Poached Eggs on Tomato and Mushroom Toasts

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

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What’s in the Fridge Omelette

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/

 

 

Rachel’s Rhubarb Bread and Butter pudding

Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

    
3.50 avg. rating (69% score) – 2 votes

 

Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

    
3.50 avg. rating (69% score) – 2 votes