It’s the time of year again to get the kids all geared up and back into the groove of school. A good nourishing breakfast is just the thing to help them get reacquainted with busy fall schedules.
“After two months off, the kids are going to definitely need that boost in the morning to get them going,” says ACE Bakery co-founder Linda Haynes. “It’s good to get them into the habit of eating well early on.”
Start the day off serving coddled eggs with mushrooms and tomatoes with batons of toast. Easy to make and adaptable, this dish is packed with protein from the eggs, vitamin D and potassium from the mushrooms, and antioxidants from the tomatoes. If your little ones aren’t keen on these vegetables, swap them for their favourites.
A balanced breakfast will help kids get back into the groove in no time – not to mention their parents. When you can swing it, a proper breakfast first thing in the morning, sitting around the table with the ones you love, is a great way to start the day.
Coddled Eggs with Mushrooms and Tomato
This dish is easy to make and very adaptable to suit any palate. Feel free to add or subtract ingredients such as sautéed onions, small pieces of cooked bacon or grilled, chopped peppers with a little ham would be good too with the eggs. Recipe and photo courtesy of The ACE Bakery Cookbook by Linda Haynes.
1 Tbsp. butter
10 mushrooms of your choice, cleaned and sliced
large pinch kosher salt for cooking mushrooms
1 Tbsp. finely chopped celery leaves or parsley
12 cherry tomatoes, quartered
6 extra-large eggs
3 Tbsp. heavy cream and/or 4 Tbsp. grated Gruyère, sharp cheddar or Gouda
salt and freshly ground pepper
Preheat the oven to 350°F.
Melt the butter in a sauté pan and add the mushrooms. Sauté for 2 to 3 minutes, then add a large pinch of salt. Continue cooking until the mushrooms are almost cooked and the pan is dry. Add the celery leaves and sauté for another 30 seconds or so. Reserve.
Drop 2 quartered tomatoes into each of 6 half-cup ramekins. Divide the mushrooms on top of the tomatoes. Gently crack the eggs, being careful not to break the yolks, over the mushrooms. To each dish, add either 1½ tsp. of cream or 2 tsp. of cheese – or both, if you’re feeling greedy. Sprinkle with salt and pepper. Cover with foil.
Cook in the oven for about 18 minutes or until all the egg white is set but the yolk is still runny. The eggs with cream may take a minute or so longer to cook. Serve immediately, with batons of toast. Serves 6.
About ACE Bakery: Now one of North America’s leading artisan bakeries, ACE Bakery opened in 1993 as an artisan bakery creating hand-made, European-style rustic breads. The gentle shaping of each loaf, long fermentation periods, and a stone deck oven all work to create exceptionally flavourful bread with a pleasing texture and crisp crust. The breads contain no preservatives and are made with the simplest, natural ingredients. ACE Bakery’s baguettes and artisan breads are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops across Canada, throughout the United States, and as far away as Bermuda.
Community involvement is an essential part of ACE’s philosophy. The company donates a percentage of its net profits to charitable organizations in the principle centres where ACE breads are sold. ACE’s focus is on food and nutrition programs that assist low-income members of the community, financing culinary scholarships and supporting organic farming initiatives.