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Holiday Turbulence: Flight Delays Hit Major Canadian Airports on Boxing Day

  Passengers wait in a check-in line at Vancouver International Airport after a snowstorm crippled operations during the holidays in 2022.   Travelers across Canada are facing a challenging Boxing Day as major airports report widespread delays and cancellations triggered by winter weather and heavy post‑holiday traffic. With thousands of passengers returning home or heading out for year‑end vacations, the timing couldn’t be more disruptive. Toronto Pearson, the country’s busiest airport, is experiencing the most significant impact. A mix of snow, freezing drizzle, and strong winds has slowed de‑icing operations and reduced runway capacity. Long lines at security and check‑in counters are adding to the congestion, with some travelers reporting wait times stretching beyond an hour. Ottawa, Montreal, and Vancouver airports are also dealing with delays, though to varying degrees. In Eastern Canada, Halifax is managing a combination of fog and residual holiday traffic, while air...
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Spinach Egg Bites


INGREDIENTS

  • 6 large eggs
  • 1¼ cups (4% milkfat) cottage cheese
  • 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
  • 2 tablespoons cornstarch
  • Scant ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon hot sauce
  • 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped
  • 2 scallions, dark green parts only, finely chopped


INSTRUCTIONS

  1. 1.  Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position.
  2. 2.  Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
  3. 3.  Spray a nonstick muffin pan generously with nonstick cooking spray.
  4. 4.  In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
  5. 5.  Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool.
  6. 6. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.




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