Spring Eggs and Hash

breakfastbrkgfThis week in keeping with Breakfasts I present to you the ‘healthy’ hash and egg combo. Like I said, I don’t get excited about lunches but breakfasts are a whole other story. I like making big breakfasts for family or friends and hosting brunches when I can. We had a big Mothers Day Brunch last year at our house. 

These eggs would be the perfect brunch item because they take no time to prep, and you can cook lots at once. Those who know me well know I don’t really know how to cook and prepare eggs. Besides the basic scrambled eggs or hard boiled I haven’t really mastered any other egg techniques like poached, fried, over easy, medium etc. Probably because I don’t eat them often. Whenever I try to make eggs they get really messy, or cook too fast/not enough. However, I tried the ‘egg in the basket’ routine with a slice of bell pepper (its been done, I know) and it really worked well. 

I also have an egg allergy to undercooked eggs – the type with the runny yolk centre. The more well-cooked it is the better on my stomach. I remember my dad making us huge omelettes for dinner and feeling nauseous afterward without knowing why – not to mention it was also laden with cheese (another allergy).

This makes for easy cooking and serving – they stay neat in their little pepper slice nest and cook over medium heat. The tops look ‘runny’ but when I cut into them the underneath was almost like a hard boiled egg – my favourite. 


Besides the easy cooking method of these eggs, they make for a pretty presentation – they remind me of a flower. You can make several at once and serve them up for a large crowd. With Mother’s day and Easter coming up they would be easy and delicious. 

Spring Eggs & Hash
Easy to prepare eggs and a healthier hash for breakfast or brunch.
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  1. 1 or 2 eggs per person
  2. 1 thick slice of bell pepper (red, orange or green) per egg
  3. 1/2 red onion, diced
  4. 1 large zucchini, diced
  5. ground turkey (optional)
  6. mushrooms
  7. splash of coconut oil or olive oil
  1. In small saucepan over medium-high heat cook the turkey until well done with pepper or salt to taste. Set aside
  2. In medium sized pan over medium heat add coconut oil/olive oil along with the diced onion, zucchini and mushrooms. Sauté until vegetables are soft about 6-10 minutes. If you desire, add in the cooked turkey and mix together. Continue cooking for another minute.
  3. While the vegetables cook heat a second pan over medium heat and add coconut/olive oil. Place the rings of bell pepper down on the pan and cook 4-5 minutes per side. Once both sides have cooked slightly, crack an egg in the middle of the ring and continue to cook another 5 minutes - depending on how well done you like your eggs.
  4. Serve egg and bell pepper over top of the vegetable hash.
b a k e a h o l i c http://www.bakeaholic.ca/
Check out my Wheat Free Waffles  and Lemon Lavender Blueberry Scones too


Lemon Lavender Blueberry Scones {Grain Free, Wheat-Free, Dairy-Free}


This week I’ll be sharing some Breakfast recipes that I’ve made over the last week. With Spring peaking through the clouds (and rain) it’s nice to be able to sit down on the weekend to a good, healthy breakfast after a week of quick (or non-existent) breakfasts during the work week. 

Last weekend I shared my Wheat-Free, Dairy-Free Sugar-Free Waffle recipe and today I’m making history both on the blog and in real life (kinda).

I have never made Scones. Ever.

I may have eaten one or two in my life. I’m not a scone person – I’m not sure why. They just didn’t appeal to me. Maybe because they’re a weird baked good – not a biscuit, not a cookie, not a muffin.. a weird combination of the three perhaps. I also felt like they were heavy and would sit in my stomach all morning long feeling sluggish. However, I discovered this recipe using coconut flour and almond meal and thought it was about time I tried them out.

Let me begin by saying they smell delicious. They looked delicious – and they taste pretty darn good. I was intrigued by the title and then the addition of loose leaf tea. A little while ago I received a package from Tea Sparrow after being asked to review their product. It’s a monthly tea program where you are sent teas to try, and then you can buy the ones you like from different companies. I don’t drink any caffeine, no pop or coffee but I will have a cup of tea every now and then.  The teas were delicious, and a great idea for those tea lovers in your life. I was even more excited when I realized I could use the tea in baking as well. It makes for a fragrant and delicious flavouring in baked goods – and in these scones. 


One of my favourites from my package was the Organic Lavender Earl Grey from Rishi Tea. There was also Strawberry Champagne, Organic White Rose and Organic Chai Rooibos. All equally delicious and soothing to sip. The packaging is also lovely – it came in a  box lined with paper tissue and each tea comes in a re-sealable package with information and instructions on steeping the tea.  


 If you’re a scone lover – or have never made them before like me I would definitely suggest giving it a try. These would be great for a brunch or upcoming Easter or Mother’s day. 

I adapted the recipe slightly as I found the original recipe was a bit too moist resulting in a crumbly and soft scone. You want them to be sturdy and crumble, with a browned top and sides.

lavendaer sconescon


Scones go well with Tea – naturally. 

Lemon Lavender Blueberry Scones {Grain Free, Wheat Free, Dairy Free}
Serves 8
A scone for breakfast or a treat with tea.
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  1. 1 1/2 cups almond meal
  2. 1 cup coconut flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1 Tbs. loose Lavender Tea - pulsed in food processor, or chopped up into small pieces
  7. 1 heaping tablespoon coconut oil, in its solid state
  8. 1/2 cup coconut palm sugar
  9. Zest from 1 lemon
  10. 3/4 cup unsweetened almond milk
  11. 3/4 cup fresh/frozen blueberries
  12. 2 teaspoon turbinado sugar, to top the scones
  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper or a silpat and set aside.
  3. Combine the almond meal, coconut flour, baking powder, cinnamon, loose tea and nutmeg in a mixing bowl. Whisk together to combine fully.
  4. Add the cold coconut oil to the dry ingredients using a pastry cutter and work into dry ingredients.
  5. In a smaller, separate bowl, combine the coconut sugar and the lemon zest. Use the pastry cutter to blend the lemon zest into the sugar until the sugar is fragrant and slightly moist. Whisk this sugar into the bowl with the almond meal mixture until fully combined.
  6. Add the milk, and using a spatula, mix thoroughly until the entire mixture is evenly moistened. Your mixture might still be a bit crumbly, and this is okay. It will come together as you handle it a little more.
  7. Gently fold in the blueberries.
  8. Transfer the dough to the parchment-lined baking sheet and shape it into a ball. If your mixture was still crumbly, it should come together a bit more now as you gently press the pieces together.
  9. Once you've shaped a ball, press the dough down into a disk approximately 10 inches in diameter and 1 1/2 inch thick. Using a knife, cut the disk into eight even wedges, like a pie. Sprinkle the tops of the scones with turbinado sugar.
  10. Bake the scones until they have browned and become crispy and golden brown on the outside, but are still slightly crumbly on the inside, 20-25 minutes.
  11. Remove the pan from the oven and allow the scones to cool on the baking sheet for several minutes. Using a spatula or a knife, pull the segments apart from one another. Serve and enjoy!
Adapted from The Kitchn
Adapted from The Kitchn
b a k e a h o l i c http://www.bakeaholic.ca/



Coconut Macaroons (Dairy-Free, Egg Free) Posting over on Vancity Buzz

Happy Weekend!

coconut macaroons

Well, I would say spring is definitely here by the amount of rain we have had over the past few days. Yesterday it was sunny, bright and pouring down rain all at once. I took Lainey out for a walk but she turned around in protest after a short few strides. Lainey doesn’t do rain – or water for that matter. It was quite pretty, even though we were drenched in seconds. 

I hope all this rain means we will have a beautiful spring and summer ahead.

I’ve begun ‘spring cleaning’ around the house. Items tackled so far: Kitchen Cabinets, pantry and bedroom closet. Lots of items are going to the thrift store! I even properly planted my little fig plant I bought a while ago – here’s hoping he lives a little longer and is in better shape because of it. It’s quite a shame I was a landscapers daughter and I have no idea how to properly take care of any and all plants.

I do however, know how to bake. I shared a recipe this week over at Vancity Buzz for Dairy-Free and Egg-Free Coconut Macaroons! Head on over to Vancity Buzz for the Recipe!

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