Zucchini Feta Fritters with Poached Eggs

Zucchini Feta Fritters use the freshest summertime flavours - filled with shaved zucchini, chopped mint, and basil, you might already have the ingredients growing in your garden! 

As I said on Instagram, sorry for the very long and unintentional break!

We ended up spontaneously moving – which wasn’t all that spontaneous, really, considering we had been talking about moving since getting married last August. We’d been hoping to buy a house/townhouse – but guess what, the real estate market in Vancouver sucks. Really sucks. As in, can’t-buy-a-detached-home-for-less-than-1-million-dollars sucks.

It’s funny because it feels like the traditional and “expected” progression of #adulting is 1) get married, 2) buy house, 3) have baby, 4) live happily ever after. Which is ridiculous with a capital R, because life certainly doesn’t work out that way.  But somehow I felt like we were failing if we couldn’t buy a home now that we were married.

After much discussion, we realized that just because buying a home was natural/affordable/expected for our parents’ generation or for friends in other cities – it didn’t mean it was right or realistic for us.

And after all my chaos at work this Spring, and the potential of being laid off looming over our heads, we wondered, What’s the harm in renting?

When you let go of society’s expectation of what you should be doing, it’s amazing what other options present themselves. So, why not rent? Why not find our dream rental home?

Our list of desires was not small, but after 5 months of searching, we found it: the unicorn of rental homes. So we moved out of our small rental apartment and into a bigger rental house.

And it is so, so good!

Roasted Asparagus with Prosciutto and Fried Eggs

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.

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.

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Sundried Tomato and Goat Cheese Omelette

This sundried tomato and goat cheese omelette recipe is packed with flavour and has tips to make your breakfast for dinner a success!

An omelette is the perfect breakfast for dinner food. Just about anything in your pantry or refrigerator will make a beautiful omelette filling – they are that versatile! Omelettes are also quick, filling, and rounded out with a fresh green salad, they make the perfect dinner. Or breakfast. Or brunch.

In this Sundried Tomato and Goat Cheese omelette, I’ve paired bold, flavourful whole sundried tomatoes with crumbles of creamy goat cheese. The eggs are seasoned with finely chopped chives, and the whole omelette is garnished with fresh radish sprouts.

That’s a whole lotta delicousness – makes me want to climb in and wrap the omelette around myself like a giant sleeping bag.

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Hard Boiled Eggs with Avocado Toast

Here we have a perfect marriage of two of my favourite foods: eggs and avocados. My love of avocados runs deep; I can easily devour a whole avocado every day, slicing half on toast and half on a salad later in the day. My husband gives me such a hard time about all of the avocados I eat 😉 (Can’t stop, won’t stop!)

Avocado toast is the perfect avocado vessel for fanatics like me. (Psst, for some fun reading, check out How the Internet became ridiculously obsessed with avocado toast and My fruitful search for the origins of avocado toast.)

To pair with avocado toast, I like to add a hard boiled egg. Along with the healthy fats in the avocado, eggs provide tons of protein, vitamin D, B vitamins, and minerals such as zinc, iron and copper. Which means that Hard Boiled Eggs with Avocado Toast will keep you full, and doubles as a quick lunch.

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Black Bean Breakfast Enchiladas

Black beans, cumin-spiced tomatoes, and fluffy scrambled eggs are wrapped in soft tortillas, and then doused in tomato-y red enchilada sauce.

Breakfast Enchiladas. Yes, this is a thing! A glorious, glorious thing. Black beans, cumin-spiced tomatoes, and fluffy scrambled eggs are wrapped in soft tortillas, and then doused in tomato-y red enchilada sauce.

The best part is that you can assemble these enchiladas the night before and throw them in the oven in the morning. Mexican food for Christmas breakfast, anyone?! (That sounds about right to me – I’ll be celebrating Christmas in Mexico with J and my family this year! Can’t even wait.)

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Creamy Scrambled Egg Breakfast Sandwiches with Avocado

Take a flaky croissant, fluffy scrambled eggs, and slices of rich avocado, pair it with a few leaves of butter lettuce (I've used the lettuce from our garden!) and you have one helluva breakfast sandwich.

Breakfast sandies!

This Creamy Scrambled Egg Breakfast Sandwich combines many of my favourite things:

– Croissants: Secretly, I think I should have been born in France. I love croissants, baguettes, wine… – so French, right?! 😉 Give me a straight-up flaky, buttery, croissant and I will be the happiest girl alive. It’s on my bucket list to bake perfect croissants one day. Unfortunately I have not reached that day yet.

– Eggs: If I could only eat one food for life, it would be eggs. They are so versatile! They are so yummy! And the Creamy Scrambled Eggs I’m using here are the recipe that changed my life. (I’m serious.)

– Avocado: Who doesn’t love avocado? What more needs to be said? I am single-handedly keeping the California avocado growers in business.

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Spinach and Goat Cheese Quiche

Are a quiche and a frittata the exact same thing except one has a crust and one does not? (I had to google it. They are not the same.)
I am obsessed with frittatas – they are one of my favourite savory weekend breakfasts, since they take a little extra love to create, and the extra time allows me to sit with a hot cup of coffee and the iPad and catch up on my blog feed while it cooks in the oven.

Quiche, however, has all the deliciousness of a frittata with the addition of a buttery, flaky, crust (and a fluffier, custardy filling, as Google has just told me). And it doesn’t get much better than eating pie crust for breakfast, if I do say so myself. 😉 You could make this Spinach and Goat Cheese Quiche with a store-bought frozen pie crust, but I encourage you to make your own.

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Sweet Potato Spinach Frittata

Paleo Sweet Potato Spinach Frittata

For the month of April, J and I are challenging ourselves to eat paleo. That means: no grains, no dairy, and no sugar. Eggs and clarified butter are okay – so we’ve been eating eggs for breakfast every.single.day.

We’re getting creative in the ways we eat our eggs – we’ve had Ham and Egg Cups, Fluffy Scrambled Eggs, fried eggs, poached eggs, and fritattas. I love fritattas because there are always leftovers to heat up the next day for breakfast. Two breakfasts for the price of one!!

For this fritatta I’ve used sweet potatoes (which are paleo-friendly – regular potatoes are not) and spinach. I’ve also thrown in some thin slices of ham, which could be replaced by bacon for even more deliciousness 😉

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Breakfast Galette

A cheesy Breakfast Galette wrapped in sour cream pastry with an egg baked onto it - a special weekend brunch!

I have a soft spot in my heart for galettes – the pastry is supposed to look kind of messy, they’re usually filled with fresh seasonal fruit, and they are just so rustic and lovely to look at and taste. In fact, we’re serving fruit galettes as our wedding dessert! So yes I do love them that much.

Here we have another take on the galette – a Breakfast Galette. Similar idea – the recipe uses the same sour cream pastry dough as I make for fruit galettes, but instead of filling the galette with fruit, it is filled with creamy ricotta and mozzarella cheese, and then topped with proscuitto, basil, and a big fat egg.

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Grilled Cheese and Egg Sandwiches

Grilled Cheese and Egg Sandwiches: fluffy scrambled eggs are smothered with melty mozzarella and sharp cheddar cheeses, nestled between two slices of buttery toasted bread.

Brunch is absolutely my favourite meal. It’s a meal of the weekend (which is a good thing on its own), allowing you to sleep in and slowly ease into the day. I love cooking brunch at home, in pajamas and slippers, with our cat rubbing against my legs. Brunch allows sweet and savory options – it is perfectly acceptable to eat both waffles and salad, and a coffee and a mimosa all at the same time.

Grilled Cheese and Egg Sandwiches are a quintessential brunch food: a sandwich (lunch) combined with scrambled eggs (breakfast). My fluffiest scrambled eggs are smothered with melty mozzarella and sharp cheddar cheeses, nestled between two slices of buttery toasted bread. I’ve sprinkled a few chopped chives from our garden on top of the eggs, but this is entirely optional.

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Fluffy Scrambled Eggs

These scrambled eggs are a GAME CHANGER. They are FLUFFY and CREAMY and SIMPLE and everything you could ever want in a scrambled egg!

These scrambled eggs are a GAME CHANGER.

They are FLUFFY and CREAMY and SIMPLE and everything you could ever want in a scrambled egg!

My whole life I have been over-thinking scrambled eggs! How do you scramble your eggs? Before I was shown the light, I used to whisk my eggs in a bowl with milk and then pour them into a greased pan, let them sit a bit, then break them up, turn them over, cook until set, and then eat.

There’s no pre-whisking these eggs. There’s no milk. The only ingredients in these new life-changing fluffy scrambled eggs are 1) eggs and 2) butter.

The other secret? The constant STIR.

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Baked Ham and Egg Cups

Baked Ham and Egg Cups are easy to assemble and quick for weekday mornings.

Eggs are my favourite breakfast. Even if I’m rushing out the door to head to the office on a weekday morning, I make time for eggs. Usually I fry up a quick egg to put on avocado toast, or scramble a couple eggs for me and J, but my newest favourite egg breakfast are these Baked Ham and Egg Cups. They are so quick to assemble – and I love that once you pop them in the oven, you are free to go back to getting ready for the work day! The recipe is very hands off – so different than scrambling an egg! I’ll pop the muffin tray in the oven, go put on my makeup, and by the time I’m done, breakfast is served! 

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