December 20, 2017

3 Delicious Breakfast Recipes Perfect For Christmas Morning

The sun bounces off the snow, happy and satisfied smiles gleam; the presents have just been unwrapped on Christmas morning. Everyone is pleased with their haul, or better yet, pleased to have gifted just the right thing to their loved ones. Now that all the gifting is over, the next most anticipated thing about the holidays comes to forefront: the food! There’s no better way to continue the magical morning but with a deliciously satisfying and festive breakfast or, depending on what time your alarm rings, brunch!

This week we worked along with Instagrammer and foodie, Monita Sen (@monita_sen), to help create a holiday breakfast like no other! The entire family will enjoy waffles, hash, and poached eggs, with a yuletide twist! In Monita’s own words, it is a warm and refreshing take on a holiday breakfast, and better yet, the Citrus and Cranberry Sauce Waffles are easy to do, because you can simply add in your favourite canned cranberry jelly sauce to the batter. The seasonal flavours don’t stop there! Combined with the taste of lemon and orange, and the warmth of cinnamon and nutmeg, the entire family will be asking for seconds! With healthy Smoky Cauliflower Hash and Poached Eggs to complete the meal, it’s a celebratory breakfast you can enjoy without guilt!

During the holidays, you might just be in a pretty intense time crunch. Make sure you’re on time for your next holiday engagement with this quick tip from Monita: fry up the hash the night before. Simply heat it up to serve with your fresh fluffy waffles made with the Belgian Rotary Waffle Maker and poached eggs!

Make this special time of year even more exceptional with these 3 recipes!

Citrus and Cranberry Sauce Waffles
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 5 waffles
Author: @monita_sen
Dry Ingredients
  • 1 cup all-purpose flour
  • ¾ cups of cornstarch
  • 1 tbsp of baking powder
  • ¼ tsp of salt
Wet Ingredients
  • 1 cup/250 ml of milk
  • 1 can cranberry sauce 348 ml
  • 1 cup of dried cranberries
  • ¼ cup of packed brown sugar
  • 2 eggs
  • Juice and zest of one large orange
  • Juice and zest of 1 lemon
  • 1 ½ tsp of ground cinnamon
  • 1 tsp of nutmeg
  • ¾ cup of melted butter cooled (reserve ¼ cup for brushing onto waffle iron)
  1. In large bowl place flour, cornstarch, baking powder, and salt, and mix together with a fork to ensure all dry ingredients are evenly mixed.
  2. In a second medium-sized bowl, place cranberry sauce, using a whisk, break up and stir until it becomes smooth.
  3. To the cranberry sauce, add milk, eggs, brown sugar, juice and zest of 1 orange, juice and zest of 1 lemon, cinnamon, nutmeg, cooled melted butter, and 1 cup of dried cranberries. Using the whisk, mix everything together until smooth.
  4. Make a well in the dry mixture of flour and pour in a quarter of the wet mixture. Stir gently together with a whisk. Continue to pour in the wet mixture into the dry mixture in quarter parts and gently mix until mostly smooth. Do not over-mix. Some lumps are ok.
  5. Turn your Waffle Iron on at the highest setting. When ready, brush the iron with a bit of melted butter. This is not necessary, but it helps to achieve a crisp exterior.

  6. Ladle batter onto the base of your waffle maker, a quarter cup at time, making sure to cover the raised peaks of the iron. Close the waffle iron and bake for 4 to 5 minutes per waffle, following the manufacturer’s instructions. Keep waffles warm in the oven at 250°F, while you continue to make the rest of the waffles.

  7. Serve with maple syrup mixed with a squeeze of fresh orange juice.

Smoky Cauliflower Hash with Poached Eggs and Parsley Buttermilk Sauce
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hrs 5 mins
Servings: 5 servings
Author: @monita_sen
For the Cauliflower Hash
  • 1 large cauliflower cut and broken into small size florets
  • 2 large red bell peppers cubed
  • 1 medium cooking onion sliced medium thin
  • 3 to 4 cloves of garlic chopped finely
  • 1 tsp of ground coriander
  • ½ tsp of ground cumin
  • ½ tsp of brown sugar
  • 1 tsp of smoked sweet paprika or regular paprika
  • 3 to 4 tbsp of light olive oil or vegetable oil
  • Salt and pepper to taste
  • Fresh parsley
  • Pomegranate seeds optional
For the Buttermilk Sauce
  • 1 cup of buttermilk
  • 2 tbsp of fresh chopped parsley
  • Half a clove of minced garlic
  • ¼ tsp of salt or to taste
For The Poached Eggs
  • 5 Medium sized eggs
Cauliflower Hash
  1. In your Remy Olivier 28 cm sauté pan, pour in 3 tablespoons of oil and heat on medium-high heat.
  2. Using your thinkkitchen Marble Knife set, select the chef’s knife and the utility knife to chop and cut your vegetables on the thinkkitchen Wood Chop Board.
  3. Drop in sliced onions and cubed red bell peppers, and cook until softened midway.
  4. Add cauliflower and stir into the peppers and onions before placing the lid on the pan to allow the trapped steam to cook down the vegetables (about 10 minutes). Make sure to open the lid, stir and test to see the tenderness of the cauliflower florets. You may need to add one more tablespoon of oil at this point.
  5. Once the vegetables have become tender but still firm, drop in the ground coriander, cumin, smoked paprika, salt, pepper, and brown sugar. Stir fry until the vegetables start browning before adding chopped garlic at the last five minutes of cooking.
Parsley Buttermilk Sauce
  1. Place buttermilk, parsley, salt, and minced garlic in a blender. Blend on chop for about 45 seconds to a minute.
  2. Drizzle over poached eggs and cauliflower hash.
Poached Eggs
  1. In a frying pan with a lid, simmer water the depth of about 1 inch.
  2. Butter the egg wells of the Egg Poacher Insert.
  3. Drop one egg into each well.
  4. Using a butter knife, slide into one of the open slots of the egg poacher to carefully lift and place down onto the pan of simmering water.
  5. Close lid.
  6. Remove lid after 3 to 4 minutes, depending on your preference for soft or hard yolk.
  7. Using the butter knife, slide it into the slot to lift out of the pan.
  8. Use a tablespoon to gently remove the eggs.


Making sure your holiday moments are filled with satisfied smiles and appetites,


Born in Canada, raised between Toronto and Kolkata, India, Monita is a self-taught home cook and baker influenced and inspired by her Canadian upbringing, eastern roots, and her love of Julia Child. Married to a French Canadian who doesn’t speak a word of French and is a picky eater, Monita finds herself endlessly developing fusion recipes to feed and satisfy both herself and her spouse, a challenge she loves as there is endless inspiration from her culinary obsessed heritage and travels.

As an Insta-Blogger Monita has had her food featured on the Instagram sites of Bon Appetit Magazine, Cooking Light Magazine, and Tasting Table, to name a few. A lifelong wordsmith, you’ll find something for your taste buds as well as your amusement on her Instagram gallery @monita_sen.

Leave a Reply

Your email address will not be published. Required fields are marked *