Baked Eggs with Tomato on Toasted Muffins

Ingredients

2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley

Method

  1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
  2. Form 8 wells in the tomato mixture. Crack an egg into each well.
  3. Bake at 350°F for 20-25 minutes or until eggs are set.
  4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
  5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine

Baked Cauliflower and Frittatas

Ingredients

1 medium-sized cauliflower
salt
1 slice lemon
1 slice bread
6 eggs
5 slices Emmenthal cheese
grated Parmesan cheese
1/2 cup butter or margarine, melted

Method

  1. Remove the large outer leaves of the cauliflower and trim the stalk. Wash thoroughly. Cook in boiling salted water together with the lemon and bread (to eliminate the cooking smell) until al dente (about 15 minutes) and drain.
  2. Meanwhile, prepare 3 frittatas (flat, Italian-style omelets, cooked on both sides), each using 2 eggs and about 6 inches in diameter, according to the size of the cauliflower. Arrange the 3 frittatas on an ovenproof serving platter one on top of the other, with 2-1/2 slices of Emmenthal between the first and second frittata and between the second and third.
  3. Place the cauliflower on top, sprinkle with grated Parmesan. Pour the butter or margarine over and put in a hot oven (425ºF) for about 10 minutes to gratine.

Makes 4 servings.

Source: The Cook’s Book

Cauliflower with Panade and Brown Butter Vinaigrette

Ingredients

2 Tbsp chopped leeks
4 oz cauliflower, cut into pieces of 1/4-inch thick slices
1/4 cup grated Gruyère
6 orange segments
6 dehydrated orange pieces
1 Tbsp toasted almonds

Panade

1 Tbsp chopped onion
1 Tbsp butter
1/2 cup cream
salt, to taste
pepper, to taste
grated nutmeg, to taste
1 cup brioche pieces

Brown Butter Vinaigrette

3 Tbsp unsalted butter
1 Tbsp chopped shallots
1 Tbsp capers
1 Tbsp Sherry vinegar

Method

  1. To make panade, sauté the onions in butter until translucent.
  2. Add cream, salt, pepper, nutmeg, and brioche. Mix until incorporated.
  3. Blend in food processor until smooth. Remove and set aside.
  4. To make brown butter vinaigrette, brown butter by heating until butter colours and emits a nutty aroma.
  5. Cook shallots, capers, and browned butter in a pot until shallots are translucent.
  6. Add vinegar. Set Aside
  7. Sauté leeks until soft.
  8. Cook both sides of cauliflower until brown. Put on an oven safe pan. Stack cauliflower and top with panade, leeks, and Gruyère.
  9. Place in preheated 400°F oven until cheese has browned.
  10. Place cauliflower stack on a plate and drizzle with vinaigrette. Garnish with oranges and almonds.

Makes 1 serving of tapa.

Source: ciao!

Brownies with Shredded Coconut and Almond

Ingredients

3 oz unsweetened chocolate squares
3/4 cup butter
2-1/2 cups granulated sugar, divided
5 eggs, divided vanilla
1 cup all-purpose Flour
2 cups toasted chopped almonds, divided
1 (250 g) pkg cream cheese, softened
2 tbsp all-purpose Flour
2 cups coconut flakes
whole almonds
1 oz semi-sweet chocolate squares

Method

  1. Preheat oven to 350°F (180°C).
  2. Melt sweetened chocolate and butter in a microwaveable bowl on HIGH 2 minutes. Stir until chocolate is completely melted.
  3. Stir 2 cups sugar into chocolate. Mix in 3 eggs and vanilla. Stir in 1 cup flour and 1 cup chopped almonds.
  4. Spread into greased, toil-lined 13- x 9-inch baking pan.
  5. Beat cream cheese, remaining 1/2 cup sugar, remaining 2 eggs and 2 tbsp flour until smooth. Stir in remaining 1 cup chopped almonds and coconut. Spread over brownie batter.
  6. Bake 35-40 minutes, or until toothpick inserted in centre comes out almost clean. Cool in pan. Remove, cut into squares. Drizzle with melted semi-sweet chocolate and garnish each brownie with 1 whole almond.

Makes about 2 dozen brownies.

Source: Canadian magazine

Soft-boiled Eggs with Prosciutto-wrapped and Cheese-crusted Toast

Ingredients

4 eggs
4 slices Texas toast
8 slices prosciutto
1/4 cup freshly grated Parmesan

Method

  1. Lightly toast 4 slices bread. Cut each slice in 4 strips (making 16 strips total). Wrap each strip with 1/2 slice prosciutto, lay on baking sheet. Repeat with remaining strips of toast.
  2. Divide Parmesan among prosciutto-wrapped toast strips, sprinkling over each one.
  3. Soft boil eggs. At the same time, preheat broiler.
  4. Place baking sheet with prepared toast strips under the broiler and heat until Parmesan melts and prosciutto crisps on the edges.
  5. To serve, cut the top off each egg and place in an egg cup. Serve with 4 prosciutto and Parmesan-crusted toast strips per person.

Makes 4 servings.

Source: ANNA magazine