Pretty Pomegranate Parfait

Merry Christmas!

Pretty Pomegranate Parfaits

I remember as a kid on Christmas morning it took my parents a Herculean amount of effort to peel us away from the treats in our stockings and get us to eat a half-decent breakfast before our day of gorging ourselves on candy and chocolate. With the promise of that in store, plain cereal or toast just seemed too … BLAH to eat, and we ended up picking at our food and being cranky later on.

Pretty Pomegranate Parfaits

This quick dish might tempt even your most stalwart refusers this morning. Pomegranates are in season now and they’re an amazing superfood, full of antioxidants, vitamin C, and a satisfying crunch. The whole thing is just yogurt, pomegranate seeds, and granola, but you can assemble it in seconds and it looks like a fancy treat.

Pretty Pomegranate Parfaits

Grab a pretty glass (it is a special occasion after all) and scoop in a bit of granola, followed by some pomegranate seeds. Layer in a bit of yogurt and smooth it so it touches the sides and sort of “seals” in the layer.

Pretty Pomegranate Parfaits

Repeat until you get all the way to the top, and garnish with a sprinkling of granola and pomegranate seeds (maybe a sprig of mint if you’ve got it handy).

Pretty Pomegranate Parfaits

Scarf it down and have the energy to start your day!

Pretty Pomegranate Parfaits

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Greek Baked Eggs

Baked Eggs 14My brother and I take turns hosting a family brunch every second Sunday, and because both of our families are on tight schedules on Sundays (us with getting Gren exercised and tired prior to the brunch, and them with getting the General up and ready to go in time), it makes sense to prepare dishes that can be made ahead of time, or that can be cooked all at once, and also dishes that don’t require constant presence in the kitchen when we should be paying attention to the interactions between corgi and toddler. This one from Salted and Styled requires some focus and prior preparation but it’s very quick so you’re not in the kitchen for very long. The original recipe worked for 5 servings, but I upped mine to 8 so the measurements are approximate. Go with what looks good to you. Baked Eggs 2

Start by cracking however many eggs you want into individual bowls. You’ll need to pour these quickly later so that’s why you’re doing this. Grab as well some fresh herbs from the garden: parsley, thyme, and oregano. I bet some sage would be tasty as well, and if you wanted to alter the flavour a little then you could maybe do a sage-savoury-chives combo or something like that. Chop up the herbs and set them aside for a minute. Grab a few handfuls of feta cheese and crumble that up as well.

Baked Eggs 4Grab as well a handful of Kalamata olives, and chop those up (after removing the pits). Mix that with a little bit of minced garlic and some salt and pepper. Go easy on the salt though, as the olives and the feta are both pretty salty in their own right.Baked Eggs 5

Now preheat your broiler and grab a large cast-iron skillet or wide, shallow baking dish. Dollop some butter in there as well as a few drops of heavy cream.

Baked Eggs 6Heat the butter and cream either under the broiler or on the stovetop until bubbly. Baked Eggs 7

Then working very quickly, slide in all your eggs.

Baked Eggs 8Sprinkle with your herbs and olives. Baked Eggs 9

Top with feta.

Baked Eggs 10Shove that under the broiler until the eggs are cooked to your satisfaction (runny or hard, it’s up to you) – probably less than 5 minutes. Baked Eggs 13

Serve straight from the pan with some buttered toast as a plate or for sopping up your yolks. Mmm!

Baked Eggs 15