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Posts Tagged ‘eggs’

cinnamon bacon chevre french toast

In breakfast, brekkie, brunch, culinary experiments on 04.22.12 at 5:28 pm

so i’m on a bit of a bacon kick these days… thanks to the noble efforts and enthusiasm of my good friend krysta who hosted baconpalooza this weekend! what’s baconpalooza, you ask? well, it was a fabulous soiree celebrating all things bacon… candied bacon, chocolate-covered bacon, stuffed bacon jalapenos, bacon & fig dip, bacon crackers, bacon caesars — everything bacon!

this morning, i figured i’d keep the bacon frenzy alive… and infuse a little bacon into one of my fave brunch standards — french toast! mmmm… bacon…

the bacon:
– heat up 2-3 tbsp water in large saucepan on medium heat
– add 4 strips of country-style bacon to pan
– lightly sprinkle 1 tsp ground cinnamon over bacon
– fry bacon in pan for a few min until slightly crispy on both sides (optional: sprinkle a bit more cinnamon after flipping the bacon.)
– remove from heat & set aside bacon on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil
– reserve bacon fat in pan for cooking the egg-soaked bread (optional) 

i like to use wholewheat sourdough when i make french toast. the taste & texture of sourdough is perfect for this dish — soaking up the egg and complementing the flavourful toppings. my fave bread is the locally-made, artisan sourdough from sidewalk citizen bakery. (if you are in the calgary area, aviv’s artisan bread is a must-try!)

prep the toast:
– whisk 1 large egg & 1 tsp ground cinnamon in medium prep bowl
– soak 2 thick slices of artisan sourdough bread (on both sides, until egg mixture is absorbed into bread)

– melt 2 tsp of unsalted butter in large saucepan

(tip: no need to add butter to the pan, if you still have the leftover bacon fat in the pan.)

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egg tarts

In baking, desserts, ethnic food, sweet treats on 12.29.11 at 3:32 pm

it sure feels great to be back in the kitchen! :)

it’s been truly wonderful spending quality time visiting family and friends during the christmas holiday season — and, of course, indulging in many a holiday feast! over the past few weeks, i’ve noshed on some pretty incredible food and also learned how to cook some family favorite dishes. there’s nothing quite like mom’s homecooking! :) here’s a recipe for one of my all-time faves, from my family’s kitchen to yours. happy holidays!

pre-heat oven to 300F

prep ingredients:
– 12 egg yolks (separate egg whites and reserve for another recipe)
– 28-30 frozen pie tart shells
– 1 can condensed milk
– 1 can evaporated milk

mix the batter:
– in a large mixing bowl, beat egg yolks until smooth
– add condensed milk and evaporated milk to egg mixture and beat well

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caramel banana french toast

In breakfast, brekkie, brunch, culinary experiments, sweet treats, vegetarian on 11.06.11 at 1:08 pm

i think this just might one-up the PB&J sammy.

so i’ve been waiting for the perfect opportunity to try out the citrus-infused caramel spread that i brought home from my culinary travels to quebec this summer. and i can’t believe i waited this long to taste the caramel… it was like heaven on toast.

the citrus-infused caramel paired wonderfully with fresh bananas and this locally-made challah bread from itza bakeshop. it’s a bit of an unconventional french toast with the sunny-side-up egg filling, rather than the egg soaked in the bread. but what a way to do it up right with caramel for sunday brunch!

prep the toast:
– lightly spread unsalted buttter on the outside of 2 thick slices of fresh challah bread (or you can substitute with sourdough)
– melt 1 tsp of unsalted butter in large saucepan on high heat
– add both slices of challah to pan and toast each side until slightly toasted
– remove bread from pan & set aside

sunny-side-up!
– fry 1 large egg (sunny-side-up, yolk intact)
– remove egg from pan & set aside

the filling:
– 1 medium banana (peeled, sliced)
– spread caramel on the inside of each slice of toast
– add a thin layer of ricotta cheese
– add banana slices and sunny-side-up egg (sandwiched in between the toast, reserve some banana slices for topping)

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