Every city has at least one, right? The breakfast/brunch spot that people line up and wait for without complaint. When we lived in LA, it was Maxwell’s (or Blueberry, or Lulu’s), in San Francisco it was Rose’s and (RIP) Ti Couz; in Portland, there’s TastynSons. In Victoria, BC, it might be the Blue Fox Café.
By Sunday morning, our birthday crew was going in separate directions. Some to the spa, some headed home, so it was my morning to get around and see the city. I scoured Yelp for potential breakfast spots and hit on the Blue Fox Café. Four and a half stars on 129 reviews, with many warning about the wait. It was already almost 8:30 am, so I get movin’.
The last time I was in Victoria, BC, it was a pass through point on the way to and from Tofino. We darted around downtown trying to find some quick lunch before the ferry to Port Angeles. This past weekend, I headed up to Victoria with the city as the end destination for a girls weekend celebrating my friend Linda’s birthday. We stayed at a great little place on the Inner Harbour – the Delta Victoria Ocean Pointe Resort.
I spent the weekend celebrating a friend’s birthday in Victoria, BC. After you’ve been deep into your cups, you’ve gotta follow it up with a, ahem, hearty breakfast. The Blue Fox Cafe in Victoria, British Columbia has an amazing list of Eggs Benedict options. More from the Blue Fox Cafe and other trip highlights coming this week.
I’m just going to say it. I don’t really like gravy. My one exception is biscuits and gravy, but definitely no gravy on mashed potatoes, not on turkey, not on loco moco, and not on egg foo young (or egg foo yong). This is a gravy-free zone. Shoyu (soy sauce) is gravy enough for me on eggs. When I told my husband I was making egg foo young for dinner, he said, “You’re not making gravy, right?” Right. How did he even know it was supposed to have gravy?
Egg foo young is an American-Chinese invention (it’s even in the Merriam-Webster dictionary?!) that somehow made it into our Japanese-American household. It’s pretty much just an omelette without the pressure – no folding and you want it to brown. My grandma made it once in a while when I was growing up — we always had a combo of Japanese and American food going on. It might be sukiyaki one day, spaghetti or chicken and dumplings on another.
If there’s a Grand Challenge in the kitchen for me, it’s frying zucchini blossoms. Second only to that is coming up with appetizers. I like appetizers — arancini, satays, crab cakes, you name it. The usual suspects — crudite, chips & salsa, chip and dip — are just fine. It’s just tough to come up with something new that doesn’t require an oven or deep frying minutes before being served.
These are the mini frittata(s?) I made tonight for a little work party tomorrow. They’ll be refrigerated until party time and will be fine at room temp. We’ll see how they go over. At least they’re low carb (ha!). And then I’ve got another week or so until New Year’s Eve when the stakes will be high. I’m thinking of something with polenta rounds. Still trying to figure out a good form factor for the chipotle sweet potato combo inspired by a colleague who made kick ass tamales using said ingredients.
9 eggs (that’s how many I had)
A couple of glugs of milk
1/2 a large red pepper, 1/8 in. dice
1/2 a large yellow pepper, 1/8 in. dice
1/4 of a medium red onion, 1/8 in. dice
1 medium zucchini, sliced in 1/8 in. rounds
1/4 c. chopped ham steak, 1/8 in. dice
Nonstick cooking spray
1/2 c. or so of finely grated gruyere
Preheat oven to 350. Whisk the eggs, milk & S&P in a bowl. Spray a mini muffin tin with nonstick cooking spray.
Drop a zucchini round into each muffin cup and add a sprinkle of peppers, red onion and ham. Fill the muffin cups with egg mixture until not quite full. Sprinkle with cheese. Bake for 10-12 minutes — the frittata should puff up and be set in the middle.
Remove with a rubber spatula — it makes a huge difference!