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Basted Eggs on Corn Tortillas with Avocado

Eggs on Tortilla

There are some things in life that on the surface appear involved, but actually make life easier. Take dresses for example. There’s something about wearing dresses that people perceive as putting in effort. I view it as taking one thing out of the closet and being dressed from head to toe. There’s no need to coordinate a top with a bottom or to find the right socks to go with the right shoes.  I realize that this is something most of us do every morning with absolutely zero hesitation but for some me, that’s far too many decisions to make whether at 5:30 AM or a more reasonable 10:30 AM. I want to put one thing on, look put-together, and get on with my day. These days it’s not unlike how I view food and meal prep. Essentially, I want something that looks and tastes like I’m not a lazy turd without any of the effort. Especially when it comes to something as important as what I put in my body.

Eggs on Tortilla

In the past, I could spend hours in the kitchen, mucking about, creating, tasting, re-creating. The elaborate was not out of the ordinary. Don’t get me wrong, most of the time this was a pleasure. My life has changed drastically over the last few years. In the midst of the loss of a love, a father, my grandmothers, my health, my dog, and in some ways an entire extended family, I had to learn to let go. As a result, I’ve also learned to make my life simpler. I had to let go of making absolutely everything from scratch, keeping a spotless house and relax self-imposed standards that no longer served me. I still have a long road ahead when it comes to taking it easy (I am occasionally reminded that my version of taking it easy is some else’s go-go-go). So it makes sense to start with breakfast. Just like a dress, eggs on tortilla with avocado looks like more effort than is required. 

Eggs on Tortilla

Basted egg on a tortilla with avocado. Eggs make my brain turn on. Forget the egg whites. The light switch for the brain is in the yolk. Then there’s the soothing richness of an oozing creamy yolk. It smears itself of a crispy shell of mild sweet corn and lends itself well with the buttery avocado. This breakfast almost makes itself in about 3 minutes and offers me the sustenance I need to get me through until lunch. That’s my kind of result. I’ve also served this to breakfast guests, and it can also be bulked up for a brunch feast with tomatoes, salsa and refried black beans with feta. 

Basted Eggs on Tortilla with Avocado
Serves 1
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Total Time
3 min
Total Time
3 min
Ingredients
  1. 1 egg
  2. 1 white corn tortilla
  3. 1/2 avocado
  4. Optional Toppings: Feta, Parmesan, Cheddar or your favourite cheese, hot sauce, refried beans, salsa, sour cream and or cilantro.
Instructions
  1. Place a fresh tortilla in a small 6-8 inch frying pan over medium heat. Crack an egg on top of the tortilla. When the pan is hot add approximately 1 Tbsp of water to the edge of the pan. Cover the pan immediately with a tight fitting lid (preferably one that does not have a breathe vent). Allow the egg to baste. A white layer will cover the yolk. Cook to desired doneness. Basted soft will take approx one minute. Meanwhile, cut and slice your avocado. Slide the tortilla onto a plate and serve with avocado, cheese, hot sauce and/or salsa.
Notes
  1. I keep my tortillas in the freezer. If you are starting with a frozen tortilla, cook one side of the tortilla first. Once it has warmed through, flip the tortilla and then crack the egg on top. This will take anywhere between 30 seconds to a minute. Continue as per directions.
The Restless Palate http://restlesspalate.com/
Eggs on Tortilla

I’m going to continue with this line of thinking for the time being as I am certain I am not alone in feeling that, at times, easier is better. Here are a few of my favorite quick and easy recipes from the past.

10-minute Coconut Spinach Soup

Coconut Spinach Soup

3 Ingredient Savory Pancakes

3 Ingredient Savory Pancakes

Maple Adobo Glazed Salmon

Maple Adobo Salmon

Brie and Walnut Baked Portobello Mushrooms

Baked Brie and Walnut Portobello Mushrooms

Pan Fried Scallops with Golden Almonds and Creamy Cauliflower 

Scallops with Browned Almonds and Cauliflower Mash

 

 

By on January 12, 2016 in Blog, Breakfast, Brunch, Eggs, Gluten Free, Low Carb, Main Ingredient, Recipes, Vegetarian

Pear and Blue Cheese Tartine with Black Truffle Oil

Pear and Blue Cheese Tartine with Black Truffle Oil   

Calling all blue cheese lovers!

I feel bad even calling this a recipe, but every once in a while you come across something so simple yet delicious that it would be selfish not to share it with all of you. Like truffle oil and Parmesan cheese on French fries, some flavor combinations should not be ignored. 5 ingredients…and completely addictive. 

Pear and Blue Cheese Tartine

I believe this tartine could be enjoyed for breakfast, lunch or even make a light dinner. You may even entertain the idea by serving it in bite size pieces as an elegant appetizer at your next holiday party. It could also be a jumping off point to a quiche or a salad (I’ll elaborate on some of these ideas a little further down).

Let’s get real, tartine is just a fancy way of saying a toasted open-faced sandwich. This is similar to how we use the term crostini to simply say small pieces of toasted bread with toppings. Like the word hors d’oeuvre to really say appetizer (small bites of food that you’re not typically supposed to fill up on before dinner but inevitably do). All 3 of these words lean on the pretentious side, yet we can all agree that tartine sounds so much more appetizing.

Pear and Blue Cheese Tartine

This particular ‘recipe’, a term I use lightly, stemmed from a recipe for truffled goat cheese and pear (which is also a brilliant idea, btw). You start with slices of ripe but slightly crisp pear, a drizzle of honey, black truffle oil (or white truffle oil works too, but I prefer the earthiness of black truffle oil for this particular recipe), and a smattering of crumbled blue cheese topped on freshly toasted bread. Obviously, there’s a lot of room for your own creativity. If you’re not a big fan of a strong blue cheese, a cambozola or gorgonzola could easily serve as a substitution. Both are milder (and creamier) but provide enough earthiness and tad of sharpness to compliment the sweetness of the pear and honey. If you choose to go with a creamier variety, you’ll want to put a thin slice of cheese on first, then layer with pears, honey and then oil. I like to bake mine slightly to melt the cheese before drizzling with honey and oil. 

Pear and Blue Cheese Tartine with Black Truffle Oil
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Ingredients
  1. 4 slices of your favourite bread
  2. 1 ripe pear
  3. blue cheese of choice
  4. honey to drizzle
  5. black truffle oil to drizzle
Instructions
  1. Preheat oven to 375 F if you are choosing to heat and soften the cheese slightly. This is optional. Toast the bread using a toaster or do it in the oven. Place a layer of sliced pear on each slice of toasted bread. Add chucks of crumbled blue cheese on top of the pear slices. Place the slices on a cookie sheet and bake until cheese is starting to soften, about 3-5 minutes. Remove the tartines from the oven and drizzle with honey and black truffle oil.
  2. In a snap you could skip the whole oven process but I do find that the flavors seem merried better when slightly heated through.
Notes
  1. If you are using creamier styles of milder blue cheese, you may want to put the cheese onto the bread first, melt it in the oven slightly, then proceed to adding the pear slices. Return the cookie sheet to the oven and heat for another 2 minutes. Remove the tartines from the oven and drizzle with the remaining ingredients.
The Restless Palate http://restlesspalate.com/
Pear and Blue Cheese Tartine

Before I leave you, I’d like to address the cost of truffle oil, since it’s worth a mention. Great quality truffle oils are quite expensive. Don’t let that deter you from this recipe or versions of it. There are different grades of truffle oil and the cliché ‘ you get what you pay for’ is true here too. However, finding a  mid-grade oil is an affordable option and does the trick nicely. I buy a 50ml bottle from a couple different olive oil specialty shops for about $7. That’s expensive considering you are only getting 50ml, but a little goes a long way. I’ve been using the same bottle for just over a year and I still have a 1/3 of a bottle left. I can’t suggest strongly enough that A LITTLE GOES A LONG WAY. Start with just a thin drizzle and add more if need be. Truffle oil carries a strong flavor that can easily overpower even the flavor of blue cheese. Yes…even blue cheese. I’d like to mention that I’ve found if you add it at the very end, it preserves the flavor. It seems that the flavor diminishes during the cooking process, forcing me to use even more to attain the same intensity.

Pear and Blue Cheese Tartine

Please experiment if you enjoy this flavor combination as much as I do. It pairs well will spicy salad greens such as Arugula, or with something saltier such as chopped beet greens. You could do something hardier such as cooked barley tossed in a honey mustard vinaigrette and even get a little fussy by adding in fresh tarragon. The next recipe would make for a unique brunch idea. A frittata with baby potatoes and blue cheese would be lovely. A thin layer of sliced pears on top, finished in the oven for 15 minutes, skip the honey and simply drizzle with a black truffle oil.

By on November 30, 2015 in Appetizer, Blog, Brunch, Cheese, Lunch, Main Ingredient, Pear, Recipes, Vegetarian

Olive Oil Cake with an Apricot Brandy Glaze

Olive Oil Syrup Cake 1.4

I’ve taken a leave for quite some time so the obvious post would be an irresistible cake with which to bribe you for forgiveness. After all, who in their right mind doesn’t like cake?! Only crazy people. Of course none of you fall into that category so join me in this indulgence.

Disclaimer: I take no responsibilty for the midnight sneaks into the kitchen for just one more wee little sliver. You were warned.

Olive Oil Syrup Cake 1.0

Olive Oil Syrup Cake 1.2

I liken this desert to a pound cake making babies with a syrup cake. At first it comes across as a dense pound cake. What’s surprising is that it’s still light and delicate on the palate, almost begging you to alllow it to slowly dissolve on the tongue. There’s earthy notes from the olive oil that ground it and a hint of lemon that keeps it fresh. The apricot brandy glaze is not only addicting but it also keeps the cake moist for days.

In fact, it’s the worst kind of cake. This cake just keeps you coming back for just one more sliver and another and another…In any case that’s what happened to me. Don’t judge. It could happen to anyone!

Olive Oil Syrup Cake1.1

Olive Oil Syrup Cake 1.5

There will never be afternoon tea at my house but if I did, this would be my first choice. Grandma’s coming over? Yup! This is the cake. Maybe your hosting a dinner party and have a choclate hater amongst you? This is the cake. Honestly, I can’t think of a situation where this would not be fitting. I know because the only meal of the day that I could think of that might make this cake a questionable choice was a 7 AM breakfast. So I did what any reasonable blogger would do. I tried it, once or twice. Yup. It totally works.

Those of you who have been following me for a while, know that I rarely do fussy or complicated baking. To be quite frank, I simply do not have the patience or the aptitude for anything but no fail and easy desserts. First mix the dry ingredients. Then mix the wet ingredients. Mix it all together and bake. If I can make this, so can a 5 yr old. 

I made this using a spring form pan but I would confidently recommend using just about any baking pan you have availble. It will require you to watch the baking time a little more closely if you decide to go that route.

Note: Honey causes the edges to brown faster then cakes using only sugar.

Olive Oil Lemon Cake
A dense moist cake that's a delight to serve at almost any meal or occasion.
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Ingredients
  1. 2 cup flour
  2. 1 cup sugar (organic cane or regular)
  3. 1 1/2 tsp salt
  4. 1/2 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1 1/3 cup olive oil
  7. 1 1/8 cup milk
  8. 1/2 cup honey
  9. 3 large eggs at room temperature, beaten
  10. 1 1/2 tbsp lemon zest
  11. 1/4 of fresh squeezed lemon juice
  12. 1/4 brandy
Instructions
  1. Preheat your oven to 325 F. Grease a 9 inch spring form pan (or pan of choice, but then you'll need to adjust baking time accordingly).
  2. In a large bowl, mix together the flour, sugar, salt, baking power and baking soda. In another bowl mix together the oil, milk, honey, eggs, zest, lemon juice and brandy. You may notice that the milk will slightly curdle when you add the lemon juice. That's ok.
  3. Mix the wet ingredients into the dry ingredients. Stir only long enough to combine. A little flour here and there is fine.
  4. Pour batter into prepared baking dish. Bake at 325 F for 50-60 minutes or until toothpick inserted into the center comes out clean.
  5. The top should be golden yellow, the edges a deep golden brown.
Notes
  1. Apricot Brandy Glaze recipe to follow.
The Restless Palate http://restlesspalate.com/
Apricot Brandy Glaze
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Ingredients
  1. 1/2 cup apricot jam of choice
  2. 1/4 cup brandy (apple juice, whiskey, Grand Marnier can be used as subsitutes)
Instructions
  1. Place both ingredient in a small pan. Stir to combine and simmer for 5 minutes. Stir frequently. Allow the cake and glaze to cool slightly. Top the cake with the glaze in an even layer.
The Restless Palate http://restlesspalate.com/
 

Olive Oil Syrup Cake 1.3

By on November 9, 2015 in Apricot, Blog, Dessert, Flour, Main Ingredient, Recipes, Snack, Vegetarian

Moroccan Coconut Corn Chowder ( Vegan/dairy free)

Moroccan Coconut Corn Chowder

The sky is grey and trees once hanging heavy with snow are now bare due to 25 km winds. It’s amazing how much a landscape can change with just a gust of wind. Though mild temperatures persist, it feels more like a blizzardy day, one where you’d  hunker down with a big bowl of stew and your fuzziest blanket. Ice pellets falling from the sky are in the immediate future and the wind gusts are proving to challenge even the strongest ravens (and those things are fierce in the north…and the size of medium sized dogs. These are seriously huge birds!). It’s time for comfort food. Again…

Comfort food. Perfect for cold days, low days, sad days, days on the ski hill with the kids, days that are blustery, after a night of not sleeping well or for days spent outside frolicking in the snow with good friends. Seriously, when is it not the right time? Depending on who you ask, comfort food can vary greatly. However, it’s usually associated with dishes someone you loved used to make. What they often have in common is some kind of startchy goodness like rice, potatoes, pasta or bread and some type of creamy texture mixed in for good measure. Comfort food doesn’t always have to be unhealthy though and with New Year’s resolutions falling like flies in late fall, this one won’t leave you with any guilt at all. Little potatoes, corn, and butternut squash all surrounded in a coconut milk broth and warming spices to wrap you up in proverbial blanket of coziness. Continue Reading →

By on January 21, 2015 in Blog, Chickpeas, Coconut Milk, Corn, Dairy Free, Gluten Free, Main Course, Main Ingredient, Recipes, Soup, Vegan, Vegetarian

Eggplant Stuffed With Chai Spiced Quinoa (or Stuffed Sweet Potatoes)

Roasted Eggplant with Chai Spiced Quinoa

Cinnamon, cardamom, clove, pepper and anise, all spices that embrace you like a blanket. They whisper comfort and warmth while still being tantalizing and sexy. Maybe it’s because they feel exotic. When the weather turns grey and the air starts to nip, I turn to chai tea inspired spices. Whether it’s in a cup of tea, a bowl of quinoa porridge or a comforting bowl meaty of stew, a combination of a few of these spices are sure to make an appearance on my table. It’s no surprise that I heart Chinese 5 spice, and this braised chicken dish so darn much. I’ve since used that recipe, substituting lamb and beef. Both versions were fab! Continue Reading →

By on December 5, 2014 in Blog, Eggplant, Lunch, Main Course, Main Ingredient, Quinoa, Recipes, Vegan, Vegetarian

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