Lotro tells us this delicious breakfast is full of potato, egg, bacon, and mushroom. Really, who could ask for more? This one came to us by accident sort of. Weekend breakfasts are my husband’s domain. Lately though he has been strapped for ideas. He told me he was in the mood for eggs though. So we talked it out and concluded that we should poach said egg and place it on a tasty potato pancake. Then he asked if I wanted bacon. To which I countered “you know…if we work in mushrooms…we have a complete hobbit breakfast!”. So, we tried it out and yes it works. Totally delicious and I would do it again. Each flavour comes through and it is indeed those ingredients in their purest form. Best of all, the egg was a perfect medium poach. My favourite kind. I love it when the egg yolk becomes this gooey buttery sauce to tie together the dish. Break the yolk first and dive in, you won’t regret it.
- 2 medium red potatoes
- 2 strips bacon
- 2 large eggs
- 4 crimini mushrooms (or mushroom of choice), sliced
- cooking spray
- ground pepper to taste
- Peel, grate and squeeze the moisture out of the potatoes. Form into two cakes and set aside.
- Crisp the bacon in a pan and drain off the fat. Add the mushrooms to the pan and cook until the liquids come out and get soaked up again.
- Pulse the mushrooms in a blender to create a tapenade like texture (chunky, not a puree). Set aside.
- Place the potato pancakes in the pan. Cook until golden on one side, about 5 minutes. Flip, press down, and cook until golden. Place on your plate.
- Poach the eggs to desired firmness. We use an egg poacher, for the free wheeling way of making these without a poacher you would best refer to Julia Child.
- Spoon the mushroom tapenade on the potato pancake. Place the poached egg on top and garnish with your pieces of bacon. Serve!
Serves two. Each serving contains 275 calories, 8.4 grams fat, 37.8 grams carbs, 4.9 grams fibre, and 13 grams protein. What a pretty plate and a tasty brunch that was. Go husband!
Spring has sprung and with it comes waves of rhubarb hitting the farmer’s market. Something must be done!! Well, as it so happens I can use some of this rhubarb to earn a bit of rep in LOTRO. The medium master repast is another one of those reputation building recipes for cooks. This one is made with egg, pie crust, tasty frosting, rhubarb, and flour. For the tasty frosting I used it’s ingredients to make a nice custard to surround our delicious rhubarb. The egg of the recipe is gloriously featured as the brown sugar meringue topping. It smelled so delicious that upon entering the house my non rhubarb eating husband had to have one. Nom!
- Hardcore Hobbit Pie Crust
- 3 cup fresh rhubarb, chopped
- 4 tsp splenda or sugar (for sprinkling)
- 1 tsp cornstarch
- 2 egg yolks
- 2 tbl sugar or splenda (for custard)
- 2 tbl unpacked brown sugar
- 1/2 cup skim milk
- 2 egg whites
- Make the HH pie crust and use to line 10 mini tart pans.
- Spoon the chopped rhubarb into the tarts so that they just fill each tart.
- Sprinkle the rhubarb tart with the sprinkling sugar and cornstarch.
- Bake at 400F for 15-20 minutes. There should be some tenderness to the rhubarb.
- While it bakes, separate the eggs, keeping both parts in different bowls.
- Combine the yolks with the custard sugar until it changes colour to a light yellow. Slowly whisk in the milk. Whisk until smooth.
- When the tarts are removed from the oven spoon the custard over each tart. Careful not to overfill!
- Lower the temperature to 375F. Bake the tarts for another 15-20 minutes.
- While the tarts continue baking, add the brown sugar to the egg whites and beat until stiff peaks form.
- Remove the tarts from the oven, spread the meringue over the tarts. Return to the oven for another 5 minutes to brown the meringue. Allow to cool.
A lot to do but what a tasty and impressive tart! Makes 10 tarts. The filling and meringue of each tart contains 33 calories, 1 gram of fat, .7 gram of fibre, 4.5 grams of carb, and2.3 grams of protein. Remember to add your pie shell to your total! I wanted to leave the option open for those who don’t want to make their own. Enjoy!
I’ve been waiting so long to do this one. When I first glanced at the recipe in LOTRO I knew exactly what I had to do for these eggs. I’ve been waiting for that perfect time of year to do this. In the game these eggs are made with eggs and onions. They are described as “what seem to be normal hardboiled eggs are really Farmer Sandson’s famous recipe!”. How do you make hardboiled eggs with onions, you may ask. Simple! We’ve been doing it in my family for years! Start saving your yellow onions skins! I think this method makes them taste better than your average hardboiled egg but then it could just be because they are pretty.
- 4 white large eggs
- 1-2 cups of dry yellow onion skins
- COLD water
- Place the eggs in a medium saucepan. Fill with enough cold water to cover with an inch of water from the top of the highest egg.
- Add the onion skins to the pot covering the eggs.
- Bring the water to a rolling boil over high heat. Once it begins to boil reduce the heat to medium and allow to cook for 10 minutes. The water will get beautiful and dark, that’s perfect.
- Remove from heat and immediately place the eggs into icy water to chill. This keeps those egg yolks pretty and yellow, instead of greenish. Chill for atleast 5 minutes. Longer is perfectly ok.
- Remove from the icy water, rub dry with a towel and serve! Or keep in the fridge with the shells on for up to a week.
Note: all the info I found for just one egg seems to vary. Check the package on your brand. For general info here is what I had: each egg contains 80 calories, 5 grams of fat, 0 carbs, 0 fibre, and 7 grams of protein. Also, I am not declaring for any particular sports team over there. I had them on hand and I live in Victoria, BC…I gotta put the Vancouver team up there lest I possibly face some sort of lynch mob or something. Hope you have as much fun making these as I do!
BTW you can totally make more than four with the amount of dye those egg skins will give you. Just cool and start again.
Yes, this is also called a Latkes but really I first heard them called potato pancake so I’ll go with that. A tasty brunch item or even a dinner side dish. These are great on their own with a bit of fat free sour cream and sautéed onions, or topped with light cream cheese and salmon. Num! No limits with these really. I’ve even seen them eaten with honey. Sweet and savoury. My grandmother would often make something similar to these for breakfast. Want to add a bit more flavour to your potato pancake? Try subbing in a bit of shredded carrot or celery root instead of half of the potato. It’s great and more veggy nutritious goodness! These particular pancakes were made by my husband for a special weekend breakfast under some advisement from me. Goodtimes.
- 200 grams potato
- 1 small onion
- 1 tbl whole wheat flour
- 2 egg whites
- salt and pepper to taste
- Grate potatoes and onion using the coarse side of the grater. Stir to combine. Using a colander, squeeze the mixture to get the excess liquid out.
- Move the mixture to a bowl. Add the flour, egg whites and seasoning.
- Spray a pan with non-stick. Heat to medium, when hot enough drop 1/4 cup of batter into piles on the pan. Leave plenty of room between the piles. Press the piles to form a flat pancake.
- Allow to brown on the bottom, about 3 minutes, flip carefully and allow other side to brown. Serve.
Makes plenty to serve 2 people. Each serving (half of the resulting pancakes) is 123 calories, .4 grams of fat and 3.1 grams of fibre.
I keep eyeing this type of cookie when I’m at the grocery store. They are usually close to being fat free and come in so many flavours. The thing that stops me from buying them though is my husband. For some reason I only stop and look at these when my husband is with me and he always says “why would you buy those when you can make better ones?”. Usually this leads to me nodding, putting them back and forgetting about them. Well, this time I didn’t forget I broke down and made a batch. Meringue is not hard to make…as long as you have an electric beater. I can’t even begin to imagine what a pain these would be without one. Instead I stood there looking somewhat bored while I beat these, and pretended I worked really hard when I presented them for tasting. Which is totally win/win. I didn’t have a piping bag to make these look all pretty and professional but just pouring these out of a teaspoon made them look pretty in my opinion. Then again I like to claim rustic aesthetics whenever I can.
- 2 large egg whites
- 1/4 tsp cream of tartar
- 2/3 cup granulated sugar
- 1/2 tsp extract or flavouring of choice
- This first step is optional. I like to take my 2/3 cup of sugar and blend it a bit in the blender to make it finer. I find it dissolves easier into the egg whites when the time comes.
- Beat the egg whites and cream of tartar until the eggs are foamy and thickened at high speed.
- Slowly add in the sugar, typically one or two tbl at a time into the eggs. Continue beating while adding at high speed until the mixture can hold stiff peaks.
- Use a rubber spatula to fold in the flavouring or any other add-ins (such as cocoa powder for chocolate meringues).
- Using a tsp or piping bag portion the mixture onto a baking sheet covered with parchment. Keep the meringues about 1 inch apart with a volume of about 1 tsp worth.
- Bake at 275F for 35 minutes. They are done when they are firm to the touch and dry. Cool for 5 minutes and then remove from the baking sheet to cool completely.
Makes 24 cookies. Each cookie contains 23 calories, zero fat, and zero fibre. Don’t serve these outside on a windy day, they are so light they might fly away…no kidding. These are a great sweet treat without the naughty, have fun playing with those flavour combinations.
This one was a bit of a triumph for me. I’m sort of anti blueberry muffin after a bad experience with one. Is it ironic that in the game blueberry muffins are used to remove fear effects? I was determined to make blueberry muffins once again tasty for me in the name of hobbitkind. I succeeded…granted I think I will stick to my muffins rather than store bought still. In fact this has given me the courage to try the other blueberry recipes too. Which makes my husband do some sort of happy dance I’m sure. I brought these to our Dresden Files group and amongst that group of fellow foodies they were happily devoured. I call that a huge success! In the game blueberry muffins contain flour, bunch of blueberries, and egg.
- 1 cup quick cooking oats
- 1 cup flour (I used that new nutri flour)
- 1/2 splenda or sugar (nutritionals reflect splenda)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup applesauce
- 2 egg whites
- 1/4 cup light butter, melted
- 1 cup blueberries, fresh or frozen
- Combine oats, flour, baking powder, baking soda, and splenda in a bowl.
- In another bowl combine applesauce, egg whites, and butter.
- Add the egg mixture to the dry mixture, stir until just moistened. Carefully fold in the blueberries.
- Divide into 12 sprayed muffin tins. Bake at 375F for 20 to 25 minutes.
Makes 12 muffins. Each muffin contains 101 calories, 2.6 grams of fat, and 1.6 grams of fibre. Yes, that’s 101 calories…I love how our game master said “What? You mean I have to eat a hundred of these to even out?!” lol goodtimes.
The fruit during the fall season is just so tasty. I especially love the abundance of apples and pears. So many varieties of delicious awesomeness. Once again my husband has provided an awesome special breakfast on the weekend. Have I mentioned publicly how much I love his special breakfasts? Screw that coffee stuff, they are definitely the best part of waking up. This time my husband was inspired by another Bobby Flay throwdown loss…hehe. For the bread we just used a store brand whole wheat bread that turned out to be our best nutritional option. Check them out! You don’t have to break the bank on silly expensive bread just to eat right.
- 3 egg whites
- 1 tsp ground cinnamon
- 1 pear, peeled, cored, chopped
- 1 apple, peeled, cored, chopped
- 1 tbl low fat yogurt cheese or fat free cream cheese
- 1 tsp vanilla extract
- 1 tbl brown sugar, unpacked
- 4 slices whole wheat bread
- Combine fruit, vanilla and sugar in a saucepan. Cook for a few minutes on medium high until tender. Allow to cool. Stir in the yogurt cheese.
- Combine egg whites and cinnamon in a large bowl. Heat a skillet on medium high.
- Dip bread in the egg mixture. Allow the bread to rest in the egg mixture for a just a few seconds to allow it to absorb the mix.
- Pan fry the slices of dipped bread. Once the sides are cooked top one slice with a bit of fruit filling then top with another slice. Heat for one minute and serve. Top the toast with 1 tbl of filling.
Serves two. Each serving contains 304 calories, 4.3 grams of fat and 7.7 grams of fibre. Take a look at that nice fibre! We had this as a brunch so I felt full for most of the day, ended up just having an afternoon snack instead of lunch really. I was still too full! French toast for breakfast is always a total win!