Tag: eggs

Chocolate Lava Puddings

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lava pud

THIS IS AN ORANGE LEVEL DESSERT AND IS NOT RECOMMENDED IF YOU ARE IN THE GREEN PHASE. But Chocolate Cravings are hard to beat and this one will hit the mark. If it doesn’t – you really have a problem. Thermomix and regular method included here.

INGREDIENTS:
1/4 Cup Almond Meal ( Thermomix 65 grams raw almonds)
100 g Dark Chocolate ( at least 75% – I used Cadbury Coco)
1 level teaspoon gluten/grain free baking powder
2 eggs
50 grams coconut oil
50 grams devondale salted cultured butter
1 teaspoon organic vanilla paste
METHOD:
Grease with butter 4 dariole pots or small ramekins
Mix together Almond Meal and Baking Powder – set aside.
THERMOMIX: Blitz Almonds and Baking powder Sp 9 15 seconds – scrape down bowl. Blitz again for further 5 second bursts if needed. SET ASIDE – do not wash bowl.
Melt together chocolate, coconut oil, butter and vanilla over water bath or in microwave.
THERMOMIX: Break up chocolate and Blitz 20 Seconds Speed 9. Scrape down bowl. Add coconut oil, butter and vanilla to chocolate. Melt 40 degrees speed 2 for 2 mins. Scrape down bowl. Add Almond Mixture and Eggs. Mix Speed 5 40 seconds, Scrape down bowl mix again if required. Place into well greased dariole pots or ramekins and set aside.
Non thermo: Gently beat eggs
Add Almonds and Eggs to cooled chocolate mixture folding in well. Place into prepared dariole pots or ramekins. SET ASIDE.
This recipe will work best if you an make earlier and if a hot day place in fridge for a couple of hours or if cold leave on bench.
PRE HEAT oven to 160 degrees fan. THEY MUST GO INTO A PRE HEATED OVEN!
Cook for 7 – 10 minutes ( depending on your oven). They will soufflé up. YOU need to serve them immediately with either greek yoghurt or double cream and berries. They are super rich and chocolatey but not sweet. They are quite bitter. If you can’t deal with bitter chocolate you can add a tablespoon of PURE maple syrup to your chocolate/coconut oil/butter mix.
Enjoy:
Nutritional information: ( not adding sides)
264 Calories Fat(g):25.6 Carbs(g):4.6 Protein(g): 5.3

Spicy Chorizo & Egg Breakfast Pots

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chorizo pots

This is a delicious breakfast and the chorizo and tomato mixture can be made up and and you just add your egg and feta and bake in the oven while you’re getting ready for work.

Its delicious, its filling and its super carb friendly if you combine it with your BPC at morning tea time.

INGREDIENTS:

1 Tin Crushed Tomatos ( I prefer Ardmona or Aldi Brand as both have no added nasties and taste amazing)

1/4 Spanish Onion Chopped Finely

1 Chorizo Sausage De skinned and crumbled

1 Teaspoon of Your Inspiration at Home Salsa Dip Spice

100 g Feta Cheese

1 Egg per pot ( makes 4 serves so 4 eggs in total)

4 handfuls of baby spinach (one per pot)

METHOD:

Combine Tomatos, Onion Chorizo and Spice Mix and add to Greased Ramekins on top of the handful of spinach leaves.

Crack an egg on top of this and season to taste.

Crumble your feta ( 25 g per pot) over the top.

Bake in a 180 degree fan oven for 15 – 20 minutes.

To serve top with diced avocado and sour cream, and if you love coriander pop some of that on as well.

This is a delightfully spicy way to start your day – or can be an amazing meal at any time. Its so easy!

NUTRITIONAL INFORMATION:

190 Calories per pot  Fat: 12.2g (not including toppings) 7.9 grams of Carbs  9.9g protein.

French Style Baked Eggs

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2016-04-25 10.10.55-1.jpg

These French Baked Eggs are and always have been a firm favourite in my household. Been making them this way for years and thank goodness they are still a treat ( they take a little time) but make a gorgeous breakfast in bed .It is baked in the oven but it is so simple and its so yummy. I hope you enjoy this twist on a French Classic.

INGREDIENTS: ( FOR ONE)

2 x Large Eggs

1 x Handful Baby Spinach

50 Ml Pouring Cream

25 G Crumbled Fetta Cheese

Salt and Pepper to taste.

METHOD:

Pop the kettle on to boil ( you’re going to need the water from it) and pre heat your oven to 160 degrees fan

Grease a ramekin with butter. Place your spinach leaves into the bottom of the ramekin. Crack your eggs onto the spinach leaves ( crack them into a cup one at a time – Mum does not want shell in her breakfast)

Pour your cream onto the eggs and spinach. And Salt and Pepper well.

Crumble your feta on top.

Pop your ramekin into a deep sided dish.

Pop your dish into the oven and pour water from your recently boiled kettle around the ramekin ( it should come half way up sides).

Close oven door and set the timer for 10 mins.  Come back and check it – If Mum likes her eggs a little runny the white should be set and the yolk will be runny. You just have to make sure your whites are set ( no one likes a runny white). It might need another 5 mins.

When its done – you can pop it onto a plate. IF you’re really clever you might like to serve it with a side of grilled asparagus spears for dipping into the egg. ( lightly grill them in a pan with a little butter while you’re waiting on the eggs to cook).

Serve with a smile and a Happy Mothers Day. And don’t forget to wash up ( also be careful getting it in and out of the oven and the water bath – use oven mitts) Mum does not want to have to fix burns.

(You can make more than one if you are feeling clever and hungry)