Baked Eggs with Tomato on Toasted Muffins

Ingredients

2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley

Method

  1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
  2. Form 8 wells in the tomato mixture. Crack an egg into each well.
  3. Bake at 350°F for 20-25 minutes or until eggs are set.
  4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
  5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine

Muffins with Blueberries, Cranberries and Walnuts

Ingredients

1-1/4 cups spelt flour
1-1/3 cups ground dark flax meal 2/3 cup evaporated cane sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
3 large eggs
1-3/4 cups plain soy milk
1 cup fresh or frozen blueberries
3/4 cup unsweetened dried cranberries
1 cup coarsely chopped walnuts

Sea Buckthorn Juice Glaze

1 tablespoon sea buckthorn juice
1/2 cup confectioners’ sugar
1/2 of an egg white

Method

  1. Preheat the oven to 325°F.
  2. Lightly oil a 12-cup muffin pan or two 6-cup mini Bundt pans with expeller-pressed canola oil or line with paper liners.
  3. In a large bowl, whisk together the spelt flour, flax meal, sugar, baking powder, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the eggs. Whisk in the soy milk.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Fold in the blueberries, cranberries, and walnuts. Let the batter rest for 30 minutes.
  7. Fill each muffin cup three-quarters full.
  8. Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
  9. While the muffins bake, make the glaze. In a small bowl, whisk together all of the Glaze ingredients.
  10. Cool the muffins in the pan for 10 minutes on a wire rack. Turn the muffins out of the pan to cool completely, then drizzle on the glaze.

Makes 12 large muffins.

Source: True Food


Soft-boiled Eggs with Prosciutto-wrapped and Cheese-crusted Toast

Ingredients

4 eggs
4 slices Texas toast
8 slices prosciutto
1/4 cup freshly grated Parmesan

Method

  1. Lightly toast 4 slices bread. Cut each slice in 4 strips (making 16 strips total). Wrap each strip with 1/2 slice prosciutto, lay on baking sheet. Repeat with remaining strips of toast.
  2. Divide Parmesan among prosciutto-wrapped toast strips, sprinkling over each one.
  3. Soft boil eggs. At the same time, preheat broiler.
  4. Place baking sheet with prepared toast strips under the broiler and heat until Parmesan melts and prosciutto crisps on the edges.
  5. To serve, cut the top off each egg and place in an egg cup. Serve with 4 prosciutto and Parmesan-crusted toast strips per person.

Makes 4 servings.

Source: ANNA magazine

Breakfast Sandwich with Bacon, Egg and Roasted Tomatoes

Ingredients

2 tablespoons maple syrup
1/4 cup grainy Dijon mustard
coarse salt and freshly ground pepper, to taste
1 tablespoon butter
4 eggs
4 bagels, toasted
8 slices bacon, crisply cooked
2 cups arugula

Oven Roasted Tomatoes

4 hothouse tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano

Method

  1. n small bowl, combine maple syrup and grainy Dijon mustard. Set aside.
  2. For oven-roasted tomatoes, preheat oven to 375°F. Cut tomatoes in half, place cut-side up on baking dish. Drizzle with olive oil, sprinkle with oregano and season with salt and pepper. Roast for 45 minutes to intensify flavours. Set aside.
  3. To baste eggs, heat butter in nonstick skillet over medium-high heat. Crack eggs into pan and fry for 1 minute to set white. Pour a few tablespoons of water in pan, then cover quickly with lid. Cook for 30 to 45 seconds for medium-soft yolks.
  4. To assemble sandwich, spread maple-Dijon mixture on bagel bottom. Top with bacon, two oven-roasted tomato halves, arugula and 1 basted egg. Repeat with remaining sandwiches.

Makes 4 servings.

Source: ANNA magazine

Mexican-style Plant-based Breakfast

Ingredients

1 Tbsp coconut or extra-virgin olive oil
1/2 red onion, thinly sliced
1/2 red bell pepper, seeded and cut into julienne strips
19 oz (540 mL) can black beans, rinsed and drained
3 Tbsp sliced canned jalapeno peppers
1/4 tsp ground cumin
1/4 tsp sea salt
generous pinch of cayenne, plus extra
4 organic eggs
4 large leafy lettuce leaves
1 avocado, pitted and sliced
1 Ataulfo mango, peeled, pitted, and sliced
1 lime, cut into wedges
several cilantro sprigs

Method

  1. In large saucepan, warm oil over medium heat. Add onion and red pepper, saute until soft and clear and red pepper is still crisp, about 2 minutes.
  2. Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste. Remove from the heat and set aside.
  3. In large non-stick frying pan, gently fry eggs until set but yolk is still runny.
  4. To serve, arrange a lettuce leaf on each of 4 serving plates. Top each with a scoop of black bean mixture and slices of avocado, and mango. Nestle fried egg on top and dust with a little cayenne.
  5. Serve with a lime wedge and cilantro sprigs.

Makes 4 servings.

Source: Alive magazine