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Sopot Breakfast Bagel

This healthy version of an egg sandwich is a great way to start the day. The tomato and arugula not only add extra health benefits but extra flavor as well.

 

Ingredients:

    • 2 whole wheat bagels
    • 4 large free-range chicken eggs
    • 1 tsp apple cider vinegar, or any light vinegar
    • 1 large tomato, sliced
    • 1 bunch arugula
    • 2 TBS extra virgin olive oil
    • 2 medium cloves garlic, pressed
    • salt and black pepper to taste

Directions:

  1. Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
  2. While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels.
  3. Garnish bagel with arugula and sliced tomato.
  4. Two poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over.
  5. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and pepper to taste. Serve open faced.

Sopot Pasta Salad

Combine the fresh taste of vegetables and herbs with pasta for a salad that is full of flavor and easy to prepare.

Ingredients:

    • 1 lb fusilli pasta, (corkscrew)
    • 1 large bunch asparagus cut into 1 inch lengths , (remove bottom fourth and discard)
    • 1 medium onion, minced
    • 1 basket cherry tomatoes, quartered, (gently squeeze to remove seeds)
    • 5-6 medium cloves garlic, pressed
    • 3 TBS chopped fresh basil
    • 1 TBS chopped fresh tarragon
    • 3 TBS fresh lemon juice
    • 1 TBS balsamic vinegar
    • 3 TBS extra virgin olive oil
    • salt, cracked black pepper to taste
    • *optional 4 oz goat cheese

Directions:

  1. Cook pasta according to instructions on package.
  2. While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside.
  3. When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add at 4 minutes. Or if it is thin, add at 2 minutes. 3 minutes is for medium thick asparagus.) Drain and rinse in cold water through colander when done. Make sure it drains well so it doesn't dilute flavor.
  4. Toss with rest of ingredients, and season with salt and pepper.

 

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