Makes 6 sandwiches.
Skip the drive-thru and make your own breakfast sandwich. Stored in the freezer, these make a great grab-and-go option for egg lovers. Heat one up while you’re getting ready for work or school and wrap it back up in parchment to enjoy on your commute—just don’t forget a napkin and thermal mug of tea or coffee!
Switch it upSpinach can be replaced with chopped steamed kale or diced red bell pepper, and eggs can be livened up with your favourite herb, spice, or hot sauce.
Preheat oven to 375 F (190 C). Line 9 x 13 in (23 x 33 cm) glass or metal dish with parchment paper, leaving some overhang.
In large bowl, beat eggs. Whisk in spinach and milk. Pour into prepared pan. Bake for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool eggs completely. Leave oven on.
Place English muffin halves on large baking sheet, cut-side up. Toast in oven for 5 minutes. Turn oven off.
Remove eggs from pan using parchment overhang. Using cookie cutter or rim of a glass roughly the same size as English muffin, cut 6 egg rounds. Save scraps for extra breakfast sandwiches, salads, stir-fries, or pasta. Top 6 English muffin halves with 1 egg round per half, sprinkle cheese on each, and top with other half of muffin. Tightly wrap each sandwich in parchment paper and place in single layer in reusable container. Freeze overnight, or for up to 1 month.
To reheat, preheat oven to 350 F (180 C). Place 1 or more frozen sandwiches on baking sheet. Bake from frozen for 25 to 30 minutes. Or, reheat in microwave for 1 to 2 minutes.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.