I had a completely different post scheduled for today. But then I made these muffins and changed my plan at the last minute in a fit of excitement because these. muffins. are. LIFE.
Nothing beats the smell of blueberries baking on a warm summer morning. Whether you’re incorporating them into pancakes or folding them into muffin batter, there’s something incredibly nostalgic about that warming berry aroma. And I had a strong hankering for that sense of nostalgia, so I decided that this was a great opportunity to make blueberry-filled muffins.
And to break up the army of brown bananas in my freezer.
I’m starting to understand the bowl meal craze. Actually, I shouldn’t say that I’m starting to understand it: I’m fully and completely in it. And it’s not even about the aesthetic or blogging about them (though they are incredibly pretty), but the ease. Oh, the ease.
Because I work from home, I’m a drifter. If I’m not sitting in my office tapping away at my keyboard furiously, then I’m drifting around the kitchen preparing food, setting up for photos, styling, etc. (Or doing laundry, emptying the dishwasher, mopping the floors and all of that other glamorous shit you probably don’t imagine me doing.) Since I don’t take a lunch break and simply eat while I work, a plateful of food that I have to balance over my knee or cut away at with a knife and fork is exactly what I don’t need. I need a vessel that I can carry around with one hand while occasionally spooning into it with the other. Enter bowl meal. They’re are also ideal when eating in the office; I don’t have to worry about dripping anything onto my laptop or messing up my desk.
They seem like just another trend at first glance, but bowl meals have a purpose.
When I hear the word “Foodporn”, I think of three things:
- Pizza slices with an arms length of stretchy cheese
- Burgers stacked with crisp condiments + oozing sauces
- A tower of pancakes being drizzled with maple syrup
Despite the fact that pancakes are super delish and easy to whip together, they somehow remain a once-in-a-while thing. Growing up, my Ma kept weekday breakfasts nutritious with toast, cereal, oatmeal, etc. — but on the weekend, we would let loose with buttery scrambled eggs, crisp greasy bacon and, every once in a while, fluffy AF pancakes drizzled with maple syrup from sugar-maple farms in Quebec.
Fast forward to now, in my own home with my own routine and traditions, and it’s the same gosh darn thing — pancakes happen two to three times a year. WHY.
(But still always with maple syrup from Quebec.)
PLEASE REFER TO FISHWATCH FOR RELIABLE INFORMATION AND UPDATES ON SALMON + SUSTAINABILITY.
This one’s brunch-y, baby.
Brunch isn’t something I was ever really keen on until I moved here, to Raleigh, NC. Throughout most of my life, brunch meant going to a mundane family restaurant chain that offered a sad buffet with second-rate food that was lukewarm most of the time. Mmmm, tepid pancakes.
When I moved to Raleigh, brunch took on a new meaning; brunch became cool. Not only will you find the expected quaint cafes catering to the brunch crowd, but trendy restaurants too — and they take brunch seriously. By that I mean that their brunch menus go far beyond the usual waffles and eggs benny; on these menus, you’ll find things from fancified shrimp + grits to sweet potato pancakes with whipped butter + spiced pecans. And don’t even get me started on the deliciously boozy mimosas and the make-it-yourself Bloody Mary bars…
As a result, brunch in Raleigh has inspired me to be more brunch-y at home. That’s where this smokey, creamy and dreamy brekky comes in.
Smoked Salmon + Poached Eggs on Toast
Allow me to preface this by asking that you don’t chalk this up as just being another hipster “avocado on toast” please k thx.
So okay, it doesn’t look like much. It’s toast with smashed avo, coral-hued smoked salmon and a delicately poached egg that’s been hit with a splash of soy sauce. But if I may say so myself, this toast is the shit. The creaminess of the avocado paired with the smokey salmon + silky egg yoke is, quite frankly, the bomb diggity.
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Smoked Salmon + Poached Eggs on Toast
This Smoked Salmon + Poached Eggs on Toast brings at-home brunch to a whole new level. Skip the pancakes next weekend and sink your utensils into this.
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
freshly squeezed lemon juice
Pinch of kosher salt and cracked black pepper
see notes, poached
Splash of Kikkoman soy sauce
thinly sliced scallions
In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.
Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread.
Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice.
Carefully transfer the poached eggs to their respective toasts.
Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.
!How to poach an egg:
Note: You'll want to poach your eggs individually.
Bring a small pot of water to a steady simmer. (Some people add a light splash of vinegar to the water; I've tried with and without, and I've never noticed a different, so I skip it.)
Crack your eggs into individual ramekins or small bowls.
With a spatula or large spoon, create a gentle whirlpool in the simmering water; this will help the egg white wrap around the yolk.
Gently tip the egg into the water whirlpool, white first. Cook for two minutes.
Carefully remove the egg with a slotted spoon.
Carefully transfer the egg to an ice bath for approx. 10 seconds to stop it from cooking (protein will continue to cook after it's removed from heat, so you want to ensure you get that runny silky yoke).
After a quick dunk into the ice bath, transfer your egg to a paper towel and gently pat it dry. Remove any wispy white egg with the edge of your spoon, and transfer to your plate.
Is it a quiche or a frittata?
I’ve asked myself this question several times. Typically a quiche is identified by a crust — but a frittata doesn’t call for cream or milk; this bad boy is crustless, but contains milk. So, is it both? Neither?
What I *do* know is that this veggie-filled egg concoction is flippin’ delicious and nutritious, so in the end, who cares what we call it.
I was thrilled when my friends Mike and Susan brought me a carton of chicken eggs from their very own coop. I keep bugging my husband to agree to move out to Pittsboro, NC near our farming pals so that I can grow a lush vegetable garden and we can all just live off the land; we can work off of a bartering system.
Of course, my husband thinks I’m kidding.
A woman can dream.