Tag: grape tomatoes

Eggs and Tomato Breakfast Melts

I’m in love with these easy open faced breakfast sandwiches made on a whole wheat English muffin with egg whites and scallions, then topped with heirloom tomatoes and melted cheese – mmm!

Tomatoes, eggs and scallions are always a winning combination for me – especially now when summer tomatoes are at their sweetest! If you can’t find heirloom tomatoes, red grape tomatoes or cherry tomatoes would be just as great.

Eggs and Tomato Breakfast Melts
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 breakfast melt • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g
Sodium: 329 mg (without salt) • Cholest: 8 mg

Ingredients:

2 whole grain English muffins, split
1 teaspoon olive oil
8 egg whites, whisked
4 scallions, finely chopped
kosher salt, to taste
black pepper, to taste
2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated
1/2 cup grape or cherry heirloom tomatoes, quartered

Directions:

Preheat the broiler on high. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)

Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions. Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.

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Spinach, Tomato, and Bacon Sauté

by Pam on March 19, 2014

I wanted a quick and tasty side dish to pair with the Caramelized Onion Orzo. I found spinach and bacon in the fridge and grape tomatoes on the counter and figured they would make a tasty side dish with great flavors & textures. I served this side dish with rice vinegar on the side. We all, kids included, gobbled it ALL up.

In a large skillet over medium heat, cook the bacon until crisp. Remove and place on paper towels to drain. Remove all but 1 teaspoon if you have more grease. Add the olive oil to the pan, once hot add the grape tomatoes and cook, stirring occasionally for 2-3 minutes. Add the spinach and cook, stirring frequently, until just starting to wilt. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Spinach, Tomato, and Bacon Sauté

Ingredients:

2 slices of lean bacon, cooked & crumbled (remove all but 1 tsp bacon grease from pan)
1 tsp olive oil
1 cup grape tomatoes
3-4 cups of baby spinach, cleaned
Sea salt and fresh cracked pepper to taste

Directions:

In a large skillet over medium heat, cook the bacon until crisp. Remove and place on paper towels to drain. Remove all but 1 teaspoon if you have more grease. Add the olive oil to the pan, once hot add the grape tomatoes and cook, stirring occasionally for 2-3 minutes. Add the spinach and cook, stirring frequently, until just starting to wilt. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

References

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Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

by Pam on March 11, 2014

I am loving this leftover crab we have! First we had crab legs with lemon then we had Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan^[1] for dinner last night. This morning I poached an egg and heated up the leftover asparagus in a small skillet. I added tomatoes at the last minute because they tasted so good with the crab the night before. Lastly I heated up the crab quickly then I placed a toasted mini bagel on the plate then topped it with the steamed egg , the sautéed veggies, and crab followed by some shaved Parmesan cheese. I can’t even tell you how good this breakfast was! The yolk made a terrific sauce for the veggies and crab and the whole combination tasted fantastic. I am so excited we still have leftover crab meat because I have a feeling I will be making this again tomorrow morning. YUM!

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

Yield: 1

Ingredients:

1 egg
2 spears of cooked asparagus, diced
4 grape tomatoes, halved
1/4 cup crab meat
1/2 mini bagel, toasted
1 tbsp Parmesan, shaved

Directions:

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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