Onion Eggs
Yield: 12 ha Ives, each with a trace of ca rbohyd rates, a trace of fiber and 3 grams of protein. INGREDIENTS 6 hard-boiled eggs 5 tablespoons mayonnaise 1 teaspoon spicy brown or Dijon mustard 2 1/2 teaspoons very finely minced sweet red onion 5 drops Tabasco 1/4 teaspoon salt or Vege-Sal INSTRUCTIONS […]
Classic Deviled Eggs
These are everybody’s potluck supper favorite. Yield: 12 halves, each with a trace of carbohydrates, a trace of fiber, and 3 grams of protein. INGREDIENTS 6 hard-boiled eggs 5 tablespoons mayonnaise 2 teaspoons spicy brown or Dijon mustard 1/4 teaspoon salt or Vege-Sal Paprika INSTRUCTIONS Slice the hard-boiled eggs in half lengthwise, and […]
PUFFED PANCAKE WITH HONEY AND LEMON
A puffed pancake is my simple solution to breakfast and brunches. Unlike cooking pancakes on a griddle or in a pan, preparing a puffed pancake requires no painstaking attentiveness, a virtue I lack early in the morning. I simply whip the ingredients together, pour them in a hot pan, and let the oven finish my […]
EGGS POACHED IN FIERY TOMATO SAUCE
The soft, buttery orange yolk of the egg melts into the fresh tomato sauce, which offers just a little bit of a kick thanks to the inclusion of crushed red pepper flakes. I prepare this dish often in the summertime, especially for lunch; I pair it with a simple green salad spiked with basil and […]
SCRAMBLED EGGS WITH SALMON ROE
Eggs and roe make a natural pairing. Salmon roe brings the essence of the sea, and the chicken eggs temper that direct briny and faintly oily flavor to create something softer and delightfully creamy. Both pair nicely with dill and with sour cream. Salmon roe is extraordinarily rich in vitamins A and K, the former […]
FRESH HERB FRITTATA
In spring, when the farmers’ fields offer very little, I find both eggs and fresh herbs in abundance at our farmers market. Although a frittata makes a lovely breakfast, I prefer to serve it as a light lunch alongside a salad of crisp just-picked lettuce and young radishes. I make this frittata with chives, parsley, […]
SHIRRED EGGS WITH GRAVLAX AND ASPARAGUS
On weekends when family arrives to our little mountain town, I often prepare shirred eggs to greet them in the morning as they tumble into the kitchen hungry for breakfast. I butter individual ramekins and drop in a bit of whatever’s in season: chopped tomato and basil in summer, mushrooms in autumn, or a bit […]
CRAB AND MASCARPONE CRÊPES
This is an unusual way of serving crab but makes a great change from a crab sandwich or crab with chile flakes, lemon, and linguini. The white crab meat looks pretty and has a lovely sweet flavor, but it’s the brown meat that packs the real punch. I always use a combination of the two, […]
COCONUT PANCAKES WITH MANGO SLICES AND LIME SYRUP
This makes the most brilliant breakfast or brunch and gets you out of the rut of making the same old plain pancakes with maple syrup. It’s important to leave the batter to relax for 15 minutes, as it will thicken slightly, making for fuller, fluffier pancakes. MAKES ABOUT 16 SMALL PANCAKES INGREDIENTS 1 cup […]
Poached Eggs Florentine
Serves 10. INGREDIENTS 1 cup Ensure® Vanilla powder 5 x 250g pack frozen spinach, thawed 1 tsp nutmeg 10 eggs 60g butter 6¼ cups full cream milk 220g flour 100g finely grated Parmesan cheese 50g finely grated Parmesan cheese, extra 25g breadcrumbs INSTRUCTIONS Preheat oven to 200°C. Thoroughly drain spinach, pressing down to […]