A new spin on eggs and toast

Eggs and toast. We all know it, we all love it. But eggs in the toast with rosemary butter and made in the oven, that’s new. Inspired by this recipe, I made it as part of our Easter brunch this year. Eggs, toast, and butter all in one! The whole family loved it. It’s so delicious, the rosemary butter goes really well with the eggs. It’s easy to prepare, the butter can be made ahead of time, and it’s no mess. You don’t need extra dishes or pans or fancy tools. A few minutes in the oven is all this dish needs. 

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I made the eggs in toast as part of our Easter brunch, as I said. But it could also be a nice breakfast for the weekend or a snack. For four servings, here’s what you need:

8 slices toast  ( I like whole grain)

4 eggs

1 stick of butter, softened

1 tbsp fresh rosemary, finely chopped

salt, pepper

Mix the softened butter with the finely chopped rosemary and a dash of salt. Fresh rosemary is best but you could probably used dried. Then I’d let the butter mixture sit a bit longer though so the aromas can mix better. You can prepare the butter ahead of time if you like.

Now heat the oven to 200°C/ 390°F.

Spread butter on all eight pieces of toast. Leave four of them as they are and transfer them to a lined baking sheet. Next, using a round glass or plastic cup, cut out a circle from each slice. Press down the glass in the center of the bread, wiggle it a little and lift. Pull out the circle you just cut out. Transfer the circles to the baking sheet. Our bread “frames” we just created go on top of the first slices of bread, butter side up. Press down so it’ll hold together. We now have four little “egg holders” with a bottom and sides. This way it’ll hold the eggs nicely and nothing will spill. Now crack an egg into each opening of the bread pieces. Bake in the oven for about 10 minutes. Watch it closely as the surface of the eggs will look really shiny and as though they’re still raw. 

Season with more salt and pepper to taste. Serve with the round toast cutouts and the remaining butter. Don’t worry if you don’t use all the butter, it’s so delicious you’ll want to put it on everything 🙂 Enjoy!

Can I have that in healthy?

So we all love us some tuna salad. Classic, delicious, flavorful tuna salad. Fantastic food, total go-to food for lunch. Every family has their own special recipe and takes pride in it. Totally love that.  What I don’t like is the unhealthiness of the classic tuna salad. I, like so many people, try to eat healthy and stay in shape; and that jar of mayonaise just isn’t part of that 🙂 So I try to put healthy twists on foods I like. Here I took a family recipe for tuna salad and made it healthier without losing any of the awesome taste, as I find. It’s full of protein and fiber but only has little fat.

Here’s what you need:

1 can tuna (in water, not oil)

1 small apple (or 1/2 a large apple; my favorite is Pink Lady)

2-3 stalks of celery

1 small onion

1 hardboiled egg

1 tsp mayonaise

1/2 cup plain yogurt

salt, pepper

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Cut the onion and the egg in very small cubes; cut the apple in small cubes. For the celery, cut it in half lengthwise and then chop it in small pieces. Combine all ingredients in a bowl and season to taste with salt and pepper. Done!

Super fast, super easy, super delicious! You may find that apple in tuna salad sounds weird but give it a shot and you’ll see it’s delicious. The sweetness and juiciness of the apple goes perfectly with the other flavors. Enjoy!

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chicken curry

I love curry dishes and I love Indian food. There’s something about the creaminess and combination of flavors that I can’t resist. I enjoy making curry chicken, even though it’s more of a curry-style chicken. I created this recipe and combined the ingredients that I love most about curries and what’s available here.

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to serve two people you’ll need:

one large chicken breast

1 onion (or spring onions), in small dices

1 tsp curry paste

1/2 can of coconut milk

1 cup regular milk

1 cup vegetable broth

salt, pepper

curry powder, cumin, soy sauce

Cube the chicken breast and season with salt and pepper. Cook in a skillet with olive oil on medium-high heat until the chicken turns white, then add the onion and cook some more. You want the onion to soften and the chicken to get some nice roast flavors. Then add the curry paste and stir, just a few seconds so the curry flavors can really develop. Smells fantastic, doens’t it? Now add the coconut milk, regular milk and broth. Bring to a simmer so all the flavors can mix in and the chicken can cook all the way through, about 15 minutes. Season to taste with salt, pepper. curry powder, cumin, and soy sauce. How much you use of which spice is really personal preference, depending on how spicy you like it and which flavors you want to be more dominant.

I like creamy, thicker sauces. So if you find the sauce to be too thin, you can mix a teaspoon of starch with a teaspoon of cold water in a small container and add that to the sauce. Stir and bring to a boil, about one minute.

I like to make basmati or brown rice to go with the curry. Enjoy! 🙂