- 1 1/4 cups all-purpose flour
- 1 1/4 cups white whole-wheat flour
- 1 package instant yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 2 large eggs plus 6 naturally colored or dyed eggs, divided
- 2/3 cup reduced-fat milk, warmed
- 2 tablespoons sugar or honey
- 2 tablespoons unsalted butter, softened, plus 1 tablespoon butter, melted, divided
It'll take ya about 25 minutes to prepare to make this delicous bread and it will take three and a half hours to make the bread. And here is how you make it.
- Combine whole-wheat flour, all-purpose flour, yeast and salt in a stand mixer with the dough-hook attachment. Add 2 eggs, milk, sugar (or honey) and 2 tablespoons softened butter. Mix on low speed until the dough has pulled together and is smooth and elastic, about 6 minutes.
- Coat a large bowl with cooking spray. Scrape the dough into the bowl (it will be sticky) and turn to coat. Cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
- Punch the dough down and turn it out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece out into a 1-inch rope about 14 inches long. Loosely braid the 3 ropes together, leaving spaces for the 6 whole eggs.
- Transfer the braid to a baking sheet lined with parchment paper. Nestle the eggs into the braid, spacing evenly. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 45 minutes.
- Preheat oven to 350°F.
- Melt the remaining 1 tablespoon butter and brush the dough with half of it. Bake the bread until golden brown, 30 to 45 minutes. Transfer to a wire rack, brush with the remaining melted butter and let cool for at least 30 minutes. Serve warm or at room temperature.
- Tip: Many farm-fresh eggs come in a variety of colors including blue, green and brown. If you can't find colored eggs, naturally dye your own
Per serving: 179 calories; 6 g fat(3 g sat); 2 g fiber; 23 g carbohydrates; 8 g protein; 68 mcg folate; 133 mg cholesterol; 3 g sugars; 2 g added sugars; 294 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 3 mg iron; 256 mg sodium; 102 mg potassium.
Egg, Bacon, Pancake Breakfast wrap
- 3/4 cup white whole-wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt plus a pinch, divided
- 1 1/2 cups reduced-fat milk
- 2 large eggs, divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1/8 teaspoon ground pepper
- 2 teaspoons minced fresh chives (optional)
- 1 slice bacon, cooked
- 1 teaspoon pure maple syrup
This one will take about 40 minutes to get ready for making it and around 40 minutes to make.
- Whisk flour, baking soda and ¼ teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.
- Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle 1/3 cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1 1/2 to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.
- Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt, pepper and chives (if using) in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.
- To assemble a wrap, layer the egg across the bottom third of 1 warm pancake. Top with bacon, drizzle with syrup and roll up. Save the remaining pancakes for another time.
Per serving: 411 calories; 31 g fat(5 g sat); 2 g fiber; 19 g carbohydrates; 14 g protein; 31 mcg folate; 231 mg cholesterol; 7 g sugars; 4 g added sugars; 436 IU vitamin A; 0 mg vitamin C; 115 mg calcium; 3 mg iron; 685 mg sodium; 249 mg potassium.
This recipe will take 30 minutes to prepare and 30 minutes to make.
- Position rack in upper third of oven; preheat to 450°F.
- Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
- Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
Per serving: 217 calories; 15 g fat(5 g sat); 1 g fiber; 6 g carbohydrates; 14 g protein; 97 mcg folate; 262 mg cholesterol; 2 g sugars; 0 g added sugars; 3,206 IU vitamin A; 10 mg vitamin C; 145 mg calcium; 3 mg iron; 419 mg sodium; 324 mg potassium; Nutrition Bonus: Vitamin A (64% daily value), Folate (24% dv); Carbohydrate Servings: 1/2; exchanges: 1 vegetable, 1½ medium-fat meat, 1 fat
Corn and basil cakes
- 1/2 cup white whole-wheat flour (see Note) or all-purpose flour
- 1/2 cup low-fat milk
- 2 large eggs
- 2 tablespoons canola oil, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4teaspoon freshly ground pepper
- 2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
- 1/2 cup chopped fresh basil
Ready In 30 m
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
This will take ya about ten minutes to get ready and ten minutes to make.
- Bring water with the salt in it to a boil in a medium saucepan
- Stir in oats, bring heat down to a medium, stir occasionally until most of the water is absorbed which should happen in about 5 minutes.
- After all the liquid is soaked up, remove from heat and let stand for about 2 to 3 minutes, then top with the berries, pecans, yogert and syrup
- Per serving: 291 calories; 8 g fat(1 g sat); 6 g fiber; 49 g carbohydrates; 9 g protein; 27 mcg folate; 1 mg cholesterol; 18 g sugars; 9 g added sugars; 45 IU vitamin A; 7 mg vitamin C; 61 mg calcium; 2 mg iron; 165 mg sodium; 298 mg potassium
This will take ya about five minutes to prepare and suprisingly about 5 minutes to make.
- Combine peanut butter and honey in a small bowl. Spread the mixture evenly over tortilla. Place banana on the bottom third of the tortilla; being careful not to tear the tortilla, roll tightly. Slice crosswise into 8 pieces.
- Per serving: 476 calories; 18 g fat(3 g sat); 7 g fiber; 64 g carbohydrates; 12 g protein; 24 mcg folate; 0 cholesterol; 24 g sugars; 6 g added sugars; 76 IU vitamin A; 10 mg vitamin C; 106 mg calcium; 2 mg iron; 446 mg sodium; 426 mg potassium