Tag: yolk

Breakfast Taco with Avocado Salsa and Steamed Egg

by Pam on May 16, 2013

If you read my blog you know that I love Mexican food and eggs (runny yolks are my favorite). I gathered a few ingredients that I had leftover from taco night recently and made myself a breakfast taco. Guess what? I LOVED IT! Seriously, I loved it so much I made one for lunch the following day too. It’s amazing how just a few ingredients make such a flavorful and delicious dish.

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!

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Breakfast Taco with Avocado Salsa and Steamed Egg

Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1/2 avocado, diced
3 cherry tomatoes, diced
2 tsp jalapeno, finely diced
1 tbsp fresh cilantro, chopped, divided (save half for the garnish)
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp water
1 corn tortilla
1 tbsp cotija cheese, crumbled

Directions:

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

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Gingerbread cupcakes

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Fill the house with the sweet, spiced scent of gingerbread cupcakes as they come out of the oven. Decorated with vanilla buttercream and a cute gingerbread man, these cakes make lovely food gifts.

Child friendly
Make in advance

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Learn how to pipe the perfect iced-rose with our easy-to-follow video.

Ingredients

For the gingerbread cupcakes:

75g unsalted butter, softened
100g caster sugar
125ml black treacle
1 large egg (we used a Large Baking Egg)
1 large egg yolk (we used a Large Baking Egg yolk)
175g all-purpose flour, or plain flour
1tbsp cocoa powder
1 1/4tsp ground ginger
1tsp ground cinnamon
1/2tsp ground allspice
1/2tsp ground nutmeg
1/4tsp salt
1tsp baking soda
125ml cup hot milk

For the buttercream:

120g butter, softened
200g icing sugar, sifted
1tsp vanilla extract
2tbsp milk

You’ll also need:

12-hole muffin tin
12 cupcake cases

Method

For the gingerbread cupcakes: Preheat the oven to 175˚C/350˚F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
In a clean, large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk. 
In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk.
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
Spoon the batter evenly into the cases.  Bake for 20 mins or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.
Use a piping bag to pipe the buttercream onto the cupcakes in an iced-rose design and decorate with a mini, edible gingerbread man.

By Ella Valentine Baking Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Pork pies

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With their tasty filling and golden pastry, homemade pork pies are the perfect packed lunch or picnic treat. Learn how to make a pork pie with this easy recipe

Editor’s pick
Make in advance

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Hot watercrust pastry breaks all the usual rules of pastry-making, as normally all the ingredients have to be kept as cool as possible. The hot method produces a firmer and less crumbly pastry. Make sure there aren’t any holes in the pastry or the stock will seep out. Chilling the pies really well helps the gelatine in the stock to set quickly.

Ingredients

For the filling:

500g (1lb) minced pork
2 level tablespoons chopped fresh sage
Salt and freshly ground black pepper

For the pastry:

300g (10oz) plain flour
Pinch of salt
1 medium egg yolk
90g (3oz) white vegetable fat
Beaten egg, to glaze

Method

Preheat oven to Gas Mark 7 or 200°C.
To make the filling: Mix together the pork, sage and plenty of seasoning.
To make the pastry: Tip the flour into a bowl and add the salt. Drop the egg yolk into the bowl and cover it with a little flour.
Pour 150ml (¼ pint) water into a saucepan and add the white vegetable fat. Place pan over a low heat and stir until fat melts. Increase heat until mixture is boiling, taking care in case any of the fat spits out of the pan. Working quickly, pour the boiling mixture into the flour, and use a wooden spoon to beat the mixture until it’s smooth.
Knead the pastry very lightly until it forms a ball. Cut off about a third of the pastry and wrap it in a freezer bag. Reserve for making the lids.
Divide remaining pastry into 6 pieces, flatten each piece out and use them to line the holes in the muffin tins, stretching pastry to just above the top of the tins.
Divide the filling into 6 and place a portion into each muffin hole. Divide the reserved pastry into 6 and flatten each out into a circle just larger than the top of the pies, to make lids. Brush a little egg around the top edge of the pastry in the tins, then place the lids on top. Press the edges together well, and flute them. Make a large hole in the centre of each pie, then brush egg glaze over the top.
Bake the pies in the centre of the oven for 20 minutes, then reduce the oven temperature to Gas Mark 4 or 180°C and cook for a further 20 minutes. Remove the pies carefully from the muffin tin and place them on a baking tray. Brush the top and sides with egg glaze, then return them to the oven for a further 10-15 minutes or until the pastry is golden. Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies well, preferably overnight.
To make the jelly: Soak the gelatine leaves in cold water until they are soft (the amount of water for this isn’t important). Pour 450ml (¾ pint) boiling water over the stock cube, and stir until the cube has dissolved. Lift out the sponged gelatine and squeeze out any excess water, then add to the stock, and stir it until it dissolves. Leave the stock to cool but not set, and pour it into the pies. Return the pies to the fridge and leave for the gelatine to set.

By Feature: Sue McMahon. Photos: frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 466(kcal)
Fat 25.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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