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Recipes

Nicaragua Bowl

BT Toronto | posted Thursday, Nov 23rd, 2017

Nicaragua Bowl (gluten free)

with Brown Rice, Beans, Eggs & Avocado

 

Ingredients:

3 tsp butter, divided

½ cup diced onions

1½ cups cooked brown rice

½ cup cooked black beans (canned or frozen)

¾ tsp each ground cumin and chili powder

1 tbsp freshly squeezed lime juice

1 tbsp minced fresh cilantro

2 eggs

½ medium avocado, sliced

½ cup salsa (I like it hot!)

¼ cup shredded part-skim old (sharp) cheddar cheese (1 oz/28 g)

 

Directions: 

In a small, non-stick skillet, heat 1 tsp butter over medium heat. Add onions. Cook and stir until onions are tender, about 3 minutes.

Add rice, beans, cumin and chili powder to onions in skillet. Mix well, until rice and beans are coated with seasonings. Stir in lime juice and 2 tbsp water. Cook and stir for 1 more minute. Remove from heat and stir in cilantro. Transfer mixture to serving bowls, cover and keep warm.

Wipe skillet clean and cook the eggs. Heat remaining 2 tsp butter in skillet over medium heat until it’s foamy. Crack the eggs and gently add them to the skillet. Cook until the whites are set and start to brown a bit around the edges. Slide a spatula under eggs and gently flip. Cook for 30 more seconds.

Remove eggs from skillet and place over rice and bean mixture in each bowl. Arrange sliced avocados beside the eggs, then add a dollop of salsa and a sprinkle of cheese. Serve immediately.

 

Makes 2 servings

Per serving: 486 calories, 21 g total fat (8 g saturated fat), 19 g protein, 55 g carbohydrate (10.4 g fibre, 5 g sugars), 211 mg cholesterol, 496 mg sodium

 

YUM: Any egg will do! Scrambled, over easy, sunny-side up or hard-boiled.

YUMMER: Tastes particularly scrumptious when made with guacamole instead of sliced avocado.

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Baked parma ham, pesto and ricotta frittata

BT Toronto | posted Monday, Aug 15th, 2016

Prep time: 15 min

Cook time: 45 min

Servings: 10-12 appetizer sized servings

Ingredients:

  • 12 Large eggs ½ cup Heavy cream
  • Salt and pepper 1 tbsp Olive oil, plus additional for greasing pan
  • 1 Small onion, diced
  • 2 cups Baby spinach, roughly chopped
  • 1 cup Fresh ricotta, drained 4 Thin slices Parma ham
  • 3 tbsp Pesto
  • 2 cups Fresh basil leaves
  • 1/2 cup Olive oil
  • ¼ cup Pine nuts
  • 1 Garlic clove
  • 1/4 cup Freshly grated Parmesan cheese
  • ½ tsp Salt, to taste

Method:

  1. Preheat oven to 350°F.
  2. Lightly grease a 9 x 13 inch pan. Set aside.
  3. Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
  4. Blend until paste forms, stopping often to push down basil.
  5. Add Parmesan and salt to taste; blend until smooth.
  6. In a large bowl, whisk eggs and cream together and season with salt and pepper.
  7. In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
  8. Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
  9. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
  10. Cool slightly on rack before cutting into squares.

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Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015

This is a great idea for brunch, a time-saver when you are having the family over and it is a great twist on a classic dish, courtesy of our friends at the Egg Farmers of Canada!

Eggs Benedict casserole

Ingredients:

  • 2 cups (500 mL) chopped ham
  • 6 English muffins, cubed
  • 6 eggs
  • 1 1/4 cups (315 mL) milk
  • 1/2 tsp (2.5 mL) each dry mustard and paprika
  • 1/4 tsp (1.25 mL) freshly ground pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp (1.25 mL)dry mustardDash hot sauce
  • 4 tsp (20 mL)lemon juice
  • 1/2 cup (125 mL)salted butter, melted and hot
  • Pinch paprika (optional)

Method:

  1. Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
  2. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
  3. Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

  1. Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
  2. Serve over casserole. Sprinkle with paprika, if desired.

Courtesy Egg Farmers of Canada
www.eggs.ca

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