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The After Party Breakfast

Published: 08th August 2015 04:24 AM  |   Last Updated: 08th August 2015 04:24 AM   |  A+A-

Your stomach will be screaming Getting up from bed after a heavy night party. To satiate the morning hunger pangs of party animals try some of these solid, delicious and healthy recipes that you will love to try

Breakfast.jpgMuffin Tin Eggs

Ingredients

  • 6 English Muffins
  • 6 eggs
  • Cheese (for 12 sandwiches.)
  • Butter, or olive oil

 

Method

  • Crack eggs into a muffin tin.
  • Then bake it in a oven at 350 degree for 10-15 minutes.
  • While waiting, grate the cheese. 
  • Toast the English muffins.
  • Fill the muffins with cheese and the baked eggs.

Hash Browns For Brains

 

Breakfast1.jpgIngredients

  • 2 potatoes (each peeled and shredded)
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground

black pepper

  • 2 teaspoons unsalted butter

Method

  • Preheat your waffle iron and if you have the option, set it to medium.
  • Shred the potatoes and squeeze with a towel to dry it as much as possible.
  • Mix the shredded potatoes in a bowl with salt and pepper.

    Brush some butter on both halves of waffle iron.

  • Pile the potatoes onto the waffle iron.
  • Cook for 2 minutes, then press down on the lid to compress your concoction till it gets crisp.

    Continue cooking the potatoes for another 5 minutes and then check them. If they are golden brown and crispy all over, do another minute or two for good measure.

Breakfast2.jpgAvacado and Eggs

Ingredients

  • 2 ripe avacados
  • 4 fresh eggs
  • 1/8 teaspoon of pepper
  • 1 tablespoon of chopped chives

 

Method

  • Preheat oven to 425 degrees
  • Cut avocados and take out the pit. Spoon out some space for eggs to be filled in.
  • Place the avocados into a small baking pan such that they fit tightly.
  • Crack your egg into the avocado and if possible, try to get the yoke out before the whites.
  • Cook for 15-20 minutes or until it’s reached a safe internal temp  of 145 degrees
  • Remove from oven and add salt, pepper, and chives.

Bacon-wrapped Eggs

Ingredients

  • 16 bacon strips
  • 8 eggs
  • Salt and freshly ground black pepper

Breakfast3.jpgMethod

  • Preheat oven to 400F. Line a baking sheet with aluminum foil and arrange the bacon strips on it.
  • Bake the bacon until the fat has begun to “render” and the strips are partially cooked.
  • Line the little muffin cups with two bacon strips.
  • Crack an egg into the cups. Season with salt and pepper.
  • Place the muffin tin in the oven and bake until the egg whites are cooked. The yokes should still be jiggly which should take 10-12 minutes. The bacon should be super crisp.
  • Pop these out from the tray and serve warm!

Onion Ring Eggs

Ingredients

  • Onion
  • Eggs
  • Oil

 

Method

  • Slice the onion in 1/2 inch slices.
  • Place in oiled pan over medium heat.
  • When one side is slightly browned, flip the onions and crack them eggs into the onion rings.
  • Sprinkle a bit of water into the pan and cover ‘till it looks good enough to eat.

Tips up

  •  The smaller the item, the higher the baking temperature. For example, bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. You will get a perfect end result.
  • After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odour.
  • Put a wet paper towel under a cutting board. Not only are cutting boards that slide on the counter annoying, they’re extremely dangerous when you’re holding a knife and trying to chop something.
  • Seeding a Pomegranate: Hold the pomegranate stem side up and cut horizontally, then take one half and hold it, with the cut side facing your palm. Take either a honing steel or a narrow rolling pin and hit the top of the pomegranate, so all the seeds fall into your hand.  And wear an apron! Those things can stain.
  • To juice a lemon, microwave it for 10 seconds, as this will break down the cells and allow the juice to flow a lot faster.  This is a nice trick when trying to make the most out of a lemon when making vinaigrette.
  • To get the rust off your cast-iron skillet, put a cup of salt in, bake at 350 for 1 hr and then scrub dry.
  • If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
  • If you don’t have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.
  • Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor.
  • When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.


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