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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Spinach and Goat Cheese Omelet

Ingredients

2 cups baby spinach, rinsed
2 tablespoons crumbled goat cheese or feta cheese
1 tablespoon chopped scallion
1 large egg
2 large egg whites
1/4 teaspoon hot red pepper sauce, such as Tabasco
pinch of salt
pinch of freshly ground black pepper
1 teaspoon olive oi

Method

  1. Bring about 1-inch of water to a boil in a large saucepan. Drop in spinach and cook just until wilted, about 30 seconds. Drain, press out liquid and chop coarsely.
  2. Place the spinach in a small bowl. Stir in the cheese and scallion.
  3. Blend egg, egg whites, hot sauce, salt, and pepper briskly with a fork in a medium bowl.
  4. Heat oil in a 7- to 10-inch nonstick skillet over medium-high heat until hot. Tilt the skillet to swirl oil over surface. Pour in egg mixture. Immediately stir egg mixture with heat-resistant rubber spatula or fork for a few seconds. Then use spatula to push cooked portions at edges toward the center, tilting the skillet to allow uncooked egg mixture to fill in areas around edges.
  5. Sprinkle spinach mixture over the omelet. Continue to cook until almost set, and the bottom is golden. The entire cooking process should take about 1 minute.
  6. Use a spatula to fold one-third of the omelet over the filling. Tip the skillet and, using spatula as a guide, slide the omelet onto a plate so that lands, folded in thirds, seam-side down.

Makes 1 serving.

Source: Magic Foods


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Corn Fritters with Roast Tomatoes and Smashed Avocado

Ingredients

1 zucchini, grated
400 g cherry vine tomatoes
olive oil, to drizzle
4 eggs
180 g self-raising flour
50 g Parmesan cheese, grated
scant 1/2 cup buttermilk
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon chopped cilantro
fresh corn kernels cut from 2-3 cobs
sunflower oil, for frying
sea salt and black pepper, to season
fresh spinach and crème fraiche (or sour cream) to serve

Smashed Avocado

3 avocados
freshly squeezed juice of 2 limes and the grated zest of 1
1/4 red onion, finely diced
1 teaspoon hot sauce

Method

  1. Put the grated zucchini into a colander set over a large mixing bowl. Sprinkle with 1/2 teaspoon of salt and leave for 30 minutes-1 hour so it releases its moisture. Squeeze the zucchini with your hands to get rid of as much moisture as possible and set aside.
  2. Roast the tomatoes. Preheat the oven to 180°C (350°F). Arrange the tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until the skins begin to split.
  3. Reduce the oven temperature to 170°C (325°F).
  4. Prepare the fritter batter. In a large, clean, dry mixing bowl, lightly whisk the eggs. Add in the flour, grated Parmesan cheese, buttermilk, paprika, cayenne pepper, 1/2 teaspoon of salt, a pinch of pepper and chopped cilantro. Stir in the zucchini and corn kernels, ensuring the vegetables are evenly coated in batter.
  5. Add enough sunflower oil to thinly cover the bottom of a heavy-bottomed frying pan/skillet and set over medium heat.
  6. Ladle generous spoonful of batter into the pan and cook for about 4 minutes on each side, until golden brown. Transfer to a clean baking sheet and put in the still-warm oven for 4-5 minutes to ensure they are cooked through. Cook the remaining batter in the same way, adding a little more oil to the pan each time, if required.
  7. Just before serving, roughly mash the avocados with a fork, leaving them fairly chunky. Stir in the lime juice and zest, onion and hot sauce. Season generously with salt and serve with the fritters, roast tomatoes, a handful of fresh spinach and a dollop of crème fraiche.

Makes 6 servings.

Source: 100 Ways with Eggs


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