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Wednesday, November 3, 2010

Baked Eggs with Prosciutto and Ricotta Pancakes

Breakfast has long been known as the most important meal of the day. It fuels the body for the activities ahead, giving much needed energy after a night of rest.

To mark Diabetes Awareness Month, here are two breakfast recipes that would suit the meal plans of people with Type 2 diabetes, as well as anyone who wants to eat well.

Baked Eggs With Prosciutto
4 medium stalks asparagus, blanched and cut into 1-cm (1/2-inch) pieces
50 ml (1/4 cup) prosciutto, sliced 3 mm (1/8 inch) thick and cut into 5-mm (1/4-inch) dice
8 large eggs
120 to 180 ml (8 to 12 tbsp) 2 per cent evaporated milk
Sea salt and freshly ground pepper, to taste
50 ml (1/4 cup) toasted whole-wheat breadcrumbs

Preheat oven to 190 C (375 F). Spray 4 ramekins with cooking spray.
For each serving, divide asparagus and prosciutto among ramekins, crack in 2 eggs, drizzle each with 30 to 45 ml (2 to 3 tbsp) cream and season gently with salt and pepper.
Bake for about 6 minutes or until whites of eggs are set and yolks are still loose. Sprinkle top of eggs with breadcrumbs.

=> That's going to be my tmr's breakfast! I cannot wait till morning! :D

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