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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Brunch Bruschetta

Ingredients

1 large ripe tomato, diced
2 scallions, finely sliced
1 small fresh buffalo mozzarella cheese, diced
1/2 ripe avocado, diced
1/2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper
4 slices ciabatta bread, toasted, to serve
2 tbsp shredded fresh basil leaves, to garnish

Method

  1. Mix the tomato, scallions, cheese, avocado, balsamic vinegar, and half of the oil together in a medium bowl. Season to taste with salt and pepper.
  2. Drizzle the remaining oil over the ciabatta toast and top with the tomato mixture. Garnish with basil and serve at once.

Makes 2 servings.

Source: Brunch


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Smoked Fish Mayonnaise and Garlic Toast

Ingredients

4 Tbsp olive oil
2 green bell peppers, seeded and cut into thin strips
ground black pepper
1 tomato, peeled and chopped
1/2 lb smoked mackerel, skinned and boned
1/2 lb smoked cod, skinned and boned
8 Tbsp garlic mayonnaise
6 slices of bread or 1 French loaf
1 tsp garlic, crushed
2 Tbsp olive oil

Garlic Mayonnaise

Add 2 tsp crushed garlic to 1-1/2 cups mayonnaise. Mix in a food processor or by hand.

Method

  1. Heat the oil in a skillet and sauté the peppers over low heat. Add black pepper and the tomato. Cover and sauté for 20 minutes. Let cool,
  2. Mix the smoked fish with the garlic mayonnaise and black pepper until heavy cream consistency. Add more garlic mayonnaise if necessary.
  3. Cut the bread into triangles or rounds and toast lightly.
  4. Brush on both sides with garlic and olive oil.
  5. Preheat the oven to 425°F and bake until golden, about 3 to 5 minutes.
  6. To serve, spoon a little of the pepper mixture over each toast piece. Spoon some of the fish mixture onto the peppers and serve immediately

Makes 4 to 6 servings.

Source: Essentials – Egg


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Basque Scrambled Eggs

Ingredients

4-6 thick slices country-style bread
olive oil
1 large onion, chopped finely
1 large red bell pepper, cored, seeded, and chopped
1 large green bell pepper, cored, seeded, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 oz chorizo sausage, sliced thinly, casings removed, if preferred
3 tbsp butter
10 large eggs, beaten lightly salt and pepper

Method

  1. Preheat the broiler on a medium-high setting.
  2. Lay the bread on a piece of cooking foil on the rack in the broiler pan. Toast until lightly browned, then turn and cook on the other side. Keep warm.
  3. Heat 2 tablespoons of oil in a large, heavy-bottom skillet over medium-high heat. Add the onion and bell peppers and cook for about 5 minutes, or until the vegetables are soft, but not brown.
  4. Add the tomatoes and heat through. Transfer to a plate and keep warm in a preheated low oven.
  5. Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, just to warm through and flavor the oil. Add the sausage to the reserved vegetables.
  6. There should be about 2 tablespoons of oil in the skillet, so add a little extra, if necessary, to make up the amount. Add the butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness.
  7. Add extra seasoning to taste. Return the vegetables to the skillet and stir through. Serve at once with the hot toast.

Makes 4 to 6 servings.

Source: Toast It!


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Rhubarb Scones

Ingredients

2-1/2 cups flour
3 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup cold unsalted butter
2 eggs, beaten
2/3 cup milk, plus 2 Tbsp, separated
1-1/2 cup rhubarb, chopped

Topping

2-1/2 tsp sugar combined with 3/4 tsp cinnamon or coarse sugar

Glaze (optional)

1 cup icing sugar
2-4 Tbsp milk

Method

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large mixing bowl.
  3. Add butter with a pastry blender or grate the butter into the flour mixture. It should resemble coarse crumbs with no large pieces of butter.
  4. Add eggs and milk. Mix until barely combined and fold in the rhubarb.
  5. Turn dough onto a floured work surface, gently pat into a circle and cut into 8 wedges.
  6. Combine sugar and cinnamon in small bowl. Set aside.
  7. Place scones on a parchment-lined baking sheet. Brush scones with the reserved 2 tablespoons of milk and sprinkle with cinnamon-sugar mixture.
  8. Bake for 22-25 minutes or until golden brown. Remove from oven and transfer to cooling racks.
  9. If you prefer your rhubarb scones slightly sweeter, you can combine icing sugar and milk for glaze and drizzle over scones.

Makes 8 scones.

Source: Manitoba Egg Farmers


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