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Turkey English Muffins for Breakfast

I never usually buy commercial bread products. Mine are so much tastier and a darn sight better for me! Nevertheless, I have succumbed and bought a packet of English Breakfast Muffins. The reason behind this is to understand the texture and taste of them because I think my sourdough adventures will lead to a tastier home-made version sometime soon.

So my experiments begin. I must seek awesome ways of eating this delightful muffin. Is this awesome cleverly disguised as a breakfast dish? Id say so, but I may be biased.

Turkey English Muffins for Breakfast

[ Serves: 2 | Time: 15 Minutes | Cost: $5 ]
[ Joes Rating: 5 / 5 | My Rating: 4.5 / 5 ]

Ingredients

2 English muffins
100g turkey breast
2 organic free ranged eggs
1 tomato, sliced
2 cheese slices
handful baby spinach leaves
2 tablespoons mayonnaise
2 tablespoons cranberry jelly
salt and pepper to taste

Method

  1. Slice all the ingredients ready for construction while the muffin is hot.
  2. Split the muffins in half at the join line and toast lightly.
  3. While the muffin is toasting, lightly scramble one egg in a bowl and pop it in the microwave oven for 30 – 40 seconds until cooked. 

    Quick method for light fluffy eggs

  4. Once the muffin has been toasted, spread mayonnaise on one half and cranberry jelly on the other. On the mayonnaise side, add the baby spinach, tomato, salt and pepper, turkey, cheese, egg and more salt and pepper. 

    Construction of a master piece.

  5. Devour immediately.

So yummy

Observations

  • This was so tasty and filling. Much happiness comes from such a complete breakfast!
  • A note about seasoning. If you noticed, I seasoned the muffin twice; on the tomatoes and on the eggs. I believe both require adequate seasoning to enhance their flavours. Do a blind taste test on a piece of tomato and a bit of egg both seasoned and unseasoned and you will understand my rationale behind this.
  • I’ve heard and read a lot of things both for and against microwaved proteins. I hardly ever use my microwave, but this 30 – 40 second zap for one egg produces light, fluffy eggs that are otherwise time-consuming and require a lot of clean up. My only word of caution is to not over cook the eggs in the microwave, unless you want rubber fighting weapons for comic skits.
  • Want a vegetarian version? Just leave the turkey off and perhaps substitute a lentil patty!
  • Diabetic Note: One of these muffins is within my carbohydrate budget. The protein from the turkey, cheese and egg (particularly the egg) keeps me full for hours. While you may be pushing the fats friendship from the egg content and cheese, all in all this is a pretty balanced and awesome breakfast!
  • Ethical Note: I used tomatoes from my garden. YAY! And with any luck, next time I write to you about English Muffins, it will be about my own home made sourdough version. Fingers crossed!
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Baked Apple and Custard Tarts

While I was making the Quiche Lorraine yesterday, I had a tiny bit of pastry left over for the crust. I decided to try something VERY out of my element.

[  Makes: 6  |  TIME: 30 MIN  |  COST: $4  ]
[  JOES’ RATING: 4  / 5  |  MY RATING: 4  / 5 ]

Ingredients

Filling: Inspired from Essential Kids

1 apple
2 free ranged eggs
2 free ranged egg yolks (in addition to the above)
¼ cup soy milk
¼ cup sugar substitute (or sugar)
sprinkle of nutmeg for garnish

Crust: recipe from Richard Packham

1 2/3 cup white flour
2/3 cup butter
½ cup sourdough starter
½ teaspoon salt
¼ teaspoon baking soda

Method

  1. To prepare the crust, sift flour, salt and baking soda together. Cut in the butter until it resembles coarse crumbs. Stir in 1/2 cup fresh starter, just until all ingredients are moistened. Add a few drops water if too dry, a spoonful more flour if to moist. Cover or wrap and let stand 30 – 60 minutes.
  2. Roll out the pie crust on a floured surface, turning the dough a ¼ each roll to form a circle. Carefully press it into a greased muffin tins. Place some baking paper carefully onto the pastry and half fill it with dried split peas, heavy dried beans or coffee beans. Bake in a preheated oven (200°C) for 10 minutes. Remove the beans and baking paper and bake for a further 10 minutes until golden.
  3. Peel the apple and slice into thinnish wedges. Add to a saucepan with enough water to just cover it and cook for a few minutes, until tender. Allow to cool.
  4. Whisk the eggs, milk and sugar together until light and fluffy.
  5. Place a few cooled apple pieces to the bottom of each muffin and pour in the egg mixture. Top with a sprinkle of nutmeg for garnish.
  6. Bake at 160°C for 40 – 55 minutes. Check regularly by inserting the tip of a knife into the tart. It is ready when the knife comes out clean.
  7. Allow to cool slightly and serve with *whisper* ice cream

Observation

  • I over cooked mine ever so slightly resulting in a slightly dry tart. Mine was ready in about 40 minutes so take care.
  • Simple recipe, delicious results.
  • Diabetic Note: Ice cream? What are you talking about?! I don’t eat that – its bad for diabetics…
  • Ethical Note: I made this simply to use up the left over dough from the quick, and I am glad I did. No waste = win!
 

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Frogs in the logs

A few weeks ago, I spotted a photo on someone’s blog of this. Despite having spent a good half hour or so searching through my RSS feed looking for it, I couldn’t find it. If this was your idea, please speak up so I can give you the credit you deserve. As I only vaguely remembered the photo, I kinda invented the filling. It was a delicious way to start the day though, and is highly recommended!

[  SERVES: 3  |  TIME: 25 MIN  |  COST: <$4  ]
[  JOES’ RATING: 4 / 5  |  MY RATING: 3.5 / 5 ]

Ingredients

3 wholemeal bread rolls
3 free ranged eggs
½ cup diced red capsicum
½ cup diced spring onions
½ cup grated cheddar or crumbled feta cheese
¼ cup shredded parsley
salt and pepper to taste

Method

Preheat oven to 180°C

Carefully cut the top off the bread rolls and pull out about half of the stuffing.

Place layers of filling into the bottom before cracking a whole egg into the middle.

Cover the eggs with layers of filling, topping off with a layer of cheese and seasoning

Bake in oven for about 15 – 20 minutes, until the egg has set.

Serve immediately.

Observations

  • Our rolls dried out pretty fast, so use a cup of water in your oven to keep the air moist.
  • I used a folk around the edges to test if the eggs had set firm. This method allowed me to serve them while the yolks were still slightly soft.
  • Diabetic Note: Ohhh angry blood glucose levels were angry! This much bread did not make my insulin happy at all.
  • Ethical Note: We used day old and two-day old bread rolls for this. What a sensational way to use up leftovers and reduce waste! The parsley came from our garden and cheeses were locally made – added bonus points for us!

 

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Eggy Cabbage

When I was a young girl, Nana and Nanu (Maltese for Grandfather) would often have eggy cabbage for lunch. Sometimes they would have it with toast, other times as is. Every now and then, I still make it when I have cabbage in need of use. I cant tell you if it is a traditional Maltese dish or not. Perhaps some of my Maltese readers will know. If you do, please leave me a comment!

[  SERVES: 1  |  TIME: 20 MIN  |  COST: <$4 |  My RATING:  3/5 ]

Ingredients

1 handful of shredded cabbage.
2 free ranged eggs per serve
2 tablespoons vinegar
few shavings of peccorino cheese
salt and pepper to taste

Method

  1. Shred the cabbage as thinly as possible. Bring a saucepan of water to the boil before adding the vinegar, a pinch of salt and the cabbage. Allow to boil until tender. Drain well.
  2. In a bowl, beat eggs with generous amounts of  (salt to taste) and pepper.
  3. Heat a frying pan with a little oil. Pour your egg mixture into the pan before adding your drained cabbage. Gently mix through once to ensure its incorporated before spreading out and allowing it to set with the aid of a lid. Top with a few shavings of a hard cheese such as Romano or peccorino.
  4. Serve and eat immediately!

 Observations

  • The thinner and more consistent your cabbage, the better the end result.
  • Don’t over boil your cabbage. It should not lose colour, should remain crisp but be tender and tasty.
  • Diabetic Note: There isn’t much in the way of carbohydrates in this dish, so be aware of this short coming, diabetics! You will definitely need to have some fruit or bread with this dish to lift the exchange points for insulin dependant diabetics.
  • Ethical Note: I only ever use free ranged eggs. The taste is better, and the chickens that produce them live far better lives. An extra dollar or two is a small price to pay for such an ethical decision. (I actually intend on writing an article about egg ethics soon, so stay tuned!)

 

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