Chef Bud Andersen can be seen on the Panhandle's Number 1 morning show, Daybreak, each Monday morning.
From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Southwest Poached Eggs and Berry Mint Salad:
Southwest Poached Eggs
Ingredients
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
1 ea English muffin or 2 corn tortillas are optional
2 Tblspn vinegar
3 each large eggs
2 slices Canadian bacon, or jalapeno bacon
2 Tblspn grated parmesan cheese or Colby jack cheese
Directions
In a skillet over medium heat, add 1 Tblspn of olive oil and sauté about 5 minutes until peppers are soft. Set aside and keep warm.
Split and toast the English muffin after brushing the cut sides with olive oil. Toast lightly and set aside.
Bring 2 inches of water to a boil in a large skillet and add the vinegar. This will keep the eggs together as they cook. Reduce the water to a simmer and gently break the eggs into the water. Cook until the whites are set and feel firm about 3 minutes. Meanwhile, put the toasted muffin on a plate and top them with the ham or jalapeno bacon. Remove the eggs with a slotted spoon and place them onto the ham or bacon. Top with cooked peppers and sprinkle with the cheese of your choice. For a simple and flavorful Southwest poached egg.
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Berry Mint Salad
Ingredients
½ C blueberries
½ C Driscoll raspberries
1 C Driscoll strawberries
1 large orange, peeled, pith removed chopped
2 Tblspn fresh mint, chopped
¾ C vanilla yogurt (low fat if desired)\
2 Tblspn honey
1 ½ Tblspn orange juice
¼ tspn McCormick nutmeg
Preparation
Combine berries, oranges and mint in a bowl. Mix remaining ingredients in another bowl. Chill until ready to serve. Serve berries topped with yogurt sauce.
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Good Life, Good Food
Chef Bud Andersen is a chef consultant for Ben E. Keith Foods. He can be seen every Monday on Pronews 7 Daybreak as well as on KACV's "Back to the Table with Chef Bud."
