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Posts Tagged ‘brunch’

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I wanted to fix up a cute & healthy little breakfast for us this morning.

The weekends we take our time to start our days.

My mother-in-law makes the best fish cakes. I saved some from the holidays for this weekend to surprise my husband. He loves them.

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Mini Quiche. 4 servings. 2 per person.

5-7 eggs (depending on the size of the eggs and how big you want to make your little mini quiches).

1 (+ -1/4) cup milk (use more if you are making them a little bigger).

4 slices of sandwich meat. Cut into small pieces (I used smoked turkey breast. Depending on how large the slices are, add or take off as you desire).

5-7 mini/cherry tomatoes or 1-2 regular tomatoes. Cut into small pieces. I cut up the tomatoes and let them rest on a folded paper-towel. (This way they are not as wet for the quiche).

1-3 tbsp. fresh herbs, finely cut.

4-5 slices of a sharp (or regular) cheese. I love sharp cheddar.

Pinch of salt & pepper (if desired, add any other seasoning of your choice).

Muffin-pan or small oven safe cups.

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Whisk the eggs, milk, herbs, salt & pepper together until well blended. Add additional seasoning as desired. I tend to always add hot-sauce, ground coriander and/or ground chipotle pepper. Smoked paprika would also be delicious.

Grease (spray) the muffin-pan. Turn on the oven to 175-200C/350-400F (depending on how your oven works. Mine is a little low and slow so I cook on the higher temperature).

Fill each of the holes with the egg mixture. Make sure they are only filled 1/2 – 2/3 to the edge. Add the meat, tomatoes and finally top with pieces of the cheese slices.

Bake in the oven until the cheese is nicely melted and has turned into a golden brown color.

Serve 2 per person. Make a little bed of salad decorated with either herbs, fruits or vegetables.

I served mine with the reheated leftover fish cakes my mother-in-law made for the holidays.

If you want to make them vegetarian (a vegetarian who eats eggs), skip the meat inside.

Usually I serve them with some oven baked bacon or prosciutto.

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Enjoy!!!

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Sundays are perfect breakfast & brunch days.

I usually get up really early. I am the first one up. I get myself a cup of black tea with dried mixed flowery blends (tea that I buy a whole bunch of when I m home). I might have a sandwich just to hold me over until the rest of the group gets up and we will eat breakfast. At that time, we might have missed the breakfast spot and end up making a brunch spread instead. It is great to switch it up ever so often. It is said that eating carbs for breakfast is great because you have the whole day to burn it off. During the week I eat oatmeal and different kinds of porridge for breakfast. Lot’s of berries and eggs. But when the weekend comes around, we are all about bigger bolder foods. Lot’s of times we choose fish. Here is a great vegetable pattie stacked with salad and sardines. It is delicious. Sardines are not only great tasting and good for you they are also a great source of protein for that healthier breakfast or brunch.

This pattie is a vegetable version of a potato pancake.

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Vegetable Patties.

Makes about 4 patties.

2 potatoes.

1 carrot.

2 scallions (spring onions).

2-3 mini sweet peppers or 1/4 regular bell pepper. Any color.

1/2 zucchini.

1-3 large mushrooms. Any kind. I used king mushrooms.

Salt & pepper to taste.

Splash of hot sauce.

Pinches of your favorite herbs. Fresh or dried.

Directions;

Peel and shred the carrot and potatoes. Shred them and the zucchini on the fine side of a box shredder. Squeeze out the liquid. Finely cut/mince the peppers, scallions & mushrooms. Add all vegetables together with the spices and herbs. Mix well. Shape into 4 patties or if you rather have smaller ones make 6-8 small patties. Fry in a skillet on medium low heat so that they have time to get cooked all the way through and not burn. Fry in a little oil and a small dab of butter. 

Add some lettuce to the plate. Place the pattie on top. Stack the sardines and sprouts or whatever you would like on top of the pattie. 

Enjoy!!

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