Just look at that #yolkporn.
Why is the internet obsessed with runny yolks? I have to be honest and say that I don’t love a runny yolk. Does that make me a bad breakfast blogger?! 😉 There are just times when I’d rather my eggs be poached or fried hard! Or medium-hard. But definitely not soft.
I’m coming around to soft eggs though – I like how a soft egg creates its own sauce, to mop up with bread, or to douse over roasted asparagus and crispy prosciutto, like we have here with this Roasted Asparagus with Prosciutto and Fried Eggs recipe.
This is a simple sheet pan breakfast celebrating the Spring flavours of fresh asparagus. Roasted asparagus sprigs are stacked with crispy prosciutto, a soft fried egg, and crumbles of creamy goat cheese and it is the perfect combination of roasty, salty, and creamy.
And mighty tasty.
Everyone needs a really good brunch cocktail in their repertoire. A cocktail to serve guests at a brunch party (my FAVOURITE kind of party!) or just for sipping on your patio on a lazy, warm Sunday morning.
Earlier this week I was ruminating over the fact that my raspberry bush is behind by a whole month! For this cocktail, I’ve bought raspberries from the market, but I anticipate making this cocktail again and again (and again!) with raspberries from my garden.
This Raspberry Gin Fizz is a delicate berry-filled cocktail splashed with a hint of soda water and lime for a light, refreshing drink. Most of the ingredients you already have on hand in your kitchen!
It’s the beginning of berry season! Oh how lovely it is to swap out my bags of frozen berries for fresh berries.
To celebrate berry season, I’ve made my favourite banana bread and stuffed it full of fresh strawberries and blueberries. This Berry Banana Bread is kept moist with my secret ingredient (pssst – sour cream!!), and each mouthful is bursting with berries.
To be fair, it’s not berry season in my backyard yet – for that, we’ve got another month or two to go – and by “backyard” I mean my potted veggie garden on my rooftop deck 😉 . It’s been an unseasonably cool Spring here in the Pacific Northwest, so my strawberry and raspberry plants only have buds so far!
I grew up on an island in the pacific northwest, on the coast of British Columbia, Canada. Taking a ferry to the mainland (where I live now – in the city of Vancouver), through an archipelago of mountainous, treed islands was a regular occurrence – sometimes you could even spot whales!
The ferry passes through a grouping of islands called the Gulf Islands, and one of those islands is Salt Spring. Salt Spring Island is very small in comparison to the island I grew up on, with a tiny town, rolling hills of farmland, artisans, hippies, rocky beaches, and a very, very laid back lifestyle. (It’s a lovely place to vacation! You should go!)
Salt Spring Island has an incredible, incredible farmer’s market during the spring and summer – one of my favourite vendors is Salt Spring Kitchen, who sell artisanal preserves.
Last summer I picked up their Blueberry Basil Jam which has become a favourite to pair with a sharp cheddar cheese and cracker. The sweetness of the berries plays off a hint of refreshing basil – it’s a lovely sweet-savoury combination.
This pairing inspired me to re-create the same flavours in a Blueberry Basil Smoothie! I’ve added fresh basil leaves to a classic blueberry smoothie, creating a refreshing twist in this healthy breakfast smoothie.
Ribbons of cinnamon! Oh how I love thee, cinnamon!
There’s a lot of cinnamon in this loaf – the more the better, in my opinion! Cinnamony batter is layered with generous sprinkles of cinnamon sugar, creating visible “ribbons” of cinnamon flavour explosions throughout the loaf.