Let’s talk about trends. Clothing-wise, I’ve always considered myself more of a follower than a fashionista. When I was younger I probably had just as many fashion magazines as any other teenage girl, and a list as long as my arm of all the outfits I “needed” to buy. While at one point I took great pleasure in finding out what styles were going to be big for the season ahead and adapting my wardrobe to follow, these days, let’s just say I’m thrilled that the athleisure look seems to be acceptable and considered stylish year-round – at least for now. Luon for errrrybody.
Then there’s home trends. I don’t claim to have any natural talent here and am not the type who can look at an empty space and turn it into something out of Style at Home. I do however, know what I like: Neutrals, earth tones and little pops of colour that make spaces feel relaxed and calm but a little bit energizing at the same time. Clutter is my enemy.
Then there’s the trend I like to talk about the most, and I’m sure you guys can guess what that is.
F to the O to the O – D-licious.
Come to think of it, I don’t think I know many people who don’t like talking about food. Foods we love, foods we hate, foods that stink (microwaved fish at the office?) and foods that smell so good they make you salivate a mile away (I’m looking at you, Cinnabon.)
One of the food trends that I’ve loved taking part in over the past year since moving to Vancouver is the weekend brunch trend. Yes, I know it’s not just a Vancouver thing and brunch has been around forever, but come with me on this one.
There’s something awesome about getting together with friends – whether it’s 1 or 10 or more – on a Sunday after everyone’s had their morning sweat session of choice, ordering a bunch of delicious food and catching up with coffee mugs in hand. Meals are far too rushed, far too often these days, and I love the chilled out brunch vibe. It can be totally casual post-spin one, or fancy brunch that requires something a little more classy than a pair of tights and Asics. Either way, I’m always up for it. Or down for it. Or whatever. Let’s eat.
Vancouver has some brilliant brunch spots that cater to all price points. Some of my favourites so far are Heirloom, Nuba, The Acorn and Twisted Fork Bistro, and on my list of must-go-soon places are The Wallflower, Salmon House, and Oakwood Canadian Bistro.
While we wait patiently (or not) for Sunday to get here, I wanted to share a recent creation that was inspired by all of my brunching so far. I’m calling it a Huevos Rancheros Skillet, and while I haven’t found a fine establishment here in Vancouver that serves it (outside of my own kitchen of course), it’s totally Sunday brunch-worthy.
In addition to needing only 10 ingredients (ok 11, but you probably have most of them already anyway), the great thing about this recipe is that the tortillas in the bottom of each cast iron skillet mean SUPER easy clean-up. No tomato bits caked on, no scrubbing, and no need to soak – just 100% delicious care-free brunchy goodness, because lazy Sundays should stay that way.
Huevos Rancheros Skillet
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients (2 servings)
- 2 tsp extra virgin olive oil
- 1/4 cup thinly sliced red onion
- 1 cup zucchini, diced
- 1 cup cooked black beans
- 1 red bell pepper, diced
- 1 tsp each ground cumin, coriander and chili powder
- 4 tomatoes, chopped
- 1/2 cup salsa
- 2 tortillas, gluten-free if necessary
- 2 eggs
- cilantro and avocado, to garnish
Preheat the oven to 400F.
In a large frying pan, warm the olive oil for 1 minute over medium heat. Chop the onion, zucchini and bell pepper as indicated and add them to the pan with the spices and beans. Stir for 2 minutes to coat, then add the chopped tomatoes and salsa.
Keeping heat on medium, allow all of the vegetables to soften and the tomatoes to release their juices for 4-5 minutes. Meanwhile, line the bottom of 2 small cast iron skillets with a tortilla. (You can also use a large cast iron skillet, but try to layer the tortillas so that they cover the bottom and come up the sides slightly.
Divide the contents of the pan evenly between the 2 cast iron skillets, on top of the tortillas. Make a small indentation in the middle of each skillet and crack an egg into each indentation.
Put the skillets in the oven for 12-15 minutes, depending on how runny you like your eggs.
Slice some avocado and coarsely chop some cilantro. After taking the skillets out of the oven, arrange avocado slices on top and sprinkle with cilantro and freshly ground black pepper.
So tell me…
- What’s your favourite place to go for brunch where you live?
- Are you a sweet bruncher (waffles, yogurt, pancakes etc) or more of the savoury type (eggs, hash browns, omelettes etc)?