Not exact matches
The scrambled
egg mix is a refrigerated item that only needs to be reheated in a microwave before it can be
served.
Mix the chili garlic sauce with the yogurt, then divide the rice into
serving bowls, and top with the
eggs, yogurt, and fresh herbs and chili flakes (if using).
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4)
Mix sauteed red bell pepper, onions, and corn together with
eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14)
Serve with a side of vegetable salad (optional)
Serve fresh, eggy pancakes anytime with this easy - to - use
Egg Pancake
Mix from Golden Dipt, the trusted name in foodservice for more tha...
The
mixes are packed with 6g + protein per
serving (11g for the pancake
mix, more if you use
egg whites instead of
eggs!!)
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.
Shredded,
mixed with
egg, onion, and a bit of flour, it's a supper pancake
served with grated cheese.
Breakfasts I have
served are pancakes (
mix the dry ingredients in a freezer bag, writing what we ingredients to add on the outside of bag), Hashbrown - Sausage -
Egg Foil Packets, and
eggs with bacon or sausage
served with muffins baked ahead of time.
The day before
serving, heat oven to 400 degrees, and
mix the two packages of corn muffin
mix, two
eggs, and 2/3 cup of milk in a medium sized bowl, before pouring into a greased 9 X 13 pan.
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake
Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8
eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie
mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
Directions, final step: Place
egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until
egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the
egg whites into thoroughly cooled chocolate mixture / Add remaining
egg whites and continue to fold gently until
mixed / Place in a bowl, cover and refrigerate for several hours before
serving, or can be made a day ahead.
Essentially, it is a hot and spicy sausage that is
served with
eggs for breakfast, as a filling for tostados or tacos, or
mixed with refried beans.
Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7
eggs 1/4 cup milk
Serving suggestion: tomato salad drizzled with olive oil Directions In a medium bowl
mix the potatoes, onions, and 1/2 teaspoon salt by hand.
ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1
egg (beaten,
mixed with 1 tablespoon of water) hot sauce (to
serve) Kosher salt and freshly ground black pepper (to taste)
For nests: Cream cheese frosting, optional (I
mixed 4 oz cream cheese with about 1/2 cup powdered sugar to create the glue to hold the «
eggs» in place) Something to
serve as
eggs — jelly beans, jordan almonds, yogurt raisins, etc
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute
Serves 1 - 2 Ingredients: 1
egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions:
Mix all the ingredients together in a bowl then move to two mugs or ramekins.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana,
eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and
mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8)
Serve pancakes warm with cut bananas drizzled in honey
Optionally, you can use a thickener: 1 tbsp ground chia seeds (+ 0.1 g net carbs per
serving) or arrowroot powder (+ 1.2 g net carbs per
serving)
mixed in 1/4 cup water or use cream &
egg yolk mixture like I did in my Pork & Kohlrabi Stew.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and
mix them together 4) In another bowl, whisk the wet ingredients (
eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9)
Serve warm
Serves 2 1/2 cup mashed bananas2
eggs, beaten1 / 4 teaspoon vanilla extract1 / 8 teaspoon gluten - free baking powder1 / 8 teaspoon ground cinnamon2 teaspoons coconut sugarrefined coconut oilcoconut nectar or honey, to
serve 1 In a bowl,
mix bananas,
eggs, vanilla extract, baking powder, cinnamon, and coconut sugar.
Its quick to throw together, packs lots of flavour and can be finished in lots of ways to
mix it up — add a poached
egg or
serve over cooked brown rice (or both!)
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 (option
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 (option
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 (option
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)
Spicy Southern Scramble - For a spicy breakfast wake - up call,
serve White Queso Sauce over scrambled
eggs that are
mixed with sautéed mushrooms, onions and peppers.
My breakfast bake is intended to last 5 mornings so I figure 2
eggs, plus a little breakfast sausage
mixed in is enough protein in each
serving.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it /
Mix milk and
egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour
egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until
egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit /
Serve while warm / Swoon.
It is delicious
served as a side, over pasta,
mixed with scrambled
eggs and more.
Grated cauliflower is stir fried with frozen
mixed vegetables, green onions, garlic, and sesame oil - laced
eggs then tossed with gluten - free Tamari (or soy sauce if you're not gluten - free) and
served up hot.
Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to
serve (optional) For the dressing 2 medium free - range
egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp
mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped
8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to
serve (optional) For the dressing 2 medium free - range
egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp
mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped
Just before
serving, make the meringue: Combine granulated sugar and
egg whites in the heatproof bowl of a
mixer set over a pan of simmering water.
Mix together sausage, cheese, an
egg, milk and bread and chill overnight for an easy and delicious single
serving Breakfast Casserole For One.
1) Cream cooking oil, sugar and coffee powder together 2) Beat in
eggs and self - raising flour, alternating each cup of flour with an
egg 3) Add in vanilla extract and chopped walnuts 4)
Mix cookie batter until homogenous 5) Drop by teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or until cookies are firm 7) Cool for 10 minutes before
serving
You might try folding
mixed, chopped tender herbs (such as dill, cilantro, mint, and / or parsley) into the rice or
serving the rice with a fried
egg, a lot of kimchi, and an avocado.
- Stir it into soups - Spoon it over
eggs -
Serve as a dip with vegetables, and pita bread -
Mix it into cooked rice or quinoa - Use as a sandwich spread; its great
mixed with some hummus and slathered on a sandwich!
You chop up the avocados and
eggs, then slice the peppers, and
mix all of the salad fixings in a bowl, then
serve it up on the bread.
This delightful martini features Cathead Honeysuckle Vodka, Cathead Pecan Vodka and Rum Chata,
mixed with a frothed
egg white and
served in a purple sugar crystal rimmed martini glass.
1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the
eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and
mix together 11) Add in cut omelette pieces and
mix well, and add salt & pepper to taste 12)
Serve hot and garnish with chopped spring onions
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
To make a better burger, use lean mince beef
mixed with an
egg formed into patties and
serve in two large Portobello mushrooms (stalks removed) instead of a bread roll.
If
eggs serve the purpose of leavening in the recipe, yogurt can be used or a teaspoon each of baking powder, white vinegar and water (
mix together).
Instead, aim for an energy - balancing
mix of high - quality carbs, lean protein, and healthy fats — oatmeal with a
serving of almonds, an
egg white omelet with a slice of avocado and a side of berries, or even last nights leftovers.
Nomelette Yield: 1
serving You will need:
mixing bowl, skillet, spatula, knife, cutting board, measuring spoons 2
eggs + 3 T
egg whites 2 T fresh parsley 1 T fresh basil 2 cloves garlic 3 swiss chard leaves, chopped fresh cherry tomatoes 1/4 avocado 1 - 2 tsp coconut oil 1.
Serve the onions,
eggs, and all the fat they were cooked in,
mixed together in a bowl, adding a teaspoon of good quality extra virgin olive oil on top.
Serves: 12 Ingredients Oat Bar: 1 1/2 cups whole oats 1/2 cup flour 1/2 cup whole wheat flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup brown sugar 1 chia
egg (1 Tbsp chia seeds + 4 Tbsp warm water,
mixed) 1/2 cup + 2 Tbsp butter, melted 1/4 cup pure maple syrup 2 Tbsp milk
Mixed Veggies Stir Fry Makes 2 - 3
Servings 2 organic carrots, sliced 1 bunch of organic kale, deveined and chopped 2 small organic zucchinis, sliced 1 medium organic yellow squash, peeled and chopped 1 organic red bell pepper, diced 1 medium onion, chopped 2 cloves garlic, minced 1 avocado, sliced 1 free - range
egg per person 1...
Heat up a large skillet on medium heat with a little butter and olive oil (this ones for the patties) combine and
mix in a large bowl the cooked veggies, zest, sea salt,
egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes
Serve
1/2
serving of Kodiak Cakes Power Cake
Mix (this stuff is life) 70 grams of
egg whites 1/8 -1 / 4 cup (depending on how thick you want the batter) of unsweetened vanilla almond milk Dash of baking powder Dash... View Article
For nests: Cream cheese frosting, optional (I
mixed 4 oz cream cheese with about 1/2 cup powdered sugar to create the glue to hold the «
eggs» in place) Something to
serve as
eggs — jelly beans, jordan almonds, yogurt raisins, etc
Classic
Egg SaladMakes 4
Servings (I used 5 dozen
eggs, multiplied the rest of the recipe by 10 for 100 ppl) 6 free range
eggs, hard - cooked and diced1 / 4 cup Healing Cuisine Mayonnaise2 tsp fresh lemon juice1 Tbsp minced onion (I used white and red for a
mix of tastes) 1/4 tsp sea salt1 / 4 tsp fresh pepper1 / 3...
The
mixes are packed with 6g + protein per
serving (11g for the pancake
mix, more if you use
egg whites instead of
eggs!!)