Gastronomy and Life's Other Pleasures

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Posts tagged english muffin

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Pumpkin love: Thomas’ pumpkin spice English muffins
Do you ever tire of the endless barrage of pumpkin spice-flavoured foods this time of year? I love it, and I don’t think I’ll ever tire of it!  I think it is partly due to the fact that Canadians aren’t as exposed to the madness as much as Americans.  Hence why I have to make trips to New York state to get my pumpkin fix!
One recent jaunt to the U.S. yielded these delightful Thomas’ limited edition pumpkin spice English muffins.  I’m already a huge fan of Thomas’ corn English muffins: they make for a tasty spin on a breakfast sandwich and are just so completely different than anything I can find in my local grocery store.  Same goes for the pumpkin spice English muffins!  Dotted with little bits of real pumpkin and flavoured with cinnamon and other spices, this English muffin just screams autumn.  I have discovered that my favourite way to eat one of these is lightly toasted with a thin coating of Justin’s maple almond butter and a further dusting of cinnamon.  A delicious snack!

Pumpkin love: Thomas’ pumpkin spice English muffins

Do you ever tire of the endless barrage of pumpkin spice-flavoured foods this time of year? I love it, and I don’t think I’ll ever tire of it!  I think it is partly due to the fact that Canadians aren’t as exposed to the madness as much as Americans.  Hence why I have to make trips to New York state to get my pumpkin fix!

One recent jaunt to the U.S. yielded these delightful Thomas’ limited edition pumpkin spice English muffins.  I’m already a huge fan of Thomas’ corn English muffins: they make for a tasty spin on a breakfast sandwich and are just so completely different than anything I can find in my local grocery store.  Same goes for the pumpkin spice English muffins!  Dotted with little bits of real pumpkin and flavoured with cinnamon and other spices, this English muffin just screams autumn.  I have discovered that my favourite way to eat one of these is lightly toasted with a thin coating of Justin’s maple almond butter and a further dusting of cinnamon.  A delicious snack!

Filed under food breakfast snack Thomas English muffin pumpkin pumpkin spice toast delicious seasonal limited edition

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Weekend breakfast sandwich
Some leftover fried onions and mushrooms upped the ante on my weekly breakfast sandwich this past weekend, making it into one of the best that I’ve made lately!
A short side note: I also have an admission to make: I am addicted to corn-based bread products: corn English muffins and corn tortillas especially!  I have fallen in love with Thomas’ corn English muffins (see here) but have only ever been able to find them when the husband and I take our twice annual drive to New York State for some shopping.  So I buy a couple of packs and freeze them to use for breakfast sandwiches, as I have done above!  Delicious!  
Turkey bacon, egg and provolone breakfast sandwiches with fried mushrooms and onions - Serves 2
- 2 English muffins (your choice - I used Thomas’ corn English muffins)
- 2 eggs, cracked and lightly whisked in a dish
- dash of light cream or milk
- 2 slices turkey bacon (we love Lilydale bacon-style turkey slices), cooked until browned slightly
- 1/2 cup leftover fried onions and mushrooms
- 2 slices provolone cheese
- 8 large baby spinach leaves, bottom of stems removed
- 1/4 tsp smoked paprika
- dash of fleur de sel aux herbes de provence (or regular sea salt)
- freshly cracked pepper
Directions
Heat a small non-stick frying pan over medium high heat, and brown the turkey bacon.  Cut each slice into two pieces and set aside.  Turn heat down to medium.
Whisk eggs with the dash of light cream/milk and add the salt, smoked paprika and freshly cracked pepper.  Whisk well.  Use the same frying pan in which you cooked the bacon and spray it lightly with cooking spray. Add the leftover fried mushrooms and onions and warm through, then spread evenly in the bottom of the pain.  Pour the egg mixture over top and cook until just about set.  
Toast your English muffins at this point and set aside.
You will have what resembles basically an omelette; flip the entire thing to finish cooking the other side for a short minute.  Divide the egg down the middle to form two half moons; fold each in half.  Top each folded half with two pieces of turkey bacon, then a slice of provolone. Cover the frying pan to help the cheese melt.  
Plate your English muffins and top one side with the egg/bacon/cheese mixture.  Top with four pieces of spinach, then put the other half of the English muffin on top.  Serve with fresh fruit, lots of hot coffee and tea, relax and enjoy!

Weekend breakfast sandwich

Some leftover fried onions and mushrooms upped the ante on my weekly breakfast sandwich this past weekend, making it into one of the best that I’ve made lately!

A short side note: I also have an admission to make: I am addicted to corn-based bread products: corn English muffins and corn tortillas especially!  I have fallen in love with Thomas’ corn English muffins (see here) but have only ever been able to find them when the husband and I take our twice annual drive to New York State for some shopping.  So I buy a couple of packs and freeze them to use for breakfast sandwiches, as I have done above!  Delicious!  

Turkey bacon, egg and provolone breakfast sandwiches with fried mushrooms and onions - Serves 2

- 2 English muffins (your choice - I used Thomas’ corn English muffins)

- 2 eggs, cracked and lightly whisked in a dish

- dash of light cream or milk

- 2 slices turkey bacon (we love Lilydale bacon-style turkey slices), cooked until browned slightly

- 1/2 cup leftover fried onions and mushrooms

- 2 slices provolone cheese

- 8 large baby spinach leaves, bottom of stems removed

- 1/4 tsp smoked paprika

- dash of fleur de sel aux herbes de provence (or regular sea salt)

- freshly cracked pepper

Directions

Heat a small non-stick frying pan over medium high heat, and brown the turkey bacon.  Cut each slice into two pieces and set aside.  Turn heat down to medium.

Whisk eggs with the dash of light cream/milk and add the salt, smoked paprika and freshly cracked pepper.  Whisk well.  Use the same frying pan in which you cooked the bacon and spray it lightly with cooking spray. Add the leftover fried mushrooms and onions and warm through, then spread evenly in the bottom of the pain.  Pour the egg mixture over top and cook until just about set.  

Toast your English muffins at this point and set aside.

You will have what resembles basically an omelette; flip the entire thing to finish cooking the other side for a short minute.  Divide the egg down the middle to form two half moons; fold each in half.  Top each folded half with two pieces of turkey bacon, then a slice of provolone. Cover the frying pan to help the cheese melt.  

Plate your English muffins and top one side with the egg/bacon/cheese mixture.  Top with four pieces of spinach, then put the other half of the English muffin on top.  Serve with fresh fruit, lots of hot coffee and tea, relax and enjoy!

Filed under food breakfast sandwich english muffin corn muffin egg cheese turkey bacon provolone spinach brunch mushroom onion

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My perfect lunch

I put together this little spread as a special treat to myself one day recently.  I was craving a smoked salmon eggs benedict so this combination of ingredients really hit the spot (I can live without the hollandaise - I know, crazy right?)  I’ve finally figured out how to poach eggs effectively, so I’m proud of myself for that!  I topped a toasted english muffin with slices of smoked salmon, fresh baby spinach, chopped green onion, a poached egg and a sprinkle of smoked paprika.  Yum!  So satisfying.  Served with a bowl of fresh chopped fruit and a big mug of coffee and I couldn’t be happier.

Filed under benedict brunch coffee eggs english muffin food fruit green onion lunch smoked salmon spinach yolk