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!


Vanilla Protein Waffles

Just posted these super delicious Quick and Easy Banana Pancakes not too long ago, so I thought I should probably get a waffle recipe up here, because I know lots of people love waffles more than pancakes. Personally, I can’t decide! I love both pancakes and waffles- and I wouldn’t say not to either of these delicious recipes.

These Protein Waffles only require a few ingredients, are SO TASTY, and are, of course, full of protein. I recently got my hands on some protein powder for the first time in a little while, and so I’m so excited to use it! It makes my smoothie bowls and oats super creamy, and also is a great addition to pancakes, muffins, other baked goods, and these waffles. Protein is important for recovery after working out, building muscle, and just keeping your body functioning. The one I used is vegan, but there are many different kinds out there! If you’re looking for more info you can find it here. Adding protein like this at breakfast is a great way to start your day and fill you up! Eggs and Greek yogurt are also great sources of breakfast protein, but when you want to switch it up a bit, protein powder can be delicious. Especially in WAFFLE FORM.

All of the batter ingredients get mixed up in one bowl for the least amount of dishes possible (you’re welcome), and then simply poured into a waffle iron. Make sure that you spray your iron with a bit of cooking oil before adding the batter, so that you can remove your waffles as easy as possible! I forgot to spray the top of mine and had a bit of trouble- that’s why I’m here, so you can learn from my mistakes. My waffles were in the iron for about 2 minutes, and got nice and golden brown on the outside, and super fluffy on the inside!

I used vanilla protein powder in this recipe, because I love the flavour that it lends. But if all you have is another flavour- like chocolate- feel free to try it out! Chocolate waffles would also be very tasty.

After removing these beautiful waffles from the iron, I topped them with a dollop of Greek yogurt, some sliced strawberries, and a drizzle of peanut butter. SO. DANG. GOOD. This recipe makes 1 serving, or about 2 waffles, but if you want to share this amazingness, go ahead and double it. I did not want to share.

I hope you enjoy these Vanilla Protein Waffles! There are so many occasions to enjoy them- whether it’s breakfast on a Saturday morning, a nice Valentine’s Day brunch, or a delicious snack. Making a big batch and freezing them for weekday mornings is a great idea as well! Way better than Eggos:) Also- don’t forget to let me know if you prefer pancakes or waffles in the comments!

Yours Truly,

Olivia:)))

Vanilla Protein Waffles

  • Servings: 1
  • Print

Ingredients

-1 scoop (34g) vanilla protein powder

-1/2 a ripe banana

-1 egg

-2 tbsp almond milk

-1/2 tsp baking powder

-1/4 tsp cinnamon

-cooking spray


Directions

1. Heat up your waffle iron.

2. Mash the banana in a small bowl. Whisk in the egg, and then add in the remaining ingredients (except for the cooking spray).

3. Spray the top and bottom of your waffle iron with the cooking spray. Scoop the waffle batter into the iron to fill 2 of the waffle moulds.

4. Clamp down the waffle iron and cook your waffles for about 2 minutes, until golden brown.

5. Carefully use a for to pry your waffles out of the iron, and serve warm with your favourite toppings.


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
  • Print

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.


Fried Cauliflower Rice

Coming at you with another quick and easy lunch idea! This one uses cauliflower rice, which I’ve recently discovered and is pretty dang good! It also is loaded with veggies and includes some eggs to get in that protein.

There are so many options for a base when it comes to making “fried rice”- normal white rice, brown rice, and quinoa are all tasty options. But this cauliflower rice just lightens everything up while also being super delicious! The flavour of the cauliflower adds so much to the dish. In addition to that cauliflower, the rainbow of veggies in this speedy meal includes carrots, celery, red pepper, purple cabbage, and red onion. So good!

All of that yummy veg is sauteed first so that they have a chance to get nice and tender. Once they do, everything moves pretty quickly, so make sure you have your ingredients handy. The cauliflower rice gets added- I used some I had in the freezer- along with the eggs, and then everything is seasoned with salt and pepper. The cauliflower only needs to be sauteed for the amount of time it takes the eggs to cook, so that it doesn’t get super mushy, and is still rice like.

I seasoned this dish very simply with just some salt and pepper, to really let all of those beautiful veggies shine! It’s so tasty, fresh, healthy and delicious, and is perfect for meal prepping the night before school, as a quick dinner, or a simple lunch at home. I love the eggs in here because of the great protein they offer! However, if you want to veganize this dish, you can easily substitute for chickpeas or beans.

Hope you like this fast and tasty take on a simple dish!

Yours Truly,

Olivia:))

Fried Cauliflower Rice

  • Servings: 1
  • Print

Ingredients

-1/2 tbsp olive oil

-1/4 a red onion, diced

-1/2 a red bell pepper, diced

-1/4 cup grated purple cabbage

-1 small carrot, chopped

-1 stalk of celery, chopped

-1 1/2 cups cauliflower rice, fresh or frozen (grate or process cauliflower florets)

-2 eggs

-Salt and pepper to state


Directions

1. Heat the olive oil over medium heat in a pan. Add in the veggies, except for the cauliflower rice, and sautee until tender, about 6-8 minutes.

2. Add in the cauliflower rice and the eggs, and scramble the eggs with a wooden spoon as you stir the rice into the veggies. Continue to sautee until the eggs are cooked through.

3. Season to taste with salt and pepper.

4. Serve warm.


Quick and Easy Banana Pancakes

PANCAKES- one of the best breakfasts ever! I’ve been crazy about pancakes lately and I wanted to share the recipe that I’ve been using. It’s quick, easy, uses 2 INGREDIENTS, and so tasty! I also love all the protein they pack in first thing in the morning.

I’ve used a lot of oats in my pancakes in the past, and while they do make a good cake, they can make things a bit dense. So I went really simple and just used banana and egg- and I loved the result! I remember a few years ago I tried out this simple recipe, but it never really stuck. I’m pretty much obsessed with it now though!

Because they lack a bit of that density that some kind of flour would give them though, they’re a little bit harder to flip. Some tips to make flipping easier are:

  • Use Slightly Underripe Bananas- slightly underripe bananas are more starchy then when they’re very mushy and ripe, and so using them in this recipe helps the pancakes to hold together better and not burn as easily.
  • Use a Thin Spatula- the thinner the spatula you use, the easier it is to get under these delicate pancakes and flip em!
  • Make the Pancakes on the Smaller Side- it can be really difficult to flip large pancakes, and making them smaller means that it’s easier to get under them. I use strictly one tablespoon full of batter for each pancake.
  • Wait Until You Can See Bubbles All Around the Edges to Flip- I know it can be hard to wait to eat these pancakes, but make sure you wait until you see those bubbles to flip! If the pancake isn’t cooked through enough, the flip will fail.

Keeping those tips in mind, flipping should be a breeze!

I love how versatile this recipe is too- you can add cinnamon, allspice, a bit of cocoa powder, matcha, or any other powdered flavouring you’d like. And for only using a banana and two eggs, you get LOTS of small pancakes- I’m talking like 10-15! I love eating these with some extra banana and frozen blueberries on top, drizzled with peanut butter, with Greek yogurt, or with other fruit. The eggs in them are a great source of protein, so they’re perfect for a pre or post workout snack as well. Or have them for a quick and easy breakfast that makes everyday feel like Saturday!

Enjoy this simple and delicious breakfast idea!

Yours Truly,

Olivia:))

Quick and Easy Banana Pancakes

  • Servings: 1
  • Print

Ingredients

-1 large banana

-2 eggs

-1/4 tsp cinnamon or allspice (optional)


Directions

1. Mash the banana in a small bowl.

2. Add in the eggs and the allspice, and whisk everything together until combined.

3. Heat up a small pan over medium-low heat.

4. Scoop the pancakes batter by tablespoon-fulls into the pan, and cook for about 1-2 minutes, until you can see bubbles all around the edges. Carefully flip the pancakes with a thin spatula, and continue to cook for another 1 minute.

5. Use the spatula to transfer the pancakes onto a plate, and repeat step 4 until all of the batter is used up!

6. Serve warm.