Evelyn Chartres Author
Breakfast – Evelyn Chartres

Evelyn Chartres

Author (Nom de Plume)

Breakfast

Sour Cream Belgian Waffles

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There is nothing better than waffles in the morning. Add some whipped cream, fresh fruits, and maple syrup and you’ll end up with a family favourite.This recipe is straightforward and will have you making tasty waffles in no time.

Ingredients

  • 1½ cups (360 ml) of sifted flour
  • 2 tablespoons (30 ml) of sugar
  • 1 tablespoon (15 ml) of baking powder
  • 1 cup (240 ml) of milk
  • 1 cup (235 ml) of sour cream
  • 1½ teaspoons (7.5 ml) of vanilla
  • 2 large eggs
  • ¼ cup (60 ml) of melted butter

Instructions

  1. In a small bowl, add flour, sugar, and baking powder. Mix together and set aside.
  2. In a large bowl, add milk, sour cream, vanilla and eggs. Whisk until well combined.
  3. Add dry ingredients. Whisk until well combined but not smooth.
  4. Add butter, whisk for a consistent finish. Set aside and let rest for 5-10 minutes.
  5. Heat and oil waffle iron.
  6. Add the recommended amount of batter to waffle iron, and cook to desired level.

Smoked Cheddar Biscuits, and Gravy

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Biscuits and Gravy is a favourite down south. While this recipe is not as common in Canada, this recipe makes for a thick and hearty breakfast that is sure to put a smile on your face.

So what’s my secret? Smoked cheddar!

Ingredients

Biscuits

  • 2 cups (470 ml) of sifted white flour
  • 4 teaspoons (20 ml) of baking powder
  • 1 tablespoon (15 ml) of white sugar
  • 1 teaspoon (5 ml) of Italian seasoning
  • ½ teaspoon (2.5 ml) of salt
  • 2 cloves (5-10 g) of garlic (crushed)
  • ¼ cup (60 ml) of butter (shredded or cut into small cubes)
  • ½ cup (120 ml) of old cheddar (shredded)
  • ½ cup (120 ml) of aged smoked cheddar (shredded)
  • 1 cup of milk

Gravy

  • 1 pound (450 g) of pork sausage
  • 1 tablespoon (15 ml) of butter
  • ½ cup (120 ml) of finely chopped onions
  • 2-4 cloves (10-20 g) of garlic (crushed)
  • ⅓ cup (80 ml) of sifted flour
  • 3-4 cups (710 ml to 945 ml) of milk

Instructions

Biscuits

  1. Pre-heat oven to 425°F (220°C).
  2. Mix the first five ingredients in a medium-sized bowl.
  3. Add in garlic and cheese, mix until cheese is coated.
  4. Add in butter, blend by hand until you have a consistent mix.
  5. Add milk, and knead lightly.
  6. Drop mixture onto a large flat surface. Roll into ¾ inch (2 cm) thickness. Use a cutter or glass to make individual pieces.
  7. Place on a baking pan and place in the oven for 13 to 15 minutes. Tops should be golden brown.

Gravy

  1. On medium-heat in a large pan, melt butter.
  2. Take the sausage, slice open the casing then pour contents into the pan.  Breakup and fry.
  3. Once sausage is mostly cooked through, add onions and garlic sauté for a couple of minutes. Do not drain.
  4. Blend in about ⅓ of the flour at a time.
  5. Once sausage is neatly coated with the flour, add 1 cup of milk to the pan. Once you reach the desired consistency, let simmer to thicken.
  6. When ready, serve on top of biscuits.

Three Cheese Breakfast Quiche

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A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection,  add some bacon, toast, and cretons to make things interesting!

Ingredients

  • 5 ounces (150 ml) of chopped spinach (thawed and drained)
  • 1 tablespoon (15 ml) of butter
  • 1 tablespoon (15 ml) of olive oil
  • 1 can (285 ml) of canned sliced mushrooms (drained)
  • ½ teaspoon (2.5 ml) of ground cumin
  • ¼ cup (60 ml) of onions
  • 2 cloves (5-10 g) of crushed garlic
  • 2 ounces (55 g) of crumbled feta
  • 1 cup (235 ml) of milk
  • 4 large eggs or equivalent in egg whites
  • ¼ cup (60 ml) of grated Parmesan cheese
  • ½ teaspoon (2.5 ml) of Herbes de Provence or Italian seasoning
  • ½ cup (120 ml) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 350°F (175°C).
  2. On a greased 9 inch (22 cm) pie tin spread the spinach then set aside.
  3. Using a medium pan, melt butter over medium heat.
  4. Add mushrooms and cumin. Sauté until mushrooms are lightly browned.
  5. Add onions and garlic to the pan. Continue to sauté until the onions are transparent.
  6. Remove from heat, drain of any remaining oil. Line pan tin with contents.
  7. Crumble feta cheese over spinach and mushroom mix.
  8. In a small bowl, mix: milk, eggs, Parmesan cheese and seasoning.
  9. Pour contents of bowl into the pie tin. Top with mozzarella cheese.
  10. Place in the oven for 40 to 50 minutes or until top is a golden brown.

Cretons

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This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!

Ingredients

  • ¾ pounds (340 g) of cubed lean pork
  • ¾ cup (180 ml) of dry breadcrumbs
  • ¾ cup (180 ml) of finely chopped onions
  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of white pepper
  • ⅛ teaspoon (0.63 ml) of ground cloves
  • ¼ teaspoon (1.25 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg

Instructions

  1. Mix all ingredients into a pot. Bring to boil while stirring occasionally.
  2. Reduce heat to low. Simmer with a closed lid for an hour.
  3. Remove from heat then let cool for 15 minutes.
  4. Use a blender until you have a smooth texture.
  5. Let cool then refrigerate overnight.
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