Apr 23 - JHB South East
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Egg & smoked trout bagel<br />
Serves 4<br />
Ingredients: 500ml boiling water, 30ml vinegar, 4 eggs, 4 bagels (toasted),<br />
100g smoked trout, thinly sliced, 200g baby spinach (blanched), 2 dill fronds<br />
(chopped), 1 lemon, salt and pepper to taste<br />
Method: In a small saucepan pour the 500ml boiling water and vinegar into a<br />
small saucepan and bring to a simmer. Once the water starts boiling, reduce<br />
the heat to low. Crack open the eggs one at a time into separate ramekins or<br />
egg poaching cups. Drop the poaching cups into the water. For a firm white<br />
and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted<br />
spoon once done to your liking and set aside. Slice bagels in half, and toast.<br />
Layer blanched spinach onto the bagel halves, followed by the smoked trout<br />
and poached eggs and top with chopped dill. Squeeze fresh lemon juice over<br />
the assembled bagel. Season with salt and pepper and enjoy.<br />
Fluffy pancakes with berries<br />
Serves 8<br />
Ingredients: 500ml (2 cups) milk, 2<br />
extra large eggs, 4 Tbsp melted butter<br />
or neutral oil, 300g (2 cups) flour, 4<br />
Tbsp sugar, 1 Tbsp baking powder, ½<br />
tsp salt, maple syrup /honey & fresh<br />
berries, for serving<br />
Method: In a large bowl- whisk<br />
together milk, eggs, and melted butter.<br />
Add the flour, sugar, baking powder,<br />
and salt. Whisk well to combine. Set<br />
batter aside and allow to rest for 15<br />
minutes. Heat a large non-stick frying<br />
pan over medium heat. Wipe the pan<br />
with a piece of paper towel dipped<br />
in neutral oil. Scoop ¼ cup batter per<br />
pancake into the hot pan. Cook on the<br />
first side until bubbles appear on the<br />
surface. Flip and cook for another 2 to<br />
3 minutes until both sides are golden<br />
brown. Transfer to a plate in a warm<br />
oven. Repeat using the remaining<br />
batter. Stack<br />
Breakfast egg muffins<br />
Makes 12<br />
Ingredients: 12 extra large eggs,<br />
125ml cream, ½ cup spring onions<br />
(chopped), 2 cloves garlic (grated), 1<br />
chilli (diced), 1 large red bell pepper<br />
(diced), 1 cup corn, cut off the cob<br />
(or frozen), 2 cups baby spinach, 60g<br />
(½ cup) mozzarella (grated), salt and<br />
pepper, to taste, olive oil<br />
Method: Preheat oven to 180˚C and<br />
grease a 12-cup cupcake tin. Add a<br />
drizzle of olive oil to a large frying pan.<br />
Add spring onion, garlic and chilli.<br />
Cook until fragrant. Add bell pepper<br />
and corn and cook until tender. Add<br />
spinach and cook until wilted and<br />
all water evaporates. Remove from<br />
the heat and stir through the cheese.<br />
Meanwhile, whisk eggs and cream<br />
together. Season well.<br />
Evenly distribute the veggies into the<br />
cupcake tin. Pour egg mixture over<br />
veggies. Bake in the oven for 20-25<br />
minutes, or until golden and set. Serve<br />
warm and enjoy!<br />
To freeze: Wrap cooked and cooled<br />
muffins tightly with cling film and<br />
place in a Ziplock bag and freeze.<br />
To reheat: Defrost muffins in the fridge<br />
or covered on the counter.<br />
Oven: Place muffins on a baking tray<br />
and reheat in the oven at 180˚C until<br />
warmed through.<br />
Micowave: For a quicker breakfast<br />
on the go option, reheat gently in<br />
the microwave about 30 seconds<br />
(from thawed) or 1 to 2 minutes<br />
(from frozen).<br />
<strong>Apr</strong>il 20<strong>23</strong> Get It Joburg <strong>South</strong> • Alberton • Bedfordview • Greenstone • Modderfontein 27<br />
GIS0407_026_921889130.indd 27 20<strong>23</strong>/03/16 10:22:29