As a kid, I used to love the smells of Thanksgiving. The carefully basted turkey surrounded by roasted root veggies, the cranberry sauce, the sweet potatoes… and, of course, the pumpkin pie.
Our celebration has also typically included multiple friends and relatives, but with COVID-19 this year, we’ve had to scale it back.
In my household, we like to make the entire day special – starting with breakfast. A bowl of cold flakes may be fine for the mid-week rush to work, but Thanksgiving weekend is time to up your game. Like fixing a hearty plate of eggs, bacon, homefries and toast.
I have adopted more of a whole-foods diet this year, but built into any successful regimen is a bit of flexibility. A kale smoothie alongside a jiggling bowl of high-fibre porridge might be the more sensible option, but I won’t try selling that to the kids!
Try Making Eggs the Star of the Show (Plate)
Over the years, eggs have wrongly taken a bad rap. We’ve since discovered that although they are high in cholesterol, eggs generally don’t have an adverse effect on blood levels in healthy people. And studies have shown they raise “good” HDL cholesterol, which is linked with a lower risk of heart disease.
Eggs also contain choline (for building cell membranes), and lutein and zeaxanthin for eye health. Some hens are raised on Omega-3 enriched feeds, which has been shown to help lower triglycerides. Eggs are also low in calories and high in protein. Could anybody design a better food?
Perhaps the one way to raise the bar is to go organic, free-run and free-range.
Free run and free range are similar in that the hens do not live in cages but in an open-concept barn with a variety of nests and perches. Free range birds have the added bonus of an outdoor pasture, where they can freely forage. Organic eggs come from hens given a certified feed, made from non-GMO grains.
You’ll pay a little more for these eggs, but I’ve noticed a richer, darker yolk – almost orange in colour – and the taste is more robust.
For an amazing scrambled egg recipe, yes you read that right, check out the way Chef Gordon Ramsay does it.
Try Peameal Bacon Instead of Regular Bacon – A Canadian Classic!
Which could also be said of the perfect egg accompaniment: peameal bacon. It comes from a lean, boneless pork loin, and is lower in fat than traditional strips.
Vince’s Own peameal bacon uses pork that is cured a minimum of seven days in a low-sodium brine. Our process delivers meat that is tender, but without excess moisture – which means it doesn’t cook down like regular bacon. Our peameal is then rolled in cornmeal, sliced – and ready for the frypan.
Add crispy, seasoned home fries (any spud will do, but I prefer the healthier sweet potato), some sautéed onions and sweet peppers, and a few slices of whole-grain artisanal bread. And don’t forget a delicious jam or preserve.
Now that’s a perfect start to the day, and should give the entire family enough energy to fire up the vacuum, sweep the floors, and otherwise tidy the house. I’m speaking to you, kids!
If you forgot anything for your perfect Thanksgiving weekend, don’t worry! All Vince’s locations are open on Thanksgiving Day until 6pm!
We’d love to hear from you! Do you have a favourite Brie recipe?? Leave us a comment here or head over and join in the conversation on Facebook (don’t forget to give us a “like”) and Instagram.
– Neil
