Recipe: Shirred Eggs with Toast Soldiers Six Ingredients (and Salt) | Apartment Therapy The Kitchn

Recipe: Shirred Eggs with Toast Soldiers Six Ingredients (and Salt) | Apartment Therapy The Kitchn

Shirred Eggs with Soldiers
serves 2 2 eggs
2 tablespoons heavy cream
2 tablespoons shredded Gruyere cheese
2 teaspoons minced shallot
a few sprigs of thyme
2 pieces of toast, cut into thin slices
Preheat oven to 425°F. Lightly grease two 4-inch ramekins (you can use a smaller size, or tea cups work as well; you may have to adjust your cooking time for desired setting of the eggs).
Crack each egg into a ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese, shallots and a few thyme leaves onto each egg.
Bake for 7 to 10 minutes (7 for a very runny yolk, 10 for a firmer yolk), until the egg is 'set' to your preference. Serve immediately with toast soldiers. Eggs will continue to set up as you eat, so get them to the table as soon as possible.

 

Gluten Free Ratio Rally – Hazelnut/Coconut Pancakes

Gluten Free Ratio Rally – Hazelnut/Coconut Pancakes

Ingredients:

• 50g hazelnut meal
• 50g buckwheat flour
• 30g shredded coconut (pulsed in food processor to be a bit finer)
• 30g white rice flour
• 40g tapioca starch
• 1/2 tsp. salt
• 2 tsp. baking soda
• 200g milk w/ a bit of lemon (didn’t have buttermilk on hand)
• 100g eggs (i.e., 2 eggs)
• 50g canola oil
• 30g of OJ
• butter for frying
• chocolate chips or oranges or maple syrup for fun

Directions:

1. Mix the dry ingredients together.
2. In a separate bowl, add the milk/lemon, eggs, and canola oil and whisk them together.
3. Add the wet ingredients to the dry ones, and then add in up to 30g OJ to thin out the batter a little. Let stand about 10 min.
4. Heat a skillet on med-high heat and melt about 2 tbs. butter.  Pour about 1/4 c. of batter at a time onto the pan – when the pancakes start to bubble through, it’s usually a good time to flip.  Let cook about 1 minute more and then serve.

Whole Wheat Waffles Recipe

Whole Wheat Waffles Recipe

Ingredients

1-3/4 cup whole wheat flour

1/2 tsp of salt

1 tbsp baking powder

2 egg yolks

2 egg whites

1-3/4 cup skim milk

1/2 cup unsweetened applesauce

3 tsp Splenda

1 tsp vanilla extract

Directions

In a large mixing bowl stir flour, baking powder, Splenda and salt.
In a small mixing bowl beat egg yolks, milk, vanilla and applesauce.
Add to the flour mixture all at once.
Stir mixture until blended.
In small mixer bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into original mixture and do not over mix.
Pour batter onto preheated waffle maker which has been sprayed with non-fat cooking spray.
They take about 3-5 minutes depending on your waffle maker.
To keep waffles warm while making the batch, turn oven on to 200 and place the cooked waffles on the wire rack.
These waffles freeze well and will reheat in a toaster. This is a much healther choice than frozen ones from the grocery.

Number of Servings: 5

Recipe submitted by SparkPeople user JOGANRAY.

Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Breakfast Quesadilla

Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Breakfast Quesadilla

Breakfast Quesadilla (Serves 2-3)

2 Tortillas ( I use whole wheat or spelt)
2 Eggs
1/2 Cup Mexican Blend Cheese (or you can use cheddar, monterey jack or mozzarella)
1 Tsp Oil
Condiments: Salsa, Pico de Gallo, Ketchup, Cilantro

1. Whisk 2 eggs in a bowl for 30 seconds until combined.
2. Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
3. Pour in the whisked eggs, tilting the pan to spread it evenly across.
4. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
6. Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
8. Cut into wedges and serve.

*If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.