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I was never a big fan of eggs until I started eating Paleo. But because of their affordability, and versatility, I eat them almost every day. Here are 10 of my favorite recipes:

1. Paleo Egg Muffins


2. Sweet Potatoes and Eggs 


3. Paleo Sausage Egg McMuffin


4. Baked egg and avocado


5. Baked eggs in ham cup


6. Asparagus, egg and bacon salad

asparagus egg and bacon salad-2

7. Baked eggs and chorizo


8. Baked eggs ratatouille

Screen Shot 2014-04-23 at 11.31.11 AM

9. Paleo banana and egg pancakes


10. Tomato, basil and prosciutto omelette








I used to live in Taiwan, and “tea eggs” were available 24/7 as a high protein snack on the go. For about 8 cents, you could walk into the nearest 7/11 and purchase one from a boiling pot of spiced tea. I got so accustomed to seeing them everywhere, that I actually missed them upon returning to Canada. Alas, here is the recipe I have been using the past year to satisfy my “tea egg” cravings:


  • 6 eggs
  • 3 1/2 cups cold water, or as needed
  • 1 teaspoon salt
  • 2 tablespoons wheat-free tamari (I used Bragg’s All purpose)
  • 1/2 cup brewed black tea
  • 2 star anise, broken into individual pieces
  • 1 cinnamon stick


Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs. Cover and bring to a rolling boil. Remove the saucepan from the element and let the eggs stand in the hot water for 15 – 20 minutes, until they are cooked. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact. (If the shell does come off, don’t worry – it just means that egg will have a darker color than the others).
Bring the water in the pan back to a boil. Add the salt, soy sauce, brewed black tea, star anise pieces, and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours. Turn off the heat and let the eggs sit in the hot liquid until ready to serve.



I went for brunch today at Maxwell’s Bistro on Elgin Street. They serve brunch seven days a week; until 11am Monday through Friday, which is great for late sleepers. I ordered the eggs Benedict with smoked salmon (they also offer ham and/or spinach). I kindly asked the server to remove the bun and to serve the dish with a side salad, rather than potatoes.  Restaurants are generally accommodating when you have special requests, and I found Maxwell’s to be particularly so! I will be back for more paleo and gluten-free goodness.




  • 3 Eggs
  • Onion, 1/2 cup
  • Green Pepper, 1/4 cup
  • Mushrooms, 1 white and 2 shiitake
  • Cherry tomatoes, 2-3
  • Baby Spinach, handful
  • Tarragon, teaspoon
  • Cayenne, 1/2 teaspoon
  • Salt and Pepper, to taste
  • Extra Virgin Olive Oil, tablespoon
  • Dash hot chile sauce (optional)


Chop the onions into small pieces while the skillet heats up over medium. Heat the olive oil and toss in the onion, tarragon, cayenne, salt and pepper. Chop the mushrooms and green pepper, add them to the skillet. Lastly, slice the cherry tomatos in half and add them with the baby spinach. Toss the skillet and cook for about one to two minutes longer. Dump the veggies into a small bowl, return the skillet to the heat.


Break 3 eggs into a bowl, mix in hot sauce, salt and pepper, whisk the eggs. Add a dash more olive oil to the pan and add the eggs. Allow the egg mixture to solidify, while going over the edges with a spatula to keep from sticking. Add the cooked veggies back into the skillet in the centre of the egg mixture. Once the whites are no longer runny, loosen one half of the omelette and flip it over. Remove from heat and garnish with sliced fresh fuit, avocado or salsa.




I decided to check out Baker Street Cafe yesterday. I was craving brunch and it’s one of the few places that serves brunch weekdays until 2pm.


My sister and I ordered generously portioned dishes and sat waiting patiently with our steaming cups of coffee; they even leave the coffee pot on the table for easy refills. I ordered the eggs Benedict with smoked salmon, and added extra spinach, without the bun of course, and eggs poached medium.


The food arrived 15 minutes after we ordered, which was a pleasant surprise because of the signs around the restaurant warning customers of long wait times. My eggs were done to perfection, with firm whites and soft runny yolks.


The smoked salmon, egg and spinach mixture was delicious with the house made Bernaise sauce and capers. I enjoyed a few of the pan fried potatoes mixed with peppers and onions.


One of the highlights of brunch at Baker Street is the generous portion of fresh fruit served alongside your main dish. Mmm, I will definitely be back to try out some more Paleo-friendly dishes!