Home Appetizers & Sides
Category:

Appetizers & Sides

Appetizers & Snacks

Fat-Free Dill Paneer Cheese
Appetizers & Sides

Fat-Free Dill Paneer Cheese

by Rob

In this recipe, the cheese was squeezed of moisture (step 5) very easily (in less than a minute). I think this is because I used fat-free milk. I suspect whole milk would have caused the cheese to retain more moisture. I have seen recipies (all using whole milk) where the cheese holds its shape, and additional efforts are needed to remove the moisture. In mine, it was crumbly, making it best suited as a topping. This recipe yielded a little over 2 1/2 ounces of cheese.

Print Recipe
 Fat-Free Dill Paneer Cheese
1 WW point per ounce. Total yield: about 2.6 ounces. NOTE: the ingredients add up to 2 points per 15 grams. However, the whey contrubutes most of that, and it's discarded when it separates from the curd.
Course Appetizer
Cuisine Indian
Keyword cheese, WW1
Cook Time 25 minutes
Passive Time 15 minutes
Servings
grams
Ingredients
Course Appetizer
Cuisine Indian
Keyword cheese, WW1
Cook Time 25 minutes
Passive Time 15 minutes
Servings
grams
Ingredients
Instructions
  1. Line a large colander or sieve with a large double layer of cheesecloth, and set it in your sink.
  2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot is ideal for this). If you cover the pot (as I did for parts of the warmup), be prepared for the milk to suddenly foam up.
  3. Add the vinegar and remove from the heat. Stirring gently, you should soon see the curds (white milk solids) and whey (the greenish liquid) separate.
  4. Carefully spoon the large chunks of curds into the cheesecloth-lined colander or sieve. Pour the remaining liquids into the sieve so you get it all.
  5. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. If necessary, place a dinner plate on top of the cheeseball and add a cast iron pan or other heavy object to press down on it. After 15 minutes, open the cheesecloth and remove your cheese.
  6. Kneed in the salt and dill weed, ensuring an even distribution. Use as a topping or stir into soups for added character.
2 comments
0 FacebookTwitterGoogle +PinterestEmail
Kookoo Sabzi (Persian Frittatas)
Appetizers & SidesBreakfast

Kookoo Sabzi (Persian Frittatas)

by Rob

This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.

Print Recipe
 Kookoo Sabzi (Persian Frittatas)
0 Weight Watchers Points for 2 (1 Weight Watchers Point total for up to 14!)
Course Appetizer, Breakfast
Cuisine Middle Eastern, Persian
Keyword eggs, frittata, WW0, WW1
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
Ingredients
Course Appetizer, Breakfast
Cuisine Middle Eastern, Persian
Keyword eggs, frittata, WW0, WW1
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
Ingredients
Instructions
  1. Heat 1 teaspoon of oil (I used bacon fat) in a pan, then add dill weed and fenugreek leaves, stirring continuously for about 30 seconds.
  2. Chop parsley and cilantro leaves, discarding the stems. Chop the entire green onion stalk, discarding the roots.
  3. Add parsley, cilantro, and green onions to the pan, stirring thoroughly to coat with contents of pan. Stir periodically for 3 minutes. Add preserved lemon and stir thoroughly to coat with contents of pan. Cook for one more minute. Remove from heat and allow to cool somewhat.
  4. Whisk eggs together in a bowl. Whisk in flour and baking powder. Whisk together with contents of pan: if they are hot, the eggs will scramble partly, so allow to cool to room temperature if you don't want that.
  5. Coat the inside of a cupcake pan with oil (or bacon grease). Pour mixture into each compartment using a ladle or spoon, allowing some space at the top for the frittata to puff up.
  6. Bake at 375°F (190°C) for 15 minutes or until the egg is set. Allow to cool somewhat, then remove from cupcake pan with a butter knife (some of it will stick to the pan). Serve with balsamic vinegar if desired.
2 comments
0 FacebookTwitterGoogle +PinterestEmail
Asparagus Soup
Appetizers & SidesSoups, Stews, and Chowders

Asparagus Soup

by Rob

This soup is so easy to make, so tasty, and so healthy!

Print Recipe
 0 Weight Watchers Points per Serving (1 Point per 2 Servings)
Course Soup
Keyword asparagus, WW0
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Soup
Keyword asparagus, WW0
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the woody ends from the asparagus and set aside. Cut the tips off the asparagus spears and set aside separately.
  2. Place stock in a large pot and raise temperature to medium heat. Add woody ends of asparagus to the pot. Heat for 20 minutes, then strain the woody ends from the stock and discard. Set asparagus-infused stock aside.
  3. Heat bacon grease and anchovy oil in large pot. Add grated garlic, stirring continuously, until fragrant.
  4. Add chopped asparagus pieces (not the tips!) to the pot and stir frequently to coat fully with sauteed garlic.
  5. Add asparagus-infused stock back to the pot. Raise heat to a boil, then lower to medium-low. Continue cooking until asparagus is softened, about 20 minutes.
  6. Working in batches, transfer asparagus and stock to a blender and puree. Return to pot, seasoning with salt and pepper to taste.
  7. Serve with raw asparagus tips. Store these separately to keep them from softening, since they provide a nice crunch to the soup.
3 comments
0 FacebookTwitterGoogle +PinterestEmail
Mackerel Spinach Risotto
Appetizers & Sides

Mackerel Spinach Risotto

by Rob

Agatha Christie had a truism when it came to stories: a gun shown in the first act must be used by the third act. What she meant was that something as significant as a gun simply cannot be shown in the story if that gun is not going to eventually be used. It’s too confusing for the audience.

I found a similar situation here. I mentioned that I purchased a canned mackerel, prior to smoking the whole mackerel. I honestly thought I would never open that can . After all, I had all this delicious smoked mackerel.

Then, I made the mistake of overestimating the preservative effects of smoking. My beautiful mackerel – the amount I planned to use in this risotto – had spoiled. But, I still had that can. And, I’m extremely happy to say, it worked beautifully.

Another miscalculation of preservation time led to maybe my favorite part of the dish. I normally would have used onion, but the onion I bought was starting to look…scary. It seems that the holiday season has caused me to lose track of time! At any rate, this led to me using garlic instead. The result is a terrific roasted garlic flavor that pairs well with all the other elements.

This recipe uses a pressure cooker, which certainly isn’t necessary to make a risotto, but which I found very useful to make the dish quickly.

Print Recipe
 Mackerel Spinach Risotto
4 Weight Watchers points per serving
Course Appetizer, Main Dish, Side Dish
Keyword fish, mackerel, pressure cooker, risotto, spinach, WW4
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Appetizer, Main Dish, Side Dish
Keyword fish, mackerel, pressure cooker, risotto, spinach, WW4
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
ACT I
  1. Heat butter in pressure cooker pot on medium with the lid off. Add garlic slices and sauté until slightly browned, about 2 minutes. I probably don't need to tell you, but the smell was AMAZING. When is Axe going to come out with a Roasted Garlic body wash?
  2. Add rice and dill to the pot, stirring constantly to ensure that the butter fully coats the rice. Scrape frequently to prevent the rice from burning to the bottom of the pot. Cook for about a minute.
  3. Add chardonnay to deglaze the pot. Cook, stirring frequently, until the wine is just about fully absorbed.
  4. Add stock to the pot and scrape the bottom thoroughly to release any stuck bits of rice.
  5. IMPORTANT: The pressure should build up in about a minute, but don't wait until the valve on the pressure cooker starts rocking. If the rice isn't fully cooked at the end of the cook time, it's perfectly okay to reseal the pressure cooker and cook some more. But, depending on the pressure cooker, the valve might not start rocking to release steam for several minutes, which will mean overcooked (possibly burned) rice.
  6. Seal the pressure cooker lid and raise the heat to high. Set the timer to 7 minutes.
ACT II
  1. While the rice is cooking, remove the mackerel from the can. Scrape off the skin and discard any bones. If you're picky, use only the white flesh (I liked all of it, so I put the whole thing in). Rub the mackerel between your fingers to detect any pin bones (there won't be many...mackerel is a pretty easy fish to separate from the bones), and set aside the mackerel.
  2. IMPORTANT: never spray cold water directly on the pressure relief valve of a pressure cooker as it can create a dangerous hot water spray.
  3. As soon as the timer goes off, remove the pressure cooker pot immediately from the heat. Place the pot in the sink, and spray cold water on the lid of the pot, avoiding the pressure relief valve. Gently try to release the lid. If it's still secure, spray some more cold water on the lid and try again.
ACT III
  1. Place pressure cooker pot back on the stove and raise heat to medium. Stir salt into the rice and adjust if needed. Stir spinach leaves into the rice.
  2. Continuing stirring the spinach until it is just wilted.
  3. Add mackerel chunks to the pot. Stir thoroughly to ensure an even distribution of spinach and mackerel. Serve immediately.
2 comments
1 FacebookTwitterGoogle +PinterestEmail
Chicken Mofongo
Appetizers & SidesEntrees

Chicken Mofongo

by Rob

This is a fairly simple recipe to execute, but the way the pieces go together really blew me away. Here’s where I will try to explain why it had such a profound effect on me.

When I made the Chicken Ropa Viejo, I naturally ate some of it. The taste is terrific, but I have to admit that the leanness of the chicken breast puts it ever so slightly on the dry side. This isn’t an issue, since I expect to enjoy it with a slew of different things (like guacamole, salsa, and so on). But, I did notice.

The mofongo recipe that follows technically doesn’t need to have any meat in it. It can be seen as sort of a garlic mashed potatoes, with plantains in place of potatoes. I tried some before I mixed in the chicken, and it was tasty…but also pasty: the starch of the plantains made this inevitable.

So, it was a surprise to find that mixing the two together actually improved both. The starchiness of the mofongo seemed to bind to the chicken and provide the moisture that it (somewhat) lacked. And, the savoriness of the chicken elevated the plantains beyond where they would have been on their own.

It actually gets better. While this chicken mofongo is terrific as-is, it also takes very well to salsa, guacamole, sour cream…and I can honesty see rolling some up in a tortilla and having it that way.

As a side note, I understand now why mofongo recipes always call for green plantains. One of the plantains I bought ripened, and seriously tasted just like a banana. The sweetness would have been distracting.

Now, the part I’m not so thrilled about. I’m baffled as to why Weight Watchers says that 1 plantain is 10 points, whereas bananas are 0 points. The carbs (31 to 27) are similar, as are the calories (110 to 90), and the nutritional value is comparable. I would have expected this to weigh in significantly lighter than Weight Watchers says it is.


Print Recipe


Chicken Mofongo

3 Weight Watchers points per serving

Course Appetizer, Main Dish, Side Dish
Cuisine Caribbean, Cuban
Keyword chicken, plantains, WW3

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients

Course Appetizer, Main Dish, Side Dish
Cuisine Caribbean, Cuban
Keyword chicken, plantains, WW3

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients


Instructions
  1. Peel the plantains: the skin is so thick that you will need to cut a slit down the length of the skin. Make sure to cut no more than about 1/4" (6 mm) deep (I did cut somewhat deeper than I wanted here, but it didn't harm the final product).

  2. Cut plantains into 1" (25 mm) chunks. Place in a pot with chicken stock or juices from Chicken Ropa Viejo. The redness of the juices here are from the tomatoes used in the ropa viejo.

  3. Bring to a boil. Cook for 10 minutes. Remove from pot with a slotted spoon and discard the juices.

  4. Melt butter in the same pot, then add garlic. Saute while stirring continuously for 2 minutes or until they just start to brown. Add plantain chunks to the pot. Stir to coat, then continue heating to brown the plantain chunks slightly.

  5. Smash plantain chunks in a molcajete (mortar and pestle) or place plantain chunks in a bowl and smash with a potato masher just enough to break the skin. Don't work so much that it turns to the consistency of mashed potatoes.

  6. Mix plantain mash with Chicken Ropa Viejo. Blend evenly, but try not to break up the plantain chunks.

  7. Form using a ring mold. Garnish with cilantro if desired.

2 comments
0 FacebookTwitterGoogle +PinterestEmail
Spanakopita (Greek Spinach Pie)
Appetizers & Sides

Spanakopita (Greek Spinach Pie)

by Rob

This is one of my favorite things to make. I can’t claim credit for the recipe, since it’s based on Ina Garten’s fantastic Spanakopita recipe. Other than substituting healthy ingredients wherever possible, one big change was adding garlic. Wow, did this add to the taste! It’s almost like eating garlic bread with spinach on it.

Print Recipe
 Spanakopita (Greek Spinach Pie)
4 Weight Watchers Points per 5"x 4" x 3" wedge (9 points for two wedges)
Course Appetizer, Side Dish
Cuisine Greek
Keyword spinach, WW4
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Course Appetizer, Side Dish
Cuisine Greek
Keyword spinach, WW4
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
  3. Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
  4. Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
  5. Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
  6. Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter.
  7. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
  8. Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.
0 comment
0 FacebookTwitterGoogle +PinterestEmail
Portabella Mushroom Soup
Appetizers & SidesSoups, Stews, and Chowders

Portabella Mushroom Soup

by Rob

When some people want to thicken a soup, they add flour or cornstarch. Others might add milk or cream. I prefer to add more of the main ingredient: I use probably double the amount of mushrooms here compared to what you’ll see in a “normal” recipe. The sheer volume makes the soup thick without adding anything that’s bad for you. Best of all, it adds even more mushroom flavor.

I went heavy on the garlic in this recipe because I wanted to be able to taste it. This is still a very mushroom-forward dish, but the roasted garlic notes are unmistakable. Use half as much garlic if you want the garlic to be more subtle.

Print Recipe
 Portabella Mushroom Soup
0 Weight Watchers points per 8 ounces.
Course Soup
Cuisine vegan, vegetarian
Keyword mushroom, WW0
Servings
Ingredients
Course Soup
Cuisine vegan, vegetarian
Keyword mushroom, WW0
Servings
Ingredients
Instructions
  1. Scrape the veins on the underside of the portabella mushroom caps off and set mushroom caps aside. If you're making your own stock, add the scrapings to the stock mixture. If you're using store-bought stock, add the scrapings to the stock and heat for 30 minutes. Strain through a sieve to remove the particles, and set stock aside.
  2. Heat a large pot to medium heat. Add butter and grated garlic. Stir to coat, and add thyme. Heat for about a minute, stirring constantly, until slightly browned.
  3. Chop portabella mushrooms and all but 3 ounces of white mushrooms into chunks. Reserve the remaining white mushrooms - uncut - until later.
  4. Add mushroom chunks to the pot. Stir thoroughly to coat.
  5. Reduce heat to medium-low. Cook for at least half an hour, stirring occasionally. Continue cooking and stirring until all the mushroom pieces are softened. This process extracts the moisture from the mushrooms and concentrates the flavor.
  6. Add stock to the pot and mix thoroughly. Cook for another half hour on medium heat.
  7. Pour soup into a blender, working in batches, and puree the soup. Return to the pot. Add salt and pepper, adjusting to taste.
  8. Cut remaining white mushrooms into thin slices. Ladle soup into bowl, and place a layer of mushroom slices on top of each bowl. Serve immediately.
Recipe Notes

Refer to How to Make a Stock to make your own stock for this recipe.

0 comment
0 FacebookTwitterGoogle +PinterestEmail
Moroccan Flatbread
Appetizers & SidesBreads

Moroccan Flatbread

by Rob

Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.

I’m not sure if I can adequately express how much I love this preparation. The initial thought might be to use it with a tagine (it is perfect for that). But, it has so much flavor by itself that I can eat one without anything else (and probably want another one).

Print Recipe
 Moroccan Flatbread
3 Weight Watchers points per Piece
Course Appetizer, Side Dish
Cuisine Middle Eastern, Moroccan
Keyword bread, WW3
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Course Appetizer, Side Dish
Cuisine Middle Eastern, Moroccan
Keyword bread, WW3
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Dissolve yeast in warm water with 1/2 cup of yogurt in a large mixing bowl; let stand 5 minutes. Add flour, remaining yogurt, and 3/4 teaspoon of salt to yeast mixture; stir with a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for at least an hour.
  2. Heat a pan on medium with 1 teaspoon of canola oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool before proceeding to next step.
  3. Combine onion, parsley, 1 teaspoon of olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste.
  4. Cut dough into 10 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying.
  5. Using a well-floured surface, flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Press down and reshape the dough to form a square. Repeat for remaining dough portions and onion mixture.
  6. Heat 1/2 teaspoon canola oil in a large nonstick skillet over medium heat. Add some flatbreads, making sure not to crowd the skillet; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon canola oil and flatbreads. Serve immediately.​
Recipe Notes

The Greek yogurt makes for a lighter bread, but also makes it sticky and much harder to work with. Make sure to keep the work surface dusted with flour to prevent sticking. Use a bench scraper (see below) to loosen the dough from the surface if needed.

4 comments
2 FacebookTwitterGoogle +PinterestEmail
Brussels Sprouts & Squash Soup
Appetizers & SidesSoups, Stews, and Chowders

Brussels Sprouts & Squash Soup

by Rob

The sweetness of the squash works nicely with the strong flavor of the Brussels sprouts. The squash is a natural thickener, creating a thick and creamy soup that is also completely healthy.

Print Recipe
 Brussels Sprouts & Squash Soup
1 Weight Watchers point per serving
Course Soup
Keyword Brussels sprouts, squash
Prep Time 10 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
Course Soup
Keyword Brussels sprouts, squash
Prep Time 10 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut acorn squash in half. Scoop out seeds. Place flesh side up on a baking sheet. Spray a few squirts of oil on the flesh, and dust with berbere.
  3. Cut stems from Brussels Sprouts. Cut each sprout in half. Spray a baking sheet with oil. Place sprouts - cut side up - on baking sheet. Squirt oil on sprouts, and dust with berbere.
  4. Place squash and sprouts in oven to bake. After 30 minutes, remove sprouts. Cut the larger pieces in half if desired and set aside. Reserve any crispy leaves that fall on the sheet as a finisher to the soup if desired (or just munch on them).
  5. While the squash cooks, add bacon pieces to a large pot on medium heat. Once the fat starts to render, add onion pieces to the pot. Cook for about 5 minutes, stirring occasionally. Add serrano pepper and cook for another 5 minutes, stirring occasionally.
  6. After 15-20 more minutes - or until a fork easily pierces the flesh - remove squash from the oven. Cool if desired, then scoop flesh out.
  7. Stir miso paste into the pot with the onion and bacon. Cook for about 1 more minute, then add squash. Stir to coat with bacon and onion mixture.
  8. Add stock to the pot, and stir to remove any clumps. Bring to a boil, then lower heat to medium. Cook for another 30 minutes.
  9. Working in batches, puree the mixture from the pot in a blender, then return to the pot.
  10. Add Brussels sprouts to the soup in the pot. Stir to fully integrate, then serve. Add crispy Brussels sprouts leaves to the bowl as a finisher if desired.
Recipe Notes

Refer to How to Make a Stock to make your own stock for this recipe.

0 comment
0 FacebookTwitterGoogle +PinterestEmail
Air Fried Egg
Appetizers & Sides

Air Fried Egg

by Rob

Just because I’m limiting my calories doesn’t mean I’m limiting how good my food tastes. I had my first deep fried egg in Detroit on my birthday 2 years ago, and it blew me away. I’ve made a deep fried egg before, and it works out to four points per egg.

I wanted to see if I could duplicate it in the air fryer. It was tricky, but here’s how I did it. My only regret is that there wasn’t a runny yolk. I’m not sure if it’s possible to keep the yolk runny – which is why a poached the egg instead of hard boiling it – but I’m going to keep trying until I see if it’s possible. The result was delicious, with a nice crispy exterior.

Nutritional info was calculated based on the breadcrumbs, flour, and egg yolk that was actually needed to make the egg. After subtracting the flower, breadcrumbs, and egg yolk that remained, each air fried egg is 125 calories.

Print Recipe
 Air Fried Egg
2 Weight Watchers points
Course Appetizer, Side Dish
Keyword Air Fryer, eggs, WW2
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Appetizer, Side Dish
Keyword Air Fryer, eggs, WW2
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Bring a pot of water with vinegar in it to a boil, then lower to a simmer. There should only be small bubbles on the bottom of the pot.
  2. Crack egg into a ladle. Use a spoon to get the water spinning like a whirlpool, and carefully lower the egg into the middle of it.
  3. Cook egg for three minutes, then remove with a slotted spoon, and immediately place in an ice water bath. After a few minutes, remove egg from ice water with slotted spoon, and place on a paper towel. Very carefully dry the exterior of the egg.
  4. Turn the air fryer onto 375°, and preheat for five minutes.
  5. Gently dust the outside of the egg with flour. Carefully remove any excess.
  6. Whisk egg yolk in a little bowl. Carefully Roll egg in the egg yolk. Hold the egg over the bowl to allow access to drip off.
  7. Mix salt with breadcrumbs on a plate. Carefully roll egg in breadcrumbs. Sprinkle breadcrumbs to cover any openings.
  8. Spray one side of the egg with 12 squirts from spray bottle. Carefully flip over egg, and spray the other side 12 times.
  9. Carefully place egg in middle of air fryer basket. Cook egg for five minutes. If it’s not golden brown, cook in one minute intervals until it is.
0 comment
0 FacebookTwitterGoogle +PinterestEmail
Newer Posts
Older Posts