Tag Archives: eggs

French Toast with Pecans and Creamy Orange Syrup

French toast with orange and pecans

This is a variation of the traditional french toast breakfast that most of us have grown up with: maple syrup-soaked, golden french toast. I’ve replaced the maple syrup with a fairly thick sauce made from butter, cream cheese, a reduction of freshly-squeezed orange juice and confectioner’s sugar. Admittedly the sauce looks like mustard and doesn’t appear appetizing, but I guarantee you may not go back to eating french toast the old way once you’ve had a bite of this. The sweet citrus flavours of both the egg/milk mixture and the sauce is a pleasant surprise and also results in less soggy toast than if using syrup (which is part of the fun, though, I know).

I’ve been on an orange kick lately, mostly because they and their sweet cousin, the clementine, have been on sale over the past month. I picked up a box this morning from the grocery store that will probably last me 3 days at the rate I’ve been eating them. I also purchased a small hand juicer a few months ago that I’ve recently started using to squeeze my own orange juice as well, which has been a treat. Continue reading

Advertisements

Mediterranean Omelette with Pesto

Breakfast is the most important meal of the day and I tend to get cranky by 8:30 am if I haven’t eaten. This wholesome and delicious omelette can normally get me by until noon, easily. This has been my weekend special for years now and it is still the best way I know to way up on a Sunday, coffee in hand, before sitting down to tackle a crossword. Pure bliss.

Ingredients:

2-3 eggs, beaten

2 tbsp water

1/2 cup chopped tomatoes

1/2 of an onion, diced

4-5 Kalamata olives, chopped

1/3 cup coarsely chopped mushrooms, any kind

1/4 cup soft cheese (I use La Vache qui Rit)

1-2 Tbsp pre-made pesto sauce

1 tbsp olive oil

Salt and pepper to taste

Shredded Parmesan, to taste

Directions:

1. Heat oil in frying pan on medium heat until hot, then add onions and olives and stir for 2 minutes.

2. Add mushrooms and tomatoes and cook together for 2 more minutes.

3. Whisk together the eggs and 2 tbsp water for fluffiness, then pour into frying pan. In a circular motion, swirl the egg thinly and evenly to coat the contents of the frying pan. As eggs begin to firm (1 minute or so), drizzle with half of the pesto and then place cut up cheese onto the cooking omelette. Add salt and pepper.

4. When the eggs are firm enough, flip the omelette in half, folded, with the spatula (you may need to use 2 utensils at the same time, to make sure it stays together). When the egg is no longer runny, the omelette is ready.

5. Drizzle with remaining pesto and sprinkle with parmesan.