Relish Recipes — Breakfasts

Buckwheat Galettes with Egg, Ham, and Cheese

Posted by Donna-Marie Pye on

Buckwheat Galettes with Egg, Ham, and Cheese

A galette is a buckwheat crepe filled with savoury breakfast staples, such as egg, ham, and cheese. It hails from Brittany and is enjoyed at any time of day. To prepare these galettes for a group that wants to eat together, have all your ingredients ready to go so you can assemble each one in the pan as the crepe finishes cooking. Note that buckwheat flour—despite the fact it has “wheat” in its name—is entirely gluten-free. It is ground from a seed, not a grain.

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Summer Pudding Jam

Posted by Donna-Marie Pye on

Summer Pudding Jam

 From Jam Bake by Camilla Wynne, Penguin Random House, 2021

This jam is a great solution for those times when you come home from the farmers' market with a half pint of every berry you couldn't resist buying but aren't sure what to do with them. I came up with this recipe when I moved to a house to a house with my first real honest-to-god garden in the ground and started planting the berries I'd always of growing; black and golden raspberries, black currants and jostaberries. The trouble is, most berries take a few years to get established, so I only had a handful of each the first few years. On their own, each bush's harvest was just a snack, but together they made a jam. This recipe also works well with frozen fruit. If you buy an extra half pint of berries every time you go to the maket, throw them into the freezer and come November, when you're facing the true onset of winter, you can make what tastes like British summer pudding - a mixture of juicy sweetened berries encased in soft white bread. - Camilla Wynne

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Sautéed Dates with Olive Oil & Sea Salt

Posted by Donna-Marie Pye on

Sautéed Dates with Olive Oil  & Sea Salt
This recipe comes from our May Book Club read called Delancey by Molly Wizenberg.These dates are a great back pocket trick to make because they are quick, elegant and endlessly adaptable. Serve as an appetizer with warm olive oil and a good amount of crunchy Maldon salt to offset the sweetness or as a delicious dessert after a meal. Try adding them to a salad involving with orange segments, pistachios, some good French cheese and soft buttery lettuce. For a final option, they are delicious at breakfast in a puddle of cold, plain yogurt.

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Scrambled Eggs and Smoked Salmon Breakfast Pizza

Posted by Donna-Marie Pye on

Scrambled Eggs and Smoked Salmon Breakfast Pizza

Although this recipe originated in a cookbook by author Ann Lindsay for the Heart and Stroke Foundation, it was shared during a cottage weekend brunch by a friend and instantly became a favourite of ours. Its flavour and bright colours makes it the perfect way to greet the weekend or to serve Mom on Mother's Day!

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Baked Peanut Butter & Oat Bars

Posted by Donna-Marie Pye on

Baked Peanut Butter & Oat Bars

Excerpted from hot for food all day by Lauren Toyota. Copyright © 2021 by Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.” DOWNLOAD RECIPE CARD I don’t want to knock oatmeal—it’s filling and healthy—but I’m not the biggest fan of mushy porridge for breakfast. I make it ’cause it’s quick, but with a little planning you can bake that oatmeal with peanut butter into a bar dolloped with your fave jam . . . now we’re talking. These are just the right amount of soft...

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