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@firlyyy0405: #baron #kudajingkrakpurworejo🐎 #kudajingkrakpurworejo #fypシ゚viral #fyp

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Thursday 08 October 2026 01:10:11 GMT
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rahman01.man
Rahman :
baron kuda dari mana ini sodara🙏🏻
2026-10-08 10:03:02
0
wongpokoke_69
𝘼𝒌𝙪 𝙊𝒏𝙡𝒚𝙍𝒊𝙨𝒛 :
kalo baron itu satu kandang sama venom ya mass
2026-10-09 09:25:49
0
ddaapp0
𝕡𝕠𝕝𝕕𝕒𝕡𝕠𝕝_ :
2026-10-09 04:29:09
0
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80x HYDRO NANO SERUM 💧✨ Smaller molecules. Deeper absorption. Advanced hydration that goes beyond the surface. Nano-powered care for skin that looks smooth, hydrated, and radiant. 🌙 #JennieMoon #HydroNanoSerum #NanoSkincare #DeepHydration #GlowStartsHere
80x HYDRO NANO SERUM 💧✨ Smaller molecules. Deeper absorption. Advanced hydration that goes beyond the surface. Nano-powered care for skin that looks smooth, hydrated, and radiant. 🌙 #JennieMoon #HydroNanoSerum #NanoSkincare #DeepHydration #GlowStartsHere




Sunday brunch just got a Southern makeover! Golden, crispy fried green tomatoes replace the traditional English muffin in this delicious Breakfast Benedict. Layered with savory turkey bacon, perfectly poached eggs, and a creamy lemon-herb drizzle, it's a restaurant-worthy brunch you can make right at home! Estimated 420 CALORIES • 32g PROTEIN Ingredients — 1 Serving (2 Benedict Stacks) For the Fried Green Tomatoes: 2 thick slices firm green tomato 1 tbsp yellow cornmeal 1 tbsp all-purpose flour 1 tbsp beaten egg ¼ tsp smoked paprika ¼ tsp garlic powder Salt and black pepper to taste 1 tsp olive oil For the Benedict: 2 large eggs 3 slices turkey bacon 1 tsp chopped fresh chives For the Lemon-Herb Sauce: 2 tbsp plain unsweetened dairy-free yogurt 1 tsp Dijon mustard 1 tsp fresh lemon juice ½ tsp chopped fresh dill or parsley Pinch of garlic powder Water to thin, if needed Directions: Prepare the tomatoes: Pat green tomato slices dry. Season the flour and cornmeal with paprika, garlic powder, salt, and pepper. Lightly coat each tomato in flour, dip in beaten egg, then coat with seasoned cornmeal. Get them crispy: Heat olive oil in a nonstick skillet over medium heat. Cook tomatoes for 3–4 minutes per side until golden and crispy. Cook the bacon: Prepare turkey bacon according to package directions until lightly crisp. Poach the eggs: Bring water to a gentle simmer. Crack each egg into a small bowl and slide into the water. Cook approximately 3–4 minutes for soft yolks, or longer if preferred. Make the sauce: Whisk together dairy-free yogurt, Dijon mustard, lemon juice, herbs, and garlic powder. Add a little water until smooth and pourable. Build your Benedict: Place one crispy green tomato on each side of your plate. Top with turkey bacon, a poached egg, and a delicate drizzle of lemon-herb sauce. Finish with fresh chives and cracked black pepper. Serve immediately while the tomatoes are crispy and the eggs are warm! Nutrition is an estimate and may vary depending on ingredient brands and portions. Follow Everyday With Belinda for more creative, delicious meal ideas! #SundayBrunch #FriedGreenTomatoes #EggsBenedict #SouthernRecipes #BrunchIdeas
Sunday brunch just got a Southern makeover! Golden, crispy fried green tomatoes replace the traditional English muffin in this delicious Breakfast Benedict. Layered with savory turkey bacon, perfectly poached eggs, and a creamy lemon-herb drizzle, it's a restaurant-worthy brunch you can make right at home! Estimated 420 CALORIES • 32g PROTEIN Ingredients — 1 Serving (2 Benedict Stacks) For the Fried Green Tomatoes: 2 thick slices firm green tomato 1 tbsp yellow cornmeal 1 tbsp all-purpose flour 1 tbsp beaten egg ¼ tsp smoked paprika ¼ tsp garlic powder Salt and black pepper to taste 1 tsp olive oil For the Benedict: 2 large eggs 3 slices turkey bacon 1 tsp chopped fresh chives For the Lemon-Herb Sauce: 2 tbsp plain unsweetened dairy-free yogurt 1 tsp Dijon mustard 1 tsp fresh lemon juice ½ tsp chopped fresh dill or parsley Pinch of garlic powder Water to thin, if needed Directions: Prepare the tomatoes: Pat green tomato slices dry. Season the flour and cornmeal with paprika, garlic powder, salt, and pepper. Lightly coat each tomato in flour, dip in beaten egg, then coat with seasoned cornmeal. Get them crispy: Heat olive oil in a nonstick skillet over medium heat. Cook tomatoes for 3–4 minutes per side until golden and crispy. Cook the bacon: Prepare turkey bacon according to package directions until lightly crisp. Poach the eggs: Bring water to a gentle simmer. Crack each egg into a small bowl and slide into the water. Cook approximately 3–4 minutes for soft yolks, or longer if preferred. Make the sauce: Whisk together dairy-free yogurt, Dijon mustard, lemon juice, herbs, and garlic powder. Add a little water until smooth and pourable. Build your Benedict: Place one crispy green tomato on each side of your plate. Top with turkey bacon, a poached egg, and a delicate drizzle of lemon-herb sauce. Finish with fresh chives and cracked black pepper. Serve immediately while the tomatoes are crispy and the eggs are warm! Nutrition is an estimate and may vary depending on ingredient brands and portions. Follow Everyday With Belinda for more creative, delicious meal ideas! #SundayBrunch #FriedGreenTomatoes #EggsBenedict #SouthernRecipes #BrunchIdeas
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