BREAKFAST CLUB

Start the day with sammies that are worth getting out of bed for.

BY AMANDA BARNIER & THE TEST KITCHEN

A meatless twist on a classic!

TESTED TILL PERFECT

Cheesy Portobello and Egg “Burgers,” p. 86

HOW-TO VIDEO Learn how to remove gills from portobello mushrooms at canadianliving.com/mushrooms.

Cheesy Portobello and Egg “Burgers”

Hands-on time: 15 minutes Total time: 15 minutes Makes: 2 servings

Hearty mushrooms make these breakfast sandwiches a scrumptious meatless alternative to the classic sausage-and-egg combo. You can always swap the English muffins out for whole wheat ones, or even skinny pitas, if that’s what you have on hand.

2 portobello mushrooms, stems and gills removed 2 tsp olive oil 2 eggs pinch each salt and pepper 2 tbsp soft herb-and-garlic cheese (such as Boursin) 2 English muffins, split and toasted

Brush tops of mushrooms with half of the oil. Place, stem sides down, on baking sheet. Bake in 450°F (230°C) oven until tender, about 7 minutes. Meanwhile, in nonstick skillet, heat remaining oil over medium heat; crack eggs into skillet. Cook, breaking yolks, until whites are set yet yolks are still soft, about 3 minutes, or until desired doneness. Sprinkle with salt and pepper. Spread cheese over cut sides of muffins; divide mushrooms and eggs between 2 halves. Sandwich with remaining halves.

PER SERVING: about 332 cal, 14 g pro, 17 g total fat (7 g sat. fat), 32 g carb (3 g dietary fibre, 4 g sugar), 195 mg chol, 405 mg sodium, 494 mg potassium. % RDI: 13% calcium, 26% iron, 14% vit A, 2% vit C, 46% folate.

Use white or whole wheat bread, if you prefer.

Peanut Butter and Banana French Toast Sandwiches

Hands-on time: 15 minutes Total time: 15 minutes Makes: 2 servings

French toast isn’t just for weekends anymore—these little wonders come together quickly enough for a busy work or school morning. If you like, serve with a small dipping bowl of maple syrup for extra sweetness.

2 eggs ¼ cup milk dash vanilla 2 tbsp crunchy peanut butter 4 slices (¾-inch/2 cm thick) cinnamon-raisin bread 1 banana, cut in ¼-inch (5 mm) thick slices 1 tsp butter

In shallow dish, whisk together eggs, milk and vanilla; set aside. Spread peanut butter over 1 side of 2 of the bread slices; arrange banana slices evenly over peanut butter. Sandwich with remaining bread. Dip sandwiches into egg mixture, turning to coat; discard any remaining egg mixture. In nonstick skillet, melt butter over medium heat; cook sandwiches, turning once, until light golden and peanut butter is runny, about 4 minutes per side.

PER SERVING: about 456 cal, 16 g pro, 18 g total fat (5 g sat. fat), 63 g carb (6 g dietary fibre, 15 g sugar), 134 mg chol, 475 mg sodium, 592 mg potassium. % RDI: 10% calcium, 24% iron, 10% vit A, 7% vit C, 53% folate.

Cooking the burritos in a skillet makes the tortillas crispy.

Breakfast Burritos

Hands-on time: 25 minutes Total time: 25 minutes Makes: 2 servings

Wrapping creamy avocado, spicy sausage and hearty eggs in a crispy tortilla makes for the best portable gourmet breakfast. Serve with sour cream and extra salsa.

1 hot Italian sausage (about 100 g), casing removed 2 green onions, thinly sliced 3 eggs, lightly beaten half ripe avocado, peeled, pitted and mashed 2 large (9 inches/23 cm) soft flour tortillas ¼ cup shredded Monterey Jack cheese 2 tbsp salsa ½ tsp olive oil

In nonstick skillet, cook sausage over medium heat, breaking up with spoon, until no longer pink inside, about 3 minutes. Add green onions; cook, stirring occasionally, until softened, about 3 minutes. Add eggs; cook, stirring, just until softly set, about 2 minutes. Scrape onto plate; wipe out skillet. Spoon avocado evenly down centres of tortillas. Spoon sausage mixture over avocado; top with Monterey Jack and salsa. Fold up bottoms of tortillas; fold in sides and roll up. Brush with oil. Heat nonstick skillet over medium heat; add burritos and cook, turning once, until golden, about 7 minutes.

PER SERVING: about 506 cal, 25 g pro, 31 g total fat (9 g sat. fat), 34 g carb (5 g dietary fibre, 2 g sugar), 308 mg chol, 978 mg sodium, 564 mg potassium. % RDI: 15% calcium, 26% iron, 20% vit A, 12% vit C, 67% folate.

Fresh Start

Kick off your day on the savoury side with a satisfying breakfast sandwich that’s loaded with fresh veggies and protein-rich eggs.

BY THE CANADIAN LIVING TEST KITCHEN

WITH EGGS

GARDEN FRESH BREAKFAST PITAS

HANDS-ON TIME: 20 minutes TOTAL TIME: 20 minutes MAKES: 2 servings You can swap out the zucchini for other vegetables you have on hand—such as chopped sweet peppers, broccoli or mushrooms—but steer clear of anything too watery, like fresh tomatoes. 1 tsp 1 cup 3 2 tbsp

½ tsp pinch 3 2

2 tsp

olive oil diced zucchini (about 1 small) green onions, thinly sliced chopped drained oil-packed sun-dried tomatoes chopped fresh thyme each salt and pepper eggs, beaten mini whole wheat pitas (4½ inches/11 cm) Dijon mustard In nonstick skillet, heat oil over medium heat; cook zucchini, stirring occasionally, until softened, about 5 minutes. Stir in green onions, sun-dried tomatoes, thyme, salt and pepper. Cook, stirring occasionally, until green onions are softened, about 2 minutes. Add eggs to pan; cook, stirring, just until softly set, about 5 minutes. Meanwhile, using tip of sharp knife, cut 4-inch (10 cm) opening in edge of each pita; toast pitas. Spread mustard over insides of pitas; fill with egg mixture.

PER SERVING: about 288 cal, 15 g pro, 13 g total fat (3 g sat. fat), 32 g carb (5 g dietary fi bre, 4 g sugar), 274 mg chol, 432 mg sodium, 482 mg potassium. % RDI: 7% calcium, 24% iron, 23% vit A, 28% vit C, 38% folate.

TIP FROM THE TEST KITCHEN

Local Canadian eggs are a natural, nutritious ingredient you should always keep on hand for quick meals.