It wasn’t until later in life that I began to be a romantic about how I was raised. I say romantic in the very best of ways; memories of time spent with my family, recognizing how my personality was molded and shaped began to mean so much to me as entered my late 20s. Perhaps it was because I had met my future-husband and we often sat and tried to imagine what our lives would look like over the next 70 years together.
For both of us, our storytelling often included memories of time in the kitchen with our Mums. We were raised by foodies who enjoyed having us in the kitchen with them and our memories are intertwined with the taste, touch and smells of the kitchen. For us food is love.
One of my first memories is of my Mum standing behind me as I stood upon a vinyl kitchen chair against the stove. She encouraged me in her loving British accent, instructing me how to move the big wooden spoon around the pan to make fluffy scrambled eggs. This was the very first meal I learned to make and I’m sure my family tired of scrambled eggs on toast as I insisted on making them daily.
Between this simple dish and the billions of fried eggs, poached eggs and soldiers dipped into a soft boiled yolk during my years….I am truly a fan of eggs! We eat eggs daily, my girls are going to have the same kind of memories I do which makes me oh-so happy.
Recently I was invited by Egg Farmers of Canada to attend the #SummerSideUP lunch with one of my favourite TV personalities, Chef Lynn Crawford at her restaurant Ruby Watchco. The focus of the event was upon including eggs in your Summer entertaining. Well if this wasn’t a perfect fit for me!
The event had that homey feel which I love, the harvest table simply drew me in and encouraged the family-style meal that Chef Lynn is know for. Around the room we were welcomed with little touches of wild flowers and eggs in farm-style wire baskets.
As we walked in we were greeted by warm smiles from Chef Lynn, her team and our friends at Egg Farmers of Canada. This feeling of warmth carried through the entire event where we shared our own egg memories, the versatility of eggs and their nutritional benefits. Eggs aren’t just delicious you know…they also happen to contain 6 grams of protein, 50% of the daily requirement of B12 and only 70 calories.
The menu for the lunch was of course EGG-tastic! Thankfully Chef Lynn and Egg Farmers of Canada provide us with the recipes to share with you all!
Nova Scotia Lobster and Egg Rolls
We began with Nova Scotia Lobster and Egg Rolls which is a recipe Chef Lynn developed. While I don’t personally enjoy lobster, my fellow attendees were simply in heaven with the first bite. We all agreed it was a combination of 2 proteins which people wouldn’t often choose and yet ended up being a delicious combination. See below for the full recipe.
Black Bean & Egg Tostadas
The next course was one that I didn’t think I’d enjoy to be honest…and as usual I was wrong. Chef Lynn put together ingredients that I had NO idea would create a dish that left me wanting more. Who knew black beans could be scrumptous? Ok you may have but I would have argued intensly if you’d told me they could be included in a fav dish of mine. The full recipe is at the bottom friends, go on and give it a try at home…I know I will be.
Chocolate Brownie S’mores
Finally we were served dessert…aka a wee slice of heaven. These Chocolate Brownie S’mores were simply TO DIE FOR! Oh man how they melted in my mouth; the burst of fruit flavours combined with a toasted marshmallow and rich chocolate…yup I am a fan. I’m posting the recipe below and you can thank me later.
Experiencing this lunch, at a table of glorious food wasn’t just about the food. We sat and truly enjoyed one another, laughing and sharing of ourselves. This IS what entertaining should be about…the food should compliment the experience. Including eggs with our memory-making meals will be a regular thing at our home and I suspect our girls will find their future gatherings include eggs as well.
The Egg-Tastic Recipes:
- 375 g lobsters (3/4 lb), cooked and shelled, chilled, and cut into bite-size pieces
- 6 large hard boiled eggs, peeled and chopped
- 1 cup (250 mL)mayonnaise
- 1 tsp (5 mL)lemon juice
- 1 stalk celery, finely diced
- 1/4 cup (60 mL)chopped celery leaves
- 2 tbsp (30 mL)chopped tarragon or dill
- 1 tbsp (15 mL)capers, chopped
- 1/4 tsp (1.25 mL)salt
- 1/8 tsp (0.5 mL)pepper
- 8 small dinner rolls, split on top
- 1 tbsp (15 mL)unsalted butter, melted
- 1 head butter lettuce (optional)
- 1/2 medium red onion, thinly sliced
- 2 tbsp (30 mL)fresh lime juice
- 1/4 tsp (1.25 mL)salt
- 1 tbsp (15 mL)olive oil, for frying
- 1 clove garlic, minced
- 1/4 tsp (1.25 mL)ground cumin
- 1/4 tsp (1.25 mL)chili powder
- 1 can black beans (540 mL), rinsed and drained
- 6 small eggs
- 6 corn tostadas
- 1 avocado, sliced
- 3 small radishes, thinly sliced
- 1 jalapeño, thinly sliced
- 1/2 cup (125 mL)crumbled queso fresco
- For garnish, fresh cilantro leaves and sliced limes
Graham Cracker Base
- 1 3/4 cups (440 mL)graham cracker crumbs
- 1/2 cup (125 mL)butter, melted
- 1/4 cup (60 mL)sugar
- 12 oz (345 g)dark chocolate, chopped
- 1¼ cups unsalted butter
- 1¼ cups all purpose flour
- 1/3 cup (75 mL)cocoa powder
- 1/2 tsp (2.5 mL)salt
- 2 1/2 cups (625 mL)granulated sugar
- 5 large eggs
- 4 tsp (20 mL)vanilla
- 1 cup (250 mL)milk chocolate chips
- 4 large egg whites, at room temperature
- 1 cup (250 mL)granulated sugar
- 1/2 tsp (2.5 mL)cream of tartar
- 1/8 tsp (0.5 mL)fine salt
- 1 tsp (5 mL)vanilla extract
- 3 cups (750 mL)fresh strawberries, sliced
- 1 tbsp (15 mL)sugar
Instructions For Graham Cracker Base
Instructions For Brownies
Instructions For Marshmallow Topping
Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.