Healthy

Buckwheat & Chocolate Hazelnut Cookies (Gluten-free)

Buckwheat cookies are an amazing alternative for those with gluten intolerance. Made with healthy and hearty wholesome ingredients such as medjool dates, coconut, and my favourite – hazelnuts!

Hazelnuts can be substituted in this recipe, but these go nicely with the buckwheat and chocolate. These are so tasty you won’t miss a thing, my 7 year old loves them and we’ve made them many times.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Buckwheat Chocolate Hazelnut Cookies (gluten free) Recipe

Ingredients:

8 Medjool Dates

2/3 cups hazelnuts

2/3 cups maple sugar (or raw turbinado sugar)

Pinch of sea salt

Pinch of ground cinnamon

1 large free range organic egg

2 tblsp almond milk (or other dairy/non dairy liquid)

1 cup Buckwheat flour

1/3 cup coconut manna (dried coconut)

1/4 cup cacao nibs

1/4 tsp baking powder

1/2 tsp ground Vanilla bean

1/2 cup dairy free chocolate chips

Topping:

1 cup dairy free chocolate Cacao nibs

Fleur de sel

Instructions:

1. In a high speed blender or food processor, pulse the hazelnuts and dates until broken down. You should still see chopped pieces of nuts – you don’t want hazelnut flour.

2. Add the remaining ingredients and pulse until the mixture comes together. Do not over process.

3. Transfer the batter to a small bowl and work it with your hands for a few minutes, ensuring it’s evenly distributed.

4. Refrigerate overnight or for at least 4 hours.

5. Preheat the oven to 350°F.

6. Line a baking sheet with parchment paper.

7. Remove the mixture from the refrigerator and scoop out the mixture into mid size balls.

8. Gently roll and flatten them slightly so that they bake evenly.

9. Bake for 12 minutes. Let them rest for 2 min and transfer to a rack to completely cool.

10. Melt 1 cup of chocolate into a small heatproof bowl and set aside.

11. When the cookies have cooled, dip each half cookie into the bowl of melted chocolate, shaking off the excess and laying it flat onto the parchment sheet to dry. Repeat with remaining chocolate.

12. Sprinkle the tops of the cookies with raw cacao nibs and fleur de sel. Let the chocolate harden until set.

Enjoy!

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Apple Walnut Cake

Apple Walnut Cake
(This post is sponsored by President’s Choice. I used their PC Black Label “00” Farina Fine Wheat Flour to make this Apple Walnut Cake.)

When I received this month’s box I was delighted to see 2 ingredients that I really love, flour and pizza sauce!

PC Black Label Pizza Sauce is made in Italy with a traditional blend of Italian tomatoes, spices, extra virgin olive oil and onions. It’s perfect for those weeknight meals when you want to make a quick dinner. I used the sauce to make flatbread pizza and it made a delicious base with a burst of amazing flavours.

PC Black Label “00” Farina Fine Wheat Flour is a finely milled wheat flour that is ideal for use in pizzas, pastries and pasta. This wheat flour is soft and silky and easy to work with. Also, I love using this product to make my favourite Focaccia recipe.

I was really tempted to make Pizza for this month’s recipe but decided against it as I was really curious to see how the flour would turn out in pastries. Generally I use all purpose flour for baked goods but after doing some research and testing, I decided to create a recipe with this season’s generous bounty of apples and paired them with this delicate flour into a wonderful cake.

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This cake has a soft crumb with crunchy bites of walnut and sweet apples that just melt in your mouth. The flour is easy to work with and mixes well with the other ingredients. I’m glad I tried it! It looks like I have a new favourite flour to work with in the kitchen. Stay tuned for more recipes.

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As we roll into the fifth month of the #PlayWithYourFood PC Black Label campaign with President’s Choice, I want to share some exciting news! President’s Choice has offered to giveaway 1 PC BLACK LABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious PC Black Label products in addition to a $50 gift card! How exciting is that? In order to enter the contest, you will need to go to my Instagram page.

The contest will run until November 22nd – 9pm EST at which time a winner will be selected randomly. Good luck! *This contest is open to Canadian residents only.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

Apple Walnut Cake Recipe

Ingredients:

1 1/4 cup sugar
1/2 cup unsalted butter, softened
1/2 tsp ground vanilla bean powder
1 large egg
1 1/4 cups PC Black Label “00” Farina Fine Wheat Flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cinnamon powder
1/2 cup cashew milk* or regular milk
2 apples, thinly sliced and tossed in 1 tblsp lemon juice
1/3 cup walnuts, chopped
1 tblsp sugar, for sprinkling on top

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Instructions:

Preheat oven to @350°F
1. In a large mixing bowl, add the sugar and softened butter and whisk until smooth and fluffy.
2. Add the egg and vanilla and continue to whisk until smooth.
3. In a small bowl whisk the flour, salt, cinnamon powder and baking powder.
4. Alternating with the cashew milk, add half the flour into the large mixing bowl and gently fold to combine. Add the second half of the milk and flour and fold gently with a spatula. Do not overmix.
5. Pour the batter into a parchment lined loaf tin.
6. Arrange the Apple slices from one of the pan to the other end keeping it in a tight row, pushing them down halfway into the batter.
7. Sprinkle with walnuts and 1 Tblsp sugar.
8. Bake at 350°F for approximately 45 minutes.
9. Let the cake completely cool on a wire rack before removing from the pan before placing on a serving dish.
10. Dust with icing sugar, if desired. Serve.

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Spicy Shrimp Scampi with Hot Cherry Peppers

Shrimp Pasta

(This post is sponsored by President’s Choice.  I used their PC Black Label Hot Cherry Peppers to make this Spicy Shrimp Scampi.)

After a nice long summer break, I’m back in the kitchen experimenting with my new October PC Black Label black box where I received two jars of condiments that can be eaten tapas style or included in a recipe.

PC Black Label Hot Cherry Peppers marinated in oil are the perfect accompaniment for pizzas, pastas, grilled meats and seafood.  I was particularly fond of this as I love using a wide variety of peppers in various dishes and this one is the perfect addition to this Spicy Shrimp Scampi recipe that I’m sharing with you.

PC Black Label Borettane Onions  are tasty and can be used with many dishes or served as apart of an antipasto platter.  I have tried them on their own and in a quiche and they have a unique balsamic vinegar flavour that isn’t too overpowering, but very pleasant and mild.

I decided to shake up my favourite shrimp scampi recipe and added the PC Black Label Hot Cherry Peppers into the mix, it takes the dish to a whole new level!  It is simple, quick and packed with flavour,  its perfect for an easy weeknight meal or for a romantic date-night dinner served with your favourite wine.

I used the PC Gigantico Raw Zipperback Black Tiger Shrimp as I prefer the larger variety of shrimp in this recipe as it carries well as a main dish.

Spicy Shrimp

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

Spicy Shrimp Scampi with Hot Cherry Peppers Recipe

Serves 3-4

Spicy Shrimp:

Ingredients:

  • 2 tblsp olive oil
  • 2 tblsp butter
  • 25 large sized shrimp, deveined and dried, tails left on (PC Gigantico Raw Zipperback Black Tiger Shrimp)
  • 3 fresh garlic cloves, minced
  • 2 tblsp tomato paste, double concentrate
  • Salt
  • Pepper
  • 1/4 cup fresh parsley, chopped

Ingredients

Directions:

  1. In a large skillet, melt the butter with the olive oil over high heat.
  2. Add the tomato paste and cook for 5 minutes
  3. Add the garlic cloves and mix thoroughly.
  4. Now add the shrimp and stir the mixture a few times to ensure the shrimps are coated with sauce, about 3 minutes.
  5. Flip the shrimp over and cook a few more minutes until they’re done.
  6. Transfer to a bowl and set aside.

Spicy Shrimp

Scampi Sauce:

Ingredients:

  • 3 tblsp olive oil
  • 3 tblsp butter
  • 2 tsp raw sugar
  • 1 cup cherry tomatoes
  • 6 fresh garlic cloves, minced
  • PC Black Label Hot Cherry Peppers chopped
  • Salt
  • Pepper
  • 1 Tblsp tomato paste
  • 1 cup white wine
  • Handful of fresh parsley, chopped
  • 500g of spaghetti cooked in salted water

Butter and garlic

Directions:

  1. In the same large skillet, add the olive oil, butter and tomato paste. Stir to combine.
  2. Add the cherry tomatoes and raw sugar and cook 5 minutes until they burst open.
  3. Add the garlic and chopped cherry peppers and cook for 2 minutes.
  4. Add the salt, pepper, and white wine. Cook on medium heat and reduce the wine to cook out the alcohol, about 3-4 minutes.
  5. Set aside and boil your pasta. Do not wash the skillet.
  6. Boil 500g of spaghetti in salted water
  7. Once the pasta is cooked, transfer it to the skillet along with the chopped parsley. Toss to coat the pasta completely with the sauce. Cover and let it rest for 5 minutes to absorb the flavours.
  8. Transfer the pasta to a platter or to individual plates and top with the shrimp.
  9. Drizzle over the leftover sauce from the shrimp and serve.  Enjoy!

Scampi

Chocolate Hazelnut Granola

Granola is one of my favourite things to eat in the morning with fresh homemade yogurt or thick Greek style yogurt. I didn’t always like yogurt or granola, it all started 7 years ago when I was pregnant with my son…talk about cravings!

I was visiting my friend Penny in Chicago and quickly got addicted to a local made chocolate granola. Needless to say, I packed up a suitcase worth to take home and to eat for the duration of my pregnancy haha and she was nice enough to mail me a quick fix when I ran out.

Eventually I started making my own with a newborn in tow, in between naps and feedings. I have so many recipes 7 years later but this one is a definite favourite. I love hazelnuts and I love chocolate, so what could be better! Even my son loves it!😉

Chocolate Hazelnut Granola Recipe

Preheat oven to 350°F

Line a baking sheet lined with parchment

Ingredients

3 cups rolled oats

1/2 cup dark cocoa powder

1 tsp ground vanilla bean

1 tsp cinnamon powder

1/4 tsp kosher Salt

2 tblsp almond oil

1/2 cup maple syrup

1/8 cup water

1/2 cup hazelnuts, chopped

1/2 cup dark chocolate, chopped

Instructions:

In a large bowl combine the oats, cocoa powder, cinnamon, vanilla and salt. Mix well.

Add the almond oil, maple syrup and water. Mix until all the oats are saturated.

Place on a lined baking sheet and bake for 10 min.

Remove and add the chopped hazelnuts.

Return to the oven and bake another 10 minutes.

Turn the oven off and leave in for 5-10 minutes more.

Remove and let it cool completely.

Add the chopped chocolate and transfer the granola to a large mason or weck jar.

Enjoy with milk, yogurt or with your favourite dessert as a topping.

Blueberry and Hazelnut Crostata 

Crostata evokes many memories of a summer semester I spent in Bologna, Italy when I was backpacking in Europe as a university student. I spent most of my hard-earned money on eating and sightseeing and I fondly remember all the bakeries serving many variations of this infamous Italian Tart. Plums, berries, apples, grapes all made their way into these traditional crostatas bursting with homemade jams, flaky and buttery crusts liberally dusted with icing sugar.

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I used to walk through the streets sightseeing and eating my crostata with icing sugar dusting my face, a happy memory! I had a sweet tooth and couldn’t resist trying all the delicacies in the dozens of pastry shops that lined the streets.

When E.D.SMITH contacted me to collaborate on their fall campaign to celebrate their 135th birthday, I was delighted as it brought back memories of baking as a child with my mum. We used to love using their pie fillings and their jams were a staple in our house.

E.D.SMITH is an iconic Canadian food brand with roots dating back to 1882 and is currently the #1 pie filling in Canada and the largest Canadian manufacturer of jams and fruit spreads.

For their fall campaign, E.D.SMITH is inspiring the newest generation of Canadian home cooks to look past traditional jam on toast and plain pies to get creative with E.D.SMITH’s products.

My mission is to inspire you to explore the versatility of their products and show you how E.D.SMITH’s pie fillings and Triple Fruits spreads can fit within your lifestyle and today’s food trends.

I love a good challenge and what better way than to recreate one of my favourite desserts, a fruit filled crostata! A traditional crostata is an open-faced fruit tart, often with a decorative lattice top and made with a homemade jam.

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I particularly enjoy E.D.SMITH’s Blueberry Pie Filling and thought it would be a great swap out for a traditional blueberry jam. As we head into the fall season, I made this crostata with the addition of ground hazelnuts as it gives the crust a gently nutty bite and it complements the Blueberry Pie Filling nicely. If hazelnuts are not to your liking, they can easily be replaced with ground almonds.

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The addition of nuts in the pastry dough, coupled with the yolks creates a well rounded, rich crust that pairs nicely with the pie filling making you want to savour each bite.

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This Blueberry and Hazelnut Crostata is sure to become your favourite too. It’s a delicious twist on a traditional, familiar dessert with a delicate lattice topping. I hope you enjoy making it as much as I do.

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Blueberry and Hazelnut Crostata Recipe

Pastry Crust Ingredients:

2 cups all purpose flour

1/4 cup ground hazelnuts (or almonds)

3 Tbsp. sugar

1/4 tsp kosher salt

1/4 tsp citrus zest (lemon, orange or grapefruit)

1/4 tsp ground vanilla bean (or extract)

Pinch of ground cinnamon

3/4 cup cold unsalted butter, chopped

1 large egg + 1 yolk

3/4 can of E.D.SMITH Blueberry Pie Filling

Egg wash (1 egg + 2 tsp water)

9″ Fluted round tart pan with a removal bottom

Directions:

  1. In a stand up mixer bowl with the paddle attachment, add the flour, ground hazelnuts, sugar, salt, zest, vanilla and cinnamon. Mix on low until combined.
  2. Add the chopped butter and egg yolk, and mix until combined. Do not overmix as you still want to see bits of butter throughout.
  3. On a clean surface roll out 2 sheets of cling wrap and place the dough in the centre and gently form a disk. Flatten, cover in cling wrap and refrigerate for at least 15 minutes.
  4. Preheat the oven to 350F
  5. Roll out the pastry dough on a floured surface to approximately 14-16″ in diameter and l/2” thickness. Gently transfer it to the tart pan and press into the pan, bringing the dough up to the sides.
  6. With a sharp knife, cut off the excess dough and reserve to make a lattice top.
  7. Add the E.D.SMITH Blueberry Pie Filling into the base.
  8. Roll out the excess dough and using a fluted pastry wheel cut strips to place over top the filled pastry.
  9. In a crisscross pattern overlap the strips and crimp the edges.
  10. *Alternate method; on a flour dusted parchment sheet you can create your lattice top pattern and chill it for 15 minutes. Gently flip it over-top the tart, sealing the edges and discarding any excess dough.
  11. Brush with the egg wash and bake at 350°F for 40-45 minutes or until golden.
  12. Remove and place on a baking rack to completely cool.
  13. Remove the tart ring and dust generously with icing sugar and cut into slices. Enjoy!

*The Crostata will keep for 4-5 days in an airtight container, refrigerated.

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon

 

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

This month’s #PresidentsChoice PC Black Label Collection box included a favourite of mine, which is PC Black Label Habanero Aioli Whipped Dressing! This velvety aioli has complex flavours of sweet mango purée, curry, and a subtly hot habanero kick.  It’s a great condiment to eat with french fries, swirled into a salad dressing or used as a side replacing ketchup or mustard.  It’s so versatile that I even serve it with my maple glazed salmon and my kids love it!

Another product that I received this month is the PC Black Label Bacon Marmalade, which is great on a cheeseboard and is a welcomed addition to our pantry.

I have created a simple recipe this month using PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes.  I have sauteed them with butter and olive oil and then tossed with this PC Black Label Habanero Aioli.

 

To make this side dish the perfect accompaniment to your meal, I have also included my recipe for Maple Glazed Salmon below.  I hope you enjoy this recipe and please feel free to tag your recreations with #hautesucre, I would love to see them.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel

 

Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon Recipe

 

Ingredients:

1 bag (680g) PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes, washed and sliced into halves

1 tblsp butter
2 tblsp olive oil
Fleur de sel (sea salt)
Fresh cracked pepper
1 tsp herbs de Provence seasoning

1 tblsp maple syrup
1-2 tblsp PC Black Label Habanero Aioli Whipped Dressing (for spicy, use 2 tblsp)

Directions:

1. In a large heavy bottomed frying or sautée pan, add the butter, olive oil and sliced potatoes.

2. Cover and cook on medium heat for 5-6 minutes.

3. Remove the lid and add the salt, pepper, herbs de Provence seasoning and maple syrup.

4. Continue to cook until the potatoes are softened and start to caramelize. About 10-15 minutes, depending on potato size.

5. Add the PC Black Label Habanero Aioli, covering the potatoes completely.

6. Cook on high heat until slightly seared, do nut burn (approx 1 minute). Remove and transfer to a large platter.

Prepare the salmon.

Maple Glazed Spicy Salmon Recipe

4-6 servings

2 small ceramic baking dishes

Ingredients:

1 tblsp sesame oil

4-6 salmon fillets, cleaned and dried

 

Salt
Pepper
1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)

{1-2 tblsp Sambal oelek (red chili paste)}

This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.

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Directions:

1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.

3. Preheat oven to 470F

4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.

5. Roast the fish for approx 15 minutes (do not overlook) and put under broil for a few minutes to slightly char the top.

6. Alternatively, you can bbq it or pan fry it.

7. Serve with Habanero Aioli Potatoes and additional Habanero Aioli on the side.

Enjoy!

Dark Chocolate Banana Muffins 

Dark Chocolate Banana Muffins Recipe

Whether you call them muffins, cupcakes or banana bread, they’re all delicious!  We had a debate as to whether or not these classified as muffins and my now 7 year old was quick to point out that there was no icing so indeed these were muffins. Ha ha!  Nothing like the wisdom of a 7 year old to put it straight sometimes.

This is a quick 5 minute, one bowl recipe and you can even have your kids mix it all up together.  It’s best to have all the ingredients ready if you plan to do that.  You can also make this into a quick bread recipe, although the bake time will be doubled .  I like them as muffins as they bake quickly and are great for quick snacks and lunch boxes.

I’ve added the pecans as an additional, optional topping but they taste good without them too as I made half a batch without.  You can also replace with hazelnuts or walnuts for a different flavour.

I used Lindt dark chocolate couveture callets and left them whole as they are wonderful melted through when you take a warm bite, as you can see in the photo below.

I also added Callebaut white chocolate callets that look more like chocolate chips.  I prefer this brand as it has a nice balanced sweetness that goes well with baked goods.  This being said, you can use whatever you have in your pantry i.e. regular chocolate chips, but the taste of the chocolate is really amplified with couveture.

I hope you enjoy them and if you do make this recipe, please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

Keep an eye out as I will be hosting a giveaway over the next few days…stay tuned!

Enjoy!

Dark Chocolate Banana Muffins Recipe

Makes 12 

Bake @350°F for 30 min


Ingredients:

2 to 3 very ripe bananas, peeled
1/2 cup unsalted butter, softened
1/4 cup olive oil
1/2 cup sugar
1/2 cup maple syrup
1 large egg, beaten
1/2 teaspoon vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups of all-purpose flour
1/4 teaspoon baking soda
1/2 tsp baking powder
Pinch of salt

1/2 cup dark chocolate, chopped
1/4 cup white chocolate, chopped
Pecans (optional)

Instructions:

  1. Preheat oven to 350°F and line 12 muffin cups
  2. In a large bowl mash the bananas and whisk in the butter, olive oil, sugar and maple syrup.
  3. Add the vanilla extract and ground cinnamon.
  4. Add the flour, baking soda, baking powder and salt and whisk gently until combined.
  5. Fold in the dark chocolate and white chocolate.
  6. Scoop 1/3 cup of batter into each lined cupcake cavity and top with pecans if desired.
  7. Bake for approximately 20 minutes or until a cake tester comes out clean.
  8. Let cool on a wire rack or eat warm with a cold glass of milk. Enjoy!

Spicy Eggs with Peperoncini Piccanti

(This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

Spicy Eggs with Peperoncini Piccanti

 

INGREDIENTS

  • 1 large potato, diced
  • 1/4 tsp cumin seeds
  • 1 tblsp olive oil
  • 1/4 tsp raw sugar
  • 1 small shallot, diced
  • 1 cup spinach, chopped
  • 1 clove garlic, crushed
  • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
  •  1 tblsp heavy cream
  • 2-3 large eggs, organic or farm fresh, if possible
  • salt and pepper to taste

INSTRUCTIONS

  1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
  2. Add the raw sugar and shallots and cook 5 more minutes.
  3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
  4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
  5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!