Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce

Monday, November 18, 2013

There is this cute little breakfast place that we sometimes go to for weekend breakfast. I always make sure to order their omelette crepes with a drizzle of Hollandaise sauce. However, it is always better to make a great replica at home - that way you can always make a different omelette! It's always great to experiment with new ingredients and tastes! I had some left over spinach from the spinach and ricotta cheese stuffed portobello mushrooms, so it was a perfect addition to the smoked ham I bought.

Here is my version of my favourite breakfast dish! I hope you enjoy it as much as I did!

Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce
Prep time: 15 min        Cook Time: 20 min           Yield: 2 servings

- 1 cup milk
- 1 egg
- 2 tbsp oil
- 1 cup flour
- Extra oil for pan

Ham, Spinach and Cheddar Omelette
- 2 thick slices smoked ham, cut into 1" cubes
- 1/2 cup torn spinach leaves
- 1/4 cup grated cheddar cheese
- 4 eggs
- 2 tbsp milk
- Pinch salt and pepper

Hollandaise Sauce
- 3 egg yolks
- 2/3 cup butter
- 2 tsp lemon
- Pinch salt and pepper

1. For the crepes: In a medium bowl, combine egg, milk, flour and cooking oil. Whisk until smooth and combined. Heat a lightly greased 6-inch skillet over medium heat. Spoon in about half a ladle filled with batter. Lift and tilt skillet to spread batter evenly around pan. Return to heat. Once top of crepe is bubbled and the bottom is lightly brown, flip crepe over and continue browning other side. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 10 to 12 crepes.
2. For the omelette: In a medium skillet over medium heat, add ham and cook until slightly brown, about 3 minutes. Add spinach and cook for 1-2 minutes. In a medium bowl, whisk together eggs and milk. Pour into skillet and allow the eggs to cook without stirring, until cooked, about 5 minutes. Remove from heat and sprinkle with shredded cheese.
3. For the Hollandaise sauce: In a small bowl over a pot of boiling water (like a double broiler), add egg yolks, 2 tbsp of the butter, lemon, salt and pepper and whisk vigorously until mixture begins to thicken. Add remainder of the butter in small pieces at a time, as needed, to thicken the sauce.
4. Assembly: On a plate, place one crepe, top with egg mixture. Roll up and cut in two. Drizzle Hollandaise sauce over the crepe. Repeat with the second crepe, omelette and Hollandaise sauce. Enjoy!

DIY Christmas Centerpiece Candle Holder

Thursday, November 14, 2013

Hi all! I know I haven't been around blogland much these past few days (ok, couple of weeks). Time is just flying by for me and I really have no time after work to do any sort of craft, and when I do make some yummy new recipe it totally slips my mind to even take pictures. Last week I made sure to set up my Christmas tree! Christmas can never come too early in our household! To me, this is the most wonderful time of the year (and I am not just taking this lyric from the song!). The whole spirit of the Christmas season fills me with so much joy and happiness! I was out shopping at HomeSense for some decor pieces and came across a beautiful candle centerpiece. However, at $16.99 for a small thing was so not in my budget. So I decided I would do a DIY project and make it my own!

I thought of all the things I needed and quickly went to my local dollar store. The thing about dollar stores is that they have almost everything you need for a craft. And with a little imagination, an item designed for one use can be utilized for a craft! Such as the cork board for flower pots. This makes the perfect base to start my project! Garland, gold poinsettias and gold hollies and berries tie the whole look of the project together! Here is a quick guide to make your own DIY Chritmas centerpiece.

What you need:
- Garland
- Cylinder candle holder
- Round cork board (you can also use round paper or Styrofoam plate)
- Sparkly Christmas decor picks (hollies, berries, poinsettias, etc.)
- Decorative candle
- Tools: wire cutter, glue gun

1. Using your wire cutters, cut the garland into approximately 4" strips. Cut some shorter and some longer. I used a 5' garland and ended up cutting 16 strips.

2. Start gluing each garland piece onto the cork board. Make sure to use your cylinder candle holder as a guide to the diameter space needed in the centre. Glue longer strips with an inch of space in between, and then gluing smaller strips in between the spaces.
3. Because I had a little bit  more space in the centre of the arrangement and I wanted a more dense look, I bent some extra garland strips into semi-circles and glued it around the centre where the garland picks were glued.
4. Test out the arrangement with the cylinder candle holder. Mine fit in perfectly and with little space to see the cork board underneath. Make sure to spread out the garland branches for a fuller look, if needed.
5. Arrange your decorative picks before you start gluing them. This way you can add or remove if it is starting to look a little too much. Then glue your decorative picks in place.

Add your candle to the candle holder and you are set! What a pretty arrangement, and all for under $10!

Spinach and Ricotta Stuffed Portobellos {Guest Post}

Wednesday, November 13, 2013

Hi all! I recently guest posted on The Best Blog Recipes and shared my yummy and healthy recipe for spinach and ricotta stuffed portobello mushrooms. Go checkout the recipe or check it out below!

Spinach and Ricotta Stuffed Portobellos
Prep time: 5 min        Cook Time: 20 min           Yield: 4 servings

- 4 large portobello mushroom caps
- Pinch salt and pepper
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup tomato sauce

1. Preheat oven to 450°F. Coat a rimmed baking sheet with parchment paper.
2. Place mushroom caps gill side up on parchment-covered pan. Sprinkle with salt and pepper. Bake in the oven until tender, about 25 minutes.
3. Meanwhile, in a small bowl, mash ricotta, spinach, and 1/4 cup Parmesan.
4. When the mushrooms are tender, take them out and pour out any water that is accumulated in the caps. Return the caps to the pan gill-side up. Spread 2 tablespoons tomato sauce into each cap. Spoon ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Return to the oven and bake for another 10 minutes.

During grilling season, take this recipe outdoors and grill it on your grill, following as per instructions.

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