With this dish, you can carry on a morning tradition with as much time as possible for fun.
The best brunch dish to prepare ahead of time is this quiche.On Christmas Eve, make the egg mixture and store it in an airtight container in the refrigerator.Bake according to the instructions on the package until December 25.Easy!
- 1 tbsp. olive oil, plus more for pan
- 2 medium leeks, chopped
- 1 small onion, chopped
- Kosher salt and freshly ground black pepper
- 4 oz. thinly sliced deli ham, torn into pieces
- 8 large eggs
- 1 c. crème fraîche
- 1 c. whole milk
- 1 tbsp. Dijon mustard
- 4 ounces Gruyère cheese, grated (about 1 cup)
- 2 tbsp. chopped fresh chives
- 2 tbsp. chopped fresh parsley
Step 1 Preheat oven to 325°F. Lightly oil a 2-quart baking dish.
Step 2 Heat oil in a large skillet over medium heat. Add leeks and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add ham; cook until liquid is evaporated, 2 to 3 minutes.
Step 3 Beat together eggs, crème fraîche, milk, mustard, and 1/4 teaspoon each salt and pepper in a bowl. Fold in cheese, chives, parsley, and leek mixture; transfer to the prepared pan.
Step 4 Bake until just set, 45 to 55 minutes. Let stand 5 minutes before serving.
What makes the perfect summer day even more perfect? It’s juicy, it’s flakey, packed with flavour and has the perfect golden colour. Intrigued? I am talking about 15-minute fish burgers with creamy slaw.
So, if the name doesn’t give it away, once prepped, you can cook these fish burgers in under 15 minutes!! That basically means that this is 1. the perfect weeknight meal, and 2. an easy option that comes together quickly when entertaining guests. I mean… fish burgers for the win. Am I right??
So these fish burgers are kind of amazing on their own. Literally, I can eat this plain in a bun. But thrown some creamy slaw in the mix and you have got a match made in heaven! The slaw is pretty simple to put together, and you basically prepare it while you are cooking the fish. You literally just throw together some cabbage, mayonnaise, mustard, and (here is the secret ingredient) a touch of tomato sauce.
Serve these with a side of crispy french fries, or a side salad. Why not also make your own easy homemade hamburger bunsThis 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal! for these burgers in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
If you made these for lunch, and you happen to have some leftovers, you can just just have burgers again for dinner or you can serve the fish fillets over a plate of rice or on a salad.
This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal!
- 1 lb. wild snapper (or any other white fish), cut into 4 fillets
- ½ teaspoon roasted garlic pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 4 burger buns
- 1 medium tomato, sliced
- 1 lemon, cut into wedges (optional)
- 1 cup of coleslaw salad mix
- ½ tablespoon mayonnaise
- ½ tablespoon sweet relish
- ½ tablespoon ketchup
- ¼ teaspoon mustard
- Sprinkle and rub roasted garlic pepper, salt and pepper into fish fillets and evenly coat. Dip fillets lightly in flour and shake off any excess.
- Heat oil over medium heat. Carefully add the fillets to the pan and cook for 5-7 minutes on each side, flipping once when the colour begins to turn golden-brown.
- Meanwhile, prepare the slaw. In a small bowl, combine coleslaw salad mix, mayonnaise, sweet relish, ketchup, and mustard and mix together.
- Lightly toast the burger buns and place a fish fillet on the bottom of each. Squeeze some lemon juice on the fillets (optional). Then, top with a few tomato slices and slaw, and serve.
Make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
For a gluten-free option, use gluten-free buns.
Prep Time: 15 minutes Cook Time: 15 minutes
If you like banana bread, then you’ll love these vegan banana pancakes! They’re lightly sweet, thick, fluffy, and filled with yummy banana flavor.
This stack of vegan banana pancakes pretty much sums up my ideal Saturday morning. Except, well, I don’t eat 7 pancakes on my individual plate, but Jack would if I put them in front of him. Portion control aside, if you have ripe bananas hanging around, give these vegan banana pancakes a try! They’re easy to make in one bowl, and they’re thick, fluffy, and full of yummy banana flavor. I think you’re going to love them!
Vegan Banana Pancakes Ingredients
- Bananas, of course! You’ll need one large or two small ripe bananas to make this recipe. The spottier, the better! There’s no added sweetener in this recipe, so you want your bananas to be nice and sweet.
- Ground flaxseed + water – They take the place of the egg that you’d find in a traditional pancake recipe, helping bind the pancake batter together.
- Extra-virgin olive oil – Or a neutral oil of your choice. You’ll add some to the batter and use more for greasing the pan.
- Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
- Almond milk – Or another milk you like! My homemade oat milk would work well here too.
- Whole wheat pastry flour and oat flour – They pack this recipe with a whole grain punch, and they give the pancakes an amazing soft texture.
- Baking powder and baking soda – They help these vegan pancakes rise.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Change Up These Vegan Banana Pancakes!
I love this vegan banana pancake recipe as written, but don’t hesitate to make it your own! Fold a scoop of chocolate chips or blueberries into the batter, or try a different mix of spices. A dash of cardamom or ginger would be a lovely addition here.
Have fun playing with the toppings, too. I often go for sliced bananas and classic maple syrup, but so many other toppings would also be delicious. Here are a few ideas to get you started:
- Slather the pancakes with peanut or almond butter.
- Dollop them with vegan yogurt and sprinkle them with homemade granola.
- Top them with fresh berries and/or toasted nuts.
Let me know what variations you try!
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana, about 1 large
- 2 tablespoons extra-virgin olive oil, more for brushing
- 1 teaspoon vanilla
- ¾ cup + 2 tablespoons almond milk, more if needed
- 1½ cup whole wheat pastry flour*
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- heaping ¼ teaspoon sea salt
- Maple syrup, banana slices, pecans, for serving
In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
Serve with maple syrup, sliced bananas, and pecans, if desired.
*I like Bob’s Red Mill Whole Wheat Pastry Flour
SERVES: 2 PREP TIME: 5 min COOK TIME: 5 min CALORIES: 334
Avocado, chèvre and bacon are the very best omelette filling on the planet, and that’s what we’re here to talk about today.
A Classic 3-Egg Omelette, Our Way.
A fussy, custardy French omelette is great and all, but when we’re making eggs, we don’t usually have the energy to be quite as persnickety as those silky-smooth, just-done omelettes demand. Plus, between us, we grew up eating diner-style omelettes—the kind made with 3 eggs that are cooked-through and then loaded with whatever your heart desires. We love a classic western omelette, 4-cheese, spinach and feta—you name it! Just about any diner-style omelet combo you can think of, it’s a safe bet that we’ve eaten it and loved it. Today, though, we’re sharing our very favorite filling of all.
What Ingredients Go Well in an Omelette?
As we’ve said, we’ve hardly ever met an omelette filling that we didn’t like. We’re big egg lovers, you know. That said, while we like them all, it’s not everyday that you fall truly in love with an omelette filling. Bacon is a breakfast given, and putting it in your omelette recipe—instead of serving it on the side—just makes good sense. Bacon and avocado are a killer combo—if you are not in the habit of adding bacon to your BLTs, well, it’s never too late to get it right. And then there’s chèvre! Oooooooh chèvre. Chèvre just means goat cheese, and usually means (as it does here) fresh, young goats cheese. Tangy and light, it adds just the right amount of sharpness and contrast to this omelette recipe, countering the richness of the bacon and avocado perfectly. So, to reiterate, the most perfect omelette filling is the following trio:
Omelette VS Omelet. What’s The Difference?
You’ve probably seen the word “omelette” spelled both ways, and that’s for a pretty good reason—both are correct! Omelette is the French spelling, and “omelet” is just an Americanized version of the word. To go a little deeper, usually people use the word “omelette” to indicate a particular style of French omelette that’s custardy inside and smooth and fluffy on the outside. You might know that in the culinary word, supposedly making a simple eggs-only omelette is the true test of a French chef, as it requires incredible skill to make it perfectly. But that’s neither here nor there, because this omelette recipe is anything but fussy or precise. It’s about loading up your breakfast plate with an omelette—or omelet—that overflows with deliciousness.
How to Make an Omelette
So yeah—there are a LOT of opinions out there about how to make the best omelette. Most of us agree that a non-stick pan is hugely helpful, but from there, things get a little fight-y. Do you salt the eggs before whisking them? Do you need to add a splash of cream of milk to the eggs, or is to do so a complete abomination? We think that the most perfect omelette is the one that satisfies YOU, and exactly what that omelette looks like? Well, that’s always going to be a little different for every person. So, we’ll just walk you through how to make this particular omelette recipe—one of our personal faves—and we’ll let you tinker from there.
- Begin by melting the butter in the pan until the bottom is nicely coated in butter.
- Whisk the eggs until the whites and yolks are fully cohesive.
- Slowly pour the eggs into the buttered pan and season them now.
- When they’re almost cooked through, gently flip the whole thing so that the uncooked side cooks.
- Pull the eggs from the heat and add the avocado, goat cheese and bacon! Fold it over and dig in!
Tools You’ll Need:
More Egg Recipes To Try
Tomato, Basil & Caramelized Onion Quiche
Caramelized Onion Frittata
Spring Asparagus Frittata With Crème Fraîche
- 1/2 tbspbutter
- 3eggs, whisked
- freshly ground pepper
- 2 ozchèvre (goat cheese), crumbled
- 2strips thick cut bacon, cooked until crisp and roughly cut
- microgreens for garnish
- In a 8” fry pan, melt butter over medium/low heat and swirl to coat bottom.
- Slowly pour the eggs into the pan. Sprinkle with a pinch of salt and freshly ground pepper and allow to cook until eggs are almost set. About 2-3 minutes.
- Using a large spatula, carefully flip the eggs and remove from heat. On one half of the eggs add goat cheese, bacon and avocado. Fold in half and serve with microgreens.
- PROTEIN18 g
- CARBOHYDRATES6 g
- TOTAL FAT28 g
- DIETARY FIBER3 g
- CHOLESTEROL327 mg
- SODIUM730 mg
- TOTAL SUGARS1 g
Level: Easy Total: 18 hr 5 min (includes steeping time) Active: 5 min Yield: 2 servings
This recipe only makes two cold brews. So if you’re not familiar with the method, this is a good test batch to know exactly how strong you want your infusion to be. Once you find the ideal brew time, you can double, triple or even quadruple your output. The sieved concentrate can be stored airtight in the refrigerator for up to a week
1/3 cup whole coffee beans (see Cook’s Note)
1 1/2 cups cold water
Milk and sweetener of your choice, optional (see Cook’s Note)
Special equipment: coffee grinder, cheesecloth and kitchen twine or a coffee filter, pint Mason jar or other glass container
1. Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
2. Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
3. Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
4. To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.
You can use a heaping 1/3 cup of pre-ground coffee so long as it is very coarse. If you don’t have cheesecloth, you can use a coffee filter to strain in a pinch. If you’d like to sweeten your coffee, make a batch of simple syrup and keep it in the refrigerator. Combine equal parts water and sugar, simmer to dissolve the sugar, then cool and refrigerate.
Level: Easy Total: 10 min Active: 10 min
Inspired by an egg, cheese, and bread omelet, we’ve made a complete breakfast roll that includes tortillas, eggs, spinach, cheese, and ham in a single pan for a quick meal. Enjoy straight from the pot or with a few drops of your favorite hot sauce.
2 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
One 8-inch whole-wheat tortilla
1/3 cup lightly packed baby spinach
2 slices American cheese
2 thin slices deli Black Forest ham
1. Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
2. Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
3. Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that’s closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
4. Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.