1 english muffin (sara lee
1 plain)
2 slice lean canadian bacon
1/4 cup egg beaters frozen egg
1 substitute
1 seasoned salt -- to taste
1 slice nonfat cheese singles
1 (borden sharp)
Directions
Cook canadian bacon in microwave on 50% power for 1 minute 30
seconds; set aside. Beat egg beaters with salt and microwave
covered on high for 1 minute. Meanwhile, toast muffin until browned.
Arrange bacon, egg beater, and cheese over toasted muffin and serve.
Recipe By : Danica Paz
Servings: 1 servings
Light Muffin N' Egg Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Academics have proved the existance of recipes way back into history, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During the time of the Roman Empire a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he informs us how the Roman chefs made use of a wide range of herbs, including a few that will be familiar to modern chefs for example bay, mint and dill. As our culinary historical trip moves on a few more years there were some interesting books which date from the 1300s : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals served to the upper classes of the time. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes caused an explosion in recipe manuscripts, many of which are now in private collections. The introduction of television brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Light Muffin N' Egg recipe.
