As always, I bought a couple of giant sweet potatoes and waited a whole week for creativity to strike. Most of the time, I end up baking my sweet potatoes as wedges and while they are delicious, that’s not a complete meal (far from it). I wondered whether I could still get the gorgeously soft, charred, sweet potato without turning on the stove and, on top of that, get a whole meal out of it. It doesn’t hurt to dream big. I ended up thinking of a sweet potato hash. I figured that I could dice up some sweet potato and red onion, cover them in spices, cook them covered, in a super hot pan and that they would steam and brown at the same time. From there, it could become whatever I wanted. That was where this one pan sweet potato hash and eggs was born.
Poppy seeds are a very underrated seed. Luckily, thanks to my bagel adventures at the farmer’s market, I always have a huge mason jar full of them ready to go. So, this morning when we wanted to make some tasty pancakes for breakfast but had no fresh, pancake-suitable fruit on hand, my mind went straight to nuts and seeds. As I glanced through our cupboard, the poppy seeds stood out to me. I never, ever use them in anything other than bagels, for no good reason at all. In fact, we both love poppy seed centric desserts. On top of that, the only fruit I did have were some beautiful cara cara oranges, and poppy and orange are a match made in heaven. So, poppy orange pancakes is was.
After making my last post here (earl grey tea ice cream!) I had a few egg whites hanging out in my fridge. Immediately, I thought of making an egg white omelette. Normally I scramble my egg whites but I can now confidently report that this is infinitely tastier. Unfortunately, it’s taken me so long to come around to egg white omelettes because I always thought of them as something that people on diets ate (which somehow made them way less appealing to me). I can assure you this isn’t the case, especially when you have extra egg whites because you just made some delicious ice cream, you load it up with cheese and serve it with parmesan and sage buttermilk biscuits.
For those of you who don’t follow me on Instagram or Twitter you may not know that I’ve started to sell my Montreal Bagels at the local farmer’s market (for the Calgarians out there, I’m at the Hillhurst-Sunnyside farmer’s market!). I have been wanting to do this for a long time and have finally taken the plunge. It’s a lot of hours making bagels but I’m loving it. I can’t wait to see where it goes and I’m excited to have people tasting and buying the bagels (and liking them too!).