Breakfast–Soups and Lunch Stuff

Hollywood Bogaerts Protein Egg Cups

 Hollywood Bogaerts–Hollywood Fit Studio – Carleton Place


Makes 12 egg cups

⭐Grease muffin cups with cold pressed coconut oil.
⭐Line muffin tin with meat of choice
⭐Mix 6 whole egg
⭐1 500ml carton egg whites
⭐Mix seasoning of choice in mix
⭐Beat to combine
⭐Pour mix evenly in 12 muffin cups
⭐Top with cheese *optional
⭐Bake at 400F for approx 20 min or until top of egg cups are no longer runny.
Store in container in fridge and enjoy cold or heated in mircrowave for 40 sec/2 cups

 Hollywood Bogaerts French Toast Sticks with Carleton Place Farmers Market Path Back Farms Maple Syrup

collagemaplesyrup.jpg Hollywood Bogaerts–Hollywood Fit Studio – Carleton Place

I make a whole loaf and store in the fridge for the week!


1.Silver Hills grain sprouted bread (or your fav)

2.Egg Whites 3.Vanilla


5.Coconut oil(virgin so you get the health benefits)

Directions Heat non stick pan and add 1/4 tsp Coconut oil. Slice bread into 3 to make ‘sticks’ Mix no. 2-4 in a bowl Dunk bread sticks in liquid Cook on all sides until brown Store air tight container in the fridge.

Don’t forget…



Bacon,Egg and Maple Grilled Cheese


6 slices thick-sliced bacon
2 tablespoons maple syrup
7 tablespoons unsalted butter, softened
4 large eggs
9 slices Cheddar (about 7 ounces), one of them quartered
Eight 1/3- to 1/2-inch-thick slices brioche bread

Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Recipe courtesy of Food Network Kitchens


Try it with George’s Onion Marmalade


Highland Organics just posted this yummy recipe on their Facebook page– I find it extremely fitting for this weather only— don’t get too close to your loved one

6 large whole heads garlic
1 tablespoon olive oil
2 teaspoons salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
6 tablespoons unsalted butter
3/4 cup all-purpose flour
4 cups chicken stock
2 cups water
1 tablespoon Italian seasoning
1 cup heavy cream, if desired
2 tablespoons minced fresh Italian flat-leaf parsley
2 tablespoons extra-virgin olive oil
Asiago Crostini, recipe follows
Cook Time 2 hours 10 minutes
Asiago Crostini:
1/3 cup olive oil
2 cloves garlic, finely minced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
1/2 cup shredded Asiago cheese
Preheat the oven to 375 degrees F.

Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.

In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.

Asiago Crostini:
Preheat the oven to 400 degrees F.

In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.

With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.

Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.

Remove and let cool before serving.

Recipe courtesy of Guy Fieri, 2010

Click on this link to watch the Carleton Place Farmer’s Market Movie!!


McGahey and White Oak Farms Sassy Sausage and Black Bean Soup




  1. In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 8 minutes, or until tender. Add the beans, tomatoes with liquid, broth, salsa and water. Bring to a boil over high heat.
  2. Cut sausage into 1/2 inch slices and stir into soup. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Ladle soup into bowls and sprinkle with cilantro.

St. Patrick’s Day Feasts– Irish Potato Soup


1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives


Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

Get Ingredients

McGuires Irish Pub, Pensacola, FL.,

Southern Living

MARCH 1999