Get brunchin’!

Posted on June 10th, 2019

The saying, “breakfast is the most important meal of the day,” definitely rings true here in Canada where any brunch spot worth its weight in gold commands a lineup that spills onto the sidewalk during weekends. In fact, in 2018, Canadians consumed an average of 19,2 dozen eggs per person. With its luscious running yolk, the highly instagrammable brunch staple shines on the social platform with a whopping 23 million tags (and counting). Here’s some recipes for our fellow brunchers! 

 

To download a PDF version of this recipe, click here

CHEDDAR BISCUIT BACON & EGG BREAKFAST SANDWICH

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Servings: 6

Ingredients:

Drop Biscuit
1 ½ Tbsp TABASCO® brand Original Red
2 ½ cups Biscuit Baking Mix
4 Tbsp Cold Butter, Diced
¾ cup Whole Milk
1 cup Cheddar Cheese, Grated
½ tsp Garlic Powder

Sandwich
6 slices Smithfield Thick Cut Bacon, Cooked, Halved
6 each Pan Fried Eggs
¾ cup Fresh Baby Spinach
6 each Fresh Tomato Slices
2 each Fresh Avocado, Sliced
¼ tsp Salt
Pinch Black Pepper

Preparation

Preheat oven to 400F.

To make biscuits, gently combine butter and baking mix. Add Tabasco, milk, Cheddar and garlic powder. Mix until just combined. Place ½ cup portions of biscuit dough onto an ungreased sheet pan. Place in oven and bake for 15-20 minutes or until fully cooked and golden brown. Remove from oven and set aside.

To assemble sandwich, slice each biscuit in half. Place the spinach on the bottom half and top with the sliced avocado, bacon and tomato. Sprinkle salt and pepper on tomato and top with the fried egg. Place the biscuit top on last. Serve

 

To download a PDF version of this recipe, click here

BREAKFAST TAVO

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Servings: 4 avocado halves

Prep Time: 10 minutes / Cook Time: 15 minutes

Ingredients:

1-2 tablespoons TABASCO® Original Red Sauce
4 large eggs
Salt, taste
4 slices bacon
1 tablespoon bacon fat
1/2 cup shredded cheddar cheese
2 Avocados from Mexico
Chopped chives, for garnish

Preparation

In a small bowl, whisk together eggs, TABASCO® Original Red Sauce, and salt. Set aside.

Place bacon in a single layer on a large non stick pan.

Cook over medium heat until the bacon is crispy.

Remove bacon from pan and crumble.

Drain fat from pan, but reserve 1 tablespoon of the bacon fat. Set aside.

Heat the same pan over medium-low heat, once hot, add in bacon fat.

Pour in whisked eggs and cook until the eggs are scrambled to your liking.

Once cooked, stir in cheese and crumbled bacon (reserve some for garnish, if desired).

Taste and re-season, if necessary. Set aside.

Cut each avocado in half and remove the pit.

Using a teaspoon, remove some of the avocado, making room for the egg filling. 

Sprinkle with salt.

Fill the avocados evenly with the egg mixture.

Top with chives and reserved bacon.

 

To download a PDF version of this recipe, click here

SPICY AVOCADO TOAST

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Ingredients:

2 tsp TABASCO® Brand Original Red Sauce
2 avocados, peeled and pitted
2 tsp yuzu juice
2 tsp sesame oil
2 spring onions, thinly sliced
1 small tomato, deseeded and diced
2 tbsp sour cream
Salt and pepper to taste
2 bunches vine cherry tomatoes
2 cloves garlic, sliced in half
2 tbsp EVOO
4 slices sourdough bread, toasted
4 eggs, poached

Preparation

Avocado Toast
Peel and remove core from avocado. In a medium bowl roughly crush avocado with a fork.

Mix in the yuzu juice, sesame oil, spring onion, tomato, sour cream, TABASCO® Sauce, salt and pepper to taste. Cover with cling film placed directly on the avocado mix and place in the fridge.

Preheat oven to 350F. Cut the tomato vines into 5 tomato pieces, and place on a foil-lined tray. Place the garlic with the tomatoes and sprinkle the olive oil, salt and pepper to taste.

Place in oven and cook for 5-6 minutes until the skin of the tomato just starts to split and break open. Remove from oven and set aside.

Take the toasted sourdough slices, and spoon on the avocado spread on top. Place the vine tomatoes on top of the avocado, and the poached egg next to it. Finish with salt and pepper. Serve immediately.

Poached Eggs
Fill a saucepan with boiling water and bring to a simmer, about 350F.

Add 4 tbsp white wine vinegar and a pinch of salt.

Crack the individual eggs into small ramekins ready to poach.

Just before cooking stir the water to make a whirlpool effect and gently add each egg. Cook for around 2 minutes for a soft yolk and remove with a slotted spoon.

 

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