Eggs Benedict with Avocado Hollandaise

What’s this?!? A savoury breakfast?!?! It’s true, this weekend I thought I’d shake it up a bit and ditch my usual oats or yogurt for this GORGEOUS Eggs Benedict with Avocado Hollandaise. And I’m glad I tried it out because it was delish. (I did have a yogurt bowl later in the day to make up for it though. Let’s not get too crazy).

Eggs Benedict is pretty tasty- usually you’ve got a perfectly poached egg, a toasty English muffin, and some Hollandaise sauce, which can be a bit rich. So today we’re lightens up the whole thing by making an AVOCADO Hollandaise because avocados are awesome and versatile like that✌️ All you need is avocado, some lemon juice, salt, pepper, and paprika. And some water. That’s it baby. Then everything gets mixed up and your “Hollandaise” is ready to smother an amazing egg and a nice piece of whole grain/sprouted wheat toast.

Poaching eggs is actually really easy; there are just a few simple steps to follow:

  1. Bring a deep pan full of water to a boil.
  2. Add in 2 tbsp of vinegar.
  3. Turn the heat down so that the water is at a heavy simmer. Crack your egg into a small bowl and then carefully add it to the water.
  4. Let the egg patch for 4 minutes.
  5. Scoop out gently with a slotted spoon!

Not too bad! The vinegar in the water adds a bit of seasoning and helps the egg whites firm up faster so they don’t go all over the place in the water. But yeah, if that sounds easy, that’s the hardest part of this whole shebang.

When to enjoy this recipe? Um, pretty much whenever because it’s so easy and SO GOOD. But it works very well for brunch, weekend breakfasts, a fun lunch, or even a breakfast for dinner situation. I love how the bright lemon works with the rich yolk and you can mop everything up with the toast- so good!

Hope you enjoy this rare savoury breakfast sighting! Have a great week:)

Yours Truly,

Olivia:))

Eggs Benedict with Avocado Hollandaise

Ingredients

-2 eggs

-1-2 slices of whole grain or sprouted wheat bread, toasted

-1/4 of an avocado

-3 tsp lemon juice

-10-12 tsp water

-1/4 tsp paprika

-Salt and pepper to taste


Directions

1.Poach the eggs according to the steps above and set aside on a plate with a paper towel on it.

2.In a small bowl, mash the avocado until little to no lumps remain. Stir in the lemon juice, water, paprika and salt and pepper. Alternatively, you may blend thses ingredients together in a blender.

3.Place one egg on each piece of toast (or both on one, you do you) and cover with the “hollandaise” sauce. Enjoy!


Red Pepper Savoury Oats

Hey guys! I’ve made savoury oats before and honestly they weren’t very good- just sort of bland and blah. But I got some inspiration from Grace, @_thefreshavocado on Instagram, to make these delicious Red Pepper Savoury Oats!

These oats are definitely like risotto, but healthier, faster, and easier to make. Some red pepper hummus and an egg white makes them SUPER creamy, and of course they start with some sautéed garlic and onion, because that’s how all good things begin😍

I started by cooking up those onions and some chopped garlic, as well as thinly sliced red pepper. As soon as those get nice and soft and caramelized, the oats go in with equal parts water and almond milk for some extra creaminess. The egg white, hummus, and lots of salt and pepper get stirred in as well, and you’re going to simmer until your oats are cooked through but still creamy.

I used some quick-cooking steel cut oats for this recipe, which were perfect! They took around seven minutes until they were ready. But if all you have are quick oats or rolled oats, adjust the cooking time accordingly and this recipe will still be delicious:)

Enjoy these oats as a side, as a vessel for more veggies or some chicken or shrimp, or as a delicious savoury breakfast with a runny egg on top! They have so much flavour and the texture is everything🥰 Enjoy!

Red Pepper Savoury Oats

  • Servings: 1-2
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Ingredients

-1/4 cup quick cooking steel cut oats

-1/4 of a red bell pepper, thinly sliced

-1/4 of a yellow onion, thinly sliced

-1/2 a tomato, diced

-1 clove of garlic, minced

-1 tsp olive oil

-1/4 cup water

-1/4 cup almond milk (plus more as needed)

-1 egg white

-1 tbsp red pepper hummus

-Salt and Pepper to taste


Directions

1. In a pot, heat the olive oil over medium heat. Add in the onion, pepper, tomato and garlic and cook until the onion is translucent and the pepper is soft, about 7 minutes.

2. Add in the oats, almond milk, water, hummus, egg white and salt and pepper and stir to combine. Bring the mixture to a low simmer and cook, continuing to stir until the oats are cooked through but still creamy, adding more almond milk as needed.

3. Season with additional salt and pepper to taste, and enjoy warm!


Baked Egg Cups

I love my eggs! I usually have a couple for either breakfast or lunch to get in that protein and all those amazing omega-3s. My preferred egg cooking methods are scrambling and boiling- but that can be a problem during busy mornings. And so I present you with these amazing Baked Egg Cups!

They’re cute little bites of breakfast goodness, and are super easy to take to-go! Just grab a couple of these on your way out the door along with some toast, and you’ve got a balanced and filling breakfasts. These would also be great in a bowl or salad, or wrap for meal prep! And of course, when you want a high protein snack, these egg cups have got your back.

Ok, so it’s the weekend and you are MEAL PREPPING because that’s how you roll. And while you’re whipping up a bunch of delicious food, why not throw these egg cups into the mix? Start by sauteeing some diced onion and black beans in a little olive oil, until those onions get soft and a little brown. Next you’re going to remove that from the heat and mix in some diced tomatoes, and scoop a little bit of this veggie mixture into each cup of some mini muffin tins! So cute:)) Fill the tins with some perfectly seasoned whisked egg and throw them in the oven for 10-12 minutes, and you’ve got yourself breakfast and snacks for the whole week!

These Baked Egg Cups are so tasty- those onions and tomatoes give a lot of flavour. Plus, those black beans add a bit more heartiness and some additional protein! Dipping these in salsa or making a breakfast burrito out of them would be so good!

You can store them in the fridge if you’re going to eat them all throughout the week, but you can also throw them in a Ziploc bag and freeze them for whenever you need! Just throw them in the microwave for 1-2 minutes before devouring.

Hopefully these lil egg cups help you with your breakfast meal prepping! Enjoy:)

Yours Truly,

Olivia:))

Baked Egg Cups

  • Servings: Makes 18 Mini Egg Cups
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Ingredients

-1 tsp olive oil

-1/4 of a white onion, diced

-1/2 cup canned black beans, drained and rinsed

-1/2 a tomato, diced

-5 eggs

-Salt and pepper to taste

-Cooking spray or a bit more olive oil to grease the muffin tins.


Directions

1. Heat the olive oil over medium heat in a pan. Add in the onions and black beans, and cook until the onions are translucent and slightly browned, about 4-5 minutes. Season with salt and pepper.

2. Preheat your oven to 350 degrees Fahrenheit.

3. Remove the pan from the heat and stir in the diced tomatoes. Spray two mini muffin tins lightly with the cooking spray, or grease each tin with some olive oil.

4. In a bowl, whisk together the eggs and season generously with salt and pepper.

5. Scoop about a 1/2 tbsp of the bean, onion and tomato mixture into each mini muffin cup. Cover the mixture with the beaten eggs, filling the mini muffin cups almost to the top.

6. Place the muffin tins in the oven and bake the egg cups for about 10-12 minutes, until they appear solid.

7. Remove from the oven, and let cool completely before eating or freezing.


Chickpea Shakshuka

Hey there! I have a really fun and awesome recipe for you guys today! Even though you may not have heard of it, Shakshuka is SO GOOD. It’s a middle eastern dish that combines a warming tomato stew with poached eggs, and is the perfect addition to your breakfast spread. I added some chickpeas to mine for some extra protein and fibre. This recipe is super easy to follow and comes together in less than an hour, because the faster this deliciousness gets into your mouth, the better.

I’ve seen shakshuka on a bunch of cooking shows and featured in the occasional Pinterest post, so I thought, why not try it out? I began by frying up onions and garlic. What a shocker! I find it interesting how so many different cultures use garlic and onions in their food. Making tomato sauce? Garlic and onions. Curry? Garlic and onions. Shakshuka? GARLIC AND ONIONS BABY. I am not complaining because the smell of frying onions is out of this world. After I got that aromatic veg all sauteed up, I threw in some amazing spices, tomatoes, tomato paste, chickpeas, and lots of salt and pepper. Those ingredients all get to know each other very well in the pan while you continue on with your morning routine. I did some stretching:)

Personally, I am an egg lover, and so this is next part was my favourite. After stirring up the stew, I cracked four eggs DIRECTLY into there, brought it to a nice heavy simmer, covered, and let them poach. This is a critical moment because you want that yolk to be nice and runny. I appreciate a good hard boiled egg, but this is not the time. So set your timers because it will be very disappointing is you overcook these. I will personally be disappointed in you.

Once those eggs are done, you’re done! Step back! That’s all! I just took these off the heat, removed the lid so that the eggs don’t keep steaming, and I want to say that I dug in right then and there but no, I took the whole pan down to the fridge in our basement to preserve it for when the lighting was better, so I could take a good picture. Do you see the sacrifices that I make for you guys? Annnnnyways, when I finally got around to eating this, I scooped myself a big bowl, warmed it up, and topped it with fresh chives, parsley flakes, and avocado because you’ve gotta go big or go home. And let me tell you, this is AMAZING. It’s so full of flavour from all those spices, and then the chickpeas give you some texture, and that runny yolk is just perfection. This is such a great fall/winter breakfast, because it’s so cozy! Traditionally it is a breakfast dish, but I would be very happy to eat this any time of day.

Make sure that you try this out! I can’t wait to make it again for my family on a weekend.

Chickpea Shakshuka

Serves: 2-4

Total Time: 50 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 medium sized white onion, diced
  • 3 cloves of garlic, minced
  • 1 1/2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp cinnamon (trust me)
  • 1 tsp dried oregano
  • 1 tsp red chilli flakes
  • 2 tsp parsley flakes (plus more for garnish)
  • 1 can of diced tomatoes
  • 1 can of tomato paste
  • 1 can of chickpeas, drained and rinsed
  • 4 eggs
  • Salt and pepper to taste
  • Chopped chives, for garnish (optional)
  • 1 avocado for serving, sliced (optional)

Directions:

  1. Heat the olive oil over medium heat in a large, deep pan or skillet. Add in the onions and cook for around 4 minutes, until they’re just translucent. Next add in the garlic and cook for another 2 minutes.
  2. Add the all of the spices and herbs to the pan and cook for an additional 2-3 minutes, until they’re somewhat browned and nice and fragrant.
  3. Dump the tomatoes, tomato paste, and paprika into the pan. Season generously with salt and pepper, give everything a good stir, then lower the heat to a slow simmer. Cover the pan and let cook for 30 minutes.
  4. Remove the lid from the pan, stir everything again and make sure the stew is level across the top. Crack the 4 eggs directly into the pan, in a kind of square pattern so that they’re not too close to each other. Bring the stew back up to a faster simmer, cover again, and let the eggs poach for EXACTLY 5 minutes.
  5. Remove then pan from the heat and take the lid off. serve immediately and garnish with more parsley flakes, chopped chives, or avocado.
  6. Enjoy!

Hope you guys love this recipe! It’s one of my faves. Come back on Friday for my December Reading List!

Yours Truly,

Olivia:))

Easy Tofu Scramble

‘Sup people? I’ve been meaning to make a tofu scramble for a while, and this afternoon I finally got down to it. I still love a good old egg scramble, don’t get me wrong. But if you want something plant-based, tofu is a great egg substitute. This Easy Tofu Scramble is awesome in wraps or bowls, on toast, or by itself. It’s also perfect for every time of day- breakfast, lunch or dinner!

Tofu is actually really easy to cook, and in this recipe I just drained it and proceeded to fry it up. But if you’re a first time tofu eater and want to know a little more about it, you can check out my post Soy Marinated Tofu, where I explain what it is and share another awesome recipe as well. To liven up this scramble a bit, I added some tomatoes and green onions, as well as paprika and garlic powder. Tofu can be a bit bland, so you want to make sure you add a lot of flavour.

Lastly, have lots of fun customising this scramble! If you want to add more veggies and different spices feel free to. Tofu is such a great blank canvas! Enjoy this recipe;))

Easy Tofu Scramble

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/2 tbsp olive oil
  • 85g of Extra Firm Tofu
  • 1/2 a tomato, diced
  • 1 green onion or chive, chopped
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the tomato, green onion, and tofu.
  2. Break up the tofu with a wooden spoon, until it resembles scrambled eggs. Cook for about a minute.
  3. Add in the garlic powder. paprika, salt and pepper and cook for additional two minutes, stirring often.
  4. Remove from the heat and enjoy!

Hope you like this recipe! Have a great weekend;)

Yours Truly,

Olivia