Not exact matches
A subset of affluent consumers is willing to pay higher prices for free - range beef, cage - free
eggs, and other animal products marketed
as sustainably produced and cruelty - free, but that's a tiny
slice of the market.
I wanted to have this Blueberry Chocolate Chip Banana Bread recipe up before Easter
as I just loved how the blueberries looked like little jellybean - jammy
eggs inside each yummy
slice.
It appears the restaurant chain uses
egg bread in the pudding, but Texas Toast thick -
sliced white bread may be easier to find, and it works just
as well.
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large
egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces
as whole
as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled
eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt,
as needed
The essentials are cilantro and
sliced green onion, but almost
as necessary is spicy kimchi (some like it hot), black sesame seeds, lime juice and a soft boiled
egg.
It's quickly made with all the staple ingredients we adore such
as butter, milk, vanilla extract,
eggs and flour and topped with
sliced apples and a simple mixture of cinnamon, sugar and warm spices.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more
as needed 1/2 cup chopped rotisserie chicken 1 boiled
egg,
sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
Butter cake from Modern Classics Book 2: Cookies, Biscuits &
Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3
eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper
as well.
My greatest regret in many a recipe comes down to a lack of bacon... —
Slice in half and serve
as an
egg and breakfast meat sandwich — Serve with a big bowl of Texas chili — Serve instead of dinner rolls or biscuits at a big Texas dinner — Cut in half and drizzle with more honey and melty butter
Items needed for 2 bowls: 1/4 small purple cabbage, thinly
sliced 6 radishes, thinly
sliced 1 carrot, julienned 1/3 cup snap peas,
sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook
as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min
eggs + dukkah spice mix
Paired with salsa and a few avocado
slices, these
eggs were a savory and delicious mid-day meal — but would work well for breakfast or a light dinner
as well.
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such
as onions), mango chutney, grated fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled
eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled
sliced carrot 2» fresh ginger, peeled and thinly
sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such
as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten
eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
As a grown up, my weekday breakfast consists of a bagel and
egg sandwich with a
slice of cheese.
In order to make her feel included, I modified the recipe
as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread,
sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large
eggs -
EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2
eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work
as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
If you want to make it
as more of an entree rather than a side dish recipe, just toss in some tofu, scrambled
egg,
sliced chicken breast, or noodles (if you want to spend the extra Points), and double the sauce.
The sausage gravy serves
as the sauce on English muffins and then it gets topped with white cheddar, tomato
slices, and scrambled
eggs.
Her recipe,
as it was given to me: 1 tsp salt, per whole
egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour
as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then
slice to desired thickness You may place cut noodles in baggies in freezer for future use
If you do have an
egg or
slice of pizza, don't let it derail your diet,
as discussed below in «Give it up if you cheat.»
My Smoky Black Bean Rice is crazy good
as a side dish, or you can serve it
as a main by topping it with an
egg or
sliced steak.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor
as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat
egg noodles
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the
egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and
slice the apples into
as thin
slices as possible 6) Mix sugar and ground cinnamon powder with
sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple
slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
button mushrooms, thinly
sliced 3 large
eggs 1 cup coconut milk (see note) salt and pepper, to taste olive oil,
as needed
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch
slices * 4 large
eggs, hard cooked, peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known
as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve
as a salad for gluten - free)
I used the unsweetened almond milk
as did Tracy in her note in August 2012 she also had the green colour Bread was very moist & so lovely toasted despite the small
slices any ideas
as to why it was so small Could I double the recipe & put it in a larger loaf tin or perhaps double the amount & put it in the same size tin mius a couple of
eggs Any ideas would be appreciated
This makes a YUMMY french toast when baked
as bread —
slice thick enough so that the bread won't crumble and gently dip in an
egg batter.
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1
egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched
as described here)
Serve
as a soup the first night, then later on that week, serve with steamed rice, hard boiled
egg and maybe even a couple
slices of avocado or some chopped cilantro — if you're feeling fancy.
Water
as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly
sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled
eggs, peeled and
sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt,
as needed 1 teaspoon sweet Hungarian paprika, plus
as needed for garnish Chopped fresh parsley,
as needed, for garnish
As much as I wanted to roll that cookie dough log right through the sprinkles, I found they stuck better when I sliced them first, brushed the edges with egg wash and then gave them the sprinkle treatmen
As much
as I wanted to roll that cookie dough log right through the sprinkles, I found they stuck better when I sliced them first, brushed the edges with egg wash and then gave them the sprinkle treatmen
as I wanted to roll that cookie dough log right through the sprinkles, I found they stuck better when I
sliced them first, brushed the edges with
egg wash and then gave them the sprinkle treatment.
Poached
eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range
eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached
eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range
eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
2 tbsp white wine vinegar4 fresh medium free - range
eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
I replaced the English muffins with some white bread
slices and the chicken salamis took over the Canadian bacon — both the substitutes worked really well with us
as we were mainly waiting for the poached
eggs with Hollandaise sauce on top!
1 - 10 ounce can diced tomatoes & chiles 1 teaspoon olive oil 1 garlic clove, minced 1/4 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1/2 cup cooked beans (such
as black, pinto, kidney) 2 handfuls tortilla chips 1 large
egg 1 tablespoon mined red onions 1 radish
sliced 1 tablespoon chopped cilantro plus whole leaves 1 tablespoon crumbled queso fresco
Slice or mince your
eggs,
as you prefer.
2 large onions,
sliced into thick rounds 2 red bell peppers 4 medium tomatoes 1 small hot pepper, such
as serrano 1 (7 - ounce) can tuna, packed in water 2 ounces crumbled feta cheese 2 hard boiled
eggs, chopped Salt and freshly ground black pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano
1 large avocado, pit removed, 6 thin
slices reserved for garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium tomato, chopped 4
eggs (2
eggs per omelette) 2 tablespoons chopped fresh cilantro, divided into two portions 2 fresh, small hot chiles, such
as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil Cilantro leaves for garnish
Think of our version
as an ode to creamy hard - boiled
eggs in their most glorious form: gently tossed together with silky mayo, topped with fresh herbs, and piled high onto a thick
slice of bakery - worthy bread.
Serve
as part of a bagel / muffin: You will need: 5 bagels 10 cheese
slices (NOT
sliced cheese, but the cheapest processed cheese
slices) 5
eggs Butter, to spread 5 sheets of foil
These classic pickled
eggs are a fantastic snack just
as they are, or try
slicing them and adding to a sandwich or salad.
I've cooked them longer just
as Madhur Jaffrey did, and ate these scrambled
eggs with leftover rice for lunch, while my son had the
eggs with some
slices of homemade bread.
20oz fresh spinach (or two pkgs frozen spinach) 4oz bacon, chopped (3 - 4
slices) 1 yellow onion, blended 2 cloves garlic, blended w / onion 1/2 tsp each salt, pepper, ground nutmeg approx 1 tbsp water or chicken broth (
as needed) 1/4 cup cream (optional) 2 hard - boiled
eggs,
sliced
8 small
slices sourdough (such
as Gail's mixed olive sourdough stick *),
sliced diagonally 2 garlic cloves Extra virgin olive oil, for brushing 230g asparagus, trimmed 130 ml mild olive or sunflower oil 1
egg yolk 1/4 tsp flaky sea salt 1 lemon, zest and juice, plus extra juice to serve 1 tbsp finely chopped basil, plus extra leaves to serve
At a dinosaur party, you can put out dino
eggs (hardboiled
eggs), and at a firefighter fest you could serve red foods, such
as sliced cherry tomatoes and strawberries.
Parents should also offer some source of healthy fats, she added, such
as a few
slices of avocado, hummus or a hard - boiled
egg.
Scramble 3 large
eggs and add in 1/4 cup of low - fat cheese and vegetables such
as spinach,
sliced tomatoes, peppers and mushrooms.