Egg in a Cloud - 13g Carbs, 2g Fiber, 2g Sugar
From: www.eggs.ca
This simple breakfast or brunch dish makes great use of the different physical properties of just one egg. By separating the whites from the yolks, whites are whisked to form the "cloud" supporting a lightly broiled yolk topped with melted cheese.
Time to prepare: 5 min
Serves: 2
2 slices whole wheat bread
2 eggs, separated
Pinch pepper
2 Tbsp shredded Cheddar or Swiss cheese
1. Toast bread. Place on baking sheet.
2. Beat egg whites and pepper in medium bowl with electric mixer at high speed until stiff peaks form. Spread half of beaten egg whites on each slice of toast. Make indentation in middle of egg whites with back of spoon.
3. Broil about 5 inches from heating element until egg whites are golden colored, about 1 minute.
4. Remove from oven and carefully drop one egg yolk in each indentation. Sprinkle cheese over top.
5. Place under broiler until cheese melts and yolks are slightly set, about 1 minute. Serve immediately.
Notes
If desired, gently fold in a pinch of Italian seasoning or other dried herbs to stiffly beaten egg whites.
It is easier to separate the egg white from the yolk when the egg is cold. A small funnel is handy for separating egg whites from yolks. Place the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel.
Beat egg whites in a glass or metal bowl; plastic bowls can have a greasy film which can prevent foaming.
Serves: 2
Nutrition per Serving: 172 Calories 172, 9g Fat, 3.5g Saturated Fat, 0g Trans Fat, 242mg Sodium, 11g Protein, 13g Carbs, 2g Fiber, 2g Sugar
Posted by: chefgloria1030@yahoo.com
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