Allrecipes – April-May 2019

ALLRECIPES.COM 63 APRIL/MAY 2019

SCRAMBLED EGG

BREAKFAST PIZZA

HANDS-ON 15 MIN TOTAL 40 MIN

SERVES 8 SUBMITTED BY LOU SAN ANTONIO


 
 
 
  65 REVIEWS

1 lb. purchased fresh pizza dough

[Pressed for time? Substitute a

12-inch packaged thin pizza crust

and skip to Step 3.]

1 Tbsp. plus ¼ cup butter

6 eggs, lightly beaten

¼ tsp. black pepper

⅛ tsp. salt

1 (0.9-oz.) package hollandaise

sauce mix

⅔ cup milk

1 cup diced cooked ham

1 cup shredded sharp

cheddar cheese

Fresh snipped chives, for garnish

1. Preheat oven to 400°F.


2. Roll dough out on a lightly floured
   surface to a 12-inch circle. Transfer
   to a 12-inch pizza pan and prick
   generously with a fork. Bake until
   starting to brown, about 12 minutes.


3. Meanwhile, melt 1 Tbsp. butter
   in a large skillet over medium heat.
   Add eggs, pepper, and salt; cook to
   desired doneness, stirring constantly,
   3 to 5 minutes.


4. Stir together hollandaise mix,
   milk, and the ¼ cup butter in a small
   saucepan. Cook according to package
   directions. Pour half the sauce over
   partially baked pizza crust. Top with
   scrambled eggs and ham. Drizzle with
   remaining sauce and sprinkle with
   cheese. Bake until heated through and
   crust is golden brown, about 12 minutes.
   Garnish with chives.
   armagazine.com/scrambled-egg-
   breakfast-pizza
   VEGETARIAN
   PER SLICE: 364 CAL; 19G FAT (10G SAT); 16G PRO;
   31G CARB; 1G FIBER; 769MG SODIUM; 3G SUGARS

BLACK BEAN

BREAKFAST BOWL

HANDS-ON 10 MIN TOTAL 15 MIN

SERVES 4 SUBMITTED BY MATT D


 
 
 
  62 REVIEWS

1 Tbsp. olive oil

8 eggs, lightly beaten

¼ tsp. salt

¼ tsp. black pepper

1 (15-oz.) can black beans,

rinsed and drained

2 Tbsp. chopped fresh cilantro

2 avocados, peeled and sliced

½ cup chilled fresh salsa

or pico de gallo

Heat oil in a large skillet over medium

heat. Add eggs, salt, and pepper; cook,

stirring, until eggs are set, 3 to 5 minutes.

Put beans in a microwave-safe bowl;

microwave, covered, until warm, about

1 minute. Stir in cilantro. Divide warmed

beans among 4 serving bowls. Top each

with eggs, avocado slices, and salsa.

armagazine.com/black-bean-

breakfast-bowl

HEALTHY QUICK VEGETARIAN

PER BOWL: 370 CAL; 23G FAT (5G SAT); 18G PRO;

22G CARB; 8G FIBER; 650MG SODIUM; 2G SUGARS

MAYONNAISE BISCUITS

HANDS-ON 10 MIN TOTAL 30 MIN

SERVES 12 SUBMITTED BY GEORGIEBRENT


 
 
 
  453 REVIEWS

2 cups self-rising flour

1 cup milk

6 Tbsp. mayonnaise

1. Preheat oven to 400°F. Lightly
   grease a baking sheet.


2. Stir together flour, milk, and
   mayonnaise in a large bowl until just
   combined. Let stand until slightly
   thickened, about 5 minutes. Drop by
   spoonfuls onto prepared baking sheet.


3. Bake until golden brown, about
   15 minutes.
   armagazine.com/mayonnaise-biscuits
   QUICK VEGETARIAN
   PER BISCUIT: 133 CAL; 6G FAT (1G SAT); 3G PRO;
   16G CARB; 1G FIBER; 301MG SODIUM; 1G SUGARS

EGGCEPTIONALLY

DELICIOUS

Perfect biscuits should be

light and fluffy. Heinz Real

Mayonnaise is the secret

ingredient you’ll need for

this delicious outcome.

“THE ADDITION

OF ½ TSP. OR SO

OF CUMIN TO

THE BLACK BEANS,

AND A SPRINKLE

OF CILANTRO AT THE

END, IS THE PERFECT

TOUCH TO AN

EXCELLENT RECIPE—

GREAT COMBINATION

OF FLAVORS.”

• Sheridan Manfredi

BISCUIT FOOD STYLING: KELSEY BULAT

DINNER FIX