Tag: Toast

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

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

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

Pecan Pie

Pecan Pie

by Pam on November 21, 2013

This is the last recipe my daughter and I made for our early Thanksgiving feast. My daughter basically prepared this pie all by herself and it couldn’t have been more delicious! She did a great job following instructions and being careful while chopping and using the oven.  We used a frozen pie crust because we had one in the freezer and it’s instructions said not to pre cook the shell if making a pecan pie…it worked perfectly. The pie turned out beautiful and so delicious! My entire family loved it and we gobbled it up in two days. Needless to say, I am extremely proud of my daughter and she is quite proud of herself!

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

 



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Pecan Pie




Yield: 1 pie

Prep Time: 15 min.

Cook Time: 60-70 min.



Ingredients:

6 tbsp unsalted butter, cut into pieces
1 cup of brown sugar
1/2 tsp salt
3 large eggs
3/4 cup light corn syrup
1 tbsp vanilla extract
2 1/4 cups of pecans, toasted then chopped (save a few whole nuts for the top)

Directions:

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.



Recipe and photos by For the Love of Cooking
Prepared by my daughter

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Light Summer Recipes

by Pam on July 4, 2013

Sometimes simple is best. Here are a few simple recipe ideas for those hot and busy summer days. Cheers!

Homemade Granola[1]

 

Fluffy Scrambled Eggs and Avocado Slices on Toast[2]

 

Banana Oatmeal Bread[3]

 

Tomato and Basil Sandwich with a Twist[4]

 

Chicken Salad Sandwich[5]

 

Turkey, Swiss and Vegetable Sandwich[6]

 

Mediterranean Chicken Pasta Salad[7]

 

Grilled Vegetable Panzanella[8]

 

Warm Spinach Salad with Sausage and Potatoes[9]

 

Posted In Vacation[10]

no comments »[11]

 

References

  1. ^ Homemade Granola (www.gordon-ramsay-recipe.com)
  2. ^ Fluffy Scrambled Eggs and Avocado Slices on Toast (www.gordon-ramsay-recipe.com)
  3. ^ Banana Oatmeal Bread (www.gordon-ramsay-recipe.com)
  4. ^ Tomato and Basil Sandwich with a Twist (www.gordon-ramsay-recipe.com)
  5. ^ Chicken Salad Sandwich (www.gordon-ramsay-recipe.com)
  6. ^ Turkey, Swiss and Vegetable Sandwich (www.gordon-ramsay-recipe.com)
  7. ^ Mediterranean Chicken Pasta Salad (www.gordon-ramsay-recipe.com)
  8. ^ Grilled Vegetable Panzanella (www.gordon-ramsay-recipe.com)
  9. ^ Warm Spinach Salad with Sausage and Potatoes (www.gordon-ramsay-recipe.com)
  10. ^ View all posts in Vacation (www.gordon-ramsay-recipe.com)
  11. ^ Comment on Light Summer Recipes (www.gordon-ramsay-recipe.com)

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