We have a few great ideas on how you can upgrade your regular breakfast of eggs.
Scrambled Surprise: Egg Decker
Serves: 1
Prep time: 10 minutes
Cooking time: 20 minutes
Calorie count: 300 calories (per serving)
Ingredients:
For the scrambled eggs:
1 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
2 large eggs
For the creamed spinach:
¼ cup fresh cream
¼ cup freshly ground nutmeg
1 garlic clove, finely chopped
Salt and freshly ground black pepper, to taste
2 bunches spinach, steamed and chopped
1 onion, minced
1 tbsp truffle oil
2 tbsp butter
For the hash browns:
2 tbsp hot water
Salt and ground black pepper, to taste
4 tbsp butter
2 large potatoes
Method:
To make the hash browns:
- Heat a large pot of water and add salt before bring it to a boil. Add potatoes and cook until all potatoes are tender yet firm. Drain, and let cool. Peel and grate the potatoes.
- Melt 2 tbsp of butter in a skillet and add a layer of potatoes. Sprinkle salt and pepper. Build three potato layers and dot each layer with the remaining butter.
- Sprinkle 2 tbsp hot water over the top layer. Cover and saute at medium heat until the bottom layer browns.
To make the creamed spinach:
- Melt butter; saute onion and garlic. Cook for two minutes until translucent.
- Add chopped spinach, salt, pepper, nutmeg, and fresh cream.
- Cook for about four minutes.
- Add truffle oil and fold.
To make the scrambled eggs:
- Crack the eggs into a mixing bowl. Add salt and pepper and use a fork to beat the eggs.
- Melt butter in a pan and cook the eggs.
- Keep stirring gently until the eggs are slightly runny and underdone, then remove from the heat.
- To assemble, stack the potato, creamed spinach, and scrambled eggs, and serve.
Tip: For creamier scrambled eggs, stir more often.
Whisked Perfection: Sundried Tomato and Olive Omelet
Serves: 1
Prep time: 10 minutes
Cooking time: 10 minutes
Calorie count: 194 calories (per serving)
Ingredients:
For the omelet:
1 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
2 large eggs
For the sun-dried tomato and olive oil salsa:
10 ml olive oil
Salt and black pepper, to taste
10 g capers, chopped
3 g basil leaves, chopped
15 g green olives, chopped
15 g black olives, chopped
20 g sun-dried tomatoes
Method:
- To make the salsa:
- Mix all the ingredients in a bowl.
To make the omelet:
- Crack the eggs into a mixing bowl; add a pinch of salt and pepper. Beat well with a fork.
- Melt butter in a pan, add the eggs.
- Using a spatula, ease around the edges of the omelet. Add the olive oil and sun-dried tomato salsa. Fold the omelet over in half.
- When it starts turning golden brown underneath, remove the pan from the heat. Serve hot.
Tip: Before mixing the olives with other ingredients, pat them dry with a paper napkin.
Fluffy Delight: Buttermilk Pancakes
Serves: 1
Prep time: 10 minutes
Cooking time: 20 minutes
Calorie count: 300 calories (per serving)
Ingredients:
For the syrup:
2 g cinnamon powder
20 ml honey
20 ml maple syrup
For the pancakes:
½ tsp vanilla essence
3 tbsp butter, melted
1 egg
1 ½ cups buttermilk
1 tbsp sugar
Salt, to taste
½ tsp baking powder
1 ½ cups all-purpose flour
Method:
To make the pancakes:
- In a bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour the buttermilk, vanilla essence, egg, and melted butter, and mix until smooth.
- Lightly oil a frying pan or a griddle and pour the pancake batter on it. Use an approximate of ¼ cup of batter for one pancake. Golden brown on both sides.
To make the syrup:
- In a bowl, mix together the maple syrup, honey, and cinnamon powder. Keep aside.
- Serve hot with the cinnamon-maple syrup.
Tip: If you want a fluffy texture, do not flip the pancake more than once.
