Garlic and Goat Cheese Omelette with Tomatoes and Parsley

Ingredients:

2 large eggs

1 clove garlic finely minced

1 ripe vein tomato finely chopped

1 tablespoon parsley finely chopped

2 tablespoons goat cheese, crumbled

1 tablespoon unsalted butter

1/2 teaspoon salt

Whole Grain baguette, sliced

Directions:

Crack eggs into a medium bowl, add salt, and whip together.

Heat butter in a nonstick frying pan over medium heat, add garlic. Sauté garlic for about 1-2mins or until garlic starts to turn golden brown. Making sure garlic is evenly distributed in pan, add eggs over sautéing garlic, reduce heat to medium-low. Tilting the pan to make sure the eggs are evenly distributed in the pan. Let cook for about 2-3mins until eggs are firm enough to flip, test by flipping edges up with a spatula to look and see if bottom is cooked.Using spatula, flip omelette.

To one half of omelette, evenly distribute tomatoes, parsley, and lastly goat cheese.  Flip other half of omelette over on to the portion with filling, let cook for about 1 min. Serve with sliced whole grain baguette. 

Open face breakfast sandwich with herb and garlic potatoes

Ingredients:

1 ripe vein tomato (sliced)

4 cheese cheddar cheese slices

4 medium eggs

6 strips applewood smoked bacon (cooked)

3 potatoes (cubed)

Light herb and garlic cream cheese

2 tablespoons butter

salt to taste

2 english muffins

Directions:

Herb and garlic potatoes:

Boil cubed potatoes in a medium nonstick pan with 1 1/2 teaspoon salt until tender. Drain water and return to stovetop. over low/medium heat add 1 tablespoons butter and 2 tablespoons cream cheese, roughly mash into potatoes. when cream cheese and butter are mixed into potatoes remove from heat.

open face sandwich:

In a large nonstick frying pan heat 1 tablespoon of butter over medium heat, crack each egg into the pan and cook over medium heat to desired firmness (I like my eggs over hard which takes about 7mins).

Slice english muffins in half and toast, top each  with a slice of cheese, and 2-3 strips of bacon each, and top each with the cooked eggs, and finished up with a few slices of tomatoes to each sandwich. 

Serve immediately with herb and garlic potatoes.

Spinach egg and cheese breakfast pastry

Ingredients

1 package (450g) butter puff pastry

6 large eggs

1/3 cup soy milk (if using dairy: 1/4 cup cream or 1/3 cup milk)

1 bunch fresh spinach chopped

1 handful chopped fresh parsley

1/2 cup chopped mushrooms

1/3 cup shredded sharp cheddar cheese

Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Filling:

In a large bowl whip eggs and milk until mixed. Mix in spinach, parsley, and mushrooms. Mix in cheddar cheese, and salt and pepper to taste. 

Pastry:

oil muffin tin. unroll puff pastry and cut into large squares, mold squares into muffin tin allowing for overlap around the edges of each cup. You will have to wet your fingers to work the puff pastry.

fill each pastry cup with the egg mixture, leaving about 1/2inch of room in each cup. Bake in preheated oven for about 45mins or until pastry is golden brown and centre is completely cooked. Test with a fork. Cool and server.