Posts tagged green onion
Posts tagged green onion
Weekend eats: breakfast egg salad
I’ve been wanting to experiment with my weekend breakfast choices lately, so I did some browsing on marthastewart.com for some inspiration and came up with this delightful concoction: breakfast egg salad!
Ok, ok, so it is just egg salad eaten at breakfast, but it’s not your traditional egg salad. The hard-boiled eggs are chopped and mixed with Dijon mustard (I used grainy) and lemon juice for a lighter, more tangy egg salad. I added some chopped green onion because that’s how I like my egg salad. Martha gives you the option of leaving out some of the yolks for a slightly healthier version of this recipe.
I piled my egg salad on whole grain toast topped with sliced avocado and spinach and served it with some fresh chopped fruit and coffee. This was totally delicious! I loved the use of Dijon mustard and lemon juice for a totally different flavoured egg salad. It was ridiculously simple and quick to pull together and I’ll be making this often! Click on my photo to link to the original recipe.
Easy Saturday morning frittata
I felt like something a little more hearty for breakfast one recent Saturday, so I decided to put together a little oven-baked frittata.
It came out fantastic! Super flavourful and fresh, and packed with healthy ingredients. I will be making this more often now that I know how simple yet delicious it is.
Oven baked frittata (adapted from Chatelaine)
- 6 eggs
- 1 green onion, finely chopped
- 8 slices of bacon, cooked, drained, cooled, patted dry to get rid of excess grease and chopped into small pieces
- 1/2 cup shredded old cheddar cheese
- 1/2 red bell pepper, finely chopped
- a couple of small button mushrooms, finely chopped
- a handful of baby spinach and kale, chopped
- salt and pepper to taste
- 1 teaspoon Italian herbs
- sprinkle of smoked paprika
- Preheat oven to 350°. Lightly grease a 9-inch pie place (using whatever you prefer - I used olive oil cooking spray).
- Crack eggs into a bowl and whisk briskly until combined. Add salt, pepper, herbs and paprika (and any other seasonings you’d like!) and mix. Add all of the veggies, bacon and cheese, and stir gently to combine.
- Pour into the greased pie plate and push the mixture around a little bit to make sure that all of the ingredients are fairly evenly distributed.
- Cook for approximately 25 minutes, or until the centre is just set. Remove from oven and let sit for a minute or two. Slice and serve with toast and fresh fruit on the side.
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.