Recipes for college cooks who are more Top Chef than Top Ramen
Published: August 25, 2011
First make the sriracha mayonnaise: In a mixing bowl, whisk together the mayonnaise, hot sauce, lemon juice and soy sauce. Beat until it’s thick and creamy.
Now toast the bread: If it’s a steam iron, empty out the water. Set the iron to “linen” or the highest setting and turn off the steam option. Put the bread on a plate and iron it for about a minute or two; keep moving the iron or it will shut off automatically. Once you have some crispy texture to the bread, set it aside.
Next, steam the spinach: Put 1/2 teaspoon of water in the bottom of a bowl, toss in a handful of baby spinach, cover with a plate and microwave for 30 seconds. Take it out of the oven and set it aside.
Last, poach the egg: Put 1/2 cup of water in a mug or small bowl. Crack an egg gently into the water; it should be submerged in the water. Cover with a plate and microwave for a minute. Gently pour into the strainer.
Now you’re ready to assemble. Spread some sriracha mayo on the toast, top with the spinach, put another dab of mayo and then top that with the egg. Salt and pepper the egg to taste.
(sriracha mayonnaise recipe adapted from whiteonricecouple.com)
Bacon Maple Microwave Muffins
I’m not going to lie: Muffins baked in a microwave don’t look as good as those baked in an oven. They don’t brown and they don’t rise; they may look sad and pale. But the maple-and-bacon flavor combo is a killer, and I guarantee you and your friends will eat more than one. It’s all the best breakfast flavors in each bite.
Makes eight muffins
Equipment: muffin papers and custard cups or silicone muffin cups, glass measuring cups, measuring spoons, mixing bowl, spoonula, whisk
6 slices bacon
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 cup maple syrup
maple spread (separate recipe follows)
Place two paper towels on a plate, lay bacon slices on top, and cover with another paper towel. Microwave until crisp (three or four minutes), and set bacon aside to cool.
Spoon, don’t scoop, one cup of flour out of the bag into your smaller measuring cup. DO NOT pack it down; just fill it to the 1-cup line. Pour it into a large mixing bowl, add the baking powder and salt, and stir them together lightly with a dry fork or spoon. Wipe out the measuring cup with a paper towel.
Crack the egg into your larger measuring cup, then use the smaller one to measure and add the milk, oil and maple syrup. Whisk until it’s all one color. Wipe out the cup again.
Crumble or chop the bacon.
Pour the wet mixture into the dry and whisk it gently and lightly. Don’t overmix; just make sure there aren’t any pockets or lumps of dry flour. Stir in the bacon pieces.
Using the smaller cup as a scoop, pour muffin batter into oiled silicone muffin cups or into muffin papers placed inside glass cups. Fill each muffin cup 2/3 full.
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