Tag Archives: brunch

Fried Egg on Toast with Herb Oil

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

I’m not one to really believe in fate or higher powers or things happening for a reason. I’m too logical for that. But I do believe that eventually, when we try hard enough, things work out in the end.

These past several months of job hunting have been stressful to say the least. I interviewed for a job I really wanted way back in the early fall and disappointingly didn’t get it. Following that, the job market slowed wayyyy down and I couldn’t find any jobs to apply to for a few months. After Christmas I thought I found one, but it turned out to not be a good fit for me.  So I was feeling pretty discouraged by this point.

But then I found out I got to the preliminary stage of the interview process for my dream job. And then I got a phone interview. And then I got an in-person interview. And now? You are looking at (okay, not literally since you’re reading this from potentially halfway across the world) the newest dietitian at an awesome Canadian grocery chain!!!

It is absolutely perfect for me. As a grocery store dietitian, I will be doing what I do best: talking about and working around food! I am seriously over the moon. And the other bonus is that the job is near Waterloo, which is where JZ lives, so I’ll be moving there within the next month.

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Ugh, moving. Possibly one of my least favourite things ever. So tedious, so time consuming, and so overwhelming! So you’ll have to excuse me if I’m a bit scatterbrained over these next few weeks and miss a few posts. I probably won’t have much time for producing blog content, let alone feeding myself. Which is why I’ll probably be relying on easy meals like this fried egg on toast.

I almost feel silly for posting this because it is so ridiculously simple, but it’s delicious so why not share the love? The key is using fresh bakery bread – the seedier the better! I made a parsley oil the first time I made this recipe, but for later versions I used basil oil and even pesto, both of which are fabulous as well. Either way, this would make a great Sunday brunch alongside homemade breakfast potatoes and fruit salad. Or you know, a simple lunch shoved into your face in between packing up your life in cardboard boxes. Ugh.

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Fried Egg on Toast with Herb Oil
 
Prep time
Cook time
Total time
 
Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!
Author:
Yield: 2 servings
Ingredients
  • 2 tbsp chopped fresh basil
  • ¼ cup extra virgin olive oil
  • 2 thick slices of your favourite bakery bread
  • 2 crispy fried eggs
  • 1 cup arugula
  • ¼ cup feta cheese
  • Salt and pepper
Instructions
  1. Combine the oil and herbs in a food processor and blend until the herbs are finely chopped. Pour into a small dish and set aside.
  2. Toast your slices of bread and top each slice with arugula, a fried egg, feta cheese, the herb oil, and salt and pepper.
Notes
If desired, replace herb oil with pesto.

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Does anyone have any moving tips for me?

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Ham and cheddar strata

I love salt. I am not one of those people who shies away from adding it liberally to food. But last week I had a terrible experience with it.

It happened on Friday when I made a ham and cheddar strata for JZ and my grandma, who both happened to be at my house for lunch. I added 1/4 tsp of salt to the recipe, which when combined with the salty ham and cheese, was a bit of a salty assault to the taste buds.

Ham and cheddar strata

The salt fest continued that evening when JZ and I went out for pizza at Son of a Peach with Tracey and her guy. I had a hefty portion of pizza and washed it down with only my glass of red wine – I foolishly left my water untouched. Fast forward 30 minutes when we’re on the road to pick up my parents from the airport, and I’m dying of thirst because of all the salt from the pizza. But of course we have no water in the car, so it isn’t until nearly 2 hours later that I finally get home and chug nearly my body weight in water.

That isn’t enough though, and my thirst wakes me up 4 times throughout the night. When I wake up the next morning, exhausted from all those wake ups, my mom looks at me and says “Your face looks puffy”. Gee, thanks mom, good morning to you too.

Moral of the story? Stick to a scant 1/8 tsp of salt when making this ham and cheddar strata. And don’t have really salty pizza afterwards.

Ham and cheddar strata

Ham and cheddar strata
 
Prep time
Cook time
Total time
 
A tasty egg dish made with bread cubes, ham, and cheddar cheese. Recipe can be easily doubled to serve a crowd*! Nut free, soy free. Gluten free option**.
Author:
Yield: 4 servings
Ingredients
  • ½ tsp olive oil
  • 2 cups bread cubes
  • 8 large eggs
  • ½ cup low fat milk
  • 75 g sliced ham, diced
  • 50 g cheddar cheese, diced
  • ⅛ tsp salt
  • ⅛ tsp pepper
Instructions
  1. Preheat oven to 350°F with a rack placed in the middle.
  2. Grease a 2.5 quart round baking dish with olive oil on the bottom and sides. Place bread cubes in the dish, evenly spread out.
  3. Whisk together the eggs, milk, ham, cheddar, salt, and pepper in a large bowl. Pour mixture over the bread cubes. Use a spoon to evenly spread out the cubed cheese and ham, if necessary.
  4. Cover with saran wrap and let sit in the fridge for 1-2 hours.
  5. Then remove the saran wrap and bake for 40-50 minutes depending on the size and shape of the baking dish. Check for doneness after 40 minutes by inserting a large toothpick into the centre of the strata. If it is not done cooking, put back in oven and continue checking for doneness every 5 minutes.
Notes
*If doubling recipe, use a larger baking dish (such as a 9x13 rectangular dish). Cooking times may change.
**Use certified GF bread to make recipe gluten free.

Do you love salt? Have you ever overdosed on it like I did?

This post was shared on Buns in My Oven‘s What’s Cookin’ Wednesday link up.

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Pancakes, hockey, and brunch at Stoney’s

Everything good this weekend happened before noon.

Saturday started off with sunshine, coffee, and pancakes – all the components of a perfect weekend morning. Then the boy (who wants to be called JZ – pronounced “Jay Zee”, even though we’re Canadian and should technically be “Jay Zed”… but that doesn’t sound as cool) introduced me to Breaking Bad, and we spent the rest of the morning watching it. Now I have to wait til next weekend to watch more though!

Kodiak cake pancakes

Nothing else of note happened until Sunday morning when my whole family woke up at the crack of dawn (well, the crack of dawn for them at least – 6 am seems a perfectly normal time to me) to watch our boys win us the gold in hockey. Yeah!!!

Canada flag pancakes

And because we don’t do anything without food, we had mini pancakes, mini eggs Benedict with quail eggs, mini pigs in a blanket, and fruit to snack on during the game (all made by my sister – who else thinks this girl needs to start a catering business?). Oh and there were mimosas and Caesars for those of us who can tolerate alcohol at such an early hour. I would not be one of those people.

I spent the commercial breaks reviewing my old school notes on enteral and parenteral nutrition in preparation for my new rotation for my dietetic internship that I start today. I’m feeling nervous because this is definitely going to be the most intense rotation I’ve had so far, but I’m excited to really delve into clinical nutrition!

23Feb1

Following our win, Hayley and I and our two guys went out to Stoney’s Bread Company in Oakville for brunch. I’ve been there once before for lunch and loved it, so I knew I was in for a good brunch.

Stoney's Bread Company

Stoney's Bread Company on Urbanspoon

And I wasn’t wrong – this French toast with brown sugar, cinnamon spice butter, maple syrup, and fresh fruit was absolutely fantastic. And a ginormous portion (there were 3 thick slices made from their house baked raisin bread)! Don’t ask me how I managed to finish it all – I have no idea.

Stoney's Bread Company French toast

Now excuse me while I go subsist on raw vegetables for the rest of the week. Just kidding – I already have plans to stuff my face with Mexican with the interns this Wednesday. Can. Not. Wait!

What are your weekend mornings like?

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