Green Stockings Craft & Design

July 8, 2013

Eggs Carmelite aka Non-English-Muffin Eggs Benedict, Because Nuns Are Awesome

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 5:19 PM

Ingredients – for 4 people
Prep time – 1 to 1 1/2 hours

1 cup Hollandaise Sauce (from this recipe, thanks Simply Recipes!)
6 onions
2 medium sized sweet potato
4 cups kale, veins and stems removed
4 to 6 slices of bacon
2 eggs per person
Cooking oil of your choice (butter or coconut oil are best)
Salt & pepper


Caramelize onions: do this step before you start anything else! slice onions and place in a covered heavy frying pan on low with 1/4 cup butter/coconut oil for about an hour

Preheat oven to 350

Peel sweet potato and slice into long oval slices 3/4″ thick. Coat with oil and salt and pepper, add garlic powder, rosemary, and other spices according to your tastes. Bake for about 45mins until crispy on the outside. (or less time at a higher temperature if you’re in a little bit of a time crunch, but watch them to make sure they don’t burn!)

Prepare hollandaise sauce.

Cook bacon until crispy, allow to cool, and crunch up into bacon bits.

Leaving bacon fat in the pan, sauté kale with the bacon bits until it is soft. Add a little more oil or butter if it looks dry.

Poach eggs according to your favorite method – we have silicone cups, but if you can manage that swirling water & vinegar method, have at it.

Layer sweet potato, kale, onions, eggs, and then hollandaise sauce.


Updated 11/07/13 to include the caramelized onions, which were the brain child of my friend Nanette, who suggested them when I explained that I thought this recipe sounded like it had caramel in it. She’s so awesome we invited her for boozy brunch 🙂


October 20, 2012

Katharine’s “Why Would I do this in my Slow Cooker?” Brunch Casserole

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 12:21 PM

This recipe is adapted from the Better Homes & Gardens Slow Cooker Recipe Book. It wants you to make it the night before, keep it in the fridge for 8 hours, and then cook it on low for 5 1/2 – 6 hours in the morning. I don’t know about you, but we don’t usually get up before 10am on weekends, and I didn’t really want to wait until 4pm to eat breakfast, or get up at 5am to turn the slow cooker on! So with the help of the cooking directions for bread pudding from the Looneyspoons Cookbook, I present to you the much faster Brunch Casserole:


Per Person:
2 mild Italien sausages, casings removed
2 slices raisin bread (you might want to go up to 2 1/2 or 3 slices if you’re stuck using the Sun-Maid brand, since the slices are really small! Here in Quebec Bon Matin makes a raisin bread as well, with bigger, thicker slices, about 100gr more bread per loaf, and cheaper, too)
1 egg
1/3 cup milk
3 TBSP lightly packed brown sugar
1 tsp vanilla

To Taste:
Cinnamon, ginger, nutmeg, cloves

Preheat oven to 350F
Lightly grease a shallow casserole dish with butter or cooking spray
Brown sausage meat in a frying pan, breaking up and crumbling as you go
Tear or cut raisin bread into 1″ pieces, set aside
In a separate bowl, beat eggs with milk, vanilla, brown sugar, and spices. Pour over bread pieces, tossing to coat. Let stand for 5 minutes to let the liquid soak in.
Toss in sausage pieces.
Spread out as thinly as possible in casserole dish – for a large crowd, use more than one casserole dish or baking pan instead of a single, deeper one.
Bake uncovered for 45min-1hr or until top layer is brown and crispy. A toothpick stuck in should come out clean.
Serve with sprinkled brown sugar, whipped cream, maple syrup, butter, or jam.

Other additions and/or substitutions you might consider:
Crispy bacon bits instead of sausage or just crumbled on top, small apple chunks, berries, peach chunks, pitted cherry halves, any dried fruit pieces or other fresh non-citrus fruit.

It’s not the most elegant looking meal, but damn is it yummy! Enjoy!

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