M-J's Scandinavian Style Cinnamon Toast
|Cinnamon Toast, Scandinavian Style|
I soak some day-old home-made bread in milk, cream, a dash of salt, cinnamon and sweetener for a half-minute, sprinkle with cinnamon and sugar, then bake it on a buttered baking sheet in a low oven (250*) until lightly browned and dry. Let it sit overnight in the oven for a real crunch. Optionally, you can remove the toast after baking it for an hour, and re-coat it in the milk, cream and cinnamon batter, sprinkle it again with cinnamon and sugar, then bake again for as long as you believe necessary. This toast is usually dunked into coffee, as it is usually very sturdy and crunchy.
©M-J de Mesterton 2010
M-J's Elegant English Muffins, Cooked on the Griddle
6 cups of unbleached white flour
2 tablespoons of yeast
One cup of warm water
One cup of buttermilk
One tablespoon of honey or agave nectar
One tablespoon of salt (Himalayan, sea, or regular salt)
Two tablespoons of butter
Shortening or lard to grease the griddle
Cornmeal or masa for dusting
In a large mixing bowl, mix the yeast with one cup of warm water, one tablespoon of honey and two cups of flour. Let it sit for fifteen minutes to half an hour. Add the buttermilk, salt, butter and honey.
Gradually incorporate the remaining four cups of flour into the existing mixture. Knead on a hard surface for a few minutes until all ingredients are well-blended. Form this dough into a ball.
Set your dough-ball in a buttered bowl, covered, in a warm place until it has doubled in size.
Sprinkle your work-surface with flour. Flatten out risen dough and fold it over itself, making two layers, which you will now flatten together into a 1/2 inch thick rectangle. Using an empty tin, cut out approximately twenty English muffins.Dust them on both sides with masa or cornmeal.When they have risen to double their height, place them on a hot griddle-pan that has been greased with shortening or lard. Cook the muffins for ten to twenty minutes on each side, or until lightly browned. These muffins are best left to cool completely before splitting open and toasting them.
Copyright M-J de Mesterton
The Elegant Cook ©2010
An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at The Elegant Cook:
Eggs Vienna for Two
Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of toast in each of two soup-bowls. Place two slices of bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.Copyright M-J de Mesterton
Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.
Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein.
One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is essential in the human diet, and is credited for helping to create healthy babies during pregnancy. Because the percentage of the recommended daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white.
Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.
Eggs can be prepared easily, in a variety of ways. They keep well in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.
Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups; retard crystallization in boiled candies and frostings; and leaven some types of baked goods such as cakes, cookies, soufflés, buns and sponge cakes.
Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.
One other benefit of eggs is that they are a functional food—that is, a food that provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.
The Elegant, Nutritious Radish
Huevos Rancheros--fried eggs and grated cheese on tortillas with red or green chile gravy on top--are a health-promoting breakfast or brunch dish for winter and fall. Placing refritos, or refried beans, under the eggs is optional. Use either flour or corn tortillas, with Monterey Jack or Cheddar cheese. I like to sauté the tortillas in butter, grate cheese onto them, then fry the eggs, assemble the lot and pour on the chile gravy, finishing the top with more grated cheese.