Clouds for breakfast! Fluffy, beautiful clouds!
Cloud Eggs are a fun new way to eat eggs for breakfast: you get light, fluffy whites with a perfectly runny yolk. The absolute best of both worlds.
The recipe to make Cloud Eggs is simple (it’s not even really a recipe!):
Separate your eggs into bowls: all the whites into one bowl, and the yolks each into their own small bowls. Beat the egg whites until stiff peaks form. This is going to give the whites a beautifully fluffy, meringue-like consistency.
Happy new year, friends!
I’m not big on new year’s resolutions, but I do believe in balance. The holidays are all about indulgence and celebrating and that means lots of sweets and alcohol 😉
To balance it out, I like to lean a little healthier in January. After eating my fill of cookies and desserts in December, I’ve decided to embark upon a sugar-free January.
To me, sugar-free means no added, artificial sugars – which means I’ll be reading food labels a little more closely – because, hello salad dressing, yogurt, and boxed soup! Sugar hides in a LOT of packaged foods. I will still eat fruit, and a little honey and maple syrup, as they are natural sugars.
For the month of January, I’ll be featuring only healthy, sugar-free breakfast recipes. To kick it off, we’re talking about buckwheat!
The funniest thing about buckwheat is that it’s not wheat. It’s not even a grain! Someone sure messed up when they named it 😉
Only 4 sleeps until Christmas!
We’ve had our first light dusting of snow here, and everything looks so festive and lovely! There’s a bit more snow in the forecast and I have my fingers crossed tightly so we might have a white Christmas!
I’ve finished work for the year and now can really focus on soaking up the holidays, spend time with family, and read a few books. There’s really nothing better than lazy days spent relaxing by the Christmas tree, listening to my favourite Dean Martin carols.
If you’re still in need of a sweet addition to your Christmas brunch menu – or to your holiday dessert table – this Spiced Pear Crumble Cake would be welcome!
The countdown to Christmas is on!
Most of my shopping is done, and about half of the presents are wrapped, but I have yet to write any holiday cards. Must do that this weekend! (Does anyone still send out holiday cards anymore? Is it so old fashioned that I love mail?)
Planning Christmas morning brunch is a task that often gets forgotten in the chaos of present wrapping and tree trimming – so let’s get thinking about it!
The question in my house is always: sweet or savory? One year I did cinnamon rolls, another year I did overnight french toast, so this year we’re going savory! And this Crustless Mushroom Quiche is a top contender.
As I stare out the window at the relentless rain coating my window, I can’t help but think back to a sunnier trip I took last Spring – to Las Vegas!
It was my second time visiting Vegas, and because I’m not a huge gambler, this trip was spent EATING!
At the top of my restaurants-to-try list: breakfast at Eggslut.
Eggslut has a huge cult following and serves up a small variety of egg sandwiches and egg dishes – all of which are DELICIOUS.
To give you an idea of just how delicious, of our 3 mornings in Vegas, 2 mornings we breakfasted at Eggslut. (The third morning we classed-it-up and ate brunch at Bouchon – also SO delicious in a very different way ;))
I COULD NOT get enough of Eggslut’s Fairfax breakfast sandwich: creamy scrambled eggs and chives inside a lightly toasted brioche bun, with cheddar cheese, caramelized onions, and sriracha mayo. Then I added bacon and –