akuri (spicy scrambled eggs)

I woke up Sunday morning…to a sweet ping on my blackberry.  Yes…okay…it was nearly 11:00 am…and maybe we should have been up and at it, but we were still fully nestled under the sheets!  After all, many of you folks know how much we love our sleep around these parts.  Sleep-ins on the week-end are very much cherished and something we adore!  Coziest of cozies!!!  Anyhoo…my dear friend and co-worker Jasmine made me smile by emailing and sharing with me one of her favourite recipes.  Akuri…a spicy egg dish, commonly eaten in Parsi culture.

Jasmine had been speaking about it’s wicked-awesomeness at work…and it sounded truly incredible.  I couldn’t wait to try this new little number.  Sunday is typically our big ‘grocery shop’, so I was able to pick everything up for the dish when we were out and about.  We made this ‘scrambled egg concoction’ Sunday for dins…and again on Monday night, because we loved it like crazy!  Jokingly, we were literally arguing over who got more in their bowl.  When dins was done…both of us chuckled, as we still wanted more!! HA!

Thank-you SO much Jasmine for introducing us to this goodness.  A terrific alternative to reg scrambled eggs.  Try ‘em…give it a go and spice up your life a little.  A total game changer in our opinions.  Excellent solution to those looking for a quick, easy and delicious breakfast, lunch or dinner idea!  Hope you like…

akuri (spicy scrambled eggs)
  • 8 eggs - scrambled
  • butter, ghee, coconut oil
  • 1 medium white onion - diced
  • 2-3 tomatoes - diced
  • 4 cloves garlic - minced/crushed
  • 1 jalapeno pepper or 2 green chile peppers - finely chopped (remove seeds if you don't want it too hot or add more if you like it really spicy!)
  • handful of fresh cilantro - chopped
  • 2 tsp turmeric
  • a few pinches of sea salt - to taste
  1. start by chopping up all your veggies and herbs
  2. in a pan, heat 1-2 tbsp of butter/ghee or coconut oil
  3. add in diced onion and sauté until translucent
  4. next, add in tomatoes, garlic, peppers and cilantro and cook on medium for a few minutes, until tomatoes soften
  5. add in your turmeric and season with salt, while stirring together
  6. meanwhile, get eggs ready by cracking them and whipping them together in a large bowl (I added in some cold water to the mixture, to make them more fluffy)
  7. turn up the heat a little, and add your scrambled eggs to the pan
  8. cook and keep stirring, until eggs are scrambled to your liking
  9. garnish with more chopped cilantro if you wish
  10. enjoy!


‘guacafied’ eggs

A perfect appetizer for the next party you are hosting or simply delicious as a new snack for you and your family to enjoy.  This recipe is a modern twist on the good ol’ classic…deviled eggs.  I have to be honest here…I have never actually had deviled eggs before.  Kinda weird right?  Oh wel!  Anyhoo, these babies are a yummy way of spicin’ up your life, especially if you eat hardboiled eggs pretty much daily like myself.  If you are getting tired of your standard ‘go-to’s’, then give these bite-sized bits a go.  Again, similar to my last post…the options here for toppings are pretty much endless!

Admitedly, I had sooooo much fun making these (total nerd on a Friday night!)  I am very ‘crafty’ and loved putting these little creations together.  Without a doubt, I think that this is the prettiest, cutest, most adorable dish I have made thus far.  I have had the idea for this recipe in my head for quite some time.  I just thought that the combo of the eggs with the guac would be so tasty together…and damn I was right.  I finally sat down on the weekend and made a list of toppings I thought would compliment one another, grabbed a few items at the store and got busy in the kitchen.  In the end (after sampling the platter) our top 3 favs were…the ones topped with bacon (of course!), the sauteed mushroom and then sauteed onion and roasted red pepper.  Put your thinkin’ cap on…what delicious variations can you dream up?!

‘guacafied’ eggs
  • eggs - number of course depends on how many you wish to make (add on a few extra, just incase some break or don't cooperate with you!)
  • guacamole - can use homemade or storebought (I used Mad Mexican Guacamole)
  • assorted toppings
  • fresh herbs and spices
  • boston lettuce leaves for even more effect! ;) - optional
  1. start by harboiling your eggs for 8-12 minutes (depending on number of eggs)
  2. drain hot water and let cool by covering with cold water and placing in the fridge
  3. in the meantime, sautee any veggies or cook any meat that needs to be prepared
  4. while this is happening, cut or chop any veggies/herbs that you are going to use as toppings
  5. once eggs have completely cooled, crack the shell and carefully peel the eggs
  6. once peeled, take a large sharp knife and cut eggs in half
  7. remove yolks using a small spoon while gently squeezing the egg (I kept the yolks and used them to crumble on top of a salad)
  8. with a spoon or using a pastry bag (like I did to make them pretty!), fill the 'emptied eggs' with guacamole
  9. garnish with desired toppings
  10. plate and serve
  11. enjoy!
Other topping options may include: smoked salmon, tuna, shrimp, crab, fresh ginger, spicy ground beef, sardines, sundried tomatoes, olives, hot peppers, sausage pieces, caviar (if you are really fancy), pulled pork, shredded chicken, various herbs/spices and of course many more!

a word from…

Yes, yes I know that  most people associate me with those restful weekend mornings, when you wake later and have time to spare.  Folks, if you feel like you are too rushed to whip me up during the weekdays…think again.  I promise, I will only take seconds…well okay maybe minutes.  I am not only healthy, tasty, but overly simplistic (shhhh..don’t tell bacon- I think he has a crush on me.)

Heck why don’t you get even more creative and bold and throw me in the brekkie rotation at least once or twice a week?  That’s what Cindy and Dustin have done, and they couldn’t be more pleased.  I hear them rave about the fact that I can be launched in there in a pinch, when nothing else in the fridge is calling their name.  Oh ya, word also has it that they regularly enjoy me as “breakfast for dinner”, because I am a “no-brainer”.  Don’t worry, I don’t take offense, but am rather flattered to lend them a hand when life becomes busy.  Besides, instead of a brain, I have a yolk that contains protein, fat and other nutrients.  Eat me up, without hesitation, yolk and all! (By the way, don’t believe all the “claims” you have heard about our yellow centers)

I don’t want to “toot my own horn”, but I have been told I am very social and get along well with many.  I am comforted in the company of bacon, sausage, avocado, salsa, sliced fruits and grilled veggies…  Take your pick, but please don’t be shy to indulge and greet my high protein compadres.  You won’t be disappointed!  Lastly, rumour has it that Cindy’s co-workers think she is perhaps overly “egg-static” about hard-boiled eggs for a snack at work.  Her friend Susie started her off and has fueled this addiction.  Now let’s just say we are a common face that is being cracked all over the counter-tops in the staffroom these days.  Word about our fulfilling and satisfying nature have caught on.  We usually travel in packs of 12, sometimes 6.  Pick us up this weekend and see what you can do.

Yours truly,

Mademoiselle Oeuf

(alter ego)— aka…scrambled egg, hard boiled egg, omelet, frittata, poached egg, pickled egg, fried egg…well you get the point!

super quick & easy scrambled eggs
main, breakfast
  • 6 eggs
  • coconut/olive oil- to cook
  • 1-2 avocado- sliced
  • 6 small tomatoes (medley)- cut in half
  • splash of water
  • splash of hot sauce (ISH)- optional
  • fresh ground pepper to taste (optional)
  1. begin by cracking all the eggs into a large bowl and add in a splash of water (helps to make them fluffy!)
  2. next whisk together thoroughly
  3. add oil to pan and heat on low/medium
  4. then pour beaten egg mixture into pan
  5. as the eggs cook, use a spatula to scramble them (they don't take long, so keep a close eye)
  6. when cook, plate and top with sliced chunks of avocado
  7. garnish with halved tomatoes on the side
  8. also, as a side (which is not in the photo) we cooked up some peameal bacon to go along with it
  9. enjoy!
Final thoughts...scrambled eggs are one of the quickest and easiest on-the-go meals to prepare. Try adding different types of veggies and meats to your egg scramble for a change as well. Don't forget about tossing in some spices and finishing with fresh herbs if you are in the mood! This adds a nice touch!!!

cobb salad

Red, yellow, orange, green…all the colours are gorgeous and this number never disappoints. Whether it’s displayed in rows, layered in a dish or just thrown together on a plate…it is a classic beauty! Cobb salad! How I love you so! So much goodness jam packed into one dish!!! Bacon, eggs, bacon – oh wait i said that. You get the idea. Well, have you ever wondered how the “Original Cobb Salad” came to be???  Yes you say?  Well, I sure did…so I decided to do a little background research on this topic.  I knew that it was named after someone with the surname “Cobb”, but I didn’t know all the dets surrounding the history.  Here is the short of the long of it version brought to you by moi!

The Cobb Salad was created by a man, by the name of Robert H. Cobb.  Back in the day, it actually came to be a steadfast menu item of the Hollywood Brown Derby (restaurant).  Since then, many variations have been produced, and it is now a very delicious recipe found in a number of homes and restaurants around the world.

When reading on, I was able to discover some more interesting facts about it’s background.  I uncovered that there are actual 2 different theories (and then some) that exist out there, regarding it’s coming to be.  I then continued to search on,  finding more information about this very visually appealing-laid out dish, that is commonly known for it’s linear and colourful presentation.

Theory # 1:

“In 1937, Brown Derby owner Robert H. Cobb went into his restaurant’s kitchen to prepare a late-night snack for Sid Grauman, operator of Grauman’s Chinese Theater.  He poked around in the refrigerator for ingredients, and decided to chop all the ingredients that he found into fine bits.  Thus, the Cobb salad was born.  From then on, Grauman regularly asked that a Cobb salad be made for him.  After that, word soon spread about this dish throughout Hollywood.  These happenings made his creation become more and more popular.  It ended up becoming such a hit that film stars started requesting “Cobb’s salad”.   In the end, it was eventually added to the menu of the Drake Hotel.”

Theory # 2:

“Robert Cobb’s widow’s story was told somewhat differently.  Her perspective was that Cobb came to work after a difficult dentist appointment and asked his head chef to prepare something he could eat. From there the chef created a salad with ingredients he knew Cobb would enjoy and proceeded to chop them all up finely.  It turned out that Cobb liked it and added it to his menu.”

 Source: Wikipedia & The Kitchen Project

cobb salad
4 +
  • SALAD:
  • ½ container mixed greens (can also use iceberg or romaine lettuce)
  • 2 chicken breasts- shredded (can sub turkey or pork)
  • 2 large avocados- sliced
  • 1 package tomato medley- diced (assorted varieties)
  • 10 slices bacon- crumbled (ISH)
  • 4 hard-boiled eggs- sliced
  • raw walnuts (can sub any type of nuts basically)
  • fresh dill- to garnish
  • DRESSING: (makes more than needed, but can store for later use in the fridge!)
  • ¼ cup olive oil
  • ½ lemon- squeezed
  • 1 egg
  • 2 cloves fresh garlic
  • 2-3 tbsp Dijon mustard (ISH)
  • ½-3/4 cup coconut milk
  • fresh dill- to taste
  • fresh ground pepper- to taste
  • dash of cayenne pepper (optional)
  1. begin by hard-boiling eggs and setting them aside (8-10 minutes)
  2. then, place strips of bacon in frying pan or on a baking sheet and cook until crispy on medium to high heat on stovetop or at 325 degrees in oven
  3. in the meantime, prepare and chop all other ingredients and veggies
  4. when ready, arrange all ingredients decoratively on a large platter (line or quadrant formation)
  5. garnish with raw almonds and fresh dill
  6. once complete, prepare dressing by combining all the above ingredients and mixing together with a hand immersion blender or food processor
  7. drizzle dressing on top of salad and serve
  8. enjoy!
• you may have to play around with the measurements, depending on desired consistency • add liquid ingredients gradually to avoid making it too runny!

*** A special mention to “the Duster” (husband), who’s chopping abilities were awesome!  Thanks for all your help!  This dish was so appetizing that I could hardly stand it while taking the photo.  I just wanted to dig in!!! ***

chicken fajita egg muffins



Chicken fajita + eggs + muffins = chicken fajita egg muffins!

For our wedding 3 summers ago, we did a “retro theme” for our at home reception.  We had lots of yummy little bite-sized appetizers, which were made from scratch by one of our friends who is a chef/caterer.  I was reminiscing about this the other day with a girlfriend and it made me realize how much people really do LOVE those foods that can be held in their hand and devoured in a matter of seconds.  They are super simple to make and store in the fridge to be re-heated when needed.  These yummy little egg muffins served us well over this past week, which was crazy busy!  They were definitely a terrific little snack when we got home from the gym in the mornings too.  In fact, Dustin liked them so much…he kept saying “okay, just one more…okay I am lying…one more!” lol

Another wonderful thing about these breakfast eggs muffins is that you can take this recipe and create so many versions of the same thing, by adding different combinations of other ingredients.  They are a perfect option to turn to when thinking of what to bring to that luncheon or brunch with family and friends.  Guaranteed they will be a hit with all your guests too!  Just a word of advice…make sure you let them cool completely before putting them in the fridge in a Tupperware container.  This will prevent them from becoming “soggy” from the condensation!

PS…I also have a very scrumptious “meat muffin” recipe that I will be sharing with you very shortly!  Stay tuned…=D

Makes 12 muffins

3.5 from 4 reviews
chicken fajita egg muffins
breakfast, snack
  • 10 eggs
  • olive oil
  • 1 cup water
  • 1 cup shredded chicken- we used some leftovers from a whole chicken
  • ⅓ white/yellow onion- finely chopped
  • ½ red pepper- finely chopped
  • 1 tsp garlic powder or 2 cloves fresh garlic (can use either)
  • 1 tsp ground cayenne pepper
  • fresh ground pepper to taste (optional)
  1. begin by chopping and preparing all ingredients needed- set aside
  2. crack eggs in a large bowl, add water and whisk thoroughly
  3. add in spices and the chopped veggies and shredded chicken
  4. once again, whisk thoroughly
  5. grease muffin tins with some olive oil
  6. pour mixture into muffin cups (almost all the way to the top)
  7. heat oven and bake @ 350 for 20-25 minutes (use a toothpick/fork to check if they are done)
  8. enjoy!

or THIS…