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Monday, October 8, 2018

••••CRAB EGGS BENEDICT๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿ‹๐Ÿฅช๐ŸŒถ๐Ÿš๐ŸŽ‹!!••••

(Source: whatshoukdimakefor.com recipe and photos recipe by Cathy Roma and chefsteps.com video)
























••••CRAB EGGS BENEDICT!!
๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿง€๐Ÿณ๐Ÿฆ€๐Ÿง€๐Ÿณ๐Ÿฆ€๐Ÿง€๐Ÿณ๐Ÿฆ€๐Ÿง€๐Ÿณ๐Ÿฆ€๐Ÿง€๐Ÿณ๐Ÿฆ€๐Ÿง€
••••ENJOY THE VIDEO!!


••••RECIPE BY CATHY ROMA๐Ÿณ!
Crab Eggs Benedict
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Breakfast
Servings4 individual servings
AuthorCathy Roma | whatshouldimakefor.com
Crab Eggs Benedict
Ingredients
  • Crab Salad
  • ½ lb lump crab meat picked over
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 2 Tbsp plain yogurt
  • 1 Tbsp red bell pepper minced
  • 2 Tbsp chives minced
  • 1 Tbsp parsley minced
  • dash of cayenne pepper

  • Easy Hollandaise Sauce
  • 3 yolks
  • 1 tsp kosher salt
  • 1 Tbsp lemon juice
  • ½ tsp Dijon mustard
  • ½ tsp grated lemon zest
  • ½ cup butter 1 stick, cut into 1 Tbsp pieces

  • 4 eggs
  • 2 whole wheat English muffinstoasted
  • A couple handfuls of baby arugula tossed with a little olive oil and a squeeze of lemon juice
  • 1 Tbsp chives minced, for garnish
Instructions
  1. Crab Salad: Combine all the ingredients for the crab salad in a bowl and toss together.
  2. Hollandaise Sauce: Stir together egg yolks, salt, lemon juice, dijon and lemon zest in a small bowl placed over a simmering pot of water over low heat. Whisk until the egg yolk mixture is thick and lightened, 3-4 minutes.
  3. Whisk in butter, one piece at a time, until all butter is incorporated and sauce is emulsified.
  4. Poached eggs: Crack two eggs into two small ramekins.
  5. Fill a medium saucepan with water and bring to a simmer. Add a splash of white vinegar and create a mini whirlpool with a spoon. Pour one egg into the whirlpool as it swirls. Make another whirlpool and pour the other egg into it.
  6. Allow eggs to cook for exactly three minutes, then remove with a slotted spoon to a paper towel lined plate to drain.
  7. Repeat with two more eggs.
  8. To assemble: Top each half of the english muffins with a small handful of arugula and then a scoop of crab salad. Top with a poached egg, a spoon of hollandaise sauce and a sprinkling of chives.

Crab Eggs Benedict
๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ๐Ÿง€๐Ÿฆ€๐Ÿณ

Saturday, October 6, 2018

••••HAM AND AVOCADO OMELET๐Ÿท๐Ÿฅš๐Ÿณ๐Ÿถ๐Ÿฅ‘๐Ÿง€๐Ÿ…!!••••

(Source: FOOD52.com recipe and photos and California Avocado.com photo and cooking with Tammy video)
























••••HAM AND AVOCADO OMELET!!

๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘๐Ÿฅ‘


 
••••ENJOY THE VIDEO!!



  • 3teaspoons extra virgin olive oil
  • ¼cups minced white onion
  • ¼cups green bell pepper, diced
  • ½ cups diced ham
  • 1medium tomato, diced
  • ¼teaspoons black pepper
  • 3large eggs, beaten
  • ½cups shredded Cheddar
     or a Mexican Blend cheese, divided
  • ½ripe avocado from Mexico pitted, peeled and sliced
  1. In a large sautรฉ pan, over medium-high heat combine 1 teaspoon olive oil, onion, bell pepper and ham; sautรฉ this mixture for five minutes until soft. Add tomatoes and black pepper and sautรฉ for one more minute to warm the tomatoes.Transfer this mixture to a bowl and set aside.
  2. Use a paper towel to wipe the pan, add 2 teaspoons olive oil and heat over medium-high heat. Add the eggs, reduce the heat to medium, cover, and cook until the omelet sets, about 2 minutes. Reduce heat to low and sprinkle the surface with ¼ cup of cheese






  3. and the ham and vegetable mixture.
  4. Use a spatula to gently fold the omelet in half. Sprinkle the top of the omelet with the rest of the cheese. Cover the pan and allow omelet to cook for another 30 seconds or until the cheese melts. Place the omelet on a serving plate, top with avocado slices, and serve.                                              







































































๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ๐Ÿฅ‘๐Ÿ…๐Ÿณ

Friday, October 5, 2018

••••EGG-IN-A-BAGEL๐Ÿณ๐Ÿฉ!!••••

(Source: myrecipes.com recipe and photo and Teresa Sango and Jiselle Basile and quick recipe video)

















••••EGG-IN-A-BAGEL!!
••••BREAKFAST ON A BUDGET!!
••••ENJOY THE VIDEO!!
All photos by Teresa Sabga, Styled by Jiselle Basile

Cook Time
6 Mins
Prep Time
2 Mins
Total Time
8 Mins
Yield
1 serving

Directions

The same steps apply here—just switch out the bagel halves for doughnuts.

How to Make It

Step 1
Melt the butter in a large skillet over medium heat. When it starts foaming, place the bagels in the pan, cut side down, and carefully crack an egg into each hole.
Step 2
Cook for 2 minutes, then carefully slide your spatula under the egg, and flip. Don’t hesitate, just do it.
Step 3
For the ultimate #yolkporn moment, only cook the egg for a couple more minutes. If you’re not into that sort of thing, just keep it on the heat until the yolk meets your standards.








๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ๐Ÿณ๐Ÿฉ