I love a good brunch on the weekends, but sometimes it’s good to enjoy it at the comfort of your own home. With the Winter weather arriving, sometimes you just want to be cozy in your PJs and slippers.
In partnership with Egg Farmers of Canada – a committed partner of Food Banks of Canada, Chef Lynn Crawford, chef/owner of Ruby Watchco created “Recipes that Give” aimed to inspire others, donate to their local food banks, and ensure Canadians have access to nutritious and wholesome meals, including fresh, local, high-quality eggs.
Did you know Egg Farmers of Canada donates over 1 million eggs annually to the Food Banks of Canada? If you want to donate to the Greater Vancouver Food Bank (GVFB), donating money is the best way to make the money stretch. GVFB is able to purchase around $3 of food for every $1 donated, meaning monetary donations can go the furthest.
Leek, Lemon and Feta Quiche
Makes 1 large quiche (6 servings)
- 1 sheet frozen puff pastry
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) cleaned and diced leeks
- 1 cup (250 mL) heavy cream
- 4 eggs
- 1 tsp (5 mL) grated lemon zest
- 1 tsp (5 mL) kosher salt
- ¼ tsp freshly ground black pepper
- 3 ounces (90 g) feta cheese, crumbled
Thaw puff pastry according to package directions.
Preheat oven to 375⁰F (190⁰C).
Heat olive oil in a large skillet over medium heat. Add leeks and cook until they are wilted, about 5-7 minutes, then reserve.
In a mixing bowl, whisk together cream, eggs, lemon zest, salt and pepper.
On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about 1/4 inch (5 mm). Line a shallow 9” (23 cm) pie plate and press the pastry up the sides to make a nice edge.
Distribute leeks evenly across the bottom of the dish. Pour the cream mixture over leeks. Top the quiche with feta.
Bake 30 – 40 minutes until the center is firm and the crust and top are nicely browned.
Lemon Ricotta Pancakes with Blueberry Sauce
Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipe that can easily be made for brunch or breakfast. Try it – it will please everyone around the table.
- 6 eggs
- 1½ cups (375 ml) ricotta cheese
- ½ cup (125 ml) melted butter, cooled
- ½ cup (125 ml) all-purpose flour
- ¼ cup (60 ml) sugar
- ½ tsp (2 ml) salt
- 2 tbsp (30 ml) grated lemon zest
- Butter, for griddle or pan
Lemon Ricotta Pancakes:
Separate the egg whites from the yolks.
In a large bowl, combine egg yolks, ricotta cheese and melted butter.
In a separate bowl, combine flour, sugar, salt and lemon zest. Slowly add to ricotta mixture.
In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.
Over medium heat, lightly butter a griddle or non-stick pan. Ladle in about ¼ cup (60 ml) of batter to form small hot cakes and cook until golden brown on both sides.
- 3 cups blueberries (750 mL) (fresh or frozen), divided in half
- 1 cup (250 ml) water
- 1/2 cup (125 ml) cup sugar
- 1/2 tsp (2 ml) vanilla
- 1 1/2 tbsp (22 ml) cornstarch dissolved into 3 tbsp (45 mL) water
Place 1 1/2 cups (375 mL) blueberries in a small saucepan. Add water, sugar and vanilla. Heat over medium-high heat, stirring occasionally, until mixture comes to a low boil, sugar is dissolved, and blueberries just start to break apart.
Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes. If the sauce gets too thick, add a little bit of water, one tablespoon (15 mL) at a time.
Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.
Peameal Bacon & Egg on a Bun with Spring Onion Relish and Honey Mustard Aioli
Chef Lynn Crawford knows how to make a sandwich delicious and interesting. The aioli works so well with a runny yolk that you will want more. Share it over brunch, lunch or dinner!
Honey Mustard Aioli
Makes 1 cup (250 mL)
- 1 clove garlic, minced
- ¼ teaspoon (1 mL) salt
- 1 cup (250 mL) mayonnaise
- 2 tbsp (30 mL) whole-grain mustard
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) honey
Make the Honey Mustard Aioli
In a small bowl, stir together garlic, salt, mayonnaise, mustard, lemon juice and honey. Cover and refrigerate. Will keep for up to 1 week.
Spring Onion Pickle Relish
Makes 1 cup (250 mL)
- 6 slices maple bacon, diced
- ½ cup (125 mL) finely diced celery
- ¼ cup (60 mL) finely diced spring onions or green onions
- 1 small red chili, seeded and chopped
- ¼ cup (60 mL) finely diced dill pickle
- 2 tbsp (30 mL) white wine vinegar
- Kosher salt and cracked black pepper, to taste
- 2 tbsp (30 mL) chopped celery leaves
- 2 tbsp (30 mL) chopped flat-leaf parsley
Make the Spring Onion Pickle Relish
In a sauté pan over medium heat, cook maple bacon until crisp. Add celery, spring onions and chili; toss together. Add pickles and vinegar; season with salt and pepper. Remove from heat and stir in celery leaves and parsley. Set aside.
- ¼ cup (60 mL) honey
- ¼ cup (60 mL) Dijon mustard
- 1 pound (450 g) peameal bacon, thickly sliced into 16 slices
- 4 large eggs
- 4 kaiser rolls
- 4 butter lettuce leaves
Prepare the Sandwiches
In a small bowl, whisk together honey and mustard. Heat a large skillet over medium-high heat. Add 4 slices of bacon and bush tops with honey mustard to coat well. Turn and brush with more glaze. Cook bacon until golden brown and cooked through, 1 to 2 minutes per side. Remove bacon to a plate and repeat with remaining bacon.
Crack eggs into another pan, breaking yolks if desired. Cook until whites are almost set, then cover the pan with a lid and cook 30 seconds more.
Cut rolls in half. Spread 1 tablespoon (15 mL) honey mustard aioli on the bottom half of each roll. Layer each sandwich with at lettuce leaf, 4 slices of peameal bacon and an egg. Finish each sandwich with a large spoonful of spring onion pickle relish.