Jalapeno Cornbread with Poached Eggs

Jalapeno cornbread topped with poached eggs

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.

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