Santa Fe Eggs

Ingredients

1 cup dried black beans
4 cups water
1 lb whole plum (Roma) tomatoes, chopped
1/4 cup chopped green chilies
3 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon unsweetened Dutch-process cocoa
3 tablespoons chopped fresh cilantro (fresh coriander)
1/4 teaspoon ground cayenne pepper
4 eggs
1/4 cup grated reduced fat cheddar cheese
2 tablespoons chopped green (spring) onions, green and white parts

Method

  1. In a large pot over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1 hour, skimming away the gray foam that appears. Drain well.
  2. In a large nonstick frying pan over medium heat, combine the beans, tomatoes, chilies, chili powder, cumin and cocoa. Bring to a boil, reduce the heat to medium-low and simmer until the mixture thickens, about 15 minutes.
  3. Stir in the cilantro and cayenne.
  4. One at a time, break the eggs into a small bowl and carefully slip on top of the simmering liquid. Cover and poach the eggs until they are just cooked, about 7 minutes.
  5. Remove from the heat, sprinkle with the cheese, cover and let stand for 1 minute.
  6. To serve, divide among 4 individual bowls. Top each with an equal amount of the onions.

Makes 4 servings.

Source: Cooking for Healthy Living

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Italian Caprese Avocado Toast

Ingredients

1 pint cherry tomatoes (halved)
1/4 cup basil, finely sliced, plus more garnish if desired
4 slices whole-grain or whole wheat bread (toasted)
1 avocado, halved and pitted
1/8 tsp ground black pepper
1/4 cup fat-free, shredded mozzarella
2 tsp balsamic vinegar

Method

  1. Halve each cherry tomato and finely slice the basil leaves.
  2. Toast each piece of bread.
  3. Slice the avocado in half and remove the pit. Use a spoon to remove the avocado’s flesh from the skin and place it into a bowl.
  4. Add the chopped basil and pepper. Mash together with a fork.
  5. Divide avocado mixture between each toast piece, spreading a layer onto each one.
  6. Place each toast onto a plate.
  7. Add tomatoes onto the avocado cut-side-down. There may not be space for all the tomatoes, depending on how large the bread is.
  8. Divide shredded mozzarella between each toast and drizzle with balsamic vinegar.
  9. Garnish with a few basil leaves, if desired, before serving.

Makes 4 servings.

Tip

  • If you prefer a gooey, cheesy toast, place under the broiler for 1 to 2 minutes for the mozzarella to melt.
  • If the avocado is ripe but still a bit firm, peel and add avocado flesh into a blender or food processor to purée with the basil leaves.

Source: American Heart Association

Fried Bread with Tomatoes, Basil and Parmesan Shavings

Ingredients

1 ciabatta loaf
Butter
Olive oil
1 finely chopped garlic clove
5 ripe tomatoes
1 bunch fresh basil
1-1/2 oz (50g) grated parmesan
salt as desired
pepper as desired
sugar

Method

  1. Slice the bread.
  2. Heat the butter in a frying pan and fry the bread until golden brown. Cool on absorbent paper.
  3. Heat the olive oil in the same frying pan. Add the garlic, then add the chopped tomatoes. Heat until the tomato cooks down to a confit (with the consistency of jam) and season with salt, pepper and sugar.
  4. Add fresh basil and finally stir in the parmesan.
  5. Spread on the fried bread while still warm. Top with parmesan shavings before serving.

Makes 4 servings.

Source: Mediterranean Cuisine

Eggs Benedict

Ingredients

4 large eggs
4 wholemeal/wholewheat muffins, halved horizontally
8 slices thin-cut ham black pepper, to season

Hollandaise Sauce

2 tablespoons white wine vinegar
1 shallot, roughly chopped
1/2 teaspoon black
peppercorns
2 large egg yolks
120 g butter

Method

  1. Preheat the grill/broiler to medium.
  2. To make the Hollandaise sauce, put the vinegar, 2 tablespoons of cold water, the shallot and peppercorns in a saucepan and simmer over low heat for a few minutes until you have 1 tablespoon liquid remaining. Strain into a blender (or in a bowl if you are going to use an electric handheld whisk) with the egg yolks and set aside.
  3. Melt the butter in the same pan.
  4. Fill a deep frying pan/skillet with water and bring to a demure simmer. Crack the eggs in so they don’t touch and poach for exactly 3 minutes.
  5. Put the muffins (cut-side up) and ham on a baking sheet and grill/broil for 2-3 minutes.
  6. To finish the sauce, blend the egg mixture until frothy. With the motor running, add the melted butter in a very slow trickle until the sauce is thick. It should take about a minute to add all the butter; any quicker and it will not emulsify and you’ll just have runny eggs.
  7. Drape a slice of ham on top of each muffin half. Scoop out each poached egg and add to the stack. Pour over the Hollandaise sauce and sprinkle with black pepper to serve.

Makes 4 servings.

Source: 100 ways with eggs

Shrimp Toasts

Ingredients

6 oz peeled shrimp
1/2 in cube fresh root ginger, peeled and crushed
1 clove garlic, crushed
2 spring onions, finely chopped
2 teaspoons light soy sauce
1 teaspoon plum sauce
3 teaspoons cornstarch
1 small egg, beaten
4 teaspoons sesame seeds
4 slices thin sliced white bread, crusts removed
vegetable oil
cucumber strips and chopped spring onion, to garnish

Method

  1. Put shrimp, ginger, garlic and spring onions into a blender or food processor and process for 30 seconds to roughly chop.
  2. In a bowl, mix together soy sauce, plum sauce, cornstarch and egg. Stir in prawn mixture and sesame seeds and bind together.
  3. Spread shrimp mixture over the bread, pressing down firmly.
  4. In a frying pan, heat 3/4 in of oil. Fry the bread, prawn sides down, for 2-3 minutes until golden, pressing down well in the oil.
  5. Turn over and fry for a further 1 minute. Remove from the pan and drain on absorbent kitchen paper. Cut into fingers and serve at once, garnished with cucumber strips and chopped spring onion.

Makes 4 servings.

Source: Breakfasts and Brunches