Our unusually snowy Vancouver winter continues, giving me beautiful photo ops like this..
and also making me crave some good, wholesome, stick-to-your-ribs breakfasts to start the day before putting on my winter boots and trudging through the snow.
Luckily I’ve been Pinteresting and found out about soaked oats. Soaked oats are amazing! Tasty, healthy and wholesome. Top with fruit and nuts and you’ve got a hearty breakfast that will power you through the toughest Canadian winter morning.
Banana Pecan Soaked Oats
- 2 cups steel cut oats
- 2 cups almond milk
- 2 T full fat yogurt
- 2 T shredded coconut flakes
Top with Sliced banana, pecans and drizzle with pure Canadian maple syrup.
The obsession started when I was surfing through goop yesterday and came upon Huck’s Fried Egg Sandwich. Something about Huck’s sandwich made me crave eggs on toast. Not just simple eggs on toast but, very specifically, eggs on flax toast with Swiss cheese and sliced avocado. And everything had to be dusted with a liberal helping of parmesan and the toast covered in a layer of unsweetened butter. It was an intense craving, like I’m guessing a pregnant woman might have.
Just as I was staring at Huck’s sandwich, drooling slightly, my friend Robyn called and asked if I wanted to go out for brunch. I didn’t. Nothing could cure my craving unless I had exactly what I was dreaming of. So I invited Robyn to have brunch with me on my patio and whipped up the breakfast I’d been obsessing about with a little organic French Roast on the side. Delicious and simple. Craving satisfied. All was right in the world again.
Laurel’s Egg & Avocado Toast
- 2 slices whole wheat, flax or some other kind of healthy bread, toasted
- a large helping of butter, toast should be glistening and slightly soggy
- two slices Swiss cheese
- one avocado, sliced, layered on top of cheese
- one or two poached or fried egg(s), yolk still a little liquid
- freshly ground parmesan cheese
- freshly ground pepper
When you have the freshest and tastiest ingredients you can cook very simply and the food will be extraordinary because it tastes like what it is. – Alice Waters of Chez Panisse