Tag Archives: breakfast

French Zucchini Toast

If you follow me on Twitter, you might have seen that I have a lot of zucchini in the freezer to deal with. We love zucchini bread, and like all quick breads it’s crazy easy to make. So I’ve slowly been going through the frozen zucchini by keeping us in zucchini bread. Oh, the hardship.

This morning, as I was pondering what to do about breakfast, my eyes rested on the zucchini bread. “I wonder,” I said to myself, “whether I could make french toast with zucchini bread.” After all, french toast is just an eggy bread. Would what type of “bread” it is matter?

French Zucchini Toast

And the answer is no! It doesn’t matter in the least. In fact, using zucchini bread gave the french toast a distinctly different flavour that I really liked. And hey – it’s just french toast, so it’s super easy to make!

Recipe: make french toast, using zucchini bread instead of regular bread. If you need more specific instructions, read on.

For two servings, you will need:

  • 4 slices of zucchini bread* (about 1/2 to 3/4 inch thick)
  • 2 eggs
  • 1/2 cup milk
  • 1 TB sugar
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 TB butter

*Note: this would probably be better if you sliced the bread the night before and left it out to dry overnight. I sliced and cooked right away, though, and it worked great, too.

Whisk the eggs with the milk, sugar, vanilla and salt in a bowl with a flat bottom.

Soak the bread slices in the egg mixture, flipping them around to get both sides. Place them on a plate after dipping them. If you have any leftover egg mixture, pour it over the bread slices. Let them sit for about 10 minutes.

In a frying pan, melt the butter over medium-high heat. Carefully lay the soaked bread slices in the frying pan. Fry them on one side for about four minutes, and flip. Cook them on the other side for another 3-4 minutes. Be careful not to burn them!

Serve with a pat of butter and a drizzle of some good maple syrup.

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Eye Candy: Pancake Brunch

We are up against a deadline at work. No matter how much planning and preparation you do, your plans can be totally derailed if your work depends on other departments. As a result, I have been working a fair amount of overtime lately, and haven’t had much time for writing.

Last weekend, though, I did make time for a communal brunch with friends. One person hosted, while others provided sausage, bacon, eggs, coffee, bread, and all the other things and go into a pancake feast. We even had gluten-free pancakes for our friend with a gluten-intolerance. It was nice to relax, even just for a few hours, and stuff ourselves silly.

Orange Juice


Pancake batter






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Creamy Scrambled Eggs and Spinach

It’s getting to be that difficult time of year here in Winnipeg. The holidays are long past, but winter will just drag on and on for at least another month and a half. I find myself crawling out of bed later and later on weekends, unwilling to face the cold.

What makes it better? Brunch. If I’m going to climb out of bed an hour late on Sundays, I might as well combine breakfast and lunch for efficiency. To that end, this savory twist on scrambled eggs fits the bill.

Creamy Scrambled Eggs and Spinach

We’ve been using Gordon Ramsey’s method for making scrambled eggs for a while, and this variation works splendidly. It produces a creamy, almost smooth scrambled egg dish that is so different from the dry clods you’re used to from the local diner. It takes a lot longer than the “usual” way, but the results are so much better.

For this recipe you’ll need a medium non-stick saucepan and a silicone spoonula. I’ve tried making these scrambled eggs in a non-stick pan… and it wasn’t pretty. Do your dishwasher a favour!

As for ingredients, you’ll need:

  • 2 cups fresh spinach, roughly chopped
  • 1 TB olive oil
  • 6 eggs
  • 2 cubic inches feta cheese, crumbled (or about 3 tablespoons crumbled)
  • fresh ground black pepper
  • salt (optional)

A note about the cheese: I like goats’ milk feta, but you can use any feta you prefer.

Fill the saucepan about half full of water and bring to a boil. Add the spinach, stir, and let wilt for about three minutes. Drain the spinach and dry the pan. Squeeze as much water as you can out of the spinach. (You can do this easily by putting the wilted spinach in a bowl and using the back of a spoon to press the spinach against the side of the bowl. Tilt the bowl to drain the water, and the damp spinach will stick to the sides of the bowl.)

Whisk the eggs in a separate bowl until they are a uniform yellow.

Heat the olive oil over medium heat. Add the drained spinach to the oil and quickly stir to break up the clump. Add the eggs and stir. Stir constantly over medium heat. Keep scraping the bottom of the pan to make sure clumps of cooked egg aren’t forming. If the egg mixture starts to set up too quickly, remove the pan from the heat and keep stirring. Return to the heat once you’ve broken up any clumps that started to form.

This will take a while, so be patient! Stir, stir, stir. At about the halfway mark (probably about six minutes in), add the crumbled feta and pepper. The feta won’t melt significantly, so you might want to add a bit of salt to the eggs as well.

Continue to stir the eggs, placing the pan on the heat and removing to control the heat, until they are almost set but still glossy. This usually takes about 10 to 12 minutes. If the glossiness goes away, they are overcooked. Keep in mind that the eggs will continue to cook just a bit after being removed from the stove. (If you overcook them, don’t worry. They’ll still be as good, but won’t taste as creamy.)

Serve immediately, with fruit and toast or popovers. Serves two!

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