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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

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


No Bake Shakshuka

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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 recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

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!

Hope you enjoy this No Bake Shakshuka 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

Sourdough Toasts

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Six pieces of toast all with three different toppings.

Sourdough Toasts – Three ways

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread

A close up image of smoked salmon on toast
Sourdough Toasts – Smoked Salmon

Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes.

A close up image of guacamole toast with eggs.
Sourdough Toasts – Guacamole and Eggs

BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper.

A close up image of BLT sourdough toast
Sourdough Toasts – BLT

We are curious to know, which of these toasts has YOUR name on it? Leave us your reply in the comment box below.

Six pieces of toast all with three different toppings.

Sourdough Toasts

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread
Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes
BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper
We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Lunch, Snack
Cuisine North American
Servings 3 people

Ingredients
  

Garnish

  • Capers
  • Lemon zest
  • Mint
  • Red pepper flakes
  • Malden salt
  • Fresh ground pepper
  • Parsley

Instructions
 

Assemble the toasts

  • Smoked Wild Sockeye Salmon: Spread 1½ tablespoons of the yogurt-hummus spread on each piece of toast, then add the salmon, cucumber, red onions, capers, and finish with some lemon zest. (Some fresh dill would be nice on this as well)
  • Spicy Guacamole and Eggs: Spread 1½ tablespoons of the guacamole on each piece of toast, then carefully add the soft-boiled eggs, radishes, mint and finish with red pepper flakes.
  • BLT: Spread the yogurt-hummus spread on each piece of toast, then add the frisée, double smoked bacon, heirloom tomatoes, parsley and finish with Maldon salt & freshly ground pepper.
Keyword blt, guacamole toast, smoked salmon
Tried this recipe?Let us know how it was!

Hope you enjoy these Sourdough Toasts! We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.

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

Winter Cobb Salad

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A top down image of a colourful & deconstructed winter cobb salad.

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious!

This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.

The ingredients for a winter cobb salad.

In less than a hour you can create this protein packed & comforting winter meal!

Three strips of bacon in a pan
Place the chicken, skin side down into the bacon fat in the hot skillet
Place the chicken & squash into the oven and bake.
Using a slotted spoon, gently lower the eggs into the boiling water.
Drizzling salad dressing over a colourful winter cobb salad

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

A top down image of a colourful winter cobb salad

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious! This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Lunch, Main Course, Salad
Cuisine American
Servings 2 people

Ingredients
  

Dressing

  • 1 tablespoon pure maple syrup
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ tablespoon apple cider vinegar
  • ¼ teaspoon sea salt

Salad

  • ½ small red onion thinly sliced
  • 2 tablespoons olive oil enough to cover onions
  • Salt and ground black pepper to taste
  • 2 slices of bacon
  • 2 chicken thighs bone-in, skin-on, 5.5 – 6 oz per thigh, uncooked
  • 9 ounces butternut squash cut into 1/2-inch cubes (about 2 cups)
  • 2 large eggs
  • 4 cups kale washed, stems removed, chopped
  • 1 roasted beet cut into small cubes (purchased already roasted or roast at home)
  • ½ apple sliced (honey crisp or your favourite apple)
  • 2 small tomatoes sliced (different coloured heirlooms, or tomatoes on the vine)
  • ½ avocado sliced (optional)
  • 2 ounces stilton cheese or other blue cheese

For Garnish

  • 1 tablespoon chives chopped
  • 2 tablespoons pomegranate arils optional
  • 2 tablespoons roasted pistachios

Instructions
 

Dressing

  • In a small mason jar combine maple syrup, olive oil, mustard, vinegar, and salt. Shake well to combine. Set aside.
  • Marinated onions – In a very small bowl or ramekin, combine the onions, olive oil and a sprinkle of salt and pepper. Let sit on the counter for 1 – 24 hours. This will soften the taste of the onions. (When done the leftover olive oil is flavoured and perfect for frying tomorrow mornings eggs!)

Salad

  • Season the chicken with salt and pepper. Set aside.
  • Preheat oven to 400°F.
  • Place an 11-inch (oven safe) skillet over medium heat and cook the bacon to your desired doneness.
  • Remove the bacon to a plate and set aside.
  • Place the chicken, skin side down into the bacon fat in the hot skillet, then cook for 5-6 minutes over medium heat.
  • Remove the skillet from the heat and add the squash. Toss the squash cubes in the chicken and bacon fat renderings. Flip the chicken over and spread the squash out in one layer (if your skillet is not oven proof, transfer the chicken, squash, and any liquid to a baking sheet). Place the chicken & squash into the oven and bake for 25 minutes, gently flipping the squash occasionally. Cook until the chicken reaches an internal temperature of 165 degrees F, and the squash is tender and lightly caramelized. Remove from the oven cover until ready to serve.
  • While the chicken cooks, bring a small pot of water to a light rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 8 minutes. Remove the eggs to a bowl of ice water to cool. Once the eggs have cooled enough to manage, peel the eggs, and cut them into halves or quarters.
  • Pile the kale onto a shallow serving platter (or two plates). Arrange piles of the eggs, squash, bacon, avocado, apple, beets, tomatoes, and cheese. Remove the bone from the chicken thigh by pulling it out from the underside, then slice the chicken into 3 or 4 slices or leave whole thighs, bone-in.
  • Serve with chives, pomegranate arils, pistachios.
  • Drizzle dressing over the salad and enjoy!
Keyword Cobb Salad, egg recipes, eggs, healthy salad recipes, Winter produce, Winter Salad
Tried this recipe?Let us know how it was!

Hope you enjoy this Winter Cobb Salad 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

Turkish Inspired Eggs (Çılbır)

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An image of a dish of çılbır eggs. These Turkish inspired eggs are sunny side up on a bed of yogurt and melted butter. This dish is served with a tomato salad, coffee and naan bread.

Turkish inspired eggs (Çılbır)

In celebration of #WorldEggDay, @EggFarmersOnt asked me to create an egg dish with an international flair. So I present my take on çılbır (Turkish Eggs).

A traditional çılbır is poached eggs with yogurt and melted butter, but I made mine using sunny side up eggs with silky, runny, yolks. 

The yogurt is mixed with garlic & fresh mint, then topped with eggs, drizzled with spicy butter and for some extra flavour, a parsley & jalapeño oil (we still have fresh parsley & jalapeños in the garden). Served with garlic naan to sop up every last bit of this delicious meal.

In our house, eggs are a food staple. We love them for their versatility and ease of preparation. Full of essential nutrients, 6 grams of protein and just 70 calories, eggs produced in Canada use no hormones or steroids, making them an excellent choice to keep us active and healthy. 

What is your favourite way to enjoy eggs?

Disclosure: I have participated in a paid partnership with Egg Farmers of Ontario. Opinions in this post are my own.

Turkish Inspired Eggs (Çılbır)

In celebration of #WorldEggDay, @EggFarmersOnt asked me to create an egg dish with an international flair. So I present my take on çılbır (Turkish Eggs).
A traditional çılbır is poached eggs with yogurt and melted butter, but I made mine using sunny side up eggs with silky, runny, yolks. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Course Breakfast
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 1 cup plain Greek yogurt room temperature
  • 2 tablespoons finely chopped fresh mint
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • ½ stick unsalted butter
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon hot chili powder
  • 1 tablespoon chili flakes
  • 1 pinch salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced jalapeno pepper seeds removed
  • 4 tablespoons olive oil divided 3 & 1
  • 4 large free range eggs

For Serving

Instructions
 

  • Add yogurt, mint, garlic, salt, pepper, cayenne into a bowl and mix thoroughly to combine. Set aside at room temperature.
  • Melt butter in a saucepan over medium heat. Add cumin, paprika, and chili powder & flakes. Stir until color is uniform, then turn off heat and set aside.
  • Add the pinch of salt, parsley, and jalapeno into a mortar, then grind together. Drizzle in 3 tablespoons of olive oil and stir to combine. Set aside
  • Prepare two plates and dollop 1/2 the yogurt mixture onto each. Use the back of a spoon to spread yogurt out into a bed for the eggs, making ridges to catch the oil. Drizzle on some jalapeno oil.
  • Heat 1 tablespoon of olive oil in a medium to large, nonstick skillet over low heat until slightly shimmering, about 3-4 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other 3 eggs, spacing each egg around the skillet (try not to have them all run together). Cover with a tight lid (or sheet pan) and cook, uninterrupted, until the whites are just set but the yolks are still vibrant & runny, about 2 to 3 minutes.
  • Place 2 eggs onto each of the prepared yogurt plates. Top with a spoonful or two of the spicy butter.
  • Finish with a sprinkle of Maldon salt & chopped parsley on top.
  • Serve with flatbread or crusty bread and enjoy
Keyword Çılbır, egg recipes, eggs, fried eggs, sunnyside up eggs, Turkish eggs, World Egg Day
Tried this recipe?Let us know how it was!

Hope you enjoy my take on çılbır! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Eggs Benedict Recipe with Beet Hollandaise Sauce

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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.

Ontario Pork – Hot Italian Sausage Frittata

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One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

We started the day with an Ontario Pork Hot Italian Sausage Frittata recipe! Truly, a perfect way to ‘kickstart’ the day, relax over brunch, but also a delicious, midweek dinner solution.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork.
Ontario Pork Hot Italian Sausage Frittata
Ingredients
  • 8 large free run eggs
  • ¼ cup whole milk (or 5% cream)
  • 1 tablespoon chopped fresh chives (+ more for garnish)
  • 2 tablespoon chopped fresh parsley (+ more for garnish)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 Ontario Pork – Hot Italian Sausages, casing removed
  • 1 sweet red pepper, chopped
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 jalapeño, seed removed, chopped
  • 8 ripe cherry tomatoes, cut in half
  • 1 cloves garlic, chopped
  • Salt to taste
Ingredients for frittata laid out on a wooden board including, hot Italian sausage, eggs, tomatoes, peppers, milk, celery, salt and pepper.
Italian Sausage Frittata – Ingredients
Preparation

Preheat broiler and set rack to middle of oven.

Whisk together eggs, milk, chives, parsley and pepper. Set aside.

Cook sausage in 10” ovenproof cast iron or non-stick skillet over medium heat until no longer pink. Remove sausage from skillet and set aside. Drain excess fat.

Heat skillet over medium-high heat. Add the red pepper, onion, celery and jalapeno, cook until soft (stirring frequently 4-6 minutes). Stir in garlic and cooked sausage (cook for 1 minute more).

Pour egg mixture over sausage/vegetable mixture and lower heat to medium. As mixture begins to set, use a spatula to gently lift cooked portions and allow uncooked egg to flow underneath. Cook until bottom is set, and top is beginning to set. Place skillet under preheated broiler until frittata is puffed and set, 2 to 3 minutes. Remove from oven and let stand 5 minutes before serving.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork and a red cup of black coffee.
Ontario Pork Hot Italian Sausage Frittata
  • Serves: 4
  • Prep Time: 8 min
  • Cook Time: 15 min

This Hot Italian Sausage Frittata recipe was created in partnership with Ontario Pork. Opinions in this post are my own.

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”Paragraph

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Grilled Wild Caught Shrimp On Creamy Deviled Eggs

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Shrimp on creamy deviled eggs presented on an egg platter.

This Easter, impress your guests with Grilled Wild Caught Shrimp on Creamy Deviled Eggs.

I’ve used Marina Del Rey Wild Caught Argentinian Shrimp to create this easy and delicious combination that works great as an Easter dinner appetizer, the feature on an Easter brunch buffet or over some greens for a lovely lunch.

Ingredients
  • 20 -25 large Marina Del Rey Wild Caught Argentinian Shrimp (20/30 per lb), thawed and peeled
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons olive oil
  • 1 lemon zested
  • 1/2 teaspoon freshly ground pepper
Creamy Deviled Eggs Ingredients
  • 8 large free run eggs, boiled
  • 2 tablespoons finely chopped mini cucumber (seeds removed) – approximately 1 mini cucumber
  • 2 tablespoons finely chopped jalapeño (seeds removed) – approximately 1 large or 2 small jalapeños
  • 2 tablespoons finely chopped red bell pepper
  • 1/2 tablespoon finely chopped fresh dill
  • 4 – 5 tablespoons plain Greek yogurt
  • 1 – 2 tablespoons Dijon mustard
  • Salt and pepper to taste
Skewered shrimp on a grill.
Preparation

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Cover and heat on high until water begins to boil, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes.

Place shrimp in a medium bowl. Add garlic, red pepper flakes, olive oil, lime zest and pepper. Toss to coat completely. Set aside for 15-20 minutes to marinate.

Rinse eggs under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add 4 tablespoons yogurt, 1 tablespoon mustard, cucumber, jalapeño, red pepper, salt & pepper and mix well. Taste and add additional yogurt, Dijon, salt & pepper to taste. Mixture should be very creamy.

Place mixture in a small resealable plastic bag, cut a small hole in a bottom corner and pipe mixture into the egg whites and set aside.

Heat grill to medium high heat, approximately 400 °F. Skewer the shrimp through the head end first then through the tail section. Grill the shrimp for 2-3 minutes per side until pink and firm.

Stand grilled Wild Caught Shrimp vertically on prepared eggs and serve.

Lastly, place additional grilled shrimp on the platter and serve with hot sauce or cocktail sauce for dipping.

Serve warm or at room temperature.

A selection of Easter food including dyed eggs, shrimp deviled eggs, hot cross buns, mini eggs and hummus and veggie platter.

Prep Time: 15 minutes, Cook Time: 30 minutes, Inactive Time: 30 minutes, Serves: 6-8

This Grilled Wild Caught Shrimp On Creamy Deviled Eggs recipe was created in partnership with Marina Del Rey however opinions in this post are my own.