Canada Day Breakfast: Cream Cheese & Herbed Scrambled Eggs + Cookin Greens Spinach Hash Browns
Happy Canada Day to all my fellow Canadians! I’ve had a stellar weekend (so far) packed with sun, travel, friends and too much food! Today “J” and I are relaxing, and then heading to New Hamburg to partake in some Canada Day festivities with friends.
Today seems to be one of those days where laziness takes over. Maybe it’s because it’s Sunday (on a long weekend), or maybe it’s because of the heat (it’s currently 26°C in my house), but I actually didn’t get around to making breakfast until about 11:45am this morning… so technically this would be a brunch – either way, it was just what I needed to start the day!
Cream Cheese & Herbed Scrambled Eggs + Cookin Greens Spinach Hash Browns
Ingredients
Hashbrowns
2 medium-sized potatoes
1/4 of a medium-sized onion, chopped
1/4 cup of Cookin Greens Chopped Spinach
1 tbsp Cajun seasoning
sprinkle of salt and pepper
Scrambled Eggs
2 tbsp light cream cheese, softened
1 tsp dried herbs (I used Italian seasoning)
4 large eggs
sprinkle of salt and pepper
Directions
Hashbrowns
1. Chop potatoes into 1/2 inch squares. Boil until slightly softened. Drain.
2. Heat a drizzle of olive oil over medium-high heat. Saute potatoes 4-5 minutes or until starting to brown. Add chopped onion and Cajun seasoning. Saute until onion starts to soften, 2-3 minutes.
3. Add frozen chopped spinach (no need to thaw!), and saute until heated through, approximently 3-4 minutes.
4. Sprinkle with salt and pepper to taste. Serve hot with eggs.
Scrambled Eggs
1. Mix softened cream cheese with herbs in a large bowl.
2. Crack 4 eggs into cream cheese/herb mixture and whisk until combined.
3. In a non-stick pan, over medium-low heat, slowly cook eggs. Cook until eggs are no longer runny, about 7-8 minutes.
4. Sprinkle with salt and pepper to taste. Serve hot with hashbrowns.
Cheers to the long weekend!
