Archive for the ‘Breakfast’ Category

Poached Eggs with Prosciutto and Goat Cheese
November 7, 2009

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Poached Eggs with Prosciutto and Goat Cheese

I love the elegant simplicity of eggs benedict. It used to be one of my favorite dishes to order when going out fot breakfast. Not really anything I can order now. This recipe is not an attempt at eggs benedict, but it is just as delightful. Fortunately, I live in a city where we have an awesome gluten free bakery called Out of the Breadbox. They make a Montina bread I use for my morning toast. My husband tells me this bread actually tastes like real bread, which is a huge compliment for gluten free bread. Weekdays, I top my Montina toast with a fried egg. This recipe is more appropriate for Sunday brunch. Use your favorite gluten free toast or english muffin.

Two pieces of gluten free toast
3 pieces prosciutto
2 Tbsp goat cheese
2 eggs
dash of cayenne pepper
squirt of lemon
avocado slices or asparagus spears for garnish

Bring water to boil in large saucepan. Brown prosciutto in pan until crisp. Toast bread in toaster. Spread goat cheese on toast. Top with bacon. Crack eggs into a bowl. Drop eggs one at a time into gently boiling water. Cook eggs for approximately three minutes until egg whites are set and egg yolks are still runny. Remove with a slotted spoon and place on top of bacon and toast. Garnish with avocado or cooked asparagus. Sprinkle with lemon juice and cayenne pepper. Enjoy slowly with a feeling of sophistication!

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Corn Quiche Muffins
November 5, 2009

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Corn Quiche Muffins

Quiche is one of my favorite breakfast dishes. Not really gluten free. This recipe, while not the same as normal quiche, is quite tasty. My desire for quiche was satiated! I got the idea of using the masa flour for my quiche crust from simplygluten-free.blogspot.com. Carol used Masa flour for an appetizer and filled her little cups with salsa. I thought this dough would make a great crust for a quiche and it worked out nicely. I cut her recipe in half and changed some of the ingredients. My next experiment is to try making a crust with polenta.

 

1 1/2 cups masa corn flour (make sure to buy the corn)
1 egg
1 1/4 cup hot water
1/2 tsp salt
2 Tbsp butter melted
1 Tbsp honey
1 tsp baking powder
4 eggs
1/2 cup cream
goat cheese 2 oz
prosciutto
pepper
Mix together Masa flour, baking soda and salt. Add hot water, butter, honey, and one egg. Mix well and let rest for five minutes. Grease muffin tin. Spoon dough evenly into muffin tins, making sure there is the same amount in each hole. Press dough firmly to form cups in the muffin tin, making sure dough is even all around the sides.

 

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Corn Shells

Bake in 350 degree oven for ten minutes. Pull out of oven and fill cups with goat cheese and prosciutto. I think I used around a Tbsp in each with a few torn up pieces of proscuitto. You could really fill them with any of your favorite Quiche fillings.

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Quiche Filling

Beat eggs with cream and a few dashes of pepper. Pour egg mixture into masa crusts barely reaching the top. You might have a little leftover egg mixture. Bake in 350 degree oven for twenty minutes or until egg sets.