Breakfast is my favourite meal of the day. I usually eat breakfast-ey foods once a day whether its at 8am, 12pm, or 5pm. I like omelettes, frittatas, pancakes and generally more of the savoury side of things. For years I cooked my eggs easy over, but in the past couple years or so I have discovered the decadence of perfectly poached eggs.

Of course, this is from an avid love of Eggs Benedict. That recipe will come later, but for now I present to you the Paleo (ish) version of eggs benny. This breakfast is sure to satisfy that buttery morning hunger pains. The key to all this is fresh herbs and quality ingredients. I cook a lot and I will tell you firsthand that organic tastes better. It doesn't keep as long, but its worth it for taste and your long term health. 

Get free range, organic eggs. Your yolks should be orange! Not yellow! This is not photo editing! 

Ingredients good blogger vancouverPreheat your oven to 400 degrees. Take your mushrooms and with a moist cloth, gently rub them to remove any dirt or debris. This is essential as mushrooms are quite porous -just like unfired ceramics!- and when you wash them under a running tap they absorb all that moisture. That means that when you go to season them they soak up less flavour! Cut the stems off, and set aside for later. If you're not using bagged spinach, rinse it and allow to draining your berry bowl or colander. Do the same with your fresh basil.  

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View More: http://hannahcummins.pass.us/reloadNow let's talk oils. When you're using oil for baking I highly suggest against going with Olive Oil. High heat destroys the Omega Fatty Acids -which beside the amazing flavour of a good olive oil is the reason to go with that variety. The low smoking point can also make it carcenogenic. Save your olive oils for vinaigrettes and garnishing, makes sense anyways because a good quality one can be a little expensive (I had the pleasure of trying one imported from Italy recently and it was AH-mazing!) My holistic nutrionist suggests going with a Camelina Oil as it helps to zap fat. Her words. I'll take them. It's got a yummy nutty flavour and isn't refined like avocado (second choice.)

So! Back to breakfast. Drizzle your oil of choice over the mushroom and season with salt and pepper. Place on a cookie sheet or baking pan and into the oven it goes! Set your timer for 15 minutes.  

View More: http://hannahcummins.pass.us/reloadFill a small or medium pot 3/4 the way with water and put on the stove on high. Add a dash of vinegar - 1 or 2 tablespoons depending on how much water- and cover.

On medium heat in a frying pan, melt 1-2 tablespoons of butter. Chop your mushroom stems and chop finely. Add to pan, stirring every few minutes. 

View More: http://hannahcummins.pass.us/reloadMince, press, or grate your garlic. I make my own garlic graters- I prefer this method as it releasing the oils in the fibres. When your mushrooms are tender, add chopped spinach & garlic. The idea here is just to wilt the spinach and warm the garlic. I was taught in cooking class in high school to start every recipe with garlic and onions. THIS IS SO WRONG. Garlic is like an herb- the more you cook it (unless your caramelizing or roasting) the less flavour you get. Most people actually end up burning their garlic which makes it rancid and bitter. I buy Persian Garlic from the White Rock Farmers Market which has the most amazing flavour. Persian garlic is actually the original form, the crappy stuff from China you get at the store doesn't even resemble the amazing flavour of the original. 

Once the flavours have warmed up and mellowed out (1-2 minutes) remove from heat and add your basil. Remove the pan from heat and set aside.

 View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadBy now, your water should have little bubbles forming. You don't want hard rolling boil because it will be too violent on your eggs. Add your eggs, one by one, pausing to allow the water to maintain its temperature. Turn the temperature down lower, and keep the water at a point where little bubbles come up and around your eggs. I sometimes move a spoon around the eggs to make sure they're not getting stuck to one another. If you have more time you could also remove from heat completely and let it cook in the warm water -this is almost sous vide. I say almost because I the water is hotter than the 60 degree mark that characterizes sous vide. I actually don't know what temperature this is, I just know it works. 

Keep an eye on your eggs; I use a ladle to scoop up an egg and drain the water off so I can gently press my finger into the middle to see how soft it is. You want your egg firm, but still malleable. Almost the consistency of jello. Remember that once you remove your eggs from the water they will keep cooking. So aim on the softer side to give yourself some time. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadWhen your eggs are ready use a ladle and drain off the water, and put them all into a bowl. I do this so that any excess water can drain to the bottom and you don't end up with a soggy mess on your plate. If you haven't already, remove the mushroom caps from the oven, and place on your place with tongs. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadGrate your applewood cheddar, the amount here is up to you. Place the cheddar on the mushroom cap, and top off with the sautéed butter/mushroom/spinach/garlic mix. Add your eggs, and season with salt and pepper. I LOVE the contrast that breaking the yolk gives for photos. Try it and impress your loved one(s.) 

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Poached Eggs with Garlic Butter Spinach stuffed Portobello Mushroom
Serves 2
Simple and delicious Paleo(ish) breakfast inspired by Eggs Benedict.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
392 calories
19 g
410 g
25 g
29 g
12 g
572 g
728 g
4 g
0 g
11 g
Nutrition Facts
Serving Size
572g
Servings
2
Amount Per Serving
Calories 392
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 410mg
137%
Sodium 728mg
30%
Total Carbohydrates 19g
6%
Dietary Fiber 9g
37%
Sugars 4g
Protein 29g
Vitamin A
657%
Vitamin C
162%
Calcium
52%
Iron
65%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Eggs
  2. dash Vinegar
  3. 2 Portobello Mushrooms
  4. 2-3 Garlic cloves
  5. 1-2 tbsp. Butter
  6. 2 handfuls of Spinach
Garnish
  1. 1/4 c. Applewood Smoked Cheddar
  2. 2-3 tbsp. Dijon Mustard
Instructions
  1. Preheat oven to 400 degrees. Wipe mushrooms clean with a damp cloth and remove stems. Chop mushroom stems, spinach, basil, garlic & set aside.
  2. Drizzle mushroom caps with camellia oil, season with salt and pepper and bake for 15 minutes. If you want them a little more tender, cook them longer.
  3. Melt butter in a frying pan over medium heat and add chopped mushrooms. Cook for 5-10 minutes. When the mushrooms are tender add garlic & spinach and sauté for 1-2 minutes. Remove from heat and add basil.
  4. Fill a small or medium pot 3/4 the way with water. Add a dash of vinegar. When water begins a soft boil crack the eggs and gently open them into the water. Wait a moment between adding the eggs to maintain the temperature. Keep on low heat for about 5 minutes, then remove eggs from water and set aside.
  5. Remove mushrooms from the oven. Grate your cheese, and place onto mushroom caps. Layer with spinach mixture then top with eggs. Season with salt and pepper and serve!
Notes
  1. Dijon is a great condiment for this breakfast.
beta
calories
392
fat
25g
protein
29g
carbs
19g
more
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Black Stoneware Plate $44
Berry Bowl $48
Small porcelain Bowl $28
Fitzgerald Vase- Handpainted 18K Gold Abstract Geometric $68

 

Photos by Hannah Cummins Photgraphy 

Well, summer's here!

What better way to celebrate that than a morning in the sun picking berries with two people you love?! Then biting into the buttery delicious crust of a fresh raspberry galette? Fresh raspberries, lemon & sugar is all this simple delicacy requires. A galette is also known as a crostata -essentially it's a mini pie, but free formed. There's no pie pan, it can bake on a cookie sheet! Or if you happen to have some oven safe dishes (if you don't head on over to my Etsy shop!) you can bake it & serve it on the same plate!

Hannah, Leah & I made our way to Krausse Berry Farms to get our fill of freshly picked BC Raspberries. If you've never been, you should definitely go. They have a market with doughnuts, cakes, muffins & you name it! They also have a little cafe where you can get a HUGE slice of berry custard pie I promise you'll never finish yourself. It's definitely an experience, though I do suggest going early in the morning before the crowds and mid day heat.

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Disclaimer- Krausse Berry Farm does NOT support you sitting on their equipment! ...You will get in trouble.  

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Back at home, several lemon waters down I get to business. Measure out your flour, salt, & sugar. Toss it all around with a fork to incorporate evenly. There's something you should know about me -I'm a little old school. I like wooden spoons. I remember when I was younger INSISTING on using my muscles over an electric mixer. That being said, there are two ways of cutting in your fat (unless you use a food processor or stand mixer.) You can either use a pastry cutter -which I prefer- or the REALLY old school way: your fingers. Pinch off pieces of the butter and shortening into pea sized clumps. It really is a romantic and time consuming way to do it. I've tried both and I don't really notice a difference in the texture of the dough.

Whichever way you do it, you want your fat to be COLD. So work fast. To make it easier I usually slice up the butter to make it manageable. Essentially what you're doing is creating layers of fat in the flour. Like when you wedge clay, you want all the platelets to be lined up in the same direction so it's easier to throw. 

Then scoop into 6 tablespoons of ice water into the bowl. Give it a toss around, pressing the dough to itself. If it seems loose and not sticking that much, add more water. It depends on the weather and how compact your flour is. Sometimes I use 7 tablespoons, the other day I had to use 9. Try not to use too much or your dough will be a soggy mess.  

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This recipe makes two shells, a top and a bottom or two galettes. I halve the recipe and then wrap the dough in saran wrap and freeze. Never EVER buy store bought dough again. This recipe is SO EASY. Why not quadruple it and keep it for when you need it?! When you want to use it, put it in the fridge the night before or at least a couple hours. If you haven't frozen the dough, let it chill in the fridge for at least an hour.

Flour your counter top, lay the dough down and flour the top. Use a marble rolling pin if you can. The marble stays cooler, which helps keep your layers nice. The last thing you want to do is ruin all your hard work and melt the fat.

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Rinse your berries. Let them dry for a few minutes. It's a good idea to do this before you roll out your dough so that they're dry when you need them. You can also very delicately pat them dry with paper towel. The idea behind using fresh berries is not only flavour, but it also allows them to retain their shape better than frozen.

In a bowl, sprinkle your sugar and flour over the berries. With your hands fold it in. I suggest using your hands so you don't break up the fragile raspberries. Grate half a lemon for it's zest, if you're making a pie I'd use the whole lemon. Add the juice and toss again.

Holding your rolling pin ABOVE the dough, very carefully lift the edge of the dough onto it to transfer it to your baking surface. I used my earthenware plates I designed for Uli's Restaurant. They're oven, microwave & dishwasher safe. From oven to table.

Pile the raspberry mixture into the middle, leaving about an inch and a half all the way around. Fold the dough back over the berries. You can do big folds, or little folds. Totally up to your discretion. 

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Crack an egg and separate the yolk. When glazing in baking use the white for a translucent shine, and the yolk when you want it golden. Here we are using granulated sugar on top so brush the egg white onto the edges of the dough. Sprinkle with sugar. Bake for 30-45 minutes or until golden. Let sit for 5-10 minutes so the juices can set up. Serve & enjoy!

Tip- serve with Coconut Whipped Cream.  View More: http://hannahcummins.pass.us/g-ceramic-and-co-photoshoot-1

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Raspberry Galette
This raspberry galette features an amazing flaky buttery crust and a filling that honours the simple flavour of raspberries. Super easy and quick to make it's convenient for an on the fly dessert for your potlucks or BBQ's, or a date night treat.
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3403 calories
337 g
366 g
210 g
45 g
105 g
849 g
2447 g
42 g
15 g
90 g
Nutrition Facts
Serving Size
849g
Amount Per Serving
Calories 3403
Calories from Fat 1851
% Daily Value *
Total Fat 210g
324%
Saturated Fat 105g
526%
Trans Fat 15g
Polyunsaturated Fat 26g
Monounsaturated Fat 64g
Cholesterol 366mg
122%
Sodium 2447mg
102%
Total Carbohydrates 337g
112%
Dietary Fiber 12g
47%
Sugars 42g
Protein 45g
Vitamin A
85%
Vitamin C
44%
Calcium
12%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough
  1. 3/4 c. Butter
  2. 3 c. Flour
  3. 1 tbsp. Sugar
  4. 1 tsp. Salt (I use my grinder with rock salt)
  5. 1/3 c. Vegetable Shortening
  6. 6-8 tbsp. Ice Water
Filling
  1. 1 1/2 c.Raspberries
  2. 1/2 Lemon's Zest
  3. 1/2 Lemon's Juice
  4. 2 tbsp. Sugar
  5. 1 tbsp. Flour
Garnish
  1. Egg White
  2. Sugar
Instructions
  1. Mix flour, sugar & salt in a bowl. Cut in butter & shortening. Separate dough into two portions and wrap in plastic.* Refrigerate for 1 hour - overnight. Flour work surface and roll dough into circle. Transfer to cookie sheet or oven safe plate.
  2. In a bowl, sprinkle flour and sugar over raspberries and gently toss. Fold in juice & zest from half a lemon. Place mixture in the middle of the dough, and fold edges inward. Brush dough with egg white, sprinkle with sugar, and bake for 30-45 minutes or until golden. Let the juices set up for 5-10 minutes then serve.
  3. *Dough makes two servings, you need one for the galette.
Adapted from Pastry- Ina Garten
beta
calories
3403
fat
210g
protein
45g
carbs
337g
more
Adapted from Pastry- Ina Garten
g ceramic & co. http://gabrielleburke.com/
Elephant Serving Bowl $58
Black Stoneware Plate $44
Berry Bowl $48
Black Stoneware Spoon -Large $28
Fitzgerald Vase- Handpainted 18K Gold Abstract Geometric $68

Photos by Hannah Cummins Photgraphy