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brunch recipe

Everything Bagel Bake

March 10, 2022 by zimmysnook 2 Comments

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.

Filed Under: Breakfast & Brunch, Mains Tagged With: bagel bake, brunch recipe, Easter Brunch, egg recipe, everything bagels, make ahead brunch, make ahead recipe

No Bake Shakshuka

January 22, 2022 by zimmysnook Leave a Comment

A top down image of a shakshuka with four eggs in a skillet on a table ready to be served.

No Bake Shakshuka (or Shakshouka), is one of our favourite comfort meals. Although we enjoy it year-round it is more commonly found on our table in the winter.

This is not a “traditional” Shakshuka but is certainly inspired by it. I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.

Ingredients used to make a no bake shakshuka

It starts with some veggies, spices, and a tomato base, then finishes with eggs cooked right in the flavourful sauce. Scoop out a portion of sauce, with an egg, then serve with hot sauce and garlic toast for dipping! So good!

Start by cooking the onion, yellow pepper, and jalapeño to the preheated skillet.
Making the indentations for the eggs with the back of a ladle.
Cooking the eggs in the shakshuka
Use toast to dip the eggs.

It was a pleasure to create this No Bake Shakshuka recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A top down image of a shakshuka with four eggs in a skillet on a table ready to be served.

No Bake Shakshuka

Shakshuka or Shakshouka, is one of our favourite comfort meals. Although we enjoy it year-round it is more commonly found on our table in the winter.
This is not a “traditional” Shakshuka but is certainly inspired by it. I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.
It starts with some veggies, spices, and a tomato base, then finishes with eggs cooked right in the flavourful sauce. Scoop out a portion of sauce, with an egg, then serve with hot sauce and garlic toast for dipping! So good!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Brunch, Lunch, Main Course
Cuisine Middle Eastern, North African
Servings 2 people

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 1 yellow pepper diced
  • 1 jalapeño diced
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 14 ounce can diced tomatoes (400 mL)
  • ½ cup chickpeas drained & rinsed
  • Salt and pepper to taste
  • ⅓ cup feta cheese crumbled
  • 4 large eggs
  • Fresh basil for serving

Instructions
 

  • Heat oil in an 11-inch skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes.
  • Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.
  • Add the diced tomatoes and bring to a low boil, reduce heat to medium-low add the chickpeas and simmer, stirring occasionally for 5-10 minutes. Season to taste with salt and pepper then stir in feta.
  • Using the bottom of a ladle, make four indentations into the sauce for the eggs. Crack eggs one at a time and place into the individual indentations.
  • Cook until egg whites have set, but the yolks are still runny, approximately 6-8 minutes. If the top of the eggs is not setting up as desired, cover with a lid for 1-2 minutes. Do not leave the lid on too long or you will lose the yellow in the yolk.
  • Garnish with fresh basil and enjoy!
Keyword egg recipes, eggs, healthy recipe, No Bake Shakshuka, Shakshouka, Shakshuka, vegetarian, vegetarian recipe
Tried this recipe?Let us know how it was!

Filed Under: Breakfast & Brunch, Mains, Meatless Tagged With: brunch recipe, easy recipe, egg dish, egg recipe, eggs, meatless, Shakshouka, Shakshuka

Eggs Benedict Recipe with Beet Hollandaise Sauce

October 9, 2020 by zimmysnook Leave a Comment

A top down view of a table with four black plates filled with salad and an eggs benedict.

In celebration of World Egg Day, I have made Eggs Benedict two ways.

The first eggs benedict recipe has a beet hollandaise sauce on a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg, beet hollandaise sauce, topped with dill and capers.

The second is a traditional English muffin, topped with lettuce, tomato, grilled peameal bacon, a poached egg, hollandaise sauce and microgreens.

Which option would you choose? Leave me a comment below.

Beet Hollandaise Ingredients
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • 2-3 tablespoons beet juice
  • Pinch salt
Beet Hollandaise Preparation

Whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and double in size.

Place the bowl over a saucepan containing barely simmering water (don’t let the water not touch the bottom of the bowl).

Continue to whisk rapidly. Do not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Slowly add in the beet juice and beat until combined.

Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use.

TIP: If the sauce gets too thick, whisk in a few drops of warm water before serving

Eggs Benedict Ingredients
  • 2 teaspoons white vinegar
  • 8 eggs
  • 8 ounces (8+ slices) beet cured salmon gravlax
  • 8 small buttermilk waffles
  • 16 thin cucumber slices
  • 8 very thin slices of red onion
  • 2 tablespoons capers
  • Salt and pepper, to taste
  • Beet Hollandaise Sauce, recipe above
  • Fresh dill, for garnish
Eggs Benedict Preparation

Fill a 4 qt sauce pan half full of water.

Add white vinegar to the cooking water. Bring to a slow boil.

Gently break each of the eggs into separate ramekins (or small bowls). If any yolks break, discard and crack another. Add eggs (one at a time) into the water.

Adjust heat to maintain a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft.

Remove with a slotted spoon, to a plate lined with a paper towel.

To assemble

Lay 2 cucumber slices on top of each waffle, followed by an ounce of gravlax, slice of onion, poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with dill and capers. 

A side view image of a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg with a spoonfull of beet hollandaise sauce placed ontop.
Notes

I like to make ahead a big batch of waffles and freeze them for meals like this. Just lightly toast or warm in the oven before serving.

You can make your own beet cured gravlax l, or many fish markets & boutique grocery stores make it. If you can’t find it, substitute quality gravlax or smoked salmon.

This Eggs Benedict with Beet Hollandaise Sauce recipe was developed in partnership with Egg Farmers of Ontario. Opinions in this post are my own.

Filed Under: Breakfast & Brunch Tagged With: beet hollandaise, Breakfast, Brunch, brunch recipe, eggs, eggs benedict, hollandaise sauce, world egg day

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