Baked Eggs and Potatoes

Hello Lovely,

Who would have ever thought you could have mashed potatoes for breakfast? I haven't had mashed potatoes since high school. I ate them a lot after getting my braces tightened so I've grown to despise mashed potatoes. I'm not kidding. I HATE mashed potatoes! But after seeing this recipe on PureWow, I felt totally inspired to try it. I'm always looking for something new to try for breakfast so I figured this would be just the right recipe.

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It was super quick and easy (one of those set it and forget it kind of recipes) and it was actually delicious! It's a filling breakfast, loaded with nutrition! You have got to try it!

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Baked Eggs and Potatoes

Ingredients:

  • 4 servings
  • 4 cups mashed potatoes
  • 6 strips cooked bacon, crumbled
  • 2 tablespoons unsalted butter, melted
  • 4 eggs
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper (or use lightly greased individual baking dishes).

2. In a medium bowl, add the bacon to the potatoes and mix to combine.

3. Scoop 4 even portions of mashed potatoes onto the prepared baking sheet. Brush each potato mound with melted butter.

4. Use a spoon to create a well in the center of each potato mound, then crack an egg into each one. Top each egg with 1 tablespoon Parmesan cheese, and season with salt and pepper.

5. Bake until the potatoes are golden brown and the eggs are set but still slightly jiggly in the center, 12 to 15 minutes.

6. Serve immediately while warm. 

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Nutrition:

  • 539 calories
  • 36g fat
  • 37g carbs
  • 18g protein
  • 2g sugars

Mushroom and Potato Soup

Hello Lovely,

I know it's been forever since I've shared a recipe with you guys, do I was super excited to get back into the kitchen and share my newest obsession. I'm really loving soups right now. Today I bring you the third soup I experimented with. This is actually my favourite out of the three and I ate it the night I made it. It tastes like potato soup, nothing extravagant but not so plain that it's boring. You can use this as a base soup and add anything you want to it, like broccoli, turkey, chicken, carrots, etc. Have fun with it! Just remember that because of the potatoes, this soup is already high in starch, so be careful what you choose to add if you're trying to keep this recipe healthy. It is actually enough for 2-4 servings depending on how you eat it.

MUSHROOM AND POTATO SOUP

INGREDIENTS

  • 2 tbsp oil
  • 1 large mushroom, rinsed and finely chopped,
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1⁄4 cup cream
  • 1 cup part skim mozzarella cheese
  • salt and pepper to taste

DIRECTIONS

  1. In a large saucepan, heat oil over medium-high heat.

  2. Add leeks and celery and sauté until they begin to soften.

  3. Add garlic and sauté for another minute.

  4. Add potatoes and vegetable broth and bring to a boil.

  5. Reduce heat to low and simmer for about 30 minutes.

  6. Add cream (I used fat free lactose free milk) and cheese.

  7. Puree soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!

XoX