Ww Friendly Mint Infused Darjeeling Tea Recipes

Steps:

• Take a few leaves of the mint in one hand and sharply clap your other hand on top, then drop the leaves into a teapot or cafetiere. Repeat with the rest of the mint, saving a few small sprigs for each glass as a garnish.
• Fill up the pot with boiling water and let it infuse for 2-3 mins or until the liquid starts to take on a slight pale yellow/green hue. Strain the tea into cups or heatproof glasses and sweeten with honey to taste. Drop the reserved mint into the cups to decorate if you like.

Steps:

• Boil the water in a saucepan and add the mint and tea bags.
• Remove from the heat, cover, and steep for 3-5 minutes.
• Strain into mugs.

Steps:

• Melt 1 tablespoon of the butter in a large nonstick skillet over medium low heat.
• Add the eggs and sprinkle with the salt, pepper, and marjoram or basil (work in batches if necessary).
• Cover and cook until the whites are set and the yolks are almost set, 3-5 minutes. (For steam-basted eggs, add 1 teaspoon water to the pan and cover with a lid; this helps the whites to set evenly).
• Remove to plates.
• PREPARE VINEGAR SAUCE AND GARNISH:.
• Place the skillet over low heat and add the remaining 1 tablespoon butter. Cook until the butter turns light brown, 1-2 minutes. Add the vinegar.
• Pour the vinegar mixture over the eggs.
• Sprinkle with the parsley (if using). Serve hot.

Steps:

• Place honey and mint in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes.
• Remove from heat and let stand 10 minutes. Strain while still warm.
• Place in sterilized jars and cap.
• Label and decorate the jar as needed.