Preparation time: less than 15 minutes
RECIPE PREPARATION Sandwich with egg eyes:
I cut the bun into 2 halves, put the cheese slices and heated for a few seconds in the microwave. In boiling water I put vinegar and a little salt, I mixed with a spoon, then I put the egg without shell. I continued to mix with a spoon until the egg was boiled. I put the lettuce over the cheese, the sliced tomatoes and then the egg. On top of the egg I put the sauce made from mayonnaise and mustard.
How do we make the best cream for this German cake?
The cream for the egg egg cake is a boiled one, a pudding, but with a unique addition: sour cream. It's about the cream you eat with polenta or cabbage, but look for the fattest one. I used 30% fat, but it's ok with 25%. Do not use weak cream because it will soften the cream excessively and you will not want it. So far I have not put such a cream in vanilla pudding, but I liked the result. The cream remained firm and got a perfect texture. After the seasoning, you can also use whipped cream, but be sure to cool the cream completely before adding it. The whipped cream is softened and cut in combination with a warm cream, even if only warm.
I preferred to make the jelly for the eye egg cake from the apricot juice from the compote. I added a little sugar in it and of course starch to thicken it. If the jelly is too thick, you can thin it with a little water or compote juice. Once you have prepared everything, all you have to do is assemble it. Put the top, the cream, the apricots in place, then the jelly. Don't forget to put jelly over apricots and you will understand where the name of this cake comes from. Apricots look like egg yolk, and cream and jelly look like egg whites. Let it sit overnight in the refrigerator and slice it so that each piece has an apricot in the middle. I assure you it's as good as Fanta cake, so I'm getting to work!
Polenta with honey and berries
I grew up with warm polenta, made by my grandmother, and with egg yolks, fried directly in the metal plate, with smoked cheese next to it. I couldn't wait to stick my fork in the hot cheese, to watch it stretch endlessly, to swallow everything in one gulp and ask for another portion. Grandma looked at everything with satisfaction, anticipating and hoping to ask for the second portion. To this day, I prefer Grandma's polenta. Always watching her prepare the polenta, mixing it rigorously in the heavy powder, it seemed like a flower in my ear and I didn't understand why my mother avoided me when I presented myself with pretensions to a hot polenta. I realized late that cooking a polenta is also an art, although I once managed to make a decent polenta in the microwave, but I was a student and any nonsense worked at that time.
We are used to serving polenta with sarmale, tochitura, some cheese, cream and so on. But if we take a closer look at the ideas of culinary bloggers, we might notice that polenta can be used in a variety of ways, in delicious recipes.
I suggest a sweet version, with honey and berries, for breakfast or lunch. A strange custom for me, but common in Poland: a sweet lunch.
150 gr corn, 100 gr butter, 250 gr raspberries, 125 gr blueberries, 200 strawberries, 100 ml honey, 1 tablespoon powdered sugar (optional)
The polenta is prepared a few hours before serving.
Boil 1 liter of water. When the water boils, add the cornmeal gradually, stirring constantly with a fork. Leave on very low heat for 15 minutes, stirring frequently. At the end, add 50 grams of butter, mix and remove from heat. Pour into a ceramic tray or bowl (mine was 31x21x6 cm), previously covered with baking paper. Leave to cool.
With the shape of a cake or a glass, cut circles into the polenta (or squares, to avoid wastage). Depending on the tray used and the thickness, the circles are cut into 2. Each polenta should be about 2 cm thick. I got 12 polenta circles (or 16 squares).
Fry the polenta in the remaining butter for about 2 minutes on each side. Serve with butter, honey or powdered sugar and berries.
Toast with egg yolk and beetroot
Forget the mundane snacks! From now on, you can prepare this delicious toast with egg eyes and beets for breakfast! It won't take long! See the recipe below!
2-3 slices of p & acircine
Method of preparation
Fry the slices of p & acircine & icircn toaster, remove them and grease them with olive oil. Salt and pepper.
Take the beetroot and place it in a pan greased with a little oil.
Put in the oven and let it dry until it is penetrated.
Remove, cut into large slices, season with salt, pepper and olive oil.
Place the beetroot slices on the slices of p & acircine.
Put in a saucepan 100 ml of oil, add the egg and let it brown nicely.
When it is ready, add the egg yolk over the slices of p & acircine and add salt, pepper, parsley and green onions.
Cauliflower burger with avocado and egg yolk
Here's what we're proposing for tomorrow morning. Grate a little cauliflower, mix it with an egg and fry this composition in a pan using a metal form for larger round cakes. Quickly pass an avocado and add a little lime juice. Make an eye egg and serve it all together like a burger. It shouldn't take you more than 15 minutes. Or 20 if you haven't woken up yet.
This recipe for spinach with egg eyes is the classic way to prepare spinach. We recommend you try it too Spinach puree with milk kernel , Salmon on a bed of spinach, Chicken rolls with spinach, but Omelette with spinach and cherry tomatoes.
Ingredients Spinach with egg eyes:
500 g spinach
500 ml of milk
2 tablespoons flour
50 ml oil
4 cloves garlic
1 or person
Preparation of spinach with egg eyes:
The spinach is washed in several waters, cleaned of stalks and then boiled in salted water for approx. Ten minutes . Strain and finely chop with a knife (you can also chop with a mincer or robot). Peel the garlic and grind. In a bowl, heat 50 ml of oil, to which we add 2 tablespoons of flour, and 2 cloves of crushed garlic, then we put the chopped spinach. Mix everything well and add 500 ml of milk, salt to taste and the 2 cloves of crushed garlic remains. Let it boil for 2-3 minutes until it thickens a little. Fry the egg in a little oil so that the yolk remains soft.
Put spinach on a plate, place the fried egg on top and we can decorate it to everyone's liking.
Avocado and egg sandwiches
The first meal of the day, a healthy, colorful breakfast full of fresh ingredients full of vitamins and of course a hearty breakfast with avocado eggshells sandwiches.
- 4 slices of wholemeal toast
- 1 avocado
- 50 g urda
- 2 eggs
- 2 tablespoons olive oil
- 2-3 cherry tomatoes
- 1/2 teaspoon chilli flakes
- Salt and pepper to taste
- Hot peppers if you want faster
- Valerian spinach leaves
Step by step method
In a bowl we will put half an avocado, urda, salt and pepper and crush them with a fork. Divide in two and in one of the halves we put the chilli flakes. Fry the egg yolks. Cut the other half of the avocado into long slices. We cut the cherry tomatoes in half.
Grease the slices of bread, 2 with avocado cream with chilli-free cheese, put the cut egg yolks on top with a ring, sprinkle with green onions and hot peppers. We grease the other two slices with the avocado cream with the cells, we put a quarter of sliced avocado and the cherry tomatoes.
How to proceed to prepare a perfect eye Egg
Experts advise us to be able to prepare a perfect eye egg, to take into account the following aspects:
& bull The eggs must be as fresh as possible in order to obtain the perfect shape, with the compact yolk, placed in the center of the egg white.
& bull In order for an eye egg to come out of a more beautiful shape, it is preferable to break it in a cup. After that, you will place the pan in the pan, taking care to release it from a level that is closer to the level of the pan, so that it does not scatter.
& bull The temperature at which you will cook the egg matters a lot - If the fire is too high, the egg will become too hard and with a gummy consistency. Instead, a small fire will allow for an ideal consistency, and the nutrients in it will be better preserved.
It's not knitting, but a masterpiece: perfect edge with cones!
Are you looking for the ideal knitted edge with an unusual pattern? Pay attention to this interesting idea. It is perfect for 1 * 1 elastic. In addition, it is suitable for the front, any ornament and mesh. This set of knitted stitches on the andres looks exceptionally cute and cute!
Start knitting by sewing on the needles. The number of stitches must be odd iron + 2 edge stitches. The ratio of the model is 2 meshes.
Row 1 & # 8211 first eye does not work, all stitches on the face, the edge edge on the back.
Row 2 & # 8211 Knit the cones themselves. The cones are knitted starting with the second eye. It works as follows: the first eye does not work, in the second eye insert the andreaua and pull a thread not too long through the back wall, then a thread through the front wall, the next through the back wall, again through the front wall and the last through the back wall. So we have 5 stitches worked in the second eye.
Now remove the stitches from the left stitch to the right one, transfer them back to the left stitch and through the 5 stitches draw 1 stitch on the face through the back wall.
You got a cone. Next eye upside down through the front wall. Again, knit a cone according to the pattern described above, an eye upside down through the front wall, a cone, an eye upside down through the front wall. The penultimate eye must always be a cone. Eye from the edge upside down. In this way, there is an alternation until the end of the row.
Row 3 & # 8211 first eye does not work, the stitches on the back alter through the front wall, through the back wall, through the front wall, through the back wall, the edge eye on the back.
Egg Eye Sandwich - Recipes
COCKTAIL RECIPES - Egg cake
COCKTAIL RECIPES - Egg cake. Each week we will learn together how to prepare a new recipe in the section called COCHET RECIPES. Here we will learn how to prepare certain recipes, we will discover useful information about certain ingredients. With a little care and coordination, no dish is impossible to prepare. So don't be afraid! Young and old, we are preparing to become chefs with CHILDREN'S NEWS. If you remember, together we learned to prepare a quick, tasty and healthy breakfast. Today we will prepare a more unusual cake together.
Have you ever thought that there is an eye cake? It looks exactly like breakfast but it's sweet. We'll tell you the secret in what follows. For this recipe we will also need the help of parents, so do not hesitate to call them.
We need more ingredients to prepare this dessert. For the top we will need 200 g butter, 300 g flour, 5 eggs, 250 g sugar, 1 tablespoon vanilla essence, 100 ml milk, 10 g baking powder and a little salt. And for the cream we will need 800 ml of milk, 400 g of cream, 80 g of starch, 100 g of powdered sugar and a tablespoon of vanilla essence. But that's not all. For decoration we will use 12 halves of apricot in compote, 350 ml of apricot syrup, 20 g of starch and 40 g of powdered sugar.
Method of preparation
The first time we start preparing the countertop. In a bowl we will add the butter and sugar and mix them until the composition looks like a cream. The next step is to add the eggs one by one. After mixing we can add milk at room temperature, flour, baking powder, a little salt and a teaspoon of vanilla essence.
After mixing all the ingredients, pour the mixture into a tray, which we put in the preheated oven at 180 degrees. Leave it in the oven for 30 minutes, and when we remove the top, let it cool. In the meantime, we can take care of the cream. We need to put the milk in a pot, over which we add the starch and powdered sugar. Mix the ingredients well and add the vanilla essence. Continue to mix the cream over medium heat until it thickens. After it starts to boil, mix very well and let it cool.
For decoration we will prepare a jelly. For this we will need apricot syrup, powdered sugar and cornstarch. We boil these ingredients until they thicken. When it is ready, let it cool for 15 minutes.
We return to the cream. It has cooled, so now we can add the cream and mix very well.
All we have to do is assemble the cake. We will put the cream over the cooled countertop, which we smooth with a spatula. Now we put the apricot halves from place to place, so that when we serve it it looks like an eye egg, and over it we add the jelly. The cake should stay in the fridge overnight. That's all. Don't forget to ask your parents for help when using the oven!