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This would be great for the July 1 breakfast table:
Broiled Strawberries and Cream broiled lightly in oven (see Sharon’s recipe)
Hash Browns in Springform Pan
2-3 Tbsp herbed cream cheese
2-3 Tbsp sour cream
1 1/2 cups Hash browns ( the cubed country style)
3/4 cup ham, cubed (about 1/2 inch cubes)
red pepper
s and p
In a bowl, cream together cream cheese and sour cream, adding herbs to your taste. Fold in hash brown cubes. They should be evenly coated. Add more sour cream if necessary.
In two mini 4 inch spring-form pans, put a layer of hash browns (or leftover cold potatoes sliced for the bottom--lots of leeway) then a layer of diced ham, then press in another layer of hash browns. Resist the urge to put parsley on top. (We’re aiming for a red and white plate, but do that on another day.)
Make a light omelette with two eggs and two egg whites with grated Monterrey Jack cheese in the middle. Fold into thirds, then cutting in half to simulate shape of the flag for the two servings.
Put a small rectangle of cardboard over the area where the maple leaf would go, and dust the outside edges of the egg with paprika, lift the cardboard, and using a garnish cutter in the shape of the maple leaf cut from the red pepper in the centre to represent the flag.
Serve with hashbrowns.
I have Canadian geese napkin holders where the napkin forms their wings. Red juice rounds out the table theme.
O Canada!
Joan Foster
formely of Garden Ridge Bed and Breakfast
Victoria, BC
Sharon Anderson
Race View B&B
Metchosin (near Victoria) BC
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