To get your Family Day off to a delicious start on Monday, we have a couple of ideas using year-round staples grown and produced in Ontario.

Foodland Ontario home economist Teresa Makarewicz has the tasty details.

Sheet Pan Eggs and Hash Browns Breakfast

Ingredients

• 4 Ontario Potatoes cut into 3/4-inch (2 cm) chunks (about 1-1/2 lbs/750 g),
• 1 tbsp (15 mL) Ontario Sunflower Oil
• 3/4 tsp (4 mL) dried Italian seasoning
• Salt and freshly ground black pepper
• 4 Ontario Eggs
• Chopped fresh Ontario Basil or Chives

Directions

1. Place potatoes on large rimmed baking sheet lined with parchment-paper. Drizzle with oil; sprinkle with Italian seasoning, 1/2 tsp (2 mL) salt and pepper, to taste. Toss to evenly coat; spread out over the baking sheet leaving space between potato pieces.
2. Bake in 425°F (220°C) oven for about 30 minutes or until potatoes are browned and tender.
3. Remove pan from oven. Push potatoes into 4 equal piles on baking sheet to create “nests”, each about 5-inches (12 cm) in diameter. Crack one egg into the centre of each nest. Sprinkle with salt and pepper. Bake for about 7 to 10 minutes or until eggs are set to desired doneness. Sprinkle with basil.
4. Variation: When you remove the pan from the oven, sprinkle hot potatoes and eggs with 1/4 cup (50 mL) shredded spicy or plain Ontario cheese, dividing equally; let stand for 1 minute to melt cheese.

Apple and Cheese French Toast Sandwiches

Ingredients

• 8 slices (1/2-inch/1 cm) day old sourdough, French or Italian bread
• 8 slices medium Ontario Cheddar Cheese
• 2 Ontario McIntosh or Empire Apples, thinly sliced
• 3 Ontario Eggs
• 3/4 cup (175 mL) Ontario Milk
• 2 tbsp (25 mL) granulated sugar
• 1/2 tsp (2 mL) vanilla
• 2 tbsp (25 mL) butter
• Ontario Maple Syrup

Directions

1. Place 4 slices of the bread on work surface and top each with 1 slice of cheese. Place even layer of apples on cheese, then top with second cheese slice. Cover with remaining slices of bread to make 4 sandwiches.
2. In medium bowl, whisk together eggs, milk, sugar and vanilla until smooth. Pour into shallow dish large enough to hold 1 sandwich.
3. In large nonstick skillet, melt butter over medium heat.
4. Dip sandwich into egg mixture, turning to soak (don’t over soak). Add 2 sandwiches to skillet at a time and cook until golden brown on both sides, 2 to 3 minutes per side. Cut in half and serve with Ontario Maple Syrup.
5. Tip: One or two day-old stale bread is ideal for French toast as fresh bread absorbs too much liquid, making it soggy.