Pre-order your Thanksgiving feast
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.
ALBERTA BRUNCH
ALBERTA BRUNCH
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar cheese, divided
- 1/2 tsp salt
- 1/4 tsp hot pepper sauce
- 1/8 tsp pepper
- 1/2 cup mayonnaise
- 6 hard-cooked eggs, coarsely chopped
- Sour Cream Cornbread
- 8 strips bacon, cooked and crumbled
- 1/2 cup sliced green onion
Directions
- Melt butter in a medium saucepan; stir in flour and cook 1 minute.
- Gradually stir in milk and cook over medium heat until thickened.
- Stir in 3/4 cup cheese and next 5 ingredients (salt through eggs).
- Cut warm Sour Cream Cornbread into 9 pieces. Place a piece of cornbread on each plate. Spoon egg mixture over top of each piece. Sprinkle each with remaining cheese, bacon and green onion.
Nutritional analysis per serving:
164 calories, 3.5 g fat, 31 g protein, 0 g carbohydrate, 0 g fibre, 197 mg sodium
*Ingredient not included in nutritional analysis.
SOUR CREAM CORNBREAD
Ingredients
- 2/3 cup cornmeal
- 2/3 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 egg
- 2 tbsp oil
- 2 tbsp milk
- 1 cup sour cream
Directions
- Combine first 7 ingredients (cornmeal through cayenne pepper). Ingredients may be assembled to this point 24 hours in advance.
- Whisk together egg and remaining ingredients. Stir egg mixture into dry ingredients just until moistened.
- Spread batter in a greased 9 inch (23 cm) square pan. Bake at 425ºF (220ºC) for 15 minutes. Serve immediately. This cornbread does not reheat well.
Nutritional analysis per serving:
174 calories, 8.3 g fat, 3.4 g protein, 19 g carbohydrate, 0.7 g fibre, 263 mg sodium