Spring in Canada is weird. Every year we endure an excruciatingly long and cold winter, yearning for the day that spring will arrive. So when warmer weather and seasonal foliage don’t suddenly appear after March 20th, we feel disheartened and disappointed with the seemingly slow transition. I regularly see posts from friends and family highlighting snowfalls and windstorms alongside sarcastic commentary about the “spring” weather. It’s a tease of a season, like a rich, heady smell of freshly brewed coffee in the morning that insufficiently amounts to a thin, unflavourful cup of brown water. Unlike fall, when we’re more welcoming of a slower transition, we seem to require immediate change with spring. Unfortunately, that’s not how the cookie crumbles in the north. Every year, without fail, we’re faced with an uncomfortable transition–still cold, but with days of warmth; flowers blooming, then dying due to frost; putting away our winter jackets, then pulling them out again, and and a myriad of other day-to-day disappointments that make spring feel like a mirage.
As I write this I’m literally gazing out my back patio at the sun canvassing the yard, fully convinced that spring IS here. Is it? I too, fall victim to this burning need for change; and when I can’t have it in the form of weather, I look for its lightness in other forms–by enjoying the longer days, taking a much-needed social media break, transitioning my wardrobe bit-by-bit, plotting a garden for the first time, indulging in an occasional bouquet of tulips to brighten up my house, and as always, food.
This egg and veggie bake pays homage to the transitional Canadian spring weather in all the right ways. it’s light and fresh, but still hearty and sustaining; it’s vibrant and veg-forward, but still belly-warming; it’s healthful as a much-needed break from the winter foods we tend to crave; and it boasts a minimalist ingredient list, simple method, and one tray approach (one tray!!) for those of us for whom spring also summons a need for cleanliness, simplicity, and order.
I’ve partnered with Egg Farmers of Canada again to bring you this recipe–a welcome collab as eggs often form the lifeblood of our kitchen. In case you missed the news, Egg Farmers of Canada created the EggcentricTV app, a creative and innovative TV network dedicated to all things eggs! To see my full video including 3 ways to eat this dish (hint: it’s not just on toast!) download the app for free (available thru the App Store, Google Play and Roku)! You can search Easy Like Sunday Morning Egg and Veggie Bake in the Celebrating Spring channel. In the meantime, get a sneak-peak of the video here and check out the full recipe below. And if you’re making it, this sauce might make your egg dreams come true. Just sayin’
.*This post was made in partnership with the Egg Farmers of Canada and EggcentricTV. Thank you for supporting my paid work opportunities which help to bring new, original content to 80twenty. As always, all opinions are my own and I only work with brands and organizations that are in line with my values.
Easy Like Sunday Morning Egg and Veggie Bake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Breakfast/Brunch
- 2 bell peppers (orange, red, or yellow), halved and sliced into ¼” strip
- 1 small red onion, thinly sliced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt, plus more to taste
- 1 tbsp olive oil
- 4 large eggs
- ¼ cup grated aged cheddar
- Freshly ground pepper, to taste
- Optional toppings: Green onions, vibrant green sauce
- Preheat oven to 400 degrees F.
- Place peppers and onions in a casserole dish. Sprinkle with cumin, chili powder, salt, and drizzle with olive oil. Toss to coat and spread out evenly in the pan.
- Bake for until just tender and slightly browned, tossing once in between–approximately 20 minutes.
- Make 4 wells in the vegetables and crack an egg in each well. Sprinkle with salt and pepper. Sprinkle cheese around the whites of the egg.
- Bake for 5-10 more minutes, or until the eggs are done to your liking (less time for runnier eggs).
- Serve on its own, over grilled, buttery sourdough, tucked into tortillas with cheese and vibrant green sauce, or simply with a plate of greens.