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 –
I’m a big fan of muffin tin breakfasts. They are so portable and individually sized, and are perfect for large batches made in advance.
Shredded sweet potatoes and grated parmesan cheese form a hashbrown “nest” surrounding soft baked eggs – giving you two breakfast favourites in one convenient portion.
These cute little Sweet Potato Egg Nests get to join the other muffin tin breakfasts in the recipe index already:
See? That muffin tray is versatile for more than just muffins!
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.