Toasted English Muffins with Honey-glazed Bacon and Eggs

Ingredients

2 English muffins
6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
butter

Method

  1. Preheat the broiler on a medium—high setting. Slice the muffins horizontally in half, then lay them cut sides up on a piece of cooking foil on the rack in the broiler pan. Toast until lightly browned, then turn and cook on the other side. Reserve and keep warm.
  2. Preheat the oven to 275°F/140°C.
  3. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
  4. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or until it takes on a slight glaze. Remove from the pan and keep warm in the preheated oven.
  5. Mix the corn, diced tomatoes, and chopped parsley together in a bowl and season to taste with salt and pepper. Fry, poach, or scramble the eggs, as you prefer.
  6. Serve the honey-glazed bacon and eggs on the toasted muffins, on warmed plates. Top each with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Toast It!

Pickle-y Egg Salad Toast

Ingredients

5 hard-boiled eggs, peeled and roughly chopped
3 tablespoons mayonnaise
1/4 cup chopped cornichon pickles, plus 2 teaspoons pickle brine
2 scallions (spring onions), light green and white parts only, finely chopped
1 celery stalk, finely chopped
1 tablespoon finely chopped tender-leaf fresh herbs (such as basil, chervil, dill, parsley, or tarragon), plus a little extra for serving
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground black pepper
4 (3/4-inch thick) slices country-style bread
Extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
2 cups baby lettuces or arugula

Method

  1. Make the egg salad: Place the chopped eggs in a medium bowl. Add the mayonnaise and, using a fork, gently smash them together just enough so that the mayonnaise begins to get tinted by the yolks (you should still have plenty of larger pieces of egg white in the mix).
  2. Stir in the pickles and pickle brine, scallions, celery, herbs, mustard, salt, and pepper.
  3. Toast the bread. Let cool for a few minutes before topping.
  4. To serve, divide the salad greens among the toasts and top with egg salad and herbs.

Makes 4 servings.

Source: Toast the Cookbook

Mexican-style Huevos Rancheros Egg Cakes

Ingredients

8 organic eggs
1/4 cup milk
1 (14 oz) can pinto or black beans, drained and rinsed
2 plum tomatoes, seeded and chopped
1 shallot, chopped
1 jalapeno pepper, seeded and chopped
1 cup grated Monterey Jack or cheddar cheese
1 avocado, pitted and peeled
1/2 cup sour cream
juice of 1/2 lime
1-1/2 cups salsa of choice
1/3 cup fresh cilantro

Method

  1. Preheat oven to 400ºF (200ºC).
  2. In large bowl, whisk together eggs and milk. Stir in beans, tomatoes, shallot, jalapeno, and cheese.
  3. Divide egg mixture among 12 standard-sized greased or paper-lined muffin cups and bake in preheated oven for 20 minutes, or until eggs are set. Let cool for a few minutes before unmoulding.
  4. In small bowl, mash together avocado, sour cream, and lime juice.
  5. Serve egg cakes with avocado mixture, salsa, and cilantro.

Makes 6 servings.

Source: Alive magazine

Maple Pear Toast with Fig Sesame Jam and Balsamic Drizzle

Ingredients

Maple Pear

2 tablespoons lightly packed light brown sugar
2 tablespoons maple syrup
2 pinches of kosher (coarse) salt
2 semi-firm Bartlett (Williams) pears, halved, cored, and each half sliced lengthwise into sixths

Toast

1/4 cup balsamic vinegar
1 tablespoon white sesame seeds, toasted
4 tablespoons fig jam
4 (3/4-inch thick) slices fruit-and-nut bread
unsalted butter, softened, for the bread
small wedge of Parmigiano-Reggiano cheese

Method

  1. Make the maple pears: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together the brown sugar, maple syrup, and salt. Add the pear slices and gently toss to coat.
  3. Place the pears on the baking sheet and roast until the pears are tender and starting to brown around the edges, 18-20 minutes.
  4. Remove from the oven, gently turn the pears over, and set aside to cool.
  5. Make the toast: In a small saucepan, simmer the vinegar over medium heat until it has reduced by about half and is thick and syrupy, 3-5 minutes. (It will continue to thicken as it cools; if it gets too thick to drizzle, heat for a few seconds in the microwave.)
  6. In a small bowl, stir the sesame seeds into the fig jam.
  7. Toast the bread.
  8. Using a vegetable peeler, shave ribbons from the wedge of Parmigiano-Reggiano.
  9. Spread some fig jam over each piece of toast, then layer a few pear slices over the jam (you may have leftover pears if your bread slices are small).
  10. Drizzle with the balsamic reduction and serve topped with the shaved cheese.

Makes 4 servings.

Source: Toast

Toasted English Muffins with Honey-glazed Bacon and Eggs

Ingredients

2 English muffins
6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
butter

Method

  1. Preheat the broiler on a medium–high setting.
  2. Slice the muffins horizontally in half, then lay them cut sides up on a piece of cooking foil on the rack in the broiler pan. Toast until lightly browned, then turn and cook on the other side. Reserve and keep warm.
  3. Preheat the oven to 275°F/140°C.
  4. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
  5. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or until it takes on a slight glaze. Remove from the pan and keep warm in the preheated oven.
  6. Mix the corn, diced tomatoes, and chopped parsley together in a bowl and season to taste with salt and pepper.
  7. Fry, poach, or scramble the eggs, as you prefer.
  8. Serve the honey-glazed bacon and eggs on the toasted muffins, on warmed plates. Top each with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Toast It!