Baked Eggs with Tomato Topper Recipe

Baked Eggs with Tomato Topper Recipe

Placing the ramekins on a baking sheet makes moving them to and from the oven easier.

PREP 20 minutes
BAKE 16 minutes
MAKES 4 servings (1 egg dish and 2 tablespoons tomato topper each)

Baca Juga

Ingredients:

✔ 1 medium roma tomato, finely chopped (1⁄3 cup)
✔ 1 tablespoon finely chopped green onion
✔ 1 tablespoon snipped fresh cilantro
✔ 1 teaspoon finely chopped jalapeño pepper
✔ 1 teaspoon lime juice
✔ 1/8 teaspoon salt
✔ Nonstick cooking spray
✔ 4 egg whites
✔ 4 eggs
✔ 4 tablespoons fat-free milk
✔ 1/4 teaspoon black pepper
✔ 2 tablespoons finely shredded reduced-fat cheddar cheese

See Also: Balsamic Roasted Tomato and Avocado Toasties Recipe

Directions:

1. For tomato topper, in a small bowl combine tomato, green onion, cilantro, jalapeño pepper, lime juice, and salt; set aside.

2. Preheat oven to 350°F. Coat four 8-ounce ramekins with cooking spray. Place an egg white in each dish. Top each with a whole egg, positioning the yolk in the center of the ramekin. Add 1 tablespoon milk to each ramekin. Top evenly with black pepper, then cheese. Place ramekins on a baking sheet.

3. Bake, uncovered, for 16 to 18 minutes or until eggs are set around edges but still a little jiggly in the center. Top each serving evenly with the tomato topper.

Nutrition facts per serving: 107 cal., 6 g total fat (2 g sat. fat), 214 mg chol., 231 mg sodium, 2 g carb. (0 g fiber, 2 g sugars), 12 g pro.
Exchanges: 2 lean meat, 0.5 fat.

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Egg and Bacon Breakfast Salad Recipe

Egg and Bacon Breakfast Salad Recipe

This is an unusual and healthy twist on the more familiar egg and bacon fry up. It’s not only delicious and refreshing but more slimming than the original, too. Don’t be alarmed at the idea of adding vinegar to the poaching water for the eggs; it doesn’t affect their flavour but it does help to coagulate the protein in the egg whites.

SERVES 2
PREP 10 minutes
COOK 6 minutes

See Also: Mexican Brunch Burritos Recipe

Ingredients:

✔ 2 rashers (slices) smoked back bacon
✔ 1 tsp white wine vinegar
✔ 2 medium eggs
✔ 1 ripe avocado
✔ 8 baby plum tomatoes, halved
✔ 4 spring onions (scallions), thinly sliced
✔ 100g/4oz (4 cups) rocket (arugula), baby spinach or mixed salad leaves
✔ 3 tbsp vinaigrette or balsamic dressing
✔ salt and freshly ground black pepper
✔ toasted ciabatta or sourdough, to serve

See Also: Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe

Directions:

1. Heat a non-stick frying pan (skillet) and dry-fry the bacon for 2–3 minutes until crisp and golden brown. Remove and drain on kitchen paper (paper towels).

2. Heat some water in a pan to simmering point. Add the vinegar and then gently break in the eggs. Cook very gently for about 3 minutes until the whites are set but the yolks are still runny.

3. While the eggs are cooking, halve, stone (pit) and peel the avocado. Slice the flesh thinly and mix with the tomatoes, spring onions and salad leaves in a bowl, then toss lightly in the dressing of your choice. Divide between 2 serving plates.

4. Carefully remove the poached eggs from the pan with a slotted spoon and place one on top of each salad. Season lightly with salt and pepper and crumble the crispy bacon over the top. Serve at once while the eggs are warm, with toasted bread.

OR YOU CAN TRY THIS…
– Dry-fry thin slices of Parma ham and add to the salad instead of bacon.
– Vegetarians can omit the bacon and add some diced feta cheese or even vegetarian bacon-style rashers, such as Quorn.
– Experiment with different flavours: try adding chopped herbs, diced red onion, grilled red and yellow (bell) pepper strips or some crisp croûtons.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle Recipe

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle Recipe

If you’re not in the habit of pouring a little orange honey drizzle on your chicken wings, then you’re in for a treat! These flavors work beautifully together and I suspect there will be nothing much left on your plate but bones.

SERVES 4 – 6

See Also: Apple Pizza Dessert Recipe

Ingredients:

✔ 3 cups flour
✔ 1 tbsp salt (plus more to season wings)
✔ 1 tbsp freshly ground black pepper
✔ 2 tbsp onion powder
✔ 1 tbsp garlic powder
✔ 1 tbsp dried thyme
✔ 1 tbsp ground sage
✔ 1 tbsp dried oregano
✔ 1 tbsp dry mustard powder
✔ 1 tbsp powdered ginger
✔ 1 tbsp paprika
✔ 1 tbsp cayenne pepper
✔ 3 – 4 lbs chicken wings
✔ 3 eggs
✔ 3 tbsp water
✔ 3 tbsp canola oil
✔ 1 cup honey
✔ Zest of 1/2 large orange, finely grated

See Also: Apple and Spice Pizza Cookies Recipe

Directions:

1. Preheat oven to 375 degrees F.
2. Mix the flour with the salt, pepper and all of the herbs and spices.
3. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
4. Whisk together the eggs and water to make an egg wash.
5. Season the wings with salt.
6. One at a time, dip the chicken wings in the flour and herb/spice mix, then quickly into the egg wash and back into the flour dredge again.
7. Place the coated chicken wings in the pan and lightly spray the tops with canola oil from a spray bottle.
8. Bake for about 40 minutes or until fully cooked, golden brown and crispy, turning at least once during the cooking time.
9. Add the honey and orange zest to a small saucepan.
10. Bring to a gentle simmer for only a minute then remove from the heat.
11. Drizzle the wings with the orange honey when serving.