Tuesday, August 16, 2011
Scramble no more - 3 egg solutions for your mornings!
I was talking to a friend the other day and she shared she gets bored with eating eggs or they don't appeal to her as a breakfast item. I just reminded her how packed full of nutrients the egg is, how valuable it is to the immune system and how it's nearly the best source of protein out there, not to mention the anti depressant qualities, the abundance of choline and lecithin...must I go on? So I simply invited her to cook a few things together and see how she likes them.
We tested three ''stealth egg'' recipes: the apple omelet (Art of Real Food style), coconut cream cakes (inspired by the TNT diet ) and blueberry coconut pancakes. There were a couple of challenges along the way: my friend does not eat dairy, so I had to use light coconut milk where I normally use heavy cream or half and half, and the cast iron pan decided to sabotage the apple omelet (hence it's cut in half instead of folded over in the above picture. My suspicion is that I did not put enough fat in the cast iron pan and that's how half of the omelet got stuck, making me feel like a poor teacher, but also I guess making us realize that looks rarely have a negative impact on taste :)
You can read and try the recipe for the apple omelet here.
If you are in Bulgaria or read Bulgarian you can order our first volume of recipe cards and get the original recipe, the nutrition information and the beautiful picture.
Here is how to make the creamcake:
2 tbsp heavy cream of thick coconut milk
1 inch vanilla bean
1/2 tbsp Tropical traditions coconut oil
Use a wire whisk to scramble the eggs, cream and vanilla bean. You can use vanilla extract instead but there is nothing that compares to opening the moist inside of a bean, the sound of carefully scraping out the flavorful buds, and seeing them rain all over the yellow creamy heaven below.
Pour in a large oil coated pan and cook over medium heat, spreading like a crepe. Turn over when golden and serve by itself, with cream cheese, creme fraiche, berries or almond butter.
For the blueberry pancakes, we used the same recipe I used in the Coconut almond pancakes, but we only used coconut flour, so we added 4 tbsp coconut milk and stirred in 1/2 cup of blueberries carefully at the end. Make sure the blueberries stay whole, or the pancake will turn a dark blue!
We are planning to get together for another ''stealth egg'' experiment, this time playing with some saltier variations. Let me know how you scramble no more!