Category Archives: Breakfast; the most important meal of the day

Eggs Benedict with Ham and Polenta Cakes


Brunch.  Ahhhhhhh, brunch!  It’s the little things in life that make my stomach smile and brunch makes that smile stretch just a little bit wider.  Like perfectly poached eggs on a sunny afternoon or a hot, strong cup of coffee…well, anytime of the day.  This is my idea of heaven. Heaven I tell you!

Springtime is filled with lots of celebratory occasions from Easter to Mother’s Day to Memorial Day and I like to take full advantage of these opportunities to break out the fine china and snazzy linens and start cracking open the eggs.

Since eggs benedict is the epitome of all breakfast dishes – and one of my favorites – I thought I’d share with you a slight spin on the classic. Traditionally, the poached egg tops Canadian bacon and an English muffin before getting drizzled with a creamy hollandaise sauce.  Here I have substituted shaved ham for the bacon and a crispy polenta cake for the muffin.  And, I will have to say — it is nothing short of sunny perfection. 

 Happy Spring y’all!

Eggs Benedict with Ham and Polenta Cakes

(serves 6)

  1. Polenta Cakes
  2. Poached Eggs
  3. Ham
  4. Hollandaise Sauce

Polenta Cakes

(*Make this ahead. It needs at least 2 hours to set, or you can make it the day before and let cool overnight).

  • 1 cup cornmeal
  • 2 cups water
  • 1 cup milk
  • salt
  • 2 tbs butter

In medium saucepan combine cornmeal, water and milk.  Whisk together continuously while bringing to a simmer.  Add a generous amount of salt, cover and let cook for about 15-20 minutes or until the cornmeal becomes thick, the liquid is all absorbed and the cornmeal is tender, whisking occasionally.  Once cooked stir in the butter, check for seasoning and add more salt if needed.  Pour into a buttered 8×8 pan and cover with plastic wrap (to avoid a crust from forming on top).   Cool completely and refridgerate for at least 2 hours, or up to 24.

Once the polenta has set, slice the polenta into six squares (or if you have circle cutters, whatever shape you desire).  Heat a little vegetable oil in a non-stick skillet and sear the polenta cakes for about 5 minutes on each side, OR until they become nice and brown on each side. Serve warm.

Poached Eggs

  • 6 eggs
  • 1 tbs vinegar

First begin by heating up a medium-sized pot full of water to a simmer.  You want the water to be hot and bubbles starting to form, but NOT boiling. 

Next crack your eggs into an individual bowl or cup, so you are not cracking the egg directly into the water.

Once your water is hot enough, add the vinegar and with a large wooden or slotted spoon swirl the water in a circle making a circular whirlpool like effect.  Slowly drop your egg into the water and cook for about 3 minutes.  Remove with slotted spoon.  Repeat with remaining eggs.

Hollandaise Sauce

  • 4 egg yolks
  • 1 stick butter, melted
  • 1 tbs lemon juice  
  • salt and pepper
  • water

Place a metal bowl over top of a medium sauce pan filled with about an inch of water, creating a double boiler. Bring the water to just a simmer.  Put the egg yolks in the bowl and whisk continuously until the yolks begin to thicken and they double in size (be careful not to get the yolks too hot or else they will curdle).  Once the eggs have thickened, add the lemon juice and combine and then slowly drizzle the melted butter into the eggs while continuing to whisk.  Whisk until the butter is completely incorporated and you have a thick, sauce-like consistancy.  Add salt and pepper and remove from heat.  If the sauce thickens up before you are ready to serve add a little water to thin it out.

When you are ready to serve, place the egg on top of the ham and polenta cake on the bottom.  Top with hollandaise sauce and garnish with chopped parsley, if desired.




Filed under All Posts, Breakfast; the most important meal of the day, France, Holidays - Easter, Recipes, Seasonal - Spring

Maple Pumpkin Butter

We’re back in the saddle with our monthly Really Healthy recipes over at The Magazine of Yoga and this month is the perfect way to throw a little balance into your turkey-filled Thanksgiving week.  A nice twist on your classic pumpkin butter.  No heat necessary — just mix in creamy greek yogurt for a festive and healthy spread!  Check out The Magazine of Yoga for the complete recipe.

Wishing you all a wonderful and delicious Turkey Day!



Filed under All Posts, Appetizers and the likes, Breakfast; the most important meal of the day, Fruity Flavors, Healthy Options, Holidays - Thanksgiving, Recipes, Seasonal - Fall, Sweet Treats

Old Fashioned Pancakes with Caramelized Apples

Sometimes it’s the simple recipes that steal my heart.  The ones that are so classic, so familiar, just so…..right.  It’s a given that everyone loves pancakes (well, everyone who’s anyone).  And if you don’t, this is your chance.  For the love of breakfast! 

These pancakes are derived from one of my favorite pancake recipes from a gal named Dakota Kelly. 

Old Fashioned Pancakes

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 1 tsp cinnamon
  • 1/2 tsp pure vanilla
  • 3 tablespoons butter, melted

Caramelized Apples

  • 4 apples peeled and cored, such as golden delicious
  • 1/4 cup butter, unsalted
  • 1/4 cup packed brown sugar

 For Pancakes: In a large bowl, sift together the flour, baking powder, salt, sugar, and cinnamon. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For Apples: Slices apples and melt butter in sauce pan over medium-high heat. Add apples and saute for about 4 minutes. Add sugar and cook until they are golden brown and tender.


Filed under All Posts, Breakfast; the most important meal of the day, Fruity Flavors, Recipes, Seasonal - Fall, Sweet Treats

Cinnamon French Toast w/ Raspberry Creamed Honey


Whaaa?  What is this — there’s not a drop of maple syrup to be found, after I just created the most beautiful cinnamon french toast?  

I was forced to work fast under the unfortunate conditions, as my breakfast was not-so-patiently waiting on its hot plate.  Untouched on the shelf was a jar of creamed honey.  Raspberry preserves, I thought?   So, I mixed the two together.  Its pretty genius if you ask me (wink).  As they say — the best things in life happen when you least expect.

Cinnamon French Toast w/ Raspberry Creamed Honey

  • thick sliced bread
  • 1 egg
  • 1 egg white
  • 2-3 tbsp milk
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/2 tsp vanilla
  • 2 tbsp raspberry preserves
  • 1/4 cup creamed honey (or whipped honey)

Combine all ingredients minus the preserves and honey, and whisk together very well.  Preheat large pan with a tablespoon of butter.  Soak both sides of bread in the egg mixture and drop in hot pan.  Cook on each side for about 3 minutes or until golden brown.

In separate bowl combine raspberry preserves and creamed honey. Pour over french toast and top with powdered sugar (if desired).


Filed under All Posts, Breakfast; the most important meal of the day, Recipes, Sweet Treats, Uncategorized