Okay, so I have recovered enough to discuss the breakfast. Catesa, your guess was pretty close….
The base was a corn muffin recipe borrowed from the Food Ninja and altered slightly.
Skillet Corn Muffins
Ingredients
1/4 C CornMeal
1/3 C Cream + 1tbsp water
1/3 C Masa Harina
1 tbsp Sugar
1 tsp Baking Powder
1/2 Tsp salt
1 tbsp egg or egg substitute
1 tbsp oil
The Application
Combine the corn meal and milk and let stand for 10 min.
In a different bowl mix all the dry ingredients.
After the 10 min add the egg and the oil to the corn mixture and mix well.
Add the dry to the wet and form into two english muffin sized cakes. Heat an oiled skillet over medium heat and place cakes in pan. Cover, cook five minutes, flip, cover cook for another 5 minutes. Then split the muffins and toast cut sides down in the frying pan.
Southwestern Eggs Benedict
Ingredients:
Two toasted Corn Muffins
4 poached eggs
1/4c Salsa Verde
½ bunch fresh cilantro, roughly chopped
2tbsp Silken Tofu
Shredded Sharp Cheddar
Blend Salsa Verde, fresh cilantro and tofu and spread on toasted muffins. Top with poached egg and cheddar cheese.
3 comments:
Hope you feel better soon *HUGS*
a toasted crumpet with salsa verde, paoched egg and grated sharp cheddar? just guessing. :)
We're happy to know you've had a great holiday season. We're thrilled we were able to catch you at home and have a short visit. Our dinner was great but there was a delay in getting the VIP from the airport. No problem. We had a great time and got back to Langley and eventually home again without any problem.
All the best to you both especially with the cooking adventures and give Aggie some petting from us as well.
Love and hugs,
Grandma and Grandpa
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