Nigella’s Tomato-y Eggs on Toast

Ingredients

3 tablespoons extra-virgin olive oil
8 small ripe tomatoes, about 12 oz total, Campari size, or at least bigger than cherry or grape tomatoes
1 tablespoon tomato paste
pinch of salt
pinch of sugar
2 large eggs
1 oz chunk pecorino Romano cheese
2 slices sourdough bread or whole-grain bread
small handful of basil leaves (may substitute leaves stripped from a few stems of thyme)

Method

  1. Heat the oil in a large, heavy skillet over medium heat.
  2. Cut the tomatoes in half, then into bite-size chunks, then add them to the pan. Cook for five minutes, stirring occasionally; the tomatoes should start to break down, oozing their juices.
  3. Stir in the tomato paste, salt and sugar. Cook for five minutes, by which time the tomato skins should be loosening and their juices mingling with the oil.
  4. For a creamier final consistency, pick the skins out and discard them.
  5. Crack in the eggs and stir as though you were scrambling them, until they form a creamy, tomato-y mass. This should take about three minutes.
  6. Remove from the heat, or cook them for a bit longer if you like your scrambled eggs firm.
  7. Grate or crumble half the cheese over the mixture in the pan. Let this sit while you toast the bread.
  8. Place a slice of toast on each plate. Spoon half the eggs onto each one, then grate or crumble the remaining cheese over, and tear and scatter the fresh herbs on top.
  9. Serve right away.

Makes 2 servings.

Source: Simply Nigella

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Tuna Melt Toast with Olive Salsa

Ingredients

1 small bunch fresh flat-leaf parsley, chopped
3 scallions (spring onions), light green and white parts only, finely chopped
1/4 cup pitted green olives (preferably Lucques), roughly chopped
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
Kosher (coarse) salt (optional)
8 ounces oil-packed canned tuna, drained and flaked
4 marinated artichoke hearts, drained and thinly sliced
heaping 1/4 cup shredded fresh mozzarella cheese (preferably buffalo mozzarella)
scant 1/4 cup grated mozzarella cheese (not fresh mozzarella)
1 teaspoon freshly ground black pepper
4 (3/4-inch thick) slices sourdough bread
pinch of red pepper flakes

Method

  1. To make the olive salsa and tuna, in a small bowl, mix together the parsley, scallions, olives, olive oil, and lemon juice. Taste and season with salt if needed.
  2. In a separate bowl, stir together the tuna, artichokes, both mozzarellas, and black pepper until everything is evenly mixed.
  3. Preheat the broiler (grill) to high.
  4. Arrange the bread on a foil-lined rimmed baking sheet. Toast the bread lightly on both sides, 1-2 minutes per side, until golden brown.
  5. Top each toast with the tuna mixture and sprinkle with some red pepper flakes.
  6. Broil until the cheese is melted and bubbling on top, 2-3 minutes. Serve hot, topped with the salsa.

Makes 4 servings.

Source: Chef Bill Granger

Mushroom and Parmesan French Toast

Ingredients

2 eggs
1/2 cup milk
2 tsp Dijon mustard
1/4 cup finely grated Parmesan cheese
3/4-inch thick slices sourdough bread
1/3 cup olive oil
10 oz button mushrooms, sliced thinly
1 clove garlic, crushed
2 tbsp fresh thyme leaves
2 tsp apple cider vinegar
1/2 oz butter
1/4 cup creme fraiche
1/4 cup flaked Parmesan cheese
1 tbsp finely chopped fresh chives

Method

  1. Using a fork, whisk eggs, milk, mustard and grated Parmesan in a shallow dish until combined.
  2. Soak bread slices in egg mixture for 5 minutes, turning halfway through.
  3. Heat 1-1/2 tablespoons of the oil in a large frying pan over medium-high heat. Cook half the mushrooms, without stirring, for 1 minute or until browned underneath.
  4. Cook, stirring, a further 2 minutes or until tender. Transfer to a heatproof dish and cover with foil.
  5. Repeat process with another 1-1/2 tablespoons of the oil and remaining mushrooms, adding garlic and thyme during the last minute of cooking.
  6. Stir in vinegar and half the butter. Combine all mushrooms in dish. Cover to keep warm.
  7. In same cleaned pan, heat remaining oil and remaining butter over medium heat. Cook bread for 2 minutes each side or until golden.
  8. Serve french toast topped with mushroom mixture, creme fraiche, flaked Parmesan and chives.

Makes 2 servings.

Source: Everyday Power Foods

Apple and Cinnamon Breakfast “Risotto” with Oat Bran and Almonds

Ingredients

4 large Gala, Pink Lady, or Empire apples
1 teaspoon unrefined coconut oil
1 teaspoon ground cinnamon
2 cups unsweetened vanilla almond milk
1/4 cup oat bran
2 packets monk fruit extract
10 almonds, toasted and chopped

Method

  1. Wash the apples and cut them into very small dice, or chop them into small pieces, about 1/4-inch dice.
  2. Melt the coconut oil in a large nonstick skillet over medium-high heat. Add the apples and cinnamon and cook until softened, 2 to 3 minutes.
  3. Remove the apples from the heat. Add the almond milk and stir in the oat bran and monk fruit extract.
  4. Place the mixture back on medium heat and bring to a simmer, stirring. Cook until the mixture is thick and creamy, about 1 minute.
  5. Divide the mixture equally among four small bowls and sprinkle each evenly with toasted almonds.

Makes 4 servings.

Source: The Negative Calorie Diet

Grilled Tomatoes on Toast with Creme Fraiche

Ingredients

2 medium vine-ripened tomatoes, halved
1 tsp good extra-virgin olive oil
sea salt and freshly ground black pepper
1/2 tsp fresh marjoram flowers or dried marjoram leaves
1 thin slice of sourdough bread
1 tbsp half-fat creme fraiche

Method

  1. Preheat the grill to high.
  2. Rub the tomato halves with half the oil, season with salt and pepper and scatter over the marjoram. Cook under the hot grill for 5-7 minutes, until softened.
  3. Meanwhile, toast or griddle the bread and drizzle with the rest of the oil.
  4. Stir the grilled tomatoes gently through the creme fraiche. Use to top the toast, squashing them slightly so the juices soak into the bread.

Makes 1 serving.

Source: Gizzi Erskine