- 1 teaspoon butter
- 3 eggs + 3 egg whites
- 1 teaspoon milk
- 1 avocado, halved, pitted, peeled, smashed
- 1 teaspoon fresh lemon juice
- 4 oz. thinly sliced smoked salmon
- 4 blue corn tortillas
- 1 teaspoon fresh dill, chopped
- sea salt and fresh ground black pepper
- Place avocado in a medium bowl and mash with a fork, add lemon juice and stir. Season to taste with salt and pepper and set aside.
- In a large bowl, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat. Add egg mixture and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat immediately. Season with salt and pepper.
- Warm your tortillas in the microwave or over a gas stove on low heat so the edges become slightly golden brown and crispy.
- Spread mashed avocado over each blue corn tortilla. Spoon eggs over avocado and add salmon over the eggs, top each with a bit of dill and add salt and pepper to taste.
Source : www.ambitiouskitchen.com
Lemon Blueberry Pancakes
- 1½ cups plus 1 tbsp flour
- 3 tbsps sugar
- 1 heaping tablespoon baking powder
- ¼ tsp salt
- 1½ cups evaporated milk (more if needed)
- 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
- 2 tbsps butter, melted, plus more softened for serving
- 1½ tsps vanilla extract
- 1 large egg
- 1 cup blueberries
- Maple or pancake syrup, warmed, for serving
In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
Serve with more softened butter and warm syrup.
Per Serving: Calories: 450; Total Fat: 13.5 grams; Saturated Fat: 9 grams; Protein: 12 grams; Total carbohydrates: 68 grams; Sugar: 23 grams; Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 621 milligrams
Source : www.foodnetwork.co.uk
Potato and Courgette Frittata
- 1 small russet potato, peeled and cut into 1/2-inch cubes
- 4 large eggs
- 2 egg whites
- 2 tablespoons coarsely chopped fresh coriander leaves
- 3/4 teaspoon salt
- 1/4 teaspoon hot sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 small courgette, grated and squeezed dry in clean kitchen towel
- 90g queso fresco or feta cheese
- 2 strips cooked crumbled turkey bacon, optional
Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.
Preheat the grill to medium-high.
Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.
Proper Scotch eggs
- 10 large free-range eggs
- 8 higher-welfare sausages
- ½ a bunch of fresh chives
- ½ a bunch of fresh flat-leaf parsley
- 1 whole nutmeg , for grating
- 1 tablespoon English mustard
- plain flour , for dusting
- 150 g fresh white breadcrumbs
- 2 litres vegetable oil
- Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Squeeze the sausages out of their skins and into a bowl.
- Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
- Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
- Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
- Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!
Source : www.jamieoliver.com