My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise

I’m thinking about starting a grill-only blog.

I’m only half kidding.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

Do your parents ever send you articles cut out from the newspaper? Yeah, like the real, delivered to your driveway, black + white newspaper. My parents have been sending me articles since I left for college. Which was 13 years ago [I just barfed in my mouth a little.]!!!

They don’t send them all the time but just when something reminds them of me. For example, they used to send me random articles about architecture. You know, when I used to do the whole architecture thing. Sometimes they send me cool things that are happening around Cleveland, possibly in hopes that I will move back. But now, most of the time they send me food articles and recipes. My mom is always trying to send me ideas for those frequent times I fall into a recipe rut.

Well, I have my mom’s stellar article clipping skills to thank for this grilled potato slab recipe. I would have never thought to cut them this way to put on the grill. Genius!

As soon as I saw the idea I knew I had to make something super creative with them. My first thought was breakfast. Some sort of Tex-Mex breakfast with scrambled eggs on top, veggies in between, and the potatoes on the bottom. And then, it hit me! The potato slab could be used for eggs benedict instead of bread! YES!

The best answer to gluten-free eggs benedict! But you can be the biggest gluten-eater in the world and still enjoy this meal.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

And if you want to make this vegan, simply leave the eggs out and smother the meal in this avocado lime hollandaise sauce. Still incredibly delicious! Or, scramble up tofu and spoon that on top. Whatever you like!

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

If you’re afraid to make poached eggs—trust me, I get it—I’ve detailed my simple method below that resulted in 4 perfectly poached eggs. However, you could just as easily make 4 sunny-side-up eggs and call it a day.

It’s all up to you!

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

This is definitely breakfast for dinner material but also perfect for weekend brunching.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

Print this!

-idea for potato slabs adapted from Vegetarian Times

Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise gluten-free // yields 2 servings, easily doubles

avocado lime hollandaise:

  • 1 avocado
  • 1/4-1/3 cup fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • salt

for the eggs benedict:

  • 2 russet potatoes
  • extra virgin olive oil
  • salt + pepper
  • 1/2 cup thinly sliced red onion
  • 1 teaspoon minced garlic
  • 1/2 large bell pepper, thinly sliced
  • 1/2 cup corn, fresh or frozen
  • 1/2 cup black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 teaspoons chipotle adobo sauce, or a few glugs of your favorite hot sauce
  • 4 large eggs

Place hollandaise ingredients in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.

Preheat your grill to 375* F. Slice the potatoes lengthwise into 1/3 inch thick slabs. Drizzle with oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender [about 15min]. If your potatoes finish before you’re done cooking the vegetables turn the heat off on the grill with the lid shut and leave them there to stay warm until you’re ready.

My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until it simmers. Uncover and reduce heat so the water is just barely simmering [a few small bubbles]. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and repeat 3 more times using the same water.

Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. *Return the pot of water to just below a simmer.* Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in awhile, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.

Place all eggs gently back in the warm water and let re-heat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture overtop. Remove eggs with a slotted spoon [or place on the paper towel to drain the water] and then place on top of the veggie mixture. Top with the avocado hollandaise, salt, pepper, and hot sauce [if desired]. Serve immediately.

Notes: Poached eggs: It’s totally normal to see a lot of the egg white left swirling in the pan after each egg. Grilled sweet potatoes would also well for this. Place leftover hollandaise in an airtight container in the fridge for 2-3 days.

*I placed the sauce in a small plastic bag and cut a tiny hole in one of the corners and then squeezed it over the eggs/veggies.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

The weekend begins NOW.



Grilled Cherry Milkshakes

Grilling a milkshake is kind of impossible. However, grilling the cherries you’re going to put in said milkshake is totally possible.

Grilled Cherry Milkshakes | #vegan

It’s possible if your cherries can actually make it to the grill and not straight to your face. Today it was like… cut one, eat one, cut one, put one on the pan, cut one, eat one…you get it.

I’ve been cherry obsessed since my childhood thanks to my grandparents and my mom. I remember when we’d find a good batch at the store and buy an extra for my grandparents. Then they’d do the same and we’d be up to our ears in cherries. That never seemed to be a problem, though.

One thing I don’t remember is ever making a recipe using these sweet, summer jewels. My memories of eating cherries involves standing over the sink with cherry juice running down my arms and spitting the pits straight into the garbage.

Grilled Cherry Milkshakes | #vegan

I think it’s finally time for a cherry recipe.

Grilled Cherry Milkshakes | #vegan

I used the freeze-milk-in-an-ice-cube-tray-then-blend method to make my milkshake. Works like a charm if you’re out of ice cream!

Grilled Cherry Milkshakes | #vegan

I wasn’t sure if I wasted my time grilling the cherries. Would you actually be able to taste that they were grilled?

Yes. You most certainly can taste a bit of grilling goodness in this milkshake. Just enough to not be overpowering and man did it sweeten up the cherries even more!

If you’re not into the whole milkshake thing you must at least try grilling cherries! Oh my gosh. Blew my mind. You can eat them warm over ice cream, over oatmeal, chill them and put them on salad, puree them and use as a sauce, and on + on + on.

Grilled Cherry Milkshakes | #vegan

But I’m seriously concerned if you’re not into milkshakes.

Grilled Cherry Milkshakes | #vegan

Pour. Stir. Slurp.

Grilled Cherry Milkshakes | #vegan

Print this!

Grilled Cherry Milkshakes gluten-free, vegan // yields 2-3 milkshakes

  • 1, 13.5oz can full fat coconut milk
  • 1, 13.5oz can light coconut milk, or unsweetened almond milk
  • 1 pound fresh bing cherries
  • 2-3 tablespoons coconut nectar, or agave/honey
  • 1 1/2 teaspoons vanilla extract

Whisk the contents of the full fat coconut milk until fully combined then pour into an ice cube tray and freeze until solid [the smaller the ice cubes the better for blending]. Chill the can of light coconut milk in the fridge.

Preheat your grill to 375* F. De-stem, pit, and halve the cherries. Spread evenly on a grill pan and grill, turning once or twice for about 10 minutes. You want the cherries bubbly and starting to char. Remove from the heat, place in a bowl, and set in the fridge to fully chill.

Place 1/2 of the coconut milk ice cubes in your blender and pulse to crush. Add in 1 tablespoon or so [more if desired] of liquid sweetener and 3/4 teaspoon vanilla extract. Stream in the light coconut milk slowly with the blender on until it starts to incorporate. Use the tamper or scrape the sides/bottom a few times to keep things moving. Add more coconut milk as needed until smooth, keeping as thick as possible.

Pour in a bowl and place in the freezer. Repeat the above step for the 2nd milkshake, pour in a bowl, and place in the freezer as well. If the mixtures became too thin in the blender keep them in the freezer for an hour or so to frost over and thicken. Stir well before topping over the cherries.

Rinse out your blender and place the cherries in it. Blend until pureed. Pour equal amounts into 2 glasses then top with the coconut milk mixture. Stir to combine and serve immediately.


Notes: Instead of freezing coconut milk you could swap out and use any vanilla ice cream you choose. Add in a bit of milk and blend until thick and creamy. Or, you could also make soft serve ice cream in your ice cream maker and use that straight from the container without having to freeze it. Chill 1 full fat and 1/2 light can of coconut milk. Make sure your ice cream container is fully frozen ahead of time [if needed]. Let spin in your ice cream maker until it starts to collect on the sides and have the consistency of thick soft serve ice cream. Spoon over the cherry puree. Vanilla Greek frozen yogurt would also work perfectly!

Grilled Cherry Milkshakes | #vegan

My hands, lips, and tongue are all currently stained red. A sure sign of summer.

Happy Milkshake Week!


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