Emulsifier

Rayven Hairston

Definition

Mixes two ingredients that typically wouldn't mix.

Chocolate Chip Scones


Serve these English favorites with breakfast or brunch for a not-too-sweet chocolatey treat.

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 12 scones


Ingredients

3-1/2 cups all-purpose flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3/4 cup (1-1/2 sticks) butter, cold, cut into pieces

1/4 cup mini chocolate chips

4 EGGS

1/2 cup milk OR half-and-half

Directions

Step 1HEAT oven to 425°F. MIX flour, sugar, baking powder and salt in large bowl. CUT IN butter with pastry blender until mixture resembles coarse crumbs. ADD chocolate chips; toss to mix.

Step 2BEAT eggs and milk in medium bowl until blended. ADD to flour mixture; stir with a fork just until dry ingredients are moistened.

Step 3KNEAD dough a few strokes on lightly floured surface; pat to 3/4-inch thickness. CUT dough into rounds with lightly floured 3-inch cutter; place on greased baking sheet. GATHER scraps and repeat to use all dough.

Step 4BAKE in 425°F oven until golden brown, about 10 minutes. COOL on wire rack



Egg & Muffin Sandwhich


Make this simple and tasty egg and bacon sandwich for breakfast or at any time of day. Lighten it up by using reduced-fat cheese and turkey bacon.

Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: 4 serving


Ingredients

4 EGGS, beaten

4 English muffins, split, toasted

4 slices American cheese (3 oz.)

4 slices crisp-cooked bacon


Directions

Step 1COAT large nonstick skillet with cooking spray; heat over medium heat until hot.

Step 2POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.

Step 3SPOON eggs onto muffin bottoms, dividing evenly. TOP each with cheese and bacon slices. COVER with muffin tops.

Insider Info



Italian Sausage & Egg Breakfast


A hearty sausage and egg skillet, filling enough for breakfast, lunch or dinner.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4 serving


Ingredients

1 Tbsp. olive oil

2 cups frozen southern-style hash brown potatoes

8 oz. Italian sausage, cooked, sliced OR 6 fully-cooked breakfast sausage links (5 oz.)

1 cup sliced mushrooms, OPTIONAL

1 cup frozen tri-color pepper mixture

4 EGGS

1/4 cup milk OR water

1/4 tsp. salt

1/4 tsp. dried oregano leaves

1/2 cup shredded Italian cheese blend (2 oz.)

Directions

Step 1HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes. ADD sausage, mushrooms, if desired, and peppers; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.

Step 2Meanwhile BEAT eggs, milk, salt and oregano in bowl until blended.

Step 3REDUCE heat to medium. POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Step 4SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted, 2 to 3 minutes.



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