Smoked Haddock, Radish and Avocado Omelette Wraps

Ingredients

6 eggs
2 tablespoons butter
7 oz hot smoked haddock, flaked
1 cup watercress
1 ripe avocado, peeled, stoned/pitted and chopped
6 radishes, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
sea salt and black pepper, to season

Method

  1. Preheat the oven to 140°C (275°F).
  2. Gently beat the eggs in a bowl and season with salt and pepper.
  3. Put an ovenproof plate in the preheated oven to heat up.
  4. Heat about 1 teaspoon of the butter in the frying pan/skillet over high heat and swirl it around the pan. Pour in about 3 tablespoons of the beaten eggs – just enough to coat the base of the pan.
  5. Wait for 30 seconds, then flip over. Repeat with the remaining mixture, using the same amount of butter each time, until you have about eight omelettes, keeping them warm on the plate in the preheated oven.
  6. Put the smoked haddock, watercress, avocado and radishes in a large mixing bowl. Stir in the oil and lemon juice and season with pepper.
  7. Lay two omelette wraps out on a board and spoon some of the haddock filling down the middle of each one, then roll up and transfer to a plate. Repeat with the remaining wraps and serve.

Makes 4 serving.

Source: 100 ways with Eggs


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Breakfast Bread and Butter Pudding with Dried Apricots and Cranberries

Ingredients

2 cups whole milk (you may need a little more if your bread is thickly sliced)
2 tablespoons caster/ granulated sugar
3 eggs
1/4 teaspoon ground cinnamon
8 slices wholemeal/ whole-wheat bread, torn into bite-size pieces
1 cup dried apricots, chopped
4 tablespoons dried cranberries (unsweetened)
honey or maple syrup, for drizzling

Method

  1. Preheat the oven to 180°C (350°F).
  2. Combine the milk, sugar, eggs and cinnamon in a bowl, and whisk well to blend. Set aside.
  3. Put the dried apricot pieces and cranberries in a mixing bowl and stir to mix together.
  4. Arrange half of the bread pieces in the prepared baking dish and sprinkle with half of the apricot mixture. Top with the remaining bread and the remaining apricot mixture and pour over the milk mixture.
  5. Bake in the preheated oven for 35-45 minutes, until puffed, golden and just slightly wobbly in the middle.
  6. Serve warm, with honey or maple syrup to drizzle over.

Makes 1 serving.

Source: 100 Ways with Eggs


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Avocado Toast with Spinach and Tomatoes

Ingredients

8 cups spinach
salt
green hot sauce (such as Tabasco)
4 slices natural gluten-free bread
1/2 ripe avocado, mashed with a fork
4 thick (1/2-inch) slices ripe tomato
freshly ground black pepper
4 medium eggs, poached

Method

  1. Heat a large nonstick skillet over medium-high heat. Put in the spinach and cook until wilted. Transfer the spinach to a colander and press out as much of the water as possible. Put the drained spinach in a mixing bowl and season with salt and green hot sauce.
  2. Toast the bread in the toaster.
  3. Season the avocado with salt.
  4. Once the toast is done, spread the avocado evenly over each piece of toast and place a slice of tomato on top. Season the tomatoes with salt and pepper and top each slice with an even amount of the spinach mixture.
  5. Place each piece of toast on a plate, top with a poached egg, and serve.

Makes 4 servings.

Source: The Negative Calorie Diet


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Croque Monsieur

Ingredients

2 oz Gruyere or Emmental cheese, grated
4 slices white bread, with the crusts trimmed
2 thick slices ham
1 small egg, beaten
3 tbsp unsalted butter, plus extra if necessary

Cheese Sauce

2 tbsp unsalted butter
1 tsp corn oil
1/2 tbsp all-purpose flour
1/2 cup warmed milk
2 oz Gruyere or Emmental cheese, grated
pepper

Method

  1. Spread the cheese on 2 slices of bread and top each with a slice of ham and the remaining bread.
  2. Make the sauce. Melt the butter with the oil in a small, heavy-bottom pan and stir in the flour until well combined and smooth. Remove from the heat and stir in a little of the milk until well incorporated. Return to the heat and gradually add the remaining milk, stirring constantly, until it has all been incorporated. Cook for an additional 3 minutes, or until the sauce is smooth and thickened.
  3. Remove the pan from the heat and stir in the cheese and pepper. Set aside and keep warm.
  4. Beat the egg in a bowl. Add 1 sandwich and press down to coat on both sides, then remove from the dish and repeat with the other sandwich.
  5. Preheat the broiler to high.
  6. Melt the butter in a skillet over a medium–high heat and fry the sandwiches until golden brown on both sides.
  7. Transfer the sandwiches to a cookie sheet and spread the white sauce over the top. Cook under the broiler, about 4 inches from the heat, for 4 minutes, or until golden and brown. Serve hot.

Makes 2 servings.

Source: Toast It!


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Herb Popovers with Egg

Ingredients

100 g plain flour
1/2 teaspoon celery salt
2 large eggs
1 cup milk
3 teaspoons butter, melted
2 tablespoons chopped fresh mixed herbs parsley sprigs, to garnish

Filling

60 g butter
6 large eggs, beaten
2 tablespoons chopped fresh mixed herbs
2 tablespoons single (light) cream
salt and pepper

Method

  1. Make the popovers. Sift flour and celery salt into a large bowl, add eggs, milk and butter and beat well. Stir in herbs and pour the mixture into 12 well greased deep bun tins.
  2. Place in a cold oven, heat it to 220°C (425°F) and bake for 30 minutes without opening the oven door during that time.
  3. Make the filling. Melt butter in a small saucepan, add the eggs and cook over a low heat, stirring continuously until thickened.
  4. Remove from the heat and stir in the herbs, cream and salt and pepper.
  5. Serve the popovers with a mound of herby buttered egg. Garnish with sprigs of parsley.

Makes 6 servings.

Source: Breakfasts and Brunches


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