One cooked cauliflower for the elven kings under the sky,
an equal volume of boiled potatoes for the dwarf lords,
nine dashes of pepper for mortal men, doomed to die.
One pan for the dark lord, also a lid,
and enough eggs to rule them all and in darkness bind them together
in the pan of Mordor - Served with [...]
I want to share my favorite breakfast meal. It’s so tasty and I eat it almost every day!
Ingredients:
2 egg whites
2 whole eggs
1/3 cup baby spinach
1/4 cup chopped tomatoes
1/4 cup feta crumbles
Eggs Recipes,Sweet Omelets,Omelet A La WashingtonPut three eggs into a bowl, and three into another bowl.Add three tablespoonfuls of water to each, and beat. Have two omelet pans, i which you have melted butter.Grate an apple into one bowl, and into the other put a little salt and pepper. Stand two tablespoonfuls of jelly in a dish over hot water while you cook the omelets.Proceed as for plain omelet. The one to which you have added the apple, turn ou on a plate.Before folding the other, put in the center the softened currant jelly, then fold it and turn it out by the side of the other omelet.Dust both with powdered sugar, and send at once to the table.Serve a portion of each.
Eggs Recipes,Omelets,Havana OmeletPut two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds.Then cut each half into quarters, add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red pepper. Cook until the tomato is soft.Make a six-egg omelet.Turn it onto a heated platter, put the tomato mixture at the ends, and send at once to the table.
This classic Greek dish can be prepared several hours in advance and brought to room temperature before serving. A spoonful of the Smoky Tomato Relish (page 200) makes a suitable condiment.Ingredients3/4 cup water1/4 cup uncooked long-grain rice Cooking spray2 1/4 cups thinly sliced leek (about 3 medium)4 cups shredded zucchini (about 2 medium)1/2 cup egg substitute1 1/2 tablespoons chopped fresh mint1 tablespoon chopped fresh dill1/2 teaspoon salt1/4 teaspoon freshly ground black pepper4 large eggs, lightly beaten1/2 cup (2 ounces) crumbled feta cheesePreparationBring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.Preheat oven to 325°.Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium. Add zucchi
INGREDIENTS :3 eggs¼ teaspoon pepper¼ teaspoon saltFor the filling:3 tablespoon onion, minced1 large garlic clove, finely minced¼ cup green peas1 medium tomato, in ½ dice½ cup ground pork1 teaspoon nam pla1 teaspoon sugar1 teaspoon rice vinegar1 ½ tablespoon catsup¼ c green onion, bulb and stem, finely mincedDIRECTIONS :In a pan heat oil, add onion and garlic, frying until lightly browned. Add pork and fry for 5 minutes, add peas, tomatoes, and remaining ingredients except the green onion. Stir and cook for 10 minutes, adding a few teaspoons of water if the mixture becomes too dry. In a bowl beat the eggs well, add pepper and salt. Prepare eggs in omlett fashion, and place above filling on one side before folding egg over. Garnish top with chopped onion, and serve sriracha hot sauce on the side.
INGREDIENTS :2 eggs2 tablespoons nam pla1 teaspoon Maggi seasoning¼ cup chopped green onions and red peppers8 ounces ground pork½ cup oilDIRECTIONS :Combine the eggs with the fish sauce, Maggi seasoning, green onions and red peppers. Beat the mixture well and add the ground pork. Continue to stir until the ground pork is evenly dispersed. Heat an 8 inch skillet and add a quarter of the oil. Wait for the pan to get hot, then pour in a quarter of the egg mixture. Turn down the temperature to medium-high and fry the mixture for 2 minutes, or until cooked. Turn the omelet on to a plate and continue the cook the remaining mixture in the extra oil until all four omelets are cooked.
Energy: 183 kcalIngredients:2 pounds long-grain rice (AP);2 1/2 quarts water;1 tablespoon salt;1 tablespoon margarine or vegetable oil;4 ounces margarine;2 ounces all-purpose flour;1 teaspoon salt;1 quart milk;1 pound sharp cheddar cheese - shredded;15 ounces egg yolks (about 24 total);1 teaspoon dry mustard;2 tablespoons salt;1 teaspoon paprika;28 ounces egg whites (about 24 total).Instructions:Cook rice.Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.Add milk gradually, stirring constantly with wire whip. Cook until thickened.Add cheese to white sauce. Stir until cheese is melted.Beat egg yolks until light and fluffy. Add seasonings. Add to cheese sauce. Stir until smooth. Add rice and mix to blend.Beat egg whites until they form soft peaks. Fold into rice mixture.Pour into two greased 12x20x2-inch pans, 7 lb per pan. Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.Serve with Cheese Sauce, Italian Tomato S
2 1/2 tablespoons flour3/4 teaspoon salt1 cup milk 3 eggs 3 tablespoons butter Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of thc butter; when butter is melted, pour in mixture. As it cooks, lift with a griddle-cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter.
