MUST. TRY. THIS!!!
Two Eggos toasted, scrambled eggs with cheese, bacon, make into a sandwich. It takes 15 min, including cleaning of the pan. Peppers, onions, etc can be added, of course.
Current Mood:
Amused
Tag: eggs
[Recipe] Eggs Benedict with healthy hollandaise
![[Recipe] Eggs Benedict with healthy hollandaise](https://www.flubu.com/blog/wp-post-avatar/foodgasm.jpg)
I made one of Katy’s favourite breakfasts this weekend: eggs benedict. We used store-bought (Tesco’s Finest) hollandaise sauce and, while it was really good, you could tell that it was evil for you. I scrouged a bit online and found a healthier version of the hollandaise sauce.
As a side note, I made it with some thickly toasted sourdough bread slices, thick cut ham on the bone and 3 minute poached eggs. YUMMAY!
Healthy Greek Yogurt Hollandaise Sauce
This is far healthier, with a lot less fat the traditional butter-based Hollandaise. This is guilt-free Hollandaise, so enjoy over eggs, asparagus, other vegetables, as a dipping sauce for artichokes or any dish finished with Hollandaise.
Makes about 1 cup (Serves 4)
Ingredients:
* 1 Cup Fat Free Plain Greek Yogurt
* 2 Tsp. lemon juice
* 3 Egg Yolks
* 1/2 Tsp salt
* 1/2 Tsp Dijon mustard
* 1 pinch fresh ground pepper
Directions:
* Fill a medium saucepan with two inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler.
* Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer.
* Beat yogurt, lemon juice, egg yolks well
* Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
* Remove from heat and stir in salt, mustard and pepper.
Current Mood: Amused
[Recipe] Tapas – Spanish Tortilla
![[Recipe] Tapas - Spanish Tortilla](https://www.flubu.com/blog/wp-post-avatar/weebl_geek_pie.gif)
Ingredients
1 medium onion (110 g)
4-5 medium waxy potatoes (600g)
3 tablespoons olive oil
5 large eggs
salt and freshly milled black pepper
Preparation method
First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don’t have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.
First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds – you have to work pretty quickly here because you don’t want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible.
Next, heat 2 tablespoons of the olive oil in the frying pan and, when it’s smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.
Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it’s important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.
Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered.
Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it’s brilliant.
Source: Deliah, via the BBC
[Recipe] Bacon and Egg Pies
Makes 12
Ingredients
6 rashers back bacon, derinded
3 large eggs
about 4 fl oz (120 ml) milk, plus a little extra for brushing the top of the pies
salt and freshly milled black pepper
For the shortcrust pastry:
6 oz (175 g) plain flour, plus a little extra for dusting
a pinch of salt
1oz (40 g) softened lard
1oz (40 g) softened butter
You will also need a 12 hole patty tin, each hole 1inches (4.5 cm) at the base, 2inches (6 cm) at the top, and inch (2 cm) deep, well greased, plus a 3inch (9 cm)and a 3 inch (7.5 cm) pastry cutter.
Begin by making the pastry by sifting the flour and pinch of salt into a large bowl,
holding the sieve as high as possible.
Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour, using your fingertips only, and being as light as possible. As you do this, lift it up high and let it fall back into the bowl, just long enough to make the mixture crumbly with a few odd lumps here and there. Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasnt happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the fridge for 30 minutes to rest.
Alternatively, store-bought shortcrust pastry works just as well.
Next, hardboil 2 of the eggs by placing them in a small saucepan and adding enough water to cover them by about inch (1 cm). Bring the water up to simmering point and put a timer on for 7 minutes. Then, when the time is up, cool the eggs rapidly under cold, running water for about a minute, and leave them in cold water till theyre cool.
Meanwhile, grill (or fry) the bacon gently until the fat begins to run and pre-heat the oven to gas mark 6, 400(200Roll out half of the pastry, on a lightly floured surface, cut out 12 rounds using the 3inch (9 cm) cutter and line the patty tin. Now peel and chop the eggs quite small and chop the bacon fairly small, too, Then divide the egg and bacon among the pies and season with freshly milled pepper and a very little salt. Beat the remaining egg together with the milk and carefully pour the mixture into the pies, allowing it to settle as you go. Dampen the edges and roll out the rest of the pastry to cut out the smaller rounds for the lids.
Make a small hole in the centre of each pie, brush the tops with milk, then bake for 10 minutes. After that, reduce the heat to gas mark 5, 375(190and cook for a further 25 minutes.