Leigh

Caramel popcorn

Posted on by Leigh

Caramel popcorn

Print Pin Rate
Course: Dessert
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 623kcal

Ingredients

  • 200 g popcorn kernels
  • 200 g granulated sugar
  • 100 g unsalted butter
  • 60 ml corn syrup or golden syrup
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • a pinch of salt

Instructions

Pop the Popcorn:

  • Place the popcorn kernels in a large pot with a tight-fitting lid.
  • Heat the pot over medium heat and shake it occasionally to prevent burning.
  • Once the popping slows down, remove the pot from the heat. Allow the popped popcorn to cool in a large mixing bowl.

Make the Caramel Sauce:

  • In a separate saucepan, melt the butter over medium heat.
  • Stir in the sugar, corn syrup, and a pinch of salt. Continue to stir until the mixture comes to a boil.

Cook the Caramel:

  • Once the mixture starts boiling, reduce the heat to low and let it simmer for 4-5 minutes without stirring. You can swirl the pan occasionally to ensure even cooking.
  • The caramel should turn a golden brown color. Be careful not to let it burn.

Add Vanilla and Baking Soda:

  • Remove the caramel from the heat and stir in the vanilla extract and baking soda. The mixture will bubble up when you add the baking soda, so be cautious.

Coat the Popcorn:

  • Quickly pour the hot caramel sauce over the popped popcorn in the mixing bowl.
  • Use a spatula or wooden spoon to gently fold and toss the popcorn, ensuring it's evenly coated with the caramel.

Bake:

  • Preheat your oven to 150°C (300°F).
  • Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper or a silicone baking mat.
  • Bake the popcorn in the preheated oven for about 15-20 minutes, stirring every 5 minutes to ensure even coating.

Cool and Break Apart:

  • Remove the caramel popcorn from the oven and let it cool on the baking sheet. It will harden as it cools.
  • Once completely cooled, break the caramel popcorn into pieces and enjoy!
    Remember that caramel can be very hot, so exercise caution when working with it. This recipe will give you delicious caramel popcorn that's perfect for snacking.
Nutrition Facts
Caramel popcorn
Amount per Serving
Calories
623
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
54
mg
18
%
Sodium
 
298
mg
13
%
Potassium
 
146
mg
4
%
Carbohydrates
 
104
g
35
%
Fiber
 
6
g
25
%
Sugar
 
67
g
74
%
Protein
 
6
g
12
%
Vitamin A
 
625
IU
13
%
Calcium
 
12
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate brownie with ice cream

Posted on by Leigh

Chocolate brownie with ice cream

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 482kcal

Ingredients

  • vanilla ice cream
  • 1 tsp vanilla extract
  • 150 g unsalted butter chopped
  • 3 large eggs lightly whisked
  • 200 g dark chocolate coarsely chopped
  • 250 g sugar
  • 25 g cocoa powder
  • 100 g all-purpose flour
  • a pinch of salt
  • 1 tsp baking soda

Instructions

For the Chocolate Brownies:

  • Preheat your oven to 180°C (350°F) and line a square baking pan (about 8×8 inches or 20×20 cm) with parchment paper.
  • In a heatproof bowl, melt the dark chocolate and unsalted butter together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by using short bursts in the microwave. Stir until smooth and set aside to cool slightly.
  • In a separate bowl, whisk the eggs, granulated sugar, and vanilla extract together until well combined.
  • Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to combine.
  • In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt.
  • Gradually add the dry ingredients to the chocolate mixture, stirring until the batter is smooth and well combined.
  • Pour the brownie batter into the prepared baking pan and spread it out evenly.
  • Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake; you want the brownies to be slightly gooey in the middle.
  • Remove the brownies from the oven and let them cool in the pan for a while before transferring them to a wire rack to cool completely.

To Serve:

  • Cut the chocolate brownies into squares and serve with a scoop of vanilla ice cream on top. Enjoy your delicious chocolate brownie with vanilla ice cream!
    Note: You can adjust the sugar and cocoa content in the brownie recipe to suit your taste preferences.
Nutrition Facts
Chocolate brownie with ice cream
Amount per Serving
Calories
482
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
102
mg
34
%
Sodium
 
171
mg
7
%
Potassium
 
268
mg
8
%
Carbohydrates
 
54
g
18
%
Fiber
 
4
g
17
%
Sugar
 
37
g
41
%
Protein
 
6
g
12
%
Vitamin A
 
567
IU
11
%
Calcium
 
38
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Banana bread

Posted on by Leigh

Banana bread

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: 417kcal

Ingredients

Bread

  • 250 g ripe bananas (2-3 bananas)
  • 125 g unsalted butter/vegan butter (melted)
  • 200 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 250 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 125 ml buttermilk/vegan buttermilk (for vegan buttermilk, add 1 tbsp lemon juice to non-dairy milk)

Optional add-ins

  • 100 g chopped nuts (e.g., walnuts or pecans)
  • 100 g chocolate chips

Instructions

  • Preheat your oven to 180°C (350°F) and grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
  • Peel and mash the ripe bananas in a mixing bowl. You should have about 250g of mashed bananas.
  • In a separate large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In another bowl, sift together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
  • If you're adding optional ingredients like nuts or chocolate chips, fold them into the batter gently.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it.
  • Once done, remove the banana bread from the oven and let it cool in the pan for about 10 minutes.
  • After cooling in the pan, transfer the banana bread to a wire rack to cool completely.
  • Once completely cooled, slice and enjoy your delicious homemade banana bread!
    This banana bread is perfect for breakfast, as a snack, or even dessert. Enjoy!
Nutrition Facts
Banana bread
Amount per Serving
Calories
417
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
61
mg
20
%
Sodium
 
358
mg
16
%
Potassium
 
222
mg
6
%
Carbohydrates
 
53
g
18
%
Fiber
 
2
g
8
%
Sugar
 
30
g
33
%
Protein
 
6
g
12
%
Vitamin A
 
399
IU
8
%
Vitamin C
 
2
mg
2
%
Calcium
 
57
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mixed berry yoghurt bowl

Posted on by Leigh

Mixed berry yoghurt bowl

Print Pin Rate
Course: Breakfast
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 445kcal

Ingredients

  • 1 cup Greek yogurt (or any yogurt of your choice)
  • 1/2 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1/4 cup granola (homemade or store-bought)
  • 1 tbsp honey or maple syrup (optional, for sweetness)
  • 1 tbsp chia seeds (optional, for added nutrition)
  • A handful of fresh mint leaves (for garnish, optional)

Instructions

  • Wash and dry the mixed berries. You can use any combination of berries you like or have on hand.
  • In a bowl, scoop out the Greek yogurt or your chosen yogurt.
  • If you prefer your yogurt sweeter, drizzle 1 tablespoon of honey or maple syrup over the yogurt. You can adjust the sweetness to your taste.
  • Start by adding the mixed berries on top of the yogurt. You can arrange them in a neat pattern or simply scatter them across the bowl.
  • Sprinkle the granola over the berries. Granola adds a delightful crunch to the creamy yogurt and sweet berries.
  • If you want to boost the nutrition of your yogurt bowl, sprinkle chia seeds over the granola. Chia seeds are rich in fiber and healthy omega-3 fatty acids.
  • For a burst of freshness and color, garnish your yogurt bowl with a handful of fresh mint leaves. This step is optional but adds a lovely touch.
  • Your mixed berry yogurt bowl is ready to be enjoyed! Grab a spoon and dig in. Mix the yogurt, berries, granola, and any other toppings you've added for the perfect bite.
    Feel free to customize this yogurt bowl to your liking by adding other toppings like sliced bananas, nuts, coconut flakes, or a drizzle of nut butter. It's a versatile and healthy breakfast or snack option that you can tailor to your taste preferences. Enjoy!
Nutrition Facts
Mixed berry yoghurt bowl
Amount per Serving
Calories
445
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
11
mg
4
%
Sodium
 
90
mg
4
%
Potassium
 
528
mg
15
%
Carbohydrates
 
62
g
21
%
Fiber
 
8
g
33
%
Sugar
 
38
g
42
%
Protein
 
28
g
56
%
Vitamin A
 
53
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
347
mg
35
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

French toast

Posted on by Leigh

French toast

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 person
Calories: 480kcal

Ingredients

  • 4 slices of bread
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract (optional)
  • 1/4 tsp ground cinnamon (optional)
  • 1 pinch of salt
  • butter or oil for cooking
  • Maple syrup, powdered sugar, fresh fruit, or other toppings of your choice

Instructions

  • Prepare your ingredients: Crack the eggs into a shallow dish or bowl, and add the milk, vanilla extract (if using), ground cinnamon (if using), and a pinch of salt. Whisk everything together until well combined.
  • Heat a skillet or griddle: Place a non-stick skillet or griddle over medium heat and add a small amount of butter or cooking oil to prevent sticking.
  • Dip the bread: Take one slice of bread and dip it into the egg mixture. Make sure to coat both sides evenly, allowing the bread to soak up some of the liquid without becoming soggy.
  • Cook the French toast: Place the dipped bread on the heated skillet or griddle. Cook for 2-3 minutes on each side or until it's golden brown and crispy. Cooking time may vary depending on your stove's heat, so keep an eye on it to prevent burning.
  • Repeat: Repeat the dipping and cooking process for the remaining slices of bread, adding more butter or oil to the skillet as needed.
  • Serve: Once the French toast is cooked to your liking, remove it from the skillet, and place it on a plate. You can keep the cooked French toast warm in a low oven (around 200°F or 93°C) while you cook the rest, if necessary.
  • Add toppings: Serve your French toast hot and add your favorite toppings. Traditional toppings include maple syrup, powdered sugar, and fresh fruit. You can also get creative with toppings like whipped cream, chocolate chips, nuts, or a drizzle of honey.
    Enjoy your homemade French toast! It's a versatile dish, so feel free to experiment with different types of bread and toppings to suit your taste.
Nutrition Facts
French toast
Amount per Serving
Calories
480
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
343
mg
114
%
Sodium
 
651
mg
28
%
Potassium
 
437
mg
12
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
25
g
50
%
Vitamin A
 
687
IU
14
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
424
mg
42
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Blueberry muffin

Posted on by Leigh

Blueberry muffin

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 359kcal

Ingredients

  • 250 g all-purpose flour
  • 150 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120 ml vegetable oil
  • 240 ml buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200 g fresh blueberries

Instructions

  • Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it with a bit of oil or butter.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix these dry ingredients together thoroughly.
  • In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Carefully fold in the fresh blueberries into the batter. Be gentle to avoid crushing the berries.
  • Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups in your tin. Fill each cup about 2/3 full.
  • Bake in the preheated oven for approximately 20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
  • Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
  • After cooling in the tin, transfer the muffins to a wire rack to cool completely.
  • Enjoy your homemade blueberry muffins!
    These muffins are best enjoyed fresh but can be stored in an airtight container for a couple of days. You can also freeze them for longer storage, and simply reheat in the oven or microwave when you're ready to enjoy them again.
Nutrition Facts
Blueberry muffin
Amount per Serving
Calories
359
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
4
g
Cholesterol
 
44
mg
15
%
Sodium
 
373
mg
16
%
Potassium
 
110
mg
3
%
Carbohydrates
 
48
g
16
%
Fiber
 
1
g
4
%
Sugar
 
23
g
26
%
Protein
 
6
g
12
%
Vitamin A
 
123
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
107
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Grilled cheese

Posted on by Leigh

Grilled cheese

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 645kcal

Ingredients

  • 4 slices of bread
  • 200 g cheese (cheddar, Swiss, or your choice)
  • 2 tbsp butter (for spreading)
  • Optional: 1-2 teaspoons of mayonnaise or mustard for extra flavor
  • Optional: Sliced tomatoes, bacon, or other toppings of your choice
  • Salt and pepper to taste

Instructions

  • Preheat your pan: Place a non-stick frying pan or skillet on the stove over medium-low heat.
  • Butter the bread: Take one side of each slice of bread and spread a thin layer of butter on it. If desired, you can also spread a thin layer of mayonnaise or mustard on the other side for extra flavor.
  • Slice the cheese: Thinly slice the cheese. You can use more or less cheese depending on your preference.
  • Assemble the sandwich: Place the cheese slices between two slices of bread, buttered side out. If you're adding any optional toppings like tomatoes or bacon, layer them in between the cheese slices.
  • Cook the sandwich: Place the assembled sandwich in the preheated pan. Allow it to cook for about 2-3 minutes on each side or until the bread turns golden brown and the cheese begins to melt. You can cover the pan with a lid to help the cheese melt faster.
  • Flip the sandwich: Carefully flip the sandwich using a spatula and cook the other side until it's also golden brown and the cheese is fully melted.
  • Serve: Remove the grilled cheese sandwich from the pan and let it cool for a minute. Slice it diagonally if desired and season with a pinch of salt and pepper.
  • Enjoy: Serve your delicious grilled cheese sandwich while it's still warm and enjoy!
    Feel free to customize your grilled cheese sandwich with your favorite cheese and toppings for a unique twist on this classic comfort food.
Nutrition Facts
Grilled cheese
Amount per Serving
Calories
645
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
131
mg
44
%
Sodium
 
984
mg
43
%
Potassium
 
139
mg
4
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
1357
IU
27
%
Calcium
 
816
mg
82
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon poppy seed muffin

Posted on by Leigh

Lemon poppy seed muffin

Print Pin Rate
Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 people
Calories: 282kcal

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter melted and cooled
  • zest of 2 lemons
  • juice of 1 lemon
  • 1 vanilla extract

Instructions

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  • In a large mixing bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Mix them together until well combined.
  • In another bowl, whisk together the eggs, plain yogurt, melted butter, lemon zest, lemon juice, and vanilla extract until well blended.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
  • While the muffins are baking, you can prepare the optional glaze. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth glaze.
  • Once the muffins are done, remove them from the oven and allow them to cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.
  • If desired, drizzle the lemon glaze over the cooled muffins.
  • Enjoy your homemade lemon poppy seed muffins!
    These muffins are perfect for breakfast, brunch, or as a tasty snack. The combination of lemon and poppy seeds gives them a delightful, zesty flavor.
Nutrition Facts
Lemon poppy seed muffin
Amount per Serving
Calories
282
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
62
mg
21
%
Sodium
 
227
mg
10
%
Potassium
 
97
mg
3
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
5
g
10
%
Vitamin A
 
373
IU
7
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
117
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pancakes

Posted on by Leigh

Pancakes

Print Pin Rate
Course: Breakfast, Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 692kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 300 ml buttermilk
  • 50 ml milk
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • Butter or oil for cooking

Instructions

  • In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix them together until well combined.
  • In a separate bowl, whisk the eggs. Then, add the buttermilk, milk, melted butter, and vanilla extract (if using). Mix well until all the wet ingredients are thoroughly combined.
  • Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter. Overmixing can make the pancakes tough.
  • Place a non-stick frying pan or griddle over medium-high heat. Add a small amount of butter or oil and let it melt and coat the pan evenly.
  • Once the pan is hot, ladle about 1/4 cup (60 ml) of the pancake batter onto the pan for each pancake. You can adjust the amount depending on how large you want your pancakes to be.
  • Cook the pancakes until you see bubbles forming on the surface, and the edges start to look set. This usually takes about 2-3 minutes.
  • Carefully flip the pancakes with a spatula and cook the other side for an additional 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the cooked pancakes to a plate and keep them warm. You can also place them in a preheated oven at a low temperature (around 100°C or 200°F) while you cook the remaining pancakes.
  • Continue cooking pancakes with the remaining batter, adding more butter or oil to the pan as needed.
  • Serve your delicious pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar.
    Enjoy your homemade pancakes!
Nutrition Facts
Pancakes
Amount per Serving
Calories
692
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
214
mg
71
%
Sodium
 
1318
mg
57
%
Potassium
 
419
mg
12
%
Carbohydrates
 
98
g
33
%
Fiber
 
3
g
13
%
Sugar
 
22
g
24
%
Protein
 
22
g
44
%
Vitamin A
 
885
IU
18
%
Calcium
 
370
mg
37
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Scrambled eggs

Posted on by Leigh

Scrambled eggs

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 person
Calories: 246kcal

Ingredients

  • 2-4 large eggs
  • Salt and pepper to taste
  • 1-2 tbsp butter or cooking oil
  • Optional: Milk or cream (a splash, about 1-2 tablespoons, for creamier eggs)
  • Optional toppings: Grated cheese, chopped herbs, diced vegetables, or cooked bacon/ham

Instructions

  • Crack and Whisk Eggs: Crack the eggs into a bowl. Add a pinch of salt and a dash of pepper. If you prefer creamier eggs, you can add a splash of milk or cream. Use a fork or whisk to beat the eggs until the yolks and whites are well combined. You can also add any optional toppings at this stage.
  • Preheat Pan: Place a non-stick skillet or frying pan over medium-low heat. Add the butter or oil and let it melt. Make sure the entire bottom of the pan is coated.
  • Pour Eggs into Pan: Once the butter or oil is hot (but not smoking), pour the beaten eggs into the pan.
  • Cook and Stir: Allow the eggs to cook undisturbed for a few seconds until they start to set around the edges. Then, gently stir the eggs with a spatula, pushing them from the edges toward the center.
  • Continue Stirring: Keep stirring the eggs gently but continuously. This helps create soft and fluffy curds. Be patient and don't rush the process.
  • Adjust Heat: If the eggs are cooking too quickly or getting too dry, you can lower the heat to maintain a gentle and slow cooking process.
  • Remove from Heat: As soon as the eggs are mostly set but still slightly runny, remove the pan from the heat. The residual heat in the pan will continue to cook the eggs to perfection without overcooking them.
  • Serve: Plate your scrambled eggs immediately. Garnish with more salt, pepper, and any additional toppings you like.
    Remember that scrambled eggs cook quickly, so it's important to keep a close eye on them to avoid overcooking. They should be soft and slightly creamy, not dry or rubbery. Enjoy your homemade scrambled eggs!
Nutrition Facts
Scrambled eggs
Amount per Serving
Calories
246
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
362
mg
121
%
Sodium
 
228
mg
10
%
Potassium
 
171
mg
5
%
Carbohydrates
 
2
g
1
%
Sugar
 
2
g
2
%
Protein
 
12
g
24
%
Vitamin A
 
879
IU
18
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.