sugar, packed
• 3 tablespoons minced crystallized ginger
• 1/2 cup rolled oats
• 2 large ripe bananas, mashed
• 1 large egg, fork beaten
• 1 1/4 cups buttermilk
• 2 tablespoons vegetable oil
• 1/4 cup maple syrup
• 3 tablespoons brown sugar, packed

Directions

1. Combine first 6 ingredients in large bowl. Make a well in centre.
2. Mix next 5 ingredients in medium bowl. Pour into well. Stir until just moistened. Do not over mix.
3. Fill greased muffin cups 3/4 full. Sprinkle with second amount of brown sugar. Bake in 375 F oven for 20 to 25 minutes until golden brown and wooden pick inserted in centre of muffin comes out clean.
4. Let stand in pan for 5 minutes before turning out onto wire rack to cool completely.

Makes 12 muffins.

Number of servings: 2

Preparation time: 5 minutes

Cooking time: 6 minutes

Ingredients:

• Cooking spray
• 4 eggs
• Salt and pepper, to taste
• 2 tbsp cream cheese, softened and cut into pieces
• 4 thin slices ham, cut into strips
• 2 tbsp salsa

Directions:

1. Spray two 1-cup (250 mL) ramekins or custard cups with cooking spray.
2. Whisk eggs in a medium bowl until very frothy; season with salt and pepper.
3. Add cream cheese into eggs and beat with a fork; add ham.
4. Divide the egg mixture between the two ramekins.
5. Microwave on MEDIUM-LOW (30%) until firm, about 6 minutes.
6. Remove from microwave; invert each ramekin on an individual plate. Remove ramekin.
7. Top with 1 tbsp (15 mL) salsa. Serve immediately.

More recipe ideas are available at eggs.ca.

Credit: www.newscanada.com

• Spicy Mac – Mac and cheese with a twist
• Pesach for the Rest of Us and a Passover lamb recipe – lamb for the season
• Root Vegetables Roasted with Sausage – I haven’t made a dish like this for a while. Time to try it again.
• How to Make Pesto like an Italian Grandmother – skip the machine and do it by hand.
• Ham and Potato Hash – a good breakfast fry up from Simply Recipes.

Valentine’s Day Breakfast

Originally uploaded by Ian McKenzie.

I had seen something at Slashfood about frying heart-shaped eggs for Valentine’s Day using a cookie cutter. I liked the idea, but varied it a little to make eggs in a hole. I used the cookie cutter to remove a heart-shaped piece from the bread, broke the egg into the hole and fried. It worked like a charm.

Ingredients:

• 1 cup plus 2 tablespoons cake flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup grated carrots
• 1/2 cup  raisins
• 1/4 cup  walnuts
• 1/4 cup shredded  coconut
• 1 apple; diced
• 2 eggs, well beaten
• 1/2 cup applesauce
• 1 teaspoon vanilla

Directions:

1. Pre-heat oven to 350 and grease 12 muffin cups.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.
3. Stir in carrots, raisins, walnuts coconut and apple.
4. In a separate bowl, beat together eggs, applesauce and vanilla.
5. Stir wet ingredients into dry until batter is just combined.
6. Spoon into muffin cups and bake for 20 – 25 minutes.

If you’ve read any of the James Bond books by Ian Fleming, you’ll know that at least one chapter of the book is devoted to food. Whether preparing for a big night at the casino or learning of Blofeld’s plans to kill Bond and rule the world, good food was important. This is Ian Fleming’s recipe for scrambled eggs.

Ingredients:
12 fresh eggs
6 oz. butter
chives and/or fresh herbs
salt and pepper

Directions:
Break eggs into a bowl. Beat with fork and season with salt and pepper. In a small, heavy-bottomed pan, melt 4 oz. of the butter. Pour eggs and cook over very low heat, whisking with a small whisk.

When eggs are slightly moist and not quite how you’d want to eat them, remove pan from heat. Add remaining butter and continue whisking for 30 seconds, adding the herbs. Serve on hot buttered toast in individual copper dishes, with pink champagne. Serves 4.

Ingredients:

• 2 cups flour
• 1 1/4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrot
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup medium shredded coconut
• 2 cups chopped apple
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Pre-heat oven to 350 F and grease 18 muffin cups
2. In a large bowl combine the dry ingredients
3. Stir in the carrot, raisins, walnuts, coconut and apple
4. In a separate bowl, beat the liquid ingredients.
5. Stir into the flour mixture until batter is just combined. Do not over mix.
6. Spoon into muffin cups, filling to the top.
7. Bake for about 25 minutes or until a tooth pick inserted in the centre of a muffin comes out clean.

Technorati Tags: Baking, Muffins, Recipes, Breakfast

Dori Smith of Backup Brain:

Just because I’m thinking of it, here’s the Famous Caramel French Toast recipe. Highly recommended for Christmas morning breakfasts.

• 1 stick unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 loaf French bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13”x9”x2” baking dish. Cut six 1-inch thick slices from center portion of bread, reversing ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 24 hours.

Preheat oven to 350° and bring bread to room temperature. Bake uncovered in middle of oven until puffed and golden, 35 to 40 minutes. Serve immediately.

Tags: Breakfast, Bread, Recipe, Eggs

Serve with bacon or sausage

Ingredients:
8 -10 slices of day old French bread, cut 3/4 to 1 inches thick
6 large eggs or 8 small eggs
grated rind of 1 large orange
1 tsp (5ml) vanilla extract
2/3 cup (150 ml) unsweetened orange juice
1/3 cup (75 mL) orange liqueur
3/4 cup (175 mL) half & half
3 tbsp (60 mL) sugar
4 tbsp (55 g) Butter
Icing sugar for dusting

Directions:
Generously butter a 9 x 12 inch non-stick pan. Lay bread slices evenly in pan. Whisk together eggs, orange juice, liqueur, half & half, vanilla and sugar. Mix in grated orange rind. Pour egg mixture over bread. Dot with remaining butter, cut in small pieces. Cover and refrigerate overnight.

Pre-heat oven to 350 degrees. Uncover pan, and bake for 30 to 35 minutes until puffed and light golden brown. Dust with Icing Sugar and serve with syrup. Serves four