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!

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

Ham & Cheese Croissant

Ingredients

1 croissant
2 thin slices cooked ham, halved mustard (optional)
2 slices hard cheese, such as Cheddar, Gruyere, or Emmental (about 1 oz)
1 egg, hard-cooked and sliced (optional)

Method

  1. Preheat the broiler on a medium–high setting.
  2. Slice the croissant horizontally in half, then lay it, cut sides up, on a piece of cooking foil on the rack in the broiler pan.
  3. Top each croissant with two half slices of cooked ham, overlapping the halves, and spread with a little mustard, if liked. Then top with the cheese, cutting and overlapping the slices to fit the croissant. Broil for about 2 minutes, until the cheese has melted. The croissant will be warmed through and beginning to brown around the edges.
  4. If including the egg, overlap the slices on the bottom half of the croissant. Use a knife to scoop any melted cheese off the foil and onto the croissant, then invert the top in place. Serve at once.

Makes 1 serving.

Source: Toast It!

Baked Stuffed Fish Rolls

Ingredients

500 g fish fillet (Garoupa or Basa)
100 g shrimp (shells removed)
100 g lean pork
1 tbsp diced cooked ham
3 whole water-chestnut
2 egg
tomato slices, shredded lettuce and parsley to garnish

Method

  1. Cut fish fillet lengthwise into thin slices. Mince shrimp and pork separately. Smash and chop water-chestnut and squeeze away a bit of water.
  2. Beat one egg in a bowl, add 1/4 tsp salt, 1/2 tsp chicken broth mix, 1/2 tsp sugar, a dash of ground white pepper, 3 tbsp cornstarch and mix well. Mix in fish slices.
  3. Place shrimp and pork in a bowl. Add 1/4 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce, 1 tsp sesame oil, a dash of ground white pepper powder, 1 tbsp cornstarch and mix until sticky. Mix in water-chestnut and ham to make the stuffing.
  4. Stretch out each slice of fish, place one portion of stuffing on it and roll into a cylinder. Brush the surface with beaten egg.
  5. Place all fish rolls in a greased baking tray. Bake in a pre-heated 300ºF oven for about 20 minutes until done. Remove fish rolls to the serving plate. Garnish with lettuce, tomato and parsley. Serve with chili sauce or ketchup on the side.

Source: The Master Chef

Pork Burger with Portobello Mushroom and Fried Egg

Ingredients

2 tablespoons olive oil
5 mushrooms, finely chopped
7 oz lean ground pork
2 teaspoons tomato ketchup, plus extra to serve
a pinch of mustard powder
3 tablespoons fresh breadcrumbs
a pinch each of sea salt and black pepper
2 eggs
2 Portobello mushrooms
2 English muffins

Method

  1. Heat 1 tablespoon of the oil in a frying pan/skillet set over medium heat. Add the chopped mushrooms and fry until soft and brown. Remove from the heat and set aside to cool.
  2. Put the pork in a bowl with the tomato ketchup, mustard powder, breadcrumbs and salt and pepper. Work together with your hands until evenly mixed. Add the cooled mushrooms and mix again.
  3. Divide the mixture in half and shape into two burger patties. Press each burger down to make them nice and flat.
  4. Heat the remaining oil in the same frying pan/skillet and fry the burgers over medium-high heat for 5 minutes on each side until cooked through. Keep warm.
  5. Fry the eggs to your liking and grill/ broil the Portobello mushrooms under medium heat.
  6. Slice the English muffins in half and lightly toast them under a medium grill/broiler or in the toaster.
  7. Spread a spoonful of tomato ketchup on the base of each muffin and put the cooked burgers on top. Put a fried egg and a grilled/broiled Portobello mushroom on top of each burger and finish with the lids of the muffins.
  8. Serve with extra tomato ketchup on the side.

Makes 2 servings.

Source: 100 Ways with Eggs