Showing posts with label egg cooking. Show all posts
Showing posts with label egg cooking. Show all posts
Thursday, 10 September 2015
Saturday, 28 March 2015
FRIED EGGS
FRIED EGGS
(With Wild Green Asparagus and Manchego Cheese)
Ingredients:
1 kg wild green asparagus
12 eggs
1 cup olive oil
Maldon salt
125 gm semi cured Manchego Cheese
Black pepper
METHOD:
Prepare the flakes of semi cured Manchego Cheese using vegetable peeler. Set aside.
Wash the asparagus and remove the tough part of stalk.
Saute them over medium heat with a bit of olive oil and keep warm.
Meanwhile, fry the eggs in abundant olibre oil over high heat.
Present with the asparagus in the middle of the dish and the fried egg on the top of it and sprinkle with the Manchego Cheese flakes.
Season with Maldon salt and freshly ground black pepper and serve hot.
Sunday, 8 February 2015
Healthy Egg Muffin Cups
Healthy Egg Muffin Cups
Description
A healthy and hearty make-ahead breakfast on the go! Packed with protein and tons of veggies! Only 50 calories per muffin!
Ingredients
4 whole Eggs
4 whole Egg Whites
1 Tablespoon Olive Oil
1 cup Red Pepper, Diced
1 cup Green Pepper, Diced
1 cup Yellow Onion, Diced
1 pinch Salt To Taste
2 cups Baby Spinach, Roughly Chopped (measured/packed Before Chopping)
1 cup Mushrooms, Diced (measured Before Chopping)
2 cloves Garlic, Minced
1 dash Hot Sauce, Optional For Drizzling On Top
Preparation
If you haven’t already, prep the veggies. I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you!
Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
Now, heat a non-stick pan over medium heat. Once hot, add the olive oil. Then add the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add the spinach and mushrooms and cook for another 2 minutes. In the last 30 seconds, add in minced garlic. Taste and re-season with salt if necessary!
Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.
Preheat the oven to 350 F and grease a 12-count standard size muffin pan with cooking spray. Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 12 muffin slots!
Bake for about 15 minutes, or until the tops are firm to the touch and an inserted toothpick comes out clean. Remove from oven. Let them cool in the pan for a few minutes, before removing!
Serve immediately or let them finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop them in the microwave in the morning until warm.
Notes: Calories are for one muffin, so eat up and serve this with a side of toast, your morning coffee, yogurt, etc!
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