Tag: top

Breakfast Rice Bowl

by Pam on October 31, 2013

I woke up at 4 am and couldn’t go back to sleep, so of course I did what any ~~normal person~~ food blogger would do, I thought about what I would make for breakfast. I had a bit of the Garlic Rice^[1] leftover from the previous evening’s meal and I thought roasted tomatoes and asparagus on top would be great. I also decided a soft boiled egg would top it perfectly and I was right. The tender veggies with the tasty rice topped with a soft boiled egg made one terrific combination of flavors & textures. It was absolutely delicious and I plan on making it again the next time I have leftover rice.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the veggies on the tray then drizzle the olive on top and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for about 10 minutes, or until tender.

Reheat the rice in the microwave for a few minutes. See the recipe for Garlic Rice here^[2].

While the veggies are roasting, make the soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds and if you are using a small egg, cook for 5 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the heated rice into a serving bowl then add the roasted veggies to the top followed by the soft boiled egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Print^[3]

Save^[4]

Breakfast Rice Bowl

Yield: 1

Prep Time: 5 min.

Cook Time: 10 min.

Ingredients:

1 tsp olive oil
Handful of grape tomatoes
5 spears of asparagus, wooden ends removed then cut into thirds
Sea salt and freshly cracked pepper, to taste
1 cup of leftover rice, reheated (click link above to see recipe)
1 egg

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the veggies on the tray then drizzle the olive on top and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for about 10 minutes, or until tender.

Reheat the rice in the microwave for a few minutes. See the recipe for Garlic Rice here.

While the veggies are roasting, make the soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds and if you are using a small egg, cook for 5 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the heated rice into a serving bowl then add the roasted veggies to the top followed by the soft boiled egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

References

^{^} Garlic Rice (www.gordon-ramsay-recipe.com)
^{^} Garlic Rice here (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

gordon ramsey soft boiled egg

Celebrity MasterChef 2013 contestants

Celebrity MasterChef is back and it’s bigger and better than ever! With some familiar celebrity faces and of course, our favourite dynamic duo – John Torode and Gregg Wallace – we’re definitely in for a treat this series.

From a Coronation Street killer to a Boyzone hunk, there are plenty of celebrities that are chomping at the bit to get into the celebrity MasterChef kitchen and we couldn’t be more excited!

Battling it out to be crowned the MasterChef champ – 16 celebrities are going to give it their all, catering for food critics, top restaurants and of course, the judges John and Gregg.

We will be updating this gallery throughout the series telling you who’s made it through to the next, top dishes and any juicy gossip on the show of course so watch this space!

Click here to see the line-up of Celebrity MasterChef 2013 contestants…

Incoming search terms:

Breakfast Salad

by Pam on June 6, 2013

I have a confession to make. I am obsessed with soft boiled eggs. Ever since I figured out how to make the perfect soft boiled egg^[1], I have been making them at least a few times a week for breakfast or lunch. Recently I had leftover salad greens and vinaigrette in the refrigerator as well as a piece of bacon leftover from breakfast so I decided to throw it all together along with a soft boiled egg and make a breakfast salad. I absolutely loved this meal! I enjoyed the combination of the creamy egg with the tangy vinaigrette and the crunchy bacon and salty Parmesan. This salad was so delicious and it was beautiful too. This is, by far, my new favorite salad. Loved it!

Prepare Fran’s Vinaigrette^[2]; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!

Print^[3]

Save^[4]

Breakfast Salad

Yield: 1 salad

Prep Time: 5 min.

Cook Time: 6 min.

Total Time: 11 min.

Ingredients:

Fran’s Vinaigrette (see link to recipe up above)
1 egg
2 cups of mixed greens
3-4 grape tomatoes, sliced in half
1 slice of bacon, cooked & crumbled
1/2 tbsp shaved Parmesan
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare Fran’s Vinaigrette; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!

Photos and recipe by For the Love of Cooking.net

References

^{^} The Perfect Soft Boiled Egg (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

gordon ramsay perfect soft boiled egg