Poached Egg and Avocado on Toast
Makes 3 servings
Ingredients:
• 3 eggs
• 1 large ripe avocado
• 3 slices thick whole grain pita bread
• 3 tsp olive oil
• 1 ½ tsp fresh lemon juice
• 1 large red tomato, sliced into rounds
• Chopped ½ Tbsp chopped fresh chives
• Sea salt
• Freshly ground black pepper
How to Prepare:
1. Halve the avocado lengthwise and remove the stone. Scoop out the flesh and place into a bowl. Add the lemon juice and season with salt and pepper. Mash everything well.
2. Lightly brush the bread with the olive oil, then toast on a dry skillet over medium low flame. Transfer to a plate and spread the avocado paste over each slice. Arrange the tomato on top.
3. Place a nonstick or cast iron skillet over medium flame and break
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Top with fresh chives and serve right away. Classic Egg and Celery Sandwiches
Makes 3 servings
Ingredients:
• 3 eggs
• 3 tsp olive oil
• 3 sliced whole grain pita bread with pockets
• 3 tsp Dijon mustard
• 1/3 cup plain Greek yogurt
• 1 cup shredded lettuce leaves
• 1 ½ celery ribs, diced
• Sea salt
• Freshly ground black pepper
How to Prepare:
1. Place the eggs in a small pot and cover with a lid. Place over medium high flame and boil for up to 12 minutes.
2. Meanwhile, coat each pita bread with olive oil and toast on a dry skillet over medium flame. Place on a plate and set aside.
3. Once the eggs are hard boiled, carefully dunk in ice water and peel off the shells. Transfer to a bowl and mash into a paste. Add the mustard, yogurt, and celery, then season to taste with salt and pepper.
4. Stuff the lettuce leaves into the pita bread and add the egg salad. Serve right away. Sweet Potato Omelet
Makes 2 servings
Ingredients:
• ½ Tbsp olive oil or natural butter
• 4 large eggs
• 1 large sweet potato, roasted or boiled until extra tender
• 2 ½ Tbsp chopped fresh cilantro
• Sea salt
• Freshly ground black pepper
How to Prepare:
1. Whisk the eggs in a bowl until fluffy. Season with salt and pepper, then set
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Create 9 pits in the mixture, then break the eggs into it. Simmer for 8 minutes or until the egg whites are set.
4. Turn off the heat, cover the skillet and let stand for 3 minutes. Serve with the yogurt and pita bread. Creamy Egg and Turkey Pita Sandwiches with Mint Yogurt Sauce
Makes 3 servings
Ingredients:
• ¾ lb finely minced turkey breast
• 2 small eggs
• 3 pita bread with pockets
• 5 oz Greek yogurt
• 1/3 cup crumbled feta cheese
• ½ cup chopped fresh mint leaves
• 3 cups shredded iceberg lettuce
• 2 large tomatoes, sliced into rounds
• Olive oil
• Sea salt
• Freshly ground black pepper
How to Prepare:
1. Slice the upper third of each pita bread and place in a food processor. Shred into crumbs. Transfer to a mixing bowl.
2. Add the minced turkey to the crumbs, then the egg, feta cheese, and half the chopped mint. Season with salt and pepper and mix well. Divide into 6 equal pieces.
3. Place a skillet over medium flame and heat enough olive oil to cover the bottom. Cook the patties up to 10 minutes per side or until browned all over and cooked through. Remove from heat.
4. In a bowl, combine the remaining mint and yogurt.
5. Stuff each pita with lettuce, tomatoes, 2 patties, and mint yogurt sauce. Serve right
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and sour cream. You will also need a large mixing bowl, a frying pan, a pot, a knife, a spatula, four or five tablespoons, and a nine by thirteen glass baking dish.
Start off by putting the peanut butter on one side and the jelly on the other, putting both scoops in the center. Spread them out to evenly coat the bread.
1. Obtain a clean, dry crucible and lid, then heat them for approximately 5 minutes over a Bunsen burner
next. The order to prompt a person for "veggies" is: hot or mild peppers; pickles, peppers, olives; lettuce, onion, tomato. Finally on the layer of vegetables are applied the other condiments: oil, vinegar, salt, pepper. The lid to the sandwich is situated on top. If the comestible is of the foot-long variety, then it is cut in half before
Combine ingredients in a small pot and bring to a boil over medium heat, stirring often. When it thickens, remove and add toppings of choice. Dig in. Note: Coconut milk, soy milk, or other substitute will work in this recipe.
Heat the contents of the pan over a low flame and bring it to a boil.
In the same pan add scallops and coo on bacon fat for 5 minutes on each side.
Carefully put the eggs one after the other in the three empty glass jars Pour the white vinegar into the jars containing the eggs enough to cover the eggs Cover the glass jars with the lids and place the jars in the fridge for 36 – 48hrs DAY 2 – Jars in eggs still in the
Next, microwave the 2 sticks of butter for about 1 minute. After the butter is melted, mix the softened butter, white and brown sugar together until there are no clumps. Crack the eggs in one by one. Then, add the vanilla and salt. On the side dissolve baking soda in hot water and mix that in with everything else. Add the flour to the batter slowly so it is easier to mix. After the flour is all mixed in, add the chocolate chips in. When you are mixing all of your ingredients together, you can either use a big spoon (wooden) or you can use a mixer.
First plug in the toaster to the outlet. You will need to toast the bread so that that the peanut butter can melt. While the bread is toasting ,you can cut the banana slices. Get the plate out to put the bread in, and by the time you have all that done the bread should be ready. Now take the knife and spread the peanut butter. Then either squirt the honey ,or spread it, (either one works just as fine). Place bananas on the side with peanut butter. Last place the bread together with the ingredients face with each other, then put it on the plate. Now you are done with creating the
Then, move the bowl to the side. Take the bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow ingredient, then you will add the caster sugar and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When lifting the whisk and the mixture it leaves a trail on the surface for a few seconds, and you know that the whisk has done the job.
Its like a sandwich but instead of bread, I used lettuce. I got the idea a while back from Pinterest and thought it would give it a try. It was interesting, not what I am use to but I ate it. There isn’t anything else to eat around the house but chips and other bread related foods.
2. Place the bowl in the microwave. Turn the microwave on for 30 to 60 seconds.
Mix everything together by string by hand with a large spoon. Slowly pour the butter and sugar mixture into the melted chocolate. Add the egg and continue stirring and pour the cracks, pieces and put them into a mixture. Continue mixing the cracks, pieces to coat them completely with chocolate.