Zimmy's Nook

@zimmysnook

Breakfast & Brunch

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli

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An image of how to plate two plates of fried rice, eggs and broccoli with garnishes.

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli.

Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends!

Cook the rice the day before and even choose to throw together the salad dressing in advance and you can have dinner on the table in 30 minutes with very little mess!

Ingredients laid out for this rice, egg and broccoli vegetarian dish.

The flavors are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nutritious meal.

Roasting broccoli on parchment paper.
A skillet of stir fried black rice
An image of two perfect sunny side up eggs
A plate which shows how to layer the ingredients of this stir fry rice, egg and broccoli dish.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A plate which shows how to layer the ingredients of this stir fry rice, egg and broccoli dish.

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli

Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends! Cook the rice the day before and even choose to throw together the salad dressing in advance and you can have dinner on the table in 30 minutes with very little mess! The flavors are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nourishing vegetarian meal.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine Asian Fusion
Servings 2 people

Ingredients
  

  • 1 broccoli crown florets divided (keeping some stems), large ones sliced in half (9 oz/3 to 4 cups)
  • 2 tablespoons avocado oil
  • 3 tablespoons grated parmesan
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 2 tablespoons extra virgin olive oil divided
  • 2 cups cooked black rice from about 1 cup uncooked
  • ¼ cup Peanut Sesame Dressing
  • 2 large eggs

Peanut-Sesame Dressing

  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sodium reduce soy sauce
  • 1 tablespoons lime juice fresh
  • 1 teaspoon fresh ginger minced
  • ¼ teaspoon hot Asian pepper flakes or ½ teaspoon red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon peanut butter 100% natural
  • 1 tablespoon honey
  • ¼ cup extra virgin olive oil
  • 1 clove garlic clove minced

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Spread the broccoli pieces over a baking sheet and drizzle with avocado oil, then sprinkle with garlic, salt, and cayenne. Use your hands to toss everything together until the broccoli florets are well-coated. Bake on the center rack of the preheated oven 20 to 25 minutes, or until broccoli is golden-brown and crispy.
  • While the broccoli cooks make the dressing.

Peanut-Sesame Dressing

  • Place all dressing the ingredients except the olive oil in a blender and process until smooth.
  • Slowing add the oil with the blender running.
  • Five minutes before the broccoli is done, start the rice.
  • Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
  • Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
  • Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil.
  • If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
  • Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
  • Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!
Keyword black rice recipe, fried eggs, Parmesan Roasted Broccoli, stir fry, vegetarian, vegetarian recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Tornado Omelette (Omurice) with Sriracha Ketchup

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A domed and swirled tornado omelette (Omurice) over a pile of rice (not shown) with sauce and toppings on the base.

Tornado Omelette (Omurice) with Sriracha Ketchup.

You have probably seen videos of chopsticks, skillfully manipulating eggs in a skillet, to create a beautiful omelette that simply slides out, onto a mound of rice and voila… your omelette is served.

Let me tell you, those individuals have skills! But that does not mean that you (and I) cannot enjoy this creative, fun, and delicious way to prepare eggs at home! It just takes, a few basic ingredients and a little patience to form an omelette with a lovely swirl in the middle.

Try it! The result is very tasty and incredibly satisfying!

Ingredients laid out to make a Tornado Omelette (Omurice)
A perfect little mound of rice for the omelette to lay on top.
A domed and swirled omelette over a pile of rice (not shown) with sauce and toppings around the base.
A domed and swirled omelette over a pile of rice cut open showing the rice interior.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A domed and swirled tornado omelette (Omurice) over a pile of rice (not shown) with sauce and toppings on the base.

Tornado Omelette (Omurice) with Sriracha Ketchup

You have probably seen videos of chopsticks, skillfully manipulating eggs in a skillet, to create a beautiful omelette that simply slides out, onto a mound of rice and voila… your omelette is served. Let me tell you, those individuals have skills! But that does not mean that you (and I) cannot enjoy this creative, fun, and delicious way to prepare eggs at home! It just takes, a few basic ingredients and a little patience to form an omelette with a lovely swirl in the middle. Try it! The result is very tasty and incredibly satisfying!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine Korean
Servings 1 person

Ingredients
  

Sriracha Ketchup

  • 2 tablespoons ketchup
  • 1 tablespoon Sriracha
  • ½ teaspoon minced hot chili pepper
  • ½ teaspoon cider vinegar
  • ½ teaspoon honey

Fried Rice

  • 1 slice of smoked bacon 1 ounce, chopped
  • ⅓ medium carrot 2 ounces, finely diced
  • ¼ medium red onion 2 ounces, finely diced
  • ½ jalapeno peppers 1 ounce, finely diced
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups cooked jasmine rice cooled (ideally cooked the night before)

Omelette

  • Olive oil
  • 3 eggs
  • A pinch salt

Instructions
 

Sriracha Ketchup

  • Combine ketchup, Sriracha, chili, vinegar, and honey in a small bowl, stir to combine. Refrigerate until ready to use.

Fried Rice

  • Preheat a large non-stick skillet over medium heat, add the chopped bacon and cook until the fat has rendered, and bacon is beginning to crisp. Add the carrot, onion, and jalapeno to the skillet and cook until the veggies have softened, 4-6 minutes.
  • Mix the ketchup, Worcestershire, and cider vinegar. Add the rice and the ketchup mixture to the skillet. Mix everything together well and cook for 3-4 minutes.
  • Remove from the heat and cover with a lid (or foil) to keep the rice warm.
  • When ready to serve, lightly oil a small bowl (that holds the rice amount – packed in). Put a plate over the bowl and flip. Remove the bowl to reveal a perfect little mound for the omelette.

Omelette

  • Beat the eggs with a pinch of salt, in a bowl. Pour the eggs through a mesh strainer into another bowl (use a spatula or back of a spoon to help the egg through).
  • Preheat a non-stick skillet over medium high heat. Add olive oil and using a paper towel, spread the oil all over (add a little more oil if the towel absorbs too much). The skillet should be hot enough that it sizzles when the egg is poured in and the egg bubbles.
  • Pour the beaten egg into the skillet and cook it until the edge is beginning to look cooked and air bubbles are forming in the middle of the omelette.
  • Holding one chopstick in each hand, place the chopsticks on opposite sides of the omelette and push the cooked egg from the edge towards the centre, stopping when the chopsticks get within 2 inches of each other in the centre. Begin turning the chopsticks in one direction to create a swirl in the middle of the omelette. Hold the chopstick slightly on an angle to the side and turn the skillet handle in the opposite direction to the way you are turning the egg with the chopsticks.
  • Change the hand holding the chopsticks in between twirling to be able to keep turning and to make the swirl in the egg smoothly.
  • Cook the omelette until it is about 90% cooked. If the omelette is fully cooked, it might break in the centre.
  • Hold the chopsticks with one hand and slowly slide the omelette from the skillet onto the shaped rice (if you find it easier, remove the chopsticks and use a spatula to gently slide the omelette onto the mound of rice)
  • Pour the Sriracha ketchup around the omelette on the plate and sprinkle sliced green onions and chilies over the sauce. Serve and enjoy!
Keyword egg recipes, eggs, Korean Street food, omelette, tornado omelette, tornado omurice
Tried this recipe?Let us know how it was!

Hope you enjoy this Tornado Omelette (Omurice) with Sriracha Ketchup recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Everything Bagel Bake

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A bagel bake skillet bake with a piece removed and on a plate.

Looking for a special brunch recipe? Everyone will love this savoury Everything Bagel Bake. A hearty combination of eggs, pancetta, sausages, spinach, provolone, smoked gouda, jalapeños, onions and spices.

This crowd-pleasing dish can also be assembled the night before and baked the morning of.

To create a festive Easter brunch, serve with a simple side salad, strawberries, and mini chocolate Easter eggs!

A skillet of a bagel bake in the oven
A skillet of a bagel bake on an Easter themed table.
A skillet of a bagel bake on the oven with wooden Easter bunnies on the counter.
A bagel bake skillet bake with a piece removed and on a plate.

Everything Bagel Bake

Looking for a special brunch recipe? Everyone will love this savoury Everything Bagel Bake. A hearty combination of eggs, pancetta, sausages, spinach, provolone, smoked gouda, jalapeños, onions and spices.
This crowd-pleasing dish can also be assembled the night before and baked the morning of. To create a festive Easter brunch, serve with a simple side salad, strawberries, and chocolate Easter eggs!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 25 mins
Resting time 15 mins
Total Time 1 hr 40 mins
Course Breakfast, Brunch, Lunch
Cuisine American
Servings 6 people

Ingredients
  

  • 1 tablespoon olive oil
  • 6 slices of round pancetta
  • ½ medium onion diced
  • 1 large jalapeno seeds and membrane removed, diced
  • 4 small breakfast sausages casing removed, chopped into small pieces
  • 8 large eggs
  • 1 ½ cups milk
  • 1 cup half & half cream 10%
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 ½ cups packed baby spinach
  • 6 mini everything bagels sliced in half (bottom/top) *
  • 1 ½ cups shredded provolone
  • 1 ½ cups shredded smoked gouda

Instructions
 

  • Position a rack in the center of the oven and preheat to 350°F.
  • Heat an 11-inch ovenproof non-stick skillet over medium high heat. Add the pancetta and cook until crispy, 3-5 minutes, flipping occasionally. Remove the pancetta to a paper towel lined plate and set aside. Add the sausage to the skillet and cook in the pancetta fat over medium heat until beginning to brown. 2-3 minutes. Add the onion, jalapeno and cook until the sausage is browned, and the onion is translucent. 4-5 minutes. Transfer to a bowl with a slotted spoon.
  • Whisk together the eggs, milk, half-and-half, cayenne, salt, and pepper in a large bowl. Add in the sausage mixture and stir to combine. Add the bagel tops and let them soak for 5 minutes.
  • Lay out the bagel bottoms (cut side up) on a board or plate. Layer each bottom with a few pieces of spinach, a sprinkle of provolone, and a pancetta round. Place the bottoms into a lightly oiled 11-inch non-stick skillet. Spread the rest of the spinach and provolone around the skillet. Place one of the bagel tops onto each of the bagel bottoms, then pour over the egg mixture, spreading the sausage mixture into the space between the bagels.
  • Carefully place the skillet into the preheated oven (it will be quite full). Bake for 55 minutes. Raise the temperature to 400°F and bake until the casserole is puffed, golden brown at the edges and set in the center. about 15 minutes more. Turn on the broiler and broil for 2-3 minutes to lightly brown the top (watch this step carefully, as you don’t want to burn it now!!).
  • Remove from the oven and let stand for 10-15 minutes before serving.

Notes

Cook’s Note
  • If the breakfast sausage casing doesn’t come free easily, just finely dice the sausage.
  • *Substitute 3 full size bagels for the 6 mini bagels, slice in half, then cut into halves.
  • This dish can be assembled the night before, covered tightly, refrigerated, and baked the following morning. Let the skillet sit at room temperature for 15 to 20 minutes before baking.
  • For additional texture, try toasting the bottom half of the bagel.
Keyword bagel bake, Easter Brunch, egg dish, everything bagels, make ahead brunch, make ahead recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Everything Bagel Bake recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my Hestan 8.5″ Thomas Keller Insignia TITUM Nonstick Sauté Pan  on my Hestan Dual Fuel Range.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Mexican Inspired Eggs in Sweet Potato Boats

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Four sweet potato boats just baked on a baking sheet with veggies and an egg in each boat.

Mexican Inspired Eggs in Sweet Potato Boats.

“Fresh, flavour-packed little vessels of joy” Was the title for this recipe that I wanted to use, but my wife pointed out that it might be a little vague for an internet search.

So, you already know that this delightful recipe includes, Mexican inspired flavours, sweet potatoes, and local Canadian eggs. But did you know how fun, versatile, and satisfying, sweet potato boats stuffed with spinach, jalapenos, tomatoes, onions, baked with an egg and sprinkled with fresh cilantro really are?

Raw ingredients layed out ready to make sweet potato boats.
Two baked potatoes cooked on a baking sheet.
This image shows four half sweet potatoes getting filled at each stage.
Sweet Potato Boats stuffed with veggies and an egg ready to go back into the oven.

They make the perfect breakfast treat, which not only tastes great, but is also a well-balanced start to the day. A fantastic midday meal, alone or paired with a salad if you prefer.

However, my favourite way the enjoy them, is a Taco-Tuesday (or any other day) dinner feast. Paired with guacamole, salsa, cheese, sour cream, hot sauce and tortilla chips. I mash up my boat, breaking the yolk and letting it slowly spread everywhere, add a spoonful of each of the toppings and dig in with the chips. * Also, incredible spooned into soft corn or flour tortillas.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Finished sweet potato boats surrounded by taco fixings
This shows a nacho getting dipped into the yolk on the sweet potato boat.
Four sweet potato boats just baked on a baking sheet with veggies and an egg in each boat.

Mexican Inspired Eggs in Sweet Potato Boats

So, you already know that this delightful recipe includes, Mexican inspired flavours, sweet potatoes, and local Canadian eggs. But did you know how fun, versatile, and satisfying, sweet potato boats stuffed with spinach, jalapenos, tomatoes, onions, baked with an egg and sprinkled with fresh cilantro really are?
They make the perfect breakfast treat, which not only tastes great, but is also a well-balanced start to the day. A fantastic midday meal, alone or paired with a salad if you prefer.
However, my favourite way the enjoy them, is a Taco-Tuesday (or any other day) dinner feast. Paired with guacamole, salsa, cheese, sour cream, hot sauce and tortilla chips. I mash up my boat, breaking the yolk and letting it slowly spread everywhere, add a spoonful of each of the toppings and dig in with the chips. * Also, incredible spooned into soft corn or flour tortillas.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Breakfast, Brunch, Dinner, Entree, Lunch
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 2 very large sweet potatoes (16-18 ounces each)
  • 1 teaspoons olive oil or vegetable oil
  • 4 tablespoons baby spinach, chopped
  • 2 tablespoons jalapeno seeds removed, diced
  • 2 tablespoons red onion finely diced
  • 2 tablespoons from 1 Roma tomato centre core (seeds & juices) removed, diced
  • 4 large eggs
  • fresh chopped cilantro for garnish
  • salt and pepper to taste

Serving suggestion for a fun and delicious Taco Tuesday dinner:

  • Guacamole homemade or prepared
  • Salsa Homemade or prepared
  • Sour cream
  • Cheddar cheese shredded
  • Tortilla chips
  • Hot sauce

Instructions
 

  • Preheat oven to 350 degrees F.
  • Wash and dry the sweet potatoes. Place on a parchment lined baking sheet rub with the olive oil, and sprinkle with salt.
  • Place the baking sheet in the centre of the oven and bake for 60-75 minutes, turning the sweet potato every 10 minutes to ensure evening cooking. Cook until the sweet potatoes are tender. Time will vary based on the size of the sweet potatoes.
  • Remove the potatoes from the oven and carefully cut in half lengthwise. Using a thin edged, metal measuring spoon or melon baller, carefully scoop out a trench in the center of each half, (leave about ½ inch of sweet potato flesh all around the sweet potato (save the removed sweet potato for mash or hash browns the next day or add to a soup, stew, chili, or curry).
  • Sprinkle each boat with 1 tablespoon of the spinach, and ½ tablespoon each of the jalapeno, onions, and tomatoes. Push this mixture to the sides to form a well in the middle of the vegetables for the egg. Season with salt & pepper.
  • Return the stuffed sweet potato halves to the baking sheet and make sure they sit without rocking (if the are tender, this should not be an issue).

For well-done eggs:

  • Crack an egg into small bowl and pour slowly into a potato, trying to keep the yolk near the middle of the boat. Repeat until all boats have an egg. Place the baking sheet in the oven for 20-25 minutes, until the eggs are cooked to your liking.

For slightly runny eggs:

  • Separate the yolk from the white into two small bowls (you will require 4 bowls to keep aside the yolks). Once separated, slowly pour one egg white into each boat. Repeat until all boats have an egg white. Place the baking sheet in the oven for 12 minutes, until the whites are just beginning to set. Add an egg yolk to each boat and cook for another 8 minutes.
  • Remove from the oven, sprinkle each boat with freshly chopped cilantro. Enjoy!
Keyword egg recipes, eggs, sweet potato, sweet potato recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Mexican Inspired Eggs in Sweet Potato Boats recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Apple, Leek & Bacon Quiche

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An apple quiche with a row of apples placed around the perimeter.

Apple, Leek & Bacon Quiche.

A quiche is always a satisfying meal. Whether you enjoy a quiche for breakfast, brunch, post workout snack or dinner, this quiche will satisfy all your cravings. With not one, but two, varieties of local Ontario apples. Honeycrisp on the bottom and Ambrosia on top. Crispy bacon, tender leeks cooked in the bacon drippings, creamy, salty, and nutty Gruyère cheese. The flavours are harmonious, with each ingredient making the last one better. Also, this is a great dish to make the day before and reheat it when you are ready to eat.

Pulse until the dough begins to form
Using a fork, prick the bottom of the crust from side to side.
Cook the bacon slices until crisp.
Leek thinly sliced on a mandolin, white and light green parts only, washed, and dried
Thinly slice apples into circles using a mandolin (seeds & tough centre parts removed)
Layer the Honeycrisp apple slices in the bottom of the crust, overlapping each slice by about half, until the bottom is covered.
Pour the egg mixture into the crust.
Layer the Ambrosia apple slices, to create a single circle around the outside of the quiche near the crust. Overlap each slice by about half.

It was a pleasure to create this recipe in partnership with Ontario Apple Growers. Opinions in this post are always my own.

A slice of quiche showing the layers.
A top down image of a slice of the quiche
An apple quiche with a row of apples placed around the perimeter.

Apple, Leek & Bacon Quiche

A quiche is always a satisfying meal. Whether you enjoy a quiche for breakfast, brunch, post workout snack or dinner, this quiche will satisfy all your cravings. With not one, but two, varieties of local Ontario apples. Honeycrisp on the bottom and Ambrosia on top. Crispy bacon, tender leeks cooked in the bacon drippings, creamy, salty, and nutty Gruyère cheese. The flavours are harmonious, with each ingredient making the last one better. Also, this is a great dish to make the day before and reheat it when you are ready to eat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 35 mins
Cook Time 1 hr
Inactive time 30 mins
Total Time 2 hrs 5 mins
Course Breakfast, Brunch, Dinner, Entree, Lunch, Main Course
Cuisine French
Servings 8 People

Ingredients
  

Crust

  • 1 ¾ cups unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup cold unsalted butter cubed
  • 6 tablespoons ice water (90 ml)
  • 1 egg

Filling

  • ½ pound of bacon slices about 6 slices
  • 1 large leek thinly sliced on a mandolin, white and light green parts only, washed, and dried
  • 2 cups heavy cream
  • 6 large eggs
  • 1 ½ cups grated Gruyère cheese
  • 2 Ontario Ambrosia apples thinly slice circles on a mandolin (seeds & tough centre parts removed)
  • 2 Ontario Honeycrisp apple thinly slice circles on a mandolin (seeds & tough centre parts removed)
  • 2 teaspoons of fresh thyme leaves chopped if large leaves, divided
  • Salt and pepper

Garnish

  • Microgreens optional

Instructions
 

Crust

  • Add the flour and baking powder to a food processor, pulse to combine. Then add the butter and pulse, until the butter is the size of peas. Next add the water and egg, then pulse until the dough begins to form. If needed, add more ice water, 1 teaspoon at a time. Remove the dough and use you hands to form a disc.
  • On a lightly floured surface, roll out the dough to a 15 to 16-inch circle. Drape the dough over a 12.5″ x 1″ fluted tart/quiche pan. Take the excess dough and fold inward, to double the thickness of the sides and use your fingers to press the dough together. Using a fork, prick the bottom of the crust from side to side. Put the crust in the fridge for at least 30 minutes.
  • Place an oven rack in a position 3 to 4-inces from the bottom of the oven and preheat to 375 °F.

Filling

  • While the crust is in the fridge, cook the bacon slices until crisp. Set aside to cool, then chop into small bits. Add the leeks to the bacon dripping and cook on medium-low until soft. Drain the bacon dripping, Let cool, then chop into smaller pieces.
  • In a bowl, whisk the eggs, then add the cream and whisk until combined. Add in the bacon, leeks, cheese and 1 teaspoon of thyme. Season with salt and pepper and stir to combine.
  • Layer the Honeycrisp apple slices in the bottom of the crust, overlapping each slice by about half, until the bottom is covered.
  • Pour the egg mixture into the crust. Then layer the Ambrosia apple slices, to create a single circle around the outside of the quiche near the crust. Overlap each slice by about half. Then sprinkle the apples with the remaining teaspoon of thyme leaves.
  • Place the quiche in the oven and bake for about 45 minutes or until the quiche is lightly browned and the eggs seem set. Let the quiche stand for about 10 minutes before serving.
  • When ready to serve garnish with microgreens.

Video

Notes

Have you ever tried an Ontario Apple Sampling? We headed to the store, looked for the Foodland Ontario logo and picked up Ambrosia, Honeycrisp and Gala apples. Check out how we like to sample Ontario apples at home in the video above. 
Keyword Ambrosia Apple recipes, Ambrosia Apples, egg recipes, Honeycrisp apple recipes, Honeycrisp Apples, Quiche, Quiche recipes, savoury apple recipes
Tried this recipe?Let us know how it was!

If you like cooking with apples, check out some of our other favourite apple recipes.

Hope you enjoy this Apple, Leek & Bacon Quiche recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Crustless Quiche with Bacon, Mushrooms & Jalapeños

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Crustless Quiche with Bacon, Mushrooms & Jalapenos served in two mini pie dishes.

Crustless Quiche with Bacon, Mushrooms & Jalapeños.

Breakfast, brunch, lunch, or dinner! Those are the meals that I enjoy a quiche! This crustless quiche recipe is so easy, versatile, and delicious that you can throw it together for a satisfying meal any time of the day! I stuffed this version with staples that are always in my fridge, and I encourage you to do the same. Make in individual dishes for ease of plating or cook in a skillet and serve pieces like pie! I always like to bring some chili flakes and a hot sauce to the table for an extra kick of flavour!

Ingredients for a Crustless Quiche with Bacon, Mushrooms & Jalapenos.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Crustless Quiche with Bacon, Mushrooms & Jalapenos in two mini pie dishes.

Crustless Quiche with Bacon, Mushrooms & Jalapeños

Breakfast, brunch, lunch, or dinner! Those are the meals that I enjoy a quiche! This crustless quiche recipe is so easy, versatile, and delicious that you can throw it together for a satisfying meal any time of the day! I stuffed this version with staples that are always in my fridge, and I encourage you to do the same. Make in individual dishes for ease of plating or cook in a skillet and serve pieces like pie! I always like to bring some chili flakes and a hot sauce to the table for an extra kick of flavour!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine French
Servings 2 people

Ingredients
  

  • 2 slices of smoked bacon
  • 3 ounces cremini mushrooms sliced
  • 2 tablespoons jalapeños seeds removed, diced
  • 2 tablespoon pickled roasted red pepper diced
  • 4 large eggs
  • ⅔ cup 1% milk
  • 1½ ounce brie cheese cut into small cubes
  • salt & pepper to taste

Instructions
 

  • Preheat your oven to 350 degrees F.
  • In a non-stick skillet, cook the bacon over medium-low heat, flipping occasionally, until crispy. Remove from skillet to a plate and set aside.
  • Add the mushrooms to the hot bacon fat and cook, turning occasionally, until cook through. Remove from skillet to the plate and set aside.
  • Add the jalapeños to the skillet toss in the leftover liquid and cook for 2-3 minutes. Remove from skillet to the plate and set aside.
  • In two bowls, whisk together 2 eggs and 1/3 cup milk.
  • Grease two individual baking dishes with oil (or butter).
  • From one bowl, pour just enough of the egg mixture to barely cover the bottom of a baking dish. Add half each the mushrooms, jalapenos, peppers, cheese, and crumble one piece of bacon in. Pour in the remaining egg mixture. Repeat the process with the other bowl and baking dish.
  • Bake uncovered, in the centre of the oven for 30-35 minutes, rotating the baking dish hallway through. The centre of the quiche should be set, not jiggly when gently shaken.
  • Serve as is or with chopped chives, chili flakes and/or hot sauce. Enjoy!

Notes

I used two 5.5-inch x 2-inch pie dishes. If you do not have individual baking dishes, use an 8-inch non-stick skillet.
Keyword easy recipes, egg recipes, eggs, mushroom recipes, Quiche, Quiche recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this Crustless Quiche with Bacon, Mushrooms & Jalapeños recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Two-Ingredient Banana Pancakes

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Two Ingredient Banana Pancakes - stack with bananas and walnuts with a stream of pouring syrup

Two-Ingredient Banana Pancakes.

Two ingredient pancakes? Just eggs and banana? I too was skeptical! Would I end up with banana flavoured scrambled eggs?

Not at all! The results are beautiful, thin, delicate, pancakes, which looked like and ate like, the more traditional flour-based breakfast treat.

These pancakes are wonderful on their own, but even better with a selection of toppings. Try chopped walnuts and banana slices, or fresh strawberries, or lemon & blueberries, or even a handful of chocolate chips.

Oh, do not forget the syrup!

Two Ingredient Banana Pancakes - stack with strawberries and a stream of pouring syrup.
Two Ingredient Banana Pancakes - stack with blueberries and lemon and a stream of pouring syrup.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Two Ingredient Banana Pancakes, six stacks with three different toppings.
Two Ingredient Banana Pancakes - stack with bananas and walnuts and a stream of pouring syrup.

Two-Ingredient Banana Pancakes

Two ingredient pancakes? Just eggs and banana? I too was skeptical! Would I end up with banana flavoured scrambled eggs?
Not at all! The results are beautiful, thin, delicate, pancakes, which looked like and ate like, the more traditional flour-based breakfast treat.
These pancakes are wonderful on their own, but even better with a selection of toppings. Try chopped walnuts and banana slices, or fresh strawberries, or lemon & blueberries, or even a handful of chocolate chips.
Oh, do not forget the syrup!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 4 People (16 pancakes)

Ingredients
  

  • 8 large eggs
  • 4 medium ripe bananas approx. 7” and 5-6 oz
  • 2 teaspoons oil of your choice or more as needed

Instructions
 

  • Preheat the oven to 300°F
  • Place eggs and banana in a blender until purée until completely smooth (banana pieces in the batter can cause the pancakes to rip when flipping).
  • Using a brush or piece of paper towel, lightly oil a non-stick griddle or large skillet and heat over medium-low heat. Once the cooking surface is hot (approximately 365°F using an infrared thermometer), pour 1/4 cup of batter for each pancake, slowly into the pan. The pancakes will expand to about 5 inches in diameter, so do not overcrowd the griddle or skillet.
  • Cook until bubbles appear on the surface and the edges are dry, 3.5 to 4.5 minutes. Using a thin spatula, gently lift, then flip the pancakes and cook until browned on the bottom, another 1.5 to 2 minutes. Transfer the cooked pancakes to a parchment lined sheet pan.
  • Lightly oil the pan again and repeat with the remaining batter.
  • Once all the pancakes are cooked, place the sheet pan into the oven, to warm the pancakes through, 5-7 minutes.
  • Serve warm pancakes with maple syrup and your favourite toppings.

Notes

Cook’s tip:
  • Every stovetop and skillet heats up differently, so you may need to use low heat or medium heat to get your skillet to temperature. The pancakes should brown evenly, and not burn in 3.5-4.5 minutes.
  • These pancakes are quite delicate, especially when flipping. Use a wide (but thin) spatula and get as much of the pancake on the spatula as possible, before gently flipping. You may break a couple, so you might want to plan to make a few more than you think you need. 2 eggs & 1 banana will make 4 pancakes.
  • Use two skillets to cook more pancakes at the same time.
  • Pick up discounted, over-ripened bananas at your grocery store. These bananas are extra flavourful, and you save money!
Keyword banana pancakes, egg recipes, eggs, two ingredient recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Two-Ingredient Banana Pancakes recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine


Eggs Benedict on Potato Pancakes

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A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes.

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!

I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.

Eggs Benedict on Potato Pancakes - frying in pan
Eggs Benedict on Potato Pancakes - frying and looking very crispy

I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.

A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!
I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.
I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch, Lunch
Cuisine American, French
Servings 2 people

Ingredients
  

Mashed Potato Pancakes

  • 1 cup leftover mashed potatoes
  • 1 egg
  • 2 tablespoons flour
  • ¼ cup grated cheddar cheese
  • 3 tablespoons vegetable oil or oil of your choice

Hollandaise Sauce

  • 4 egg yolks at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter melted
  • Pinch of cayenne
  • Pinch of salt

Eggs Benedict

  • 4 slices of double smoked bacon or Canadian bacon, cooked to your liking
  • 4 leftover mashed potato pancakes instructions below (or toasted English muffins)
  • 1 tablespoon white vinegar
  • 4 eggs
  • Salt and pepper to taste
  • Hollandaise Sauce instructions below
  • Fresh chopped chives for garnish

Instructions
 

Mashed Potato Pancakes

  • Mix all of the ingredients (except the oil) together until well combined.
  • Heat the oil in a 12.5-inch non-stick skillet over medium heat.
  • Divide the potato mixture into four even portions, flatten into patties (about 1/2-inch thick) and gently add into the hot oil.
  • Cook the patties until bottom is crispy, golden brown and the sides are set, about 3-5 minutes. Carefully slide a large spatula under the entire pancake and flip.
  • Cook for another 3 or 4 minutes until both sides are crispy, golden brown.
  • Remove the pancakes to a paper towel lined plate, sprinkle with salt and keep warm until ready to serve.

Hollandaise Sauce

  • Fill a 2Qt-3Qt saucepan with 1.5 cups of water. Heat over low heat barely simmering.
  • In a stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture has thickened and almost doubled in size.
  • Place the bowl over the saucepan and whisk rapidly. Don’t not to let the egg yolks get too hot or they will scramble (remove from heat briefly if need be).
  • While whisking, slowly drizzle in the melted butter. Continue to whisk until the sauce is thickened.
  • Remove from heat, then whisk in the cayenne and salt.
  • Cover the saucepan and keep in a warm spot until you are ready to spoon over the eggs. If the sauce thickens or gets gummy, whisk in a few drops of warm water until you get the desired consistency.

Eggs Benedict

  • Fill a 3.5Qt sauté slightly more than half full with water. Add the vinegar to the water. Bring to a low boil (lightly bubbling, not rapidly boiling).
  • Gently break each egg into a small ramekin or bowl (making sure not to break the yolks). Then pour each egg into the water.
  • Reduce the heat to a gentle simmer and cook for 3 1/2 minutes until the egg white is set and yolk remains soft.
  • Using a slotted spoon, remove the eggs to a paper towel lined plate.
  • Assemble the Eggs Benedict: On two plates, place two potato pancakes each. Lay a slice of bacon on top of each pancake, followed by a poached egg. Spoon hollandaise sauce over the eggs. Garnish with the chopped chives.
Keyword egg recipes, Hollandaise sauce, poached eggs
Tried this recipe?Let us know how it was!

Hope you enjoy this Eggs Benedict on Potato Pancakes recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Air Fryer Chicken with Buttermilk Waffles

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Air Fryer Chicken with Buttermilk Waffles plated with coleslaw

Air Fryer Chicken with Buttermilk Waffles.

Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!

Crispy on the outside, moist tender and juicy on the inside… what more do I have to say?

Oh, it is also a healthier option than the deep-fried version!

Aplate and platter of waffles and chicken.

Buttermilk Waffles – recipe here

Fresh homemade waffles are an absolute treat for breakfast, brunch (Air Fryer Chicken with Buttermilk Waffles), or even dessert! Simply served with syrup or loaded with fresh fruit, these waffles are sure to please the young and the young at heart.

Make extra to freeze, then pop a couple in the toaster for a super quick breakfast.

Air Fryer Chicken with Buttermilk Waffles plated with coleslaw

Air Fryer Chicken with Buttermilk Waffles

Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!
Crispy on the outside, moist tender and juicy on the inside… what more do I have to say? Oh, it is also a healthier option than the deep-fried version!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Brunch, Lunch, Main Course
Cuisine American
Servings 4

Ingredients
  

For the marinade

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 3 springs of fresh thyme
  • 1 teaspoon black pepper

For the breading

  • 1 cup flour
  • ½ cup corn starch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • Olive oil

Make ahead

Instructions
 

  • Place the chicken and marinade ingredients in a resealable bag, squeeze out excess air, seal the bag and shake to combine. Marinate for 4 to 24 hours.
  • In a shallow bowl or small baking tray, whisk the flour, corn starch, and spices together.
  • Remove the chicken pieces directly from the bag and dredge in the flour mixture. Once each piece is completely coated, place on a cooling rack and let rest for 15 minutes.
  • Preheat the air fryer to 380F.
  • Generously spray (or dab with a brush) the chicken all over with oil. It is important to coat all the breading to create a crispy crust.
  • Place the 4 chicken thighs in the preheated air fryer, leaving space between the thighs.
  • Set the air fryer to 380F for 24 minutes and start. After 12 minutes, flip the chicken and lightly spray the other side with oil. Continue cooking for 10-12 minutes or until the chicken is golden and the internal temperature reaches 165°. Remove the thighs to a cooling rack
  • Repeat the process with the chicken drumsticks.
  • While the drumsticks rest on the cooling rack, reheat the thighs for 3-4 minutes in the air fryer then serve hot with the waffles.

Video

Notes

Buttermilk Waffle recipe is available on www.zimmysnook.ca
Keyword air fryer recipe, buttermilk waffles, chicken and waffles, chicken recipe, easy chicken recipe, healthier option, healthy recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Buttermilk Waffles

by Leave a Comment

A platter of waffles served with fresh berries, cara cara oranges, thick cut bacon, fried eggs and local maple syrup.

Fresh homemade waffles are an absolute treat for breakfast, brunch (Air Fryer Chicken with Buttermilk Waffles), or even dessert! Simply served with syrup or on a platter with fresh berries, cara cara oranges, thick cut bacon, fried eggs and local maple syrup. These waffles are sure to please the young and the young at heart.

I don’t make them often, so when I do, I make a double batch. They freeze really well, so just pop a couple in the toaster for a super quick breakfast.

A platter of waffles and chicken being platted.

Air Fryer Chicken with Buttermilk Waffles – Recipe here

Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!

Buttermilk waffles served with fresh berries, cara cara oranges, thick cut bacon, fried eggs and local maple syrup.

Buttermilk Waffles

Fresh homemade waffles are an absolute treat for breakfast, brunch, or even dessert! Simply served with syrup or loaded with fresh fruit, these waffles are sure to please the young and the young at heart.
Make extra to freeze, then pop a couple in the toaster for a super quick breakfast.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Inactive time 30 mins
Total Time 55 mins
Course Breakfast, Brunch
Cuisine French
Servings 12 -14 people

Equipment

  • 1 Waffle Maker
  • 1 Electric hand or stand mixer

Ingredients
  

  • 3 large eggs separated‬‬
  • 1¾ cup buttermilk‬‬
  • ½ cup no salt butter, melted‬‬ (1 stick)‬‬
  • ½ teaspoon pure vanilla extract‬‬
  • 1¾ cups flour‬‬
  • 1½ teaspoon baking powder‬‬
  • 1 teaspoon baking soda‬‬
  • ½ teaspoon salt‬‬
  • ⅓ cup sugar‬‬

Instructions
 

  • ‪‪Chill a stainless-steel bowl and the whisk attachment of a hand blender in the freezer.
  • Preheat waffle iron on medium high heat.
  • ‪In a bowl, whisk together the flour, baking powder, baking soda,‬ salt, and sugar.
  • ‪In a large bowl, whisk the egg yolks, then add in the buttermilk, butter and vanilla, whisk well to combine.
  • Add the‬ flour mixture, a little at a time, to the egg mixture and continue whisking until the batter is smooth.
  • ‪Remove the bowl and whisk from the freezer and add the egg whites to the bowl. Using an electric hand mixer, whisk on high until the egg whites form stiff peaks. Then, using a rubber spatula, gently fold in the egg whites into the batter. Cover the batter with plastic wrap and let sit at room temperature for 30 minutes.
  • Lightly spray or brush the waffle iron with oil. Then spoon batter into the middle of each well of the waffle iron and close‬ the lid.
  • Cook the waffle‬ until golden brown and slightly crisp, about 4-5 minutes.
  • Remove the waffles to a cooling rack placed on a baking sheet and keep warm in a 200F oven.
  • Repeat process: oil, batter, cook… until all the batter is done.

Notes

Air Fryer Chicken with Buttermilk Waffles
Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate! Recipe available on www.zimmysnook.ca
Keyword buttermilk waffles, chicken and waffles, dessert, egg recipes, freeze well, maple syrup, waffles
Tried this recipe?Let us know how it was!

Hope you enjoy my Buttermilk Waffle recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)