30th November 2011
Creamy mushroom bagel - sauté slice mushrooms with 1 teaspoon of healthy oil (from allowance), add lots of chopped fresh herbs, some low fat plain fromage frais and seasoning, then spoon on a toasted Weight Watchers original bagel. tasty
Hash Brown brunch
Zero on F&H or 5pp per serving
Serves 4, takes 30 minutes
Low fat cooking spray
3 rashers lean back bacon chopped roughly (4pp)
275g cooked green vegetables (such as broccoli, leeks)
400g boiled potatoes mashed (9pp)
1 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
4 eggs (7pp)
Salt and freshly ground black pepper
Heat a non stick frying pan and spray with low fat cooking spray. Gently cook the bacon for 5 minutes until crispy. Remove and drain on kitchen paper. Roughly p the green vegetables and put into a large bowl. Add the mashed potato, mustards and cooked bacon. Season and mix together.
Using wet hands, divide the mixture into four and then shape each quarter into a large patty or burger shape. Heat the frying pan you cooked the bacon in and spray again with low fat cooking spray. Gently fry the potato cakes for 10 minutes, turn once (do not attempt to turn until after 5 minutes). Once cooked, transfer to a plate and keep warm.
Meanwhile, bring a pan of water to the boil. Add vinegar to help make the perfect eggs. Crack in four eggs and poach for 5 minutes until opaque. Remove with a slotted spoon and place on top of the hash browns. Season with freshly ground black pepper.