BANKS FAMILY EGGS ON TOAST

EAT CLEAN NEWSLETTER

June 28, 2016

FAVOURITE QUOTE THIS WEEK

""Those that say you can't take it with you never saw a car packed for a vacation trip.” - AUTHOR UNKNOWN
We were away for a few days last week at Windermere House in Muskoka.  It is one of the oldest resorts in Ontario, and came highly recommended by a stranger I struck up a conversation with during our last vacation. (Thank you "lady on the couch"; I don't think we ever introduced ourselves).
The place is seriously old school cottage country, and the locals seem to love it. We were there prior to the summer bustle, so had a run of the place with lots of space to sun on the beach and by the saltwater pool.  I didn't have to think about cooking, cleaning, or anything electronic. The family unplugged and it was a very good thing for all of us.
Each morning we'd roll out of bed and head down for breakfast, bad hair and all. Unbeknownst to me, my children developed an addiction to eggs benedict (what?!).  So when we got home there was a new expectation that somehow these would magically appear for breakfast. Ummm...no! Let's be clear, I am not creating anything involving getting accredited as a saucier. Hollandaise sauce won't be happening people.
But during our lengthy negotiation, we came
up with our new family obsession: scrambled eggs, smoked salmon, Epicure Stout Stoneground Organic Mustard, on sprouted grain bread. Oh my! Now that's something I can commit to and savour with the team.
Try it and let me know how you like it. It takes 5-ish mins to create.
With warmth,
Gita 
LEARN 20 MINUTE CLEAN MEALS WITH YOUR FRIENDS!
HOST A COOKING CLASS and enjoy incredible HOST BENEFITS

RECIPE

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BANKS FAMILY EGGS ON TOAST

Serves 4
INGREDIENTS
  • 8 eggs (free range if possible)
  • 1 Tbsp whole milk
  • 1 tbsp olive oil
  • 4 slices sprouted grain bread
  • 4 slices smoked Sockeye salmon
  • 2 Tbsp Epicure Stout Stoneground Organic Mustard
  • Chopped parsley (optional)
  • Salt and pepper to taste
PREPARATION
  • Crack the eggs into a large bowl. Add salt, pepper and milk. Beat gently with an Epicure whisk.
  • Put your Epicure frying pan on low heat, and add olive oil. Pour in eggs.
  • Using your Epicure spatula stir slowly. Continue stirring gently until eggs look slightly runny and not fully done. Remove from heat; eggs will continue to cook.
  • Spread Epicure mustard on your slices of bread, top with smoked salmon, and spoon on eggs.
  • Sprinkle with parsley if desired.

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Food is a blessing.  Give thanks each day for the abundance in our lives.

 

 

 

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