Toasted English Muffins with Honey-glazed Bacon and Eggs

Ingredients

2 English muffins
6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
butter

Method

  1. Preheat the broiler on a medium–high setting.
  2. Slice the muffins horizontally in half, then lay them cut sides up 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. Reserve and keep warm.
  3. Preheat the oven to 275°F/140°C.
  4. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
  5. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or until it takes on a slight glaze. Remove from the pan and keep warm in the preheated oven.
  6. Mix the corn, diced tomatoes, and chopped parsley together in a bowl and season to taste with salt and pepper.
  7. Fry, poach, or scramble the eggs, as you prefer.
  8. Serve the honey-glazed bacon and eggs on the toasted muffins, on warmed plates. Top each with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Toast It!

Low-fat Orange-Pecan Drop Cookies

Ingredients

2 cups unbleached flour
1 cup rolled oats
3/4 cup chopped pecans, lightly toasted
1 teaspoon baking soda
1/4 teaspoon salt
8 oz nonfat cream cheese
2 tablespoons margarine
1/2 cup sugar
1/2 cup orange juice
2 tablespoons nonfat vanilla yogurt
1 egg
1 egg white
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract (essence)
1-1/2 cups confectioners'(icing) sugar

Method

  1. Preheat an oven to 350°F (180°C). Coat 2 large baking sheets with nonstick cooking spray.
  2. In a medium bowl, combine the flour, oats, pecans, baking soda and salt.
  3. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.
  4. Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.
  5. To make the glaze, in a small bowl, combine the remaining orange juice and the confectioners’ sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.
  6. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Source: Cooking for Healthy Living

Chinese-style Stewed Pork Belly with Hard-boiled Eggs

Ingredients

300 g pork belly
5-6 eggs
2 ginger slices
1 stalk spring onion, cut into sections

Seasoning

1 tsp dark soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
1-1/2 cups water
red chillies to taste

Method

  1. Rinse pork belly. Put into a pot together with the eggs. Pour in water to cover all the ingredients. Cook until the pork belly is done. Drain and soak them in cold water for a while.
  2. Cut pork belly into pieces. Remove shell of eggs and set aside.
  3. Heat about 1/2 tbsp of oil in a wok. Stir-fry ginger and spring onion until fragrant. Add pork belly and sprinkle wine. Stir-fry well. Transfer to a pot.
  4. Add seasoning ingredients, hard-boiled eggs and red chillies. Simmer until the pork and eggs pick up the taste and the sauce thickens. Serve hot.

Source: Simple Treats

Eggs Mollets A l’indienne

Ingredients

5 eggs
4 oz long grain rice (boiled, drained and dried)
2-3 tablespoons French dressing
2 pint thick mayonnaise
salt and pepper
watercress and pimiento (shredded)

Curry Mixture

1 shallot (finely chopped)
1 tablespoon oil
1 dessertspoon curry powder
1 teaspoon paprika pepper
1 teaspoon tomato puree (diluted with 2 cup of water) or 1/2 cup of tomato juice
2 slices of lemon
1 teaspoon apricot jam

Method

  1. First prepare the curry mixture: soften the shallot in oil, add curry powder and paprika and after 3-4 seconds the remaining ingredients. Stir well and simmer for 4-5 minutes. Strain and set mixture aside.
  2. Softboil or poach the eggs.
  3. Moisten the rice with a little French dressing. Arrange down the centre of a serving dish.
  4. Add enough of the curry mixture to the mayonnaise to flavour it well. Adjust seasoning and spoon curry mayonnaise over the eggs. Garnish with the pimiento and watercress before serving.

Makes 4 servings.

Source: Cooking with Eggs

Steamed Hot Chocolate Pudding

Ingredients

1/2 cup dark chocolate, grated
2 Tbsp milk
2 Tbsp brandy
1 cup all-purpose flour
1/2 cup butter or margarine, softened
4 Tbsp dark brown sugar
2 Tbsp ground almonds
2 eggs, beaten
1 Tbsp coffee extract or very strong coffee, cooled
icing sugar and grated semi-sweet chocolate, for decoration

Method

  1. Lightly butter a 1-quart pudding dish.
  2. Slowly melt the chocolate with the milk and brandy in a bowl over hot water.
  3. Sift the flour into a mixing bowl and cut in the butter until the mixture resembles bread crumbs.
  4. Stir in the sugar, ground almonds, eggs, coffee extract and melted chocolate mixture.
  5. Spoon the batter into the pudding dish, cover with pleated wax paper and foil secured with string. Steam, covered, for 1-1/2 to 2 hours or until a knife inserted in the center comes out clean.
  6. Turn the pudding out onto a warmed serving plate, dust with icing sugar, and sprinkle with grated chocolate.
  7. Serve hot with custard or cream on the side.

Makes 4 servings.

Source: Steam Cuisine