#SSU #WhatsForBreakfast YUMMIES! Try these great recipes! First up: Ingredients: 1 can tomatoes ( spicy or plain) 1 ripe avocado, sliced lengthwise into 10 slices Vege-Sal and fresh-ground black pepper, to taste 4 eggs Instructions: Preheat oven to 400F/200C. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe. (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.) Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat. (I used a 10.25 inch Cast Iron Skillet, and I highly recommend using cast iron for this if you have it.) While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan. Gently put each egg between two avocado slices, spacing them evenly apart. Season to taste with Vege-Sal and fresh-ground black pepper. Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks. Serve hot, with low-carb tortillas or 100% whole wheat toast if desired. This is good with Green Tabasco Sauce. Next up: Apple Pancakes Serves 6 Adapted from The Loaves and Fishes Cookbook Ingredients 2 tablespoons freshly squeezed orange juice 4 granny smith apples, peeled and thinly sliced 6 eggs, separated 1 cup white flour 1 1/2 cups milk 1/2 teaspoon vanilla extract 6 tablespoons clarified butter 2 teaspoons ground cinnamon 1/4 cup sugar Preheat the oven to 200°F. Sprinkle the orange juice over the apple slices and set aside. With an electric mixer, beat the egg whites until they hold soft peaks. Transfer to another bowl. Pour the egg yolks into the mixer bowl and add the flour. Mix at medium speed until creamy. Add the milk and vanilla. Mix to blend well. Fold in the egg whites. Heat some of the butter in a 9-inch skillet. Pour in 1 cup of the batter and cover with about one-sixth of the apple slices. Allow the pancake time to set and brown nicely. Slide it out of the pan, onto a large lid. Then return it to the skillet, apple side down. Sauté, shaking the pan now and then, until the pancake is browned on the other side and the apples seem tender yet firm. Slide the pancake onto a serving platter, folding it omelette style. Eat it immediately, or keep it warm in the oven. Repeat the process until you have 6 apple pancakes. Sprinkle them with a combination of the cinnamon and sugar and serve.
Posted on: Tue, 30 Sep 2014 05:28:22 +0000
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