What do you call this dish? Egg in a hole? Toad in the hole? Eggs in a nest?
Frog in a basket? Birdie in a basket?
This dish goes by a thousand different names, but I’m partial to Egg in a Hole, if only because that is literally exactly what it is: an egg fried in the middle of a hole in a piece of bread.
As basic as that sounds, the combination of the two ingredients, toasted with a big pat of butter in a frying pan, elevate it to something way more than the sum of its parts.
This weekend, my husband was out of town visiting a friend, and I was excited about a relaxing me-time weekend filled with blogging, cheesy romantic comedies, and yoga classes. However, the universe instead decided that it would conspire to make me miss my husband: first, the furnace broke, and then it snowed.
On Saturday morning, I woke up to a strong burning smell, which my nose could detect from the coziness of my bed. I traced the smell downstairs to the furnace room, where the smell was incredibly strong, and started panicking and frantically googling.
And so, instead of a productive day blogging, I spent it shivering in a cold house, waiting for the repair man to show up.
On Sunday morning, I woke up to the scraping sound of snow being shoveled outside my window. And so, instead of carelessly heading off to my morning yoga class, I trudged outside, found the snow shovel and salt, and spent the first hour of my morning shoveling our sidewalks.
After shoveling snow, I returned inside and promptly decided I deserved a fancy breakfast to warm up. Something savory. Something full of flavour. Enter Jalapeno Cornbread with Poached Eggs.
It’s the last day of January! How the heck did this month go by so quickly?! Especially when it’s the worst month of the year, in my opinion! Christmas is over, it’s still dark, cold, and rainy, and there’s no holidays or days off to look forward to. At least by February, we’ve got a little more light in the day and we can start looking forward to March and Spring, glorious Spring!
Good riddance, January! 😉
But because we’re still in the depths of Winter, I’m still on the cozy breakfast train. And because most of us are tired of eating oatmeal for the past few months – let’s switch it up!
Today let’s eat QUINOA for breakfast!
Are you keen on quinoa? Because I sure am. 😉
Quinoa is most often eaten as a side on your dinner plate, or as part of a hearty salad. But hear me out – quinoa also makes a delicious and very nutritious breakfast bowl.
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 😉