Barbecued and Sunny-side Up Wrap

Ingredients

1 tablespoon plus 2 teaspoons bacon drippings or vegetable oil
2 cups peeled and diced potato (1/2-inch dice)
1/2 cup thinly sliced yellow onion
Kosher salt (if using table salt, decrease the amount by half) and pepper
1/2 cup barbecue sauce
1/4 cup thinly sliced green onion, green part only
1 teaspoon dried oregano
2 eggs
Two 10- or 11-inch flour tortillas (Flavored tortilla suggestion: chipotle, tomato)

Method

1. Heat 1 tablespoon of the bacon drippings over medium heat in a nonstick skillet large enough to hold all of the potatoes in a single layer. Add the potatoes and yellow onion. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook until crispy on all sides, 8 to 10 minutes, stirring frequently. Reduce heat and cook until tender when pierced with a fork, 5 to 10 minutes. Remove from heat.
2. Transfer the potatoes to a small mixing bowl. Add the barbecue sauce, green onion, and oregano. Stir to coat.
3. Return the skillet to the stove, add the remaining 2 teaspoons bacon drippings, and heat over medium heat. Crack the eggs into the center of the skillet and season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook over high heat for 1 to 2 minutes. Remove from heat.
4. Divide the potatoes evenly among the tortillas. Gently place 1 egg over potatoes, sunny-side up, and wrap. Enjoy this wrap immediately.

Makes 2 servings.

Source: Wraps

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Coulibiac

Ingredients

1-1/2 oz butter
1 onion, diced
4 oz button mushrooms, sliced
3 oz rice, cooked
2 tablespoons chopped fresh parsley
salt and pepper
12 oz fresh salmon fillet
3/4 cup dry white wine
1 lb packet puff pastry
1 egg, beaten
1 hard-boiled egg, chopped
1-1/4 cups thick sour cream

Method

1. Preheat the oven to 220°C (425°F).
2. In a frying pan, melt butter and gently sauté onion until slightly softened. Add mushrooms and cook for 5 minutes. Stir in rice and parsley. Season and cool.
3. Place salmon in a shallow pan with wine and 1/2 cup water and simmer for 10 minutes until just cooked. Remove
   salmon and flake.

4. Roll out 14 oz of pastry into a 15 x 10 inch rectangle and brush with beaten egg.
5. Arrange half mushroom mixture down centre third of pastry, leaving a 2 in strip top and bottom. Top with half the salmon, then chopped egg. Cover with remaining salmon and mushroom mixture. Fold sides of pastry up and over filling so that edges overlap, and fold the ends over the top. Brush with beaten egg.
6. Turn over and place on a baking sheet with edges underneath. Roll out remaining pastry and cut out fish shapes.
7. Brush the pastry with egg, make a small hole in the top and decorate with fish shapes. Bake for 25 minutes until golden. Serve with thick sour cream.

Makes 6 to 8 servings.

Source: Breakfasts & Brunches

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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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