May 8, 2014 4:13 pm

Rose Reisman’s Mother’s Day breakfast recipes

Rose Reisman shows Global's Susan Hay some excellent ideas for the perfect Mother's Day breakfast.

Global News

Scrambled Eggs with Brie and Smoked Salmon

Makes 2 servings.

  • 1 1/2 cups liquid egg substitute (or 6 large eggs)
  • 1/4 cup 2% milk
  • 1/4 cup diced smoked salmon
  • 2 slices brie (1 1/2 oz)
  • pinch of pepper
  • sprig of dill

Directions

1. In a large skillet sprayed with vegetable oil, add the eggs and milk. On medium heat continue to scramble just until the eggs are almost set. Do not overcook.

2. Serve with smoked salmon and brie overtop. Sprinkle with pepper and garnish with dill sprig.

Preparation time: 5 minutes
Cooking time: 5 minutes

Nutritional Information per Serving
Calories 187

Carbohydrates 5.2 g

Fibre 0 g

Protein 26.6 g

Total fat 6.3 g

Saturated fat 3.9 g

Cholesterol 25 mg

Sodium 685 mg

Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman

Pistachio-Crusted French Toast

Makes 4 servings.

  • 1/2 cup liquid egg substitute (or 2 large eggs)
  • 1 cup 2% milk
  • 1 1/2 tsp granulated sugar
  • 1 tsp vanilla extract
  • 1 cup finely ground pistachios
  • 1/4 tsp ground cinnamon
  • 4 slices whole wheat bread
  • 2 Tbsp pure maple syrup
  • fresh fruit (optional)

  • Story continues below

Directions

1. Mix the eggs, milk, sugar and vanilla just until combined and pour onto a plate.

2. Combine the pistachios and cinnamon and put on another plate.

3. Dip the bread in the egg mixture, soaking until just  before the bread breaks. Dip in the pistachio mixture.

4. Spray a skillet with vegetable oil and brown the bread for 4 minutes on each side or until browned.

5. Garnish with maple syrup and fresh fruit, if using.

Preparation time: 5 minutes
Cooking time: 8 minutes

Nutritional Information per Serving

Calories 288

Carbohydrates 28.2 g

Fibre 5.2 g

Protein 15.1 g

Total fat 14.2 g

Saturated fat 2 g

Cholesterol 1 mg

Sodium 225 mg

Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman

California Burrito with Black Beans and Charred Corn

Makes 6 servings.

  • 2 tsp vegetable oil
  • 1⁄3 cup finely diced onion
  • 1⁄3 cup canned corn
  • ¼ cup finely diced red bell pepper
  • ¼ cup canned black beans, drained and rinsed
  • 1 tsp finely chopped garlic
  • 1 cup liquid egg substitute (or 4 eggs)
  • ½ cup medium salsa
  • 3 large whole wheat flour tortillas
  • ½ cup shredded aged cheddar cheese
  • pinch of salt and pepper

 Directions

1. Heat the oil in a nonstick skillet over medium heat. Add the onion and sauté for 3 minutes or until soft. Add the corn and sauté for 5 to 8 minutes or until the corn begins to char. Add the bell pepper, beans and garlic, and sauté for 2 more minutes. Set aside.

2. Lightly coat a nonstick skillet with cooking spray. Add the eggs and scramble over medium heat for 2 minutes or almost set. Fold in the beans and corn mixture and cook for 1 more

minute or until the eggs are set. Keep warm.

3. To assemble the burritos, spread the salsa evenly over the tortillas. Place a third of the eggs along the bottom of each tortilla. Sprinkle with cheese and season with the salt and pepper. Fold in both sides and roll. Cut in half.

4. If desired, toast the burritos in the oven or toaster oven at 400°F for 5 minutes before serving.

Preparation time: 15 minutes
Cooking time: 15 minutes

Make ahead: Prepare early in the day and reheat the burritos wrapped in foil in a 350°F oven for 10 minutes.

Nutritional information per Serving (1/2 tortilla)
Calories 104

Carbohydrates 6 g

Fibre 1.1 g

Protein 8 g

Total fat 5.3 g

Saturated fat 1.8 g

Cholesterol 7 mg

Sodium 248 mg

Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman

Sunny-side Up Eggs with Spinach and Mushrooms on English Muffins

Makes 6 servings.

  • 2 tsp vegetable oil
  • 1½ cups chopped onion
  • 1 tsp minced garlic
  • 4 cups diced button mushrooms
  • 4 cups fresh baby spinach leaves
  • ¼ cup crumbled reduced-fat feta cheese

6 eggs

3 whole wheat English muffins

Directions

1. In a large skillet, add the oil, onions and garlic. Sauté for 5 minutes until tender. Add the mushrooms and sauté for 5 minutes or until the liquid is evaporated. Add the spinach and sauté until wilted. Add the feta cheese. Set aside.

2. In another large skillet, sprayed with vegetable oil, heat and carefully crack the eggs (use two pans if necessary). On medium heat, cook for about 3 to 5 minutes until done to your preference. Meanwhile toast the English muffins.

3. Place the mushroom mixture on the English muffin halves. Carefully slip the eggs overtop.

Preparation time: 10 minutes
Cooking time: 15 minutes

Make ahead: Prepare the vegetables up to a day in advance and finish the dish just before serving.

Nutritional Information per Serving
Calories 173

Carbohydrates 19.1 g

Fibre 2.9 g

Protein 10.6 g

Total fat 6.2 g

Saturated fat 2 g

Cholesterol 160 mg

Sodium 214 mg

 

© Shaw Media, 2014

Report an error

Comments