Chorizo Potato Frittata

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Frittatas, a type of baked omelet, are easy to make and very customizable, but sometimes the secret to putting together something really fantastic is knowing what flavours go well together. This one is similar to a Spanish omelet, making use of spicy chorizo sausage and leftover roasted potatoes. A nice little topping of lemon and olive oil dressed greens cuts the richness of the eggs and adds some crunch. Chorizo is easily found at most grocery stores in the deli section. The most easily found is dry Spanish style, which can range from very spicy to a mild spice, similar somewhat to pepperoni but smokier in flavour.

To make cooking easier, it's best to have everything chopped and ready to go before you even start. For convenience, chorizo can be purchased already sliced and you can even find washed and prepped spinach/arugula mixes at your local grocery store. Once you get cooking, things move fairly quickly and you want to be ready! The frittata is also great cold, but only dress as much greens as you'll eat immediately, or they will wilt as they sit.

Spicy sausage will warm you up on a cool winter evening.

Egg Sushi

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Why go out for sushi when you can make it at home? Eggs are a great filling for sushi-cheap, quick, and downright tasty. Make these rolls as a fun appetizer, a snack for the kids, or tuck them into a lunch box. Don't let the idea of rolling sushi scare you; it can take a little practise, but is fairly easy to learn. Once you know how to roll, there's nothing to stop you from making your own sushi at home.

Roll up some egg in your sushi!

Rolled Pavlova

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I had pavolva for the first time on my 24th birthday-a bit crisp on the outside, soft and marshmallow-like on the inside, topped with whipping cream and fruit, it was really hard to resist. I dreamed of pavlova for months, even years later. Now about 18 years later, this one was equally hard to keep from eating the entire thing; rolled with sweet strawberries and mango with a hint of lime zest, I swear that between the three members of my family we ate half our weight in pavlova. Then, not willing to waste it since pavolva doesn't last very long, I delivered half of it to a friend.

This is the kind of dessert that can impress guests and make it look like you've slaved in your kitchen (or studying to be a pastry chef on the side), but it's actually quite easy. You don't need any special equipment, except for a good mixer and some parchment paper. What will make this dessert really shine is some amazing ripe fruit, which is just now making it's way into markets. Bright strawberries, sweet mangoes, kiwi; all can be used in this dessert, and as more fruit rolls it's way into the markets throughout the spring and into summer, you can use them in this pavolva.

Who knew eggs could be used to make something so sweet and delicious? I'm sure that just like us, you'll have a hard time not devouring the entire thing yourself.

A surprisingly easy but showstopping dessert!

Chocolate Dipped Marshmallows

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If I were to be completely honest, I would tell you that I’ve never really liked marshmallows. I’m not sure if it’s the texture or their tooth aching sweetness, but other than in my childhood cereal squares I’ve never been a fan. However, in my search for making all sorts of things homemade, I’ve continually come across recipes for homemade marshmallows, and thought I’d give them a shot.

Oh my goodness. You have to make these.

Like most things, marshmallows made from scratch are nothing like their store bought counterparts. Fluffy, light, and much fresher tasting, they are a completely different treat. They are also very easy to make despite what some people may tell you. If you have a good mixer, the right equipment, and some patience you’ll find that they are in fact no harder than making a batch of homemade cookies.

I think the trick is that if this is your very first time making marshmallows, keep it to a small batch so they are easy to handle. Too large and you’ll have marshmallow goo all over your kitchen. This batch makes enough to let you experiment and pop some in a hot chocolate or smoosh between graham crackers with chocolate for a s’more, but not so many you’ll be stuck with tons of them. You could even make these to give to co-workers or hand out on Valentine's day to a small sized class of children if you were so inclined. Since they are soy, gluten, and nut free you can share them without a worry, too.

Before you start on your marshmallow making adventure, you need some specific equipment:

  • a good mixer. A stand one is best, but you can use a hand held if you need to.
  • candy thermometer
  • wire mesh sieve for sifting icing sugar

Don't let the technical bits scare you off. Marshmallows are not only delicious, they are easy, too!

You haven't had marshmallows until you've eaten a homemade one.

Cinnamon Sugar Doughnut Muffins

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If you have a hankering for doughnuts, never fear; just whip up a batch of these tasty muffins that have all the flavours but don't require a trip to to the doughnut shop. The kids will have a blast dipping the warm muffins in butter and then rolling them in sugar, and you'll have a hard time not just eating them all, right then. They are THAT good.

Sugary sweet and oh so good.

Korean Rice Bowl

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This dish is a great way to stretch out a piece of steak to feed a lot of people. Sliced thinly and marinated, all it takes is a quick turn in a wok or skillet to make it ready for your plate. Tossed with some sugar snap peas or tender crisp brocolli, It's delicious piled up on freshly steamed rice and topped with a poached egg.

Stretch your steak with this tasty dish.

Eggnog Pancakes

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Sweet and fluffy, these pancakes are the best way to use up leftover eggnog you may have hanging around in the fridge. Double the recipe and whip up a batch for Boxing Day and a houseful of guests! They'd be great with breakfast sausage, maple syrup, and fruit. With only two bowls and a whisk, your kids could even make these. The eggnog flavour comes through so nicely that they are rich and delicious, without being overpowering on the nutmeg. You will love them!

The best way to use up leftover eggnog!

Royal Icing

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Royal icing, the best used for sugar or gingerbread cookies, gets it's structure from the use of raw egg whites. For some, the idea of raw egg whites is cause for a little concern and while you could use meringue powder, it's hard to find and kind of expensive. To have your cookie (and eat it too), Burnbrae Farms has some great pasterized egg products that you can use instead of cracking the eggs yourself. Royal icing is so easy to make, you'll never guess that all it takes is a good mixer and two ingredients. Make sure to use gel paste coloring to tint the icing because it gives you vibrant colors and doesn't thin the icing further.

Whether it's for gingerbread houses, sugar or gingerbread cookies, this icing is super versatile and easy to use!

Using pasterized eggs makes it easy.

Chorizo Egg Cups

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Add a little spice to your egg salad with these tasty little tortilla cups! Fresh chorizo is a wonderfully spicy sausage-you could substitute finely chopped dried chorizo, if you really need to. It has a lot more kick than the fresh so you may want to dial back on the abodo sauce. Tucked into crunchy tortilla scoops and placed in an appetizer spread, they'd be a great addition to your holiday table. This is a recipe that you can't make ahead, other than boiling the eggs and frying up the sausage. Assemble right before serving.

Add a little spice to your egg salad


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