This is my husband’s favourite breakfast that I make! Little does he know it is SO easy to make and its SO much healthier than the ones at fast food joints. The secret to making perfect eggs for this recipe: using a MUFFIN TIN!
Cheese (I like to use sharp cheddar cheese but you can substitute whatever cheese you prefer)
Salt and Pepper
Oil (I like using grape seed oil but canola oil is fine too)
1) Grease the muffin tin with oil
2) Crack each egg into the muffin tin
3) Add a pinch of salt on each egg
4) Cook in the oven for 15 minutes at 350 degrees
5) Toast and butter your english muffins, place slices of cheese on one side, place the cooked egg on top and enjoy! =)
*Add chives, salt and pepper to your liking
Hope you enjoy this easy and satisfying breakfast to go! 😉
One of my many favourite comfort foods that I crave as the weather gets colder – mac and cheese. But not just any mac and cheese, TRUFFLED macaroni and cheese is the way my palate likes it. I love anything homemade so it made total sense that my mac and cheese would be as well. It’s a relatively simple recipe that I followed from Williams-Sonoma’s collection of recipes. The only muscle work involved really is the cheese grating (which I don’t really mind when the aroma of truffle is in the air!) Bon Appetite!
- Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick)
- Salt, to taste
- 1 lb. elbow macaroni
- 2 tsp. truffle oil
- 1/4 cup all-purpose flour
- 1/2 tsp. sweet paprika
- 1/2 tsp. Dijon mustard
- 2 cups milk
- 1 cup half-and-half
- Freshly ground pepper, to taste
- 1 1/2 cups shredded Gruyère cheese
- 1 1/2 cups shredded white cheddar cheese
- 2 Tbs. minced fresh chives
Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.
Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.
Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyère and cheddar. Stir until smooth.
Pour the cheese sauce onto the macaroni, add the chives and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.
These delicious little lemon cakes are perfect for afternoon tea or a rainy day at home. I haven’t made them in a while but after flipping through pictures from our first trip to Paris, I felt like it was time to reminisce the experience. I followed this Martha Stewart’s recipe but substituted the cake flour with regular white flour. They go fast so feel free to double the recipe if you’d like!
- 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
- 1 1/2 cups cake flour, sifted (not self-rising)
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 3 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice (2 to 3 lemons total)
- Confectioners’ sugar, for dusting (optional)
Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
* I highly recommend investing in a lemon squeezer. So much easier than squeezing the lemons by hand. Plus the juice actually goes into the bowl and not everywhere else. 😉
Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes.
Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes.
Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.
Happy Baking! Enjoy!