Beans & Egg on Toast

Beans& Egg on Toast

Doesn’t that look awesome?

When I was in England, I stayed in the dorms at the University of Nottingham. Three meals a day were included, but when you’re cooking for 200+ people, it can be hit and miss. The best dishes were bread pudding (every Sunday dinner) and beans on toast, which was one of our breakfast options. Haven’t learned to make bread pudding yet, but the other is one of my standbys when I’m in the mood for something quick and tasty…and not healthy by any stretch of the imagination.

Beans and Toast is exactly as it sounds, but I’ve taken to adding a twist–a barely fried egg.

There are two tricks to this dish: timing (you want everything to be hot and ready at the same time) and butter. I use canned beans–in tomato sauce is traditional, but I prefer maple. Heat them up and make your toast. Butter the toast, then start your egg.

Fry it according to your taste, but don’t skimp on the butter. This makes the edges of the egg nice and crispy, and gives a nice flavour overall. I fry it until it just starts to set, then flip it over for five or ten seconds before taking it off the pan. This makes for an egg with a solid white, but a very runny yolk.
The egg goes on the toast, the beans on the egg–and a dash of Worcestershire sauce or Frank’s is a nice touch. Poke the yolk and let it run. Comfort food hardly gets better than this!

James

Cutting & Gutting a Sweet Pepper

Yellow Pepper

Yellow Pepper

Okay, this food tip might seem so simple it doesn’t need to be mentioned–but I’ll be honest, when I first learned to do this it blew me away.

Olivia and I eat lots of sweet peppers. Besides broccoli, it’s probably our favourite and most used vegetable. Red, green, orange, yellow–it doesn’t matter. They’re good in everything!

Except that white stuff inside. And all the seeds. You’re bound to get seeds everywhere. So here’s an impossibly simple tip to try out:

Off with their heads!

Off with their heads!

Cut the top of the pepper off. Inside is a nice web of seeds and pith. If you put your hand into the pepper, you can curl your fingers around the bundle of seeds. Just twist, pull it out, and discard. Rinse the inside with water to shake loose any seeds that are knocking around in the pepper, and that’s it.

Disassembling the pepper

Disassembling the pepper

Once it’s clean, you can slice it into rings or strips, dice it, or stuff it. And don’t throw away the top; you can snap the pieces clear of the stem easily, trim the pith with a paring knife, and toss them into a salad or stir-fry.

As a bonus, here’s something fun to try with your sweet pepper rings:

James

Banana Chocolate Chip Muffins

This recipe comes from James’ mom:

What you will need:

  • 1/2 cup soft butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour (try half whole wheat if you want – or daringly do all whole wheat!)
  • 1/2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp cold water
  • 1 cup chocolate chips
  • 1/2 cup chopped walnuts, optional (Olivia recommends; James does not)
  • 3 ripe bananas, mashed

To put it all together:

  1. Cream butter and sugar in a bowl (obviously) – you can do this by hand, with a spoon, or with a electic mixer
  2. Add eggs and beat
  3. Add the rest of the ingredients, except for the chocolate chips and optional walnuts; mix well to make sure bananas are well incorporated
  4. Stir in chocolate chips and nuts
  5. Spoon into muffins cups in muffin tin (oddly enough, we had Dora the Explorer muffin cups)
  6. Bake at 350ºF for 20-30 minutes; ours took 25 minutes today (yields about 18 muffins; we made half a recipe today although I believe these would freeze well)

Admittedly, these are rather cake-like – so a nice treat!

Olivia

Mini Frittatas


This morning for breakfast, we decided to try something new (and something old). Mini Frittatas and Banana Chocolate Chip muffins!

Mini Frittatas, a simple breakfast.

This one is pretty simple. You’ll need:

  • 4 eggs
  • 1/8 cup of milk
  • 1/4 cup cheese, diced or shredded
  • 2 Tbsp chopped parsley
  • 1 green onion, chopped finely
  • 5 or 6 pieces of salami, chopped finely
  • 2-3 Tbsp finely chopped sweet bell pepper
  • salt and pepper to taste
  1. Combine all the veggies, meat and cheese in a bowl, and toss.
  2. Grease a 12 count mini muffin tin divide the mixture equally into the twelve muffin cups.
  3. In another bowl, beat the eggs and milk. Add S&P.
  4. Carefully pour egg mixture into the muffin cups over the veggie/meat mixture (dividing equally).
  5. Bake in an oven at 375°F for 12-15 minutes, until golden brown.
  6. You might want to put the muffin tin on a baking sheet–it overflowed on us!
  7. Allow to cool slightly and scoop out carefully.
  8. Enjoy! 🙂

 James & Olivia