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Eggs n things
Ricotta Pancakes
4
1
1
1
1
lg. Eggs,
c. Ricotta cheese
/2 tsp. Vanilla extract,
/3 c. Soy flour or protein powder
tbsp. Vegetable oil
Pinch of nutmeg
1
packet. Of equal or other as
Mix all and cook like silver dollar pancakes. Makes about 30 pancakes.
Per serving (about 10 pancakes): 7.6 g carb, 17.6 g protein
BAKED EGGS ON CREAMED SPINACH
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1 bunch spinach (about 3/4 lb.)
2 T. minced onion
1 T. unsalted butter
3 T. heavy cream
Freshly grated nutmeg to taste
2 large eggs
Preheat oven to 400°F and butter two 1/3? to 1/2?cup ramekins.
Discard coarse stems from spinach. In a 2? to 3?quart saucepan of boiling salted
water cook spinach 2 minutes and drain in a sieve, pressing with back of a large
spoon to remove as much water as possible. Finely chop spinach.
In a small nonstick skillet cook onion in butter over moderately low heat, stirring,
until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and
cook, stirring, until hot. Divide creamed spinach between ramekins and break an
egg into each. On a baking sheet bake eggs in upper third of oven until whites
are
cooked through, or until desired doneness, about 12 minutes. (The yolks will not
be fully cooked, which may be of concern if there is a problem with salmonella in
your area.) Season eggs with salt and pepper and serve immediately. Serves 2.
CREAM CHEESE SCRAMBLED EGGS
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12 eggs
1 C. light cream or half?and?half
6 oz. cream cheese, cubed
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 C. plus 2 T. butter or margarine
Combine first 5 ingredients in container of electric blender; cover and blend at
medium speed until frothy (about 10 seconds). Melt butter in a large heavy skillet
over medium heat; add egg mixture. Cook over low heat until eggs are partially
set, lifting edges gently to allow uncooked eggs to flow underneath. Cook until
eggs are set but still moist (9 to 12 minutes). Yields 8 servings
FLUFFY OMELET WITH CRAB NEWBURGSAUCE
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3 T. butter
1/4 C. flour
1/4 tsp. dry mustard
4
4
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