Thursday, 06. November 2008


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Baked Eggs with Veggies


¼ cup butter

500gram frozen mixed veg, thawed

salt and pepper to taste

4 eggs

pinch thyme leaves

2 tablespoons grated parmesan cheese


Preheat oven to 185C. Melt butter. Drain vegetables well and arrange around outside edges of four individual 2 cup oven proof bowls and drizzle ¼ of the melted butter over vegetables in each dish. Break eggs, one at a time, into a small dish and slip one egg into the centre of each bowl. Sprinkle each egg with ¼ of the parmesan cheese, salt and pepper and a dash of the thyme leaves. Place bowls on tray and bake for 18-23 minutes until eggs are thoroughly cooked. 4



Corn fritters


2 cups self raising flour

1 teaspoon baking powder

2 eggs

½ cup sweet chilli sauce

½ cup water

440 gram can corn kernels

butter or margarine

¼ cup chopped fresh coriander or parsley

½ cup milk

salt and pepper to taste


Sift the flour and baking powder with salt and pepper into a bowl and make a well in the centre. Mix together the eggs, chilli sauce, corn, milk, water and salt and pepper and stir into flour gently. Mix thoroughly. Melt a small amount of butter in a hot pan, add about 2 tablespoons of the mixture at a time, flatten out. Once bubbles form on the top of the fritters, flip and cook the other side for a further 2 minutes or until cooked and tender. Repeat with remaining mixture adding more butter to the pan as required.



Curried egg


25g melted butter

small finely chopped onion

6 hard boiled eggs, cut in quarters

1 teaspoon curry powder

1 tablespoon plain flour

¾ cup milk

¼ teaspoon salt

1 tablespoon brandy


¼ cup cooked rice


Arrange egg quarters in serving dish on a bed of fluffy cooked rice. Lightly sauté onion, add curry powder and warmed brandy. Flame brandy to open the curry spice flavours. Stir in flour, salt and pepper to taste, gently cook until bubbly, stirring to prevent it sticking. Slowly add milk, stirring constantly until mixture thickens and comes to boil. Remove from heat. Pour sauce over eggs and rice. Serve hot.  4



Curried egg dip.


250 gram cream cheese

½ cup mayonnaise

½ cup sour cream

½ cup diced bacon

1 onion, finely chopped

30 gram butter or margarine

1 teaspoon dry mustard

1 teaspoon paprika

3 hard boiled eggs, finely chopped

1 tablespoon chopped parsley

salt and pepper to taste


Beat cream cheese until soft and creamy, add mayonnaise and sour cream and beat until fully combined and smooth. Heat butter in frying pan, add bacon and onion sauté until onion is transparent, allow to cool, add to cheese mixture. Add curry powder, mustard, paprika, eggs and parsley and mix well. Season with salt and pepper.



Curried egg salad


Eggs                                                           Mayonnaise

8 eggs

1 onion, finely chopped

2 sticks celery, thinly sliced

60 gram butter

4 shallots, chopped

1 tablespoon curry powder

3 tablespoons chopped parsley

½ cup mayonnaise

6 thin slices square white bread

1 tablespoon lemon juice

60 gram butter or margarine

½ cup cream

lettuce leaves

salt and pepper to taste

3 tablespoon grated parmesan cheese


Mayonnaise:    Heat butter in pan, add onion, sauté gently until onion is transparent, add curry powder, stir over heat for further minute, remove and allow to cool. Combine with mayonnaise, mix in lemon juice, salt and pepper. Beat cream until soft peaks form, gently add to mayonnaise mixture. Refrigerate until ready to serve. Serve in separate bowl next to eggs.

Eggs:   Hard boil eggs, drain, cool in cold water, shell when cold, slice in half. Place celery, parsley and shallots in bowl, mix well. Remove crusts from bread. Using 4cm circular pastry cutter, make 18 circles of bread. Brush melted butter on each side of bread, sprinkle top with parmesan cheese, place on tray in 180C oven and cook for 10 minutes or until golden brown, remove from oven and cool. Line oval serving plate with lettuce leaves, place egg halves down one side of plate, spoon celery mix into centre of plate, then place bread rounds on other side of plate. Refrigerate until ready to serve. 6



Egg and bacon open sandwich


1 egg

1 rasher of bacon

thick slice of bread

mixed herbs

small leaf of lettuce

bar-b-q sauce

salt and pepper to taste

shredded cheese



Wrap lettuce into right roll, slice thinly. Break egg into saucer, break up yolk with knife, cook in microwave oven on medium for 80 secs. Cut fat off bacon, cut into 5 cm pieces, wrap in paper towel cook in microwave oven on high for 60 seconds. Toast bread, spread on mayonnaise, cover with lettuce, place egg on lettuce, add bar-b-q sauce, bacon, cheese then salt and pepper.



Egg and bacon pie.


2 sheets puff pastry

1 cup bacon pieces

6 eggs

1 tablespoon chopped fresh parsley

½ cup grated tasty cheese

1 egg yolk (extra)

1 tablespoon milk

salt and pepper to taste


Lightly grease a 20cm pie plate. Line pie plate with 1 sheet of pastry, prick with fork. Bake in 180C oven for about 15 minutes or until pastry is crisp and cooked through. Cook bacon in pan for about 3 minutes, drain. Place half the bacon in pastry case, break eggs one at a time over bacon, being careful not to break yolks. Top with remaining bacon, sprinkle with parsley and cheese. Add salt and cracked pepper.


Place remaining sheet of pastry on top of pie, trim to fit tray then press edges together. Mix egg yolk with milk, brush mixture over top of pie, then bake in 180C oven for 15 minutes. Reduce heat to 150C and bake for further 15 minutes until pastry is well browned and crisp.



Egg and bacon pie (2).


One sheet of frozen short crust pastry.

One sheet of frozen puff pastry.

6 eggs.

½ cup of fresh parsley, roughly chopped.

1 cup of bacon, roughly chopped.


pepper and salt


Rub some butter or margarine on the inside of a shallow glass pie dish.  Place a single sheet of thawed short-crust pastry in the base of the plate and carefully smooth down. Carefully crack the eggs so that the raw yolks and whites are arranged fairly evenly inside the pastry-lined dish.  Sprinkle the bacon and parsley over and around eggs. Add pepper and salt to taste. Place a single sheet of puff pastry over the pie plate and crimp the edges down with a fork. Trim the excess with a knife. Brush the puff pastry top with a small amount of milk. Bake the pie in the oven at about 160C - 170C for about 45 minutes. Check that the base is cooked and not soggy before serving.



Egg and Bean toastie pies.


12 slices fresh white toast bread

50g margarine or butter, melted

420g can baked beans

4 eggs, lightly beaten pepper, to season

1 tbsp chopped chives

½ cup grated tasty cheese


Using a rolling pin, roll the bread slices lightly, trim crusts and brush with melted butter on one side. Place the buttered side down into 12 muffin tins and bake at 180C for 10-12 minutes, or until the bread cases are golden and crispy. Divide the beans evenly among the bread cases. Combine the eggs, pepper and chives and pour over the beans. Sprinkle with grated cheese. Return to the over for a further 15 to 20 minutes or until hot and golden. 4



Eggs Benedikt.


3 muffins

60 grams butter

6 slices ham

6 eggs

salt and pepper to taste

Hollandaise sauce (sauce section)


Split muffins, toast each half, keep warm. Lightly poach eggs, keep warm. Heat butter in pan, add ham, cook until light golden brown. Place a slice of ham on each muffin half, place egg on ham, top with 1 tablespoon hollandaise sauce, salt and pepper. 6



Egg and cauliflower rose.


12 eggs

1 small cauliflower

1 broccoli head

2 carrots

1 tablespoon butter

3 tablespoon wholemeal flour

1 litre milk

250g cheese


Hard boil ten eggs. Cut broccoli and cauliflower into roses then boil or steam until soft.  Cut carrots into matchsticks.


Cheese sauce:

Melt butter, add flour then mix until smooth. Stir in the milk, and heat until mixture is creamy smooth. Add the 2 eggs and mix-in to combine, reheat to boiling. Turn heat off and add cheese, stir well but do not boil again.


Cut the hard boiled eggs in half, lengthways and arrange in the centre of an oval oven-dish. Place the cooked roses of cauliflower and broccoli around the eggs. Pour the cheese sauce over.  Place the matchsticks of carrot lengthways into the eggs. Return to the oven to brown for 10-15 minutes. Garnish with chopped tomatoes, capsicum or bean sprouts, then serve.



Egg Tacos.


4 eggs, beaten

½ cup shredded Colby cheese

½ cup cooked spicy sausage,

¼ cup chunky garden salsa

4 taco shells


Crumb sausage. In small bowl, combine eggs with cheese, sausage and salsa. Pour mixture into a non-stick pan over medium heat and scramble mixture until firm but moist. Spoon scrambled egg mixture into heated taco shells. You can add any vegetables that you have on hand to the egg and cheese mixture for additional flavour and nutrition.



Omelette (Baked)


1 onion, chopped

½ cup shredded mozzarella cheese

1½ cups milk

4 eggs

½ cup flour

½ teaspoon. baking powder

½ tsp. dried basil leaves

pinch salt


Heat oven to 180C. Grease a 22cm pie pan. Sprinkle onion and cheese in pie pan. Place remaining ingredients in blender. Cover and blend on medium speed about 30 seconds or until smooth. Pour over onions and cheese and bake uncovered for 35-40 minutes or until omelette is light golden and puffed and a knife inserted in centre comes out clean. 6



Omelette (breakfast)



150 ml chicken stock

1 tablespoon grated palm sugar

1 tablespoons fish sauce

dash sesame oil



4 x 55g eggs

½ cup bean sprouts

½ cup snow pea sprouts

8 chinese yellow or green chives, washed and halved

1 cup vegetable oil

100 gr ham or chicken or your choice

oyster sauce, to serve


To make the broth, combine stock, palm sugar, fish sauce in a pot and bring to the boil. Add the sesame oil stir in, then remove from heat. cover and set aside, to keep warm.


Beat the eggs in a medium sized bowl and set aside.  Mix the sprouts with the chives and meat; set aside is a medium bowl. Heat the oil in a deep frying pan or wok and heat until the oil is smoking. Pour in the egg. The eggs will puff up as it spreads to the side of the pan. Stab a hole in the egg to deflate it. Fry the egg until it starts to go golden, about 30 seconds, then place the meat and sprout mix across the length of the omelette, about 2/3 of the way along. Cook for a further 30 seconds, then fold the omelette very carefully by pulling the far 1/3 into the centre then the first 1/3 over the top


Remove from the heat, and using an egg flip to hold the omelette in the pan, pour off the excess oil into a metal bowl or container. Add the broth to the pan and allow the steam to heat the inside of the omelette over a low heat for 1-2 minutes.  Remove the omelette from the wok with the egg flip (2 is even better if you have them) and place on a board. Trim off the ends and place in a large bowl, with the trimmed end pieces underneath to give a bit of height, and so they don’t go to waste! To serve the omelette as 2 portions, simply slice it in half with a sharp knife before placing into 2 bowls. Pour over the hot broth and top with oyster sauce. Serve straight away and enjoy!     4



Omelette Mexican.


1 cup diced bacon

5 eggs

1 onion, finely chopped

1½ cups milk

1 red capsicum, finely chopped

1 tablespoon plain flour

2 tomatoes

salt and pepper to taste


Brown the onion and bacon in a frypan. Add the capsicum and tomatoes and heat through. Remove contents to bowl, beat together eggs, milk, salt, pepper and flour, and add to onion/bacon mix. Pour ingredients into warm pan and cover. Cook gently until mixture sets.



Omelette, mushroom and cherry tomato.


2 eggs

1 tablespoon chopped fresh parsley

2 teaspoons oil

1 teaspoon butter

1 button mushroom, thinly sliced

¼ red onion, finely chopped

6 cherry tomatoes, halved

pepper and salt to taste


Whisk eggs, parsley and salt and pepper together, set aside. Heat oil and butter in small pan, sauté mushrooms and onion until onion is transparent. Add egg mixture, cook for 2 minutes until underside is firm. Sprinkle top with parsley and tomatoes, cook further 30 seconds, slide from pan, serve immediately. 1



Omelette, tuna and noodle .


6 eggs, beaten

150 grams instant noodles

2 tablespoon olive oil

4 spring onions, chopped

1 carrot, coarsely grated

2 cups finely chopped Chinese cabbage

175 gram chilli tuna, drained


Add noodles to a pan of boiling salted water, cook for 2-3 minutes, stirring occasionally. Drain, and force noodles apart. Heat oil in frying pan, add spring onions, cabbage and carrot and stir fry over high heat for 2 minutes or until vegetables have softened. Add noodles, stir until combined and spread over the base of the pan. Spread the tuna evenly over the mixture. Reduce heat to low, add eggs evenly  to mixture, cover and cook for 6 minutes or until eggs have set.





½ cup plain flour

pinch salt

2 eggs

¾ cup milk


Mix flour and salt in bowl, add eggs and stir until smooth and free of lumps. Gradually add milk, stirring to make smooth batter. Allow to stand for 30 minutes. Heat pan to a low heat, grease well, From a small jug, pour 2-3 tablespoons mixture into pan, swirling mixture evenly over pan. Cook until light brown, turn pancakes then cook other side. Repeat with remaining batter. Makes 6 pancakes.



Poached Egg


Half fill a small saucepan with water, add 1 teaspoon of salt and 1 tablespoon white vinegar, bring to the boil. When the water is boiling, stir vigorously causing a whirlpool, break an egg into a saucer, slowly add the egg into the centre of the whirlpool, allow to remain in water 3-4 minutes, remove with serrated spoon, dry on paper towel.





1 sheet quiche pastry

1 onion, chopped

4 rashers bacon, chopped

2 stalks fresh silver beet, roughly chopped

1 tablespoon tomato pesto

2 tablespoons semi sun-dried tomatoes

100gram feta cheese

¼ cup shredded parmesan cheese

5 eggs

½ cup cream

¼ cup milk

1 teaspoon nutmeg

salt and pepper to taste


Line quiche dish with pastry and bake in oven as per instructions on pack. Remove from oven and let cool. Fry onion and bacon together until cooked. Spread silver beet and onion and bacon mix, feta and parmesan cheeses and tomatoes onto pastry. Combine the eggs, pesto, cream, milk, pepper and salt and nutmeg together and pour over ingredients. Bake at 180C for about 35 minutes or until filling has set.  4



Quick Quiche.


60 gram butter

125 gram grated cheese

2 cups milk

4 eggs

1 finely chopped onion

1 cup scone mix

100 gram bacon pieces

2 shallots, finely chopped

Salt and pepper to taste


Please all ingredients in a large bow, mix thoroughly with spoon. Grease an oven proof quiche dish, pour in mixture, et stand for 5 minutes. Bake in 180C oven for 45 minutes



Savoury Eggs


4 eggs

1 teaspoon curry powder

½ cup breadcrumbs

salt and pepper to taste


Hard boil two eggs, peel then cut into round slices and layer the slices on the bottom of oven proof dish, sprinkle with curry powder. Beat remaining eggs, add salt and pepper, pour over hard boiled eggs, cover with breadcrumbs. Bake in 180C oven for 15 minutes. 2



Scrambled eggs.


4 eggs

½ cup evaporated skim milk

1 teaspoon butter or margarine

2 tablespoons bacon pieces

freshly ground black pepper (to taste)


Beat together eggs, pepper and skim milk. Heat a large pan, add and melt butter, add bacon pieces, stir fry for 1 minute, pour in egg mixture and cook over moderate heat stirring gently.  2



Scotch eggs.


Plain flour, to dust

7 eggs

1 onion, chopped

1 garlic clove, crushed

1 small red chilli, deseeded

2 tbs chopped fresh herbs

500g premium mince

Breadcrumbs, to coat

Oil, to fry


Place the plain flour on a plate. Place 6 eggs in a saucepan of cold water. Slowly bring to the boil. Boil eggs for 12 minutes. Drain and set aside to cool completely. Peel and dust the eggs in a little flour so the surface is dry. Process the onion, garlic, chilli and herbs in a food processor. Add the mince and process until it is chopped even finer and the ingredients are well combined. Add the remaining egg and process until the mixture comes together.


Divide the mixture into 6 even portions. Mould a portion in the cup of your hand. Place a hard-boiled egg into the "cup" and shape the meat around to enclose. Roll it to smooth the surface. Roll in breadcrumbs and set aside. Repeat with the other eggs. Line a plate with a paper towel. When you have assembled all of the Scotch eggs, deep fry them a few at a time in deep oil over a medium heat for at least 10 minutes, making sure they are evenly browned all over. Drain on the lined plate.



Scrambled Egg, Microwaved.


¼ cup butter

8 eggs, beaten

¼ cup milk

¼ cup Parmesan cheese

½ tablespoon salt

¼ teaspoon white pepper


Place butter in a large microwave safe bowl. Microwave on high power until butter melts, about 60-90 seconds. Mix eggs, milk, parmesan cheese, salt, and pepper in another large bowl and beat well. Pour into hot butter. Microwave on high until eggs are set but still slightly moist, about 2-3 minutes. Remove from microwave and cover; let stand on solid surface until eggs become firm, about 2-3 minutes. Return to microwave for 10 second intervals if eggs aren't done to your liking.    4



Spanish baked eggs


olive oil

2 large potatoes, cut into small cubes

1 chorizo sausage, scored and sliced

1 Spanish onion, chopped

1 clove garlic, chopped

1 long red chilli, chopped

2 x 425g tins crushed tomatoes

1 tablespoon chopped parsley

2 teaspoons chopped oregano

1 tablespoon chopped parsley

4 eggs

crusty bread, to serve


Preheat oven to 180°C. Heat a small amount of oil in a pan and add the potatoes and cook over medium heat for about 5 minutes or until cooked and golden. Remove and set aside. Add chorizo and onion to the pan (and a little more oil if needed) and cook until chorizo is golden. Add garlic and chilli and cook for further 1-2 minutes. Return the potatoes to the pan along with the tomatoes, mix well and simmer for 5 minutes.


Stir though parsley and oregano and season well. Pour the mixture into a large based casserole dish and spread out evenly. Make 4 indentations in the mixture and crack an egg in each. Cover with foil and bake for 10 minutes.    4



Spanish Baked Eggs (2)


Olive oil

1 chorizo or kransky, chopped finely

3 medium ripe tomatoes

1 small red capsicum, chopped finely

4 eggs

2 tablespoons shredded flat leaf parsley

½ red onion, finely chopped

½ cup grated vintage cheddar cheese



Preheat oven to 1700C (1500C fan forced) Lightly grease 4 ramekin dishes (½ cup capacity). Place dishes on oven tray. Heat sausage and onion in a frying pan with a little olive oil until the fat starts to run from the sausage, add the capsicum and cook until the capsicum is tender and the sausage is browned and starting to crisp. Chop the tomatoes into quarters then chop into small cubes and add to the sausage mix, stir to mix, cook for 4-5 mins. Remove from heat, add the parsley and divide the sausage mix among the ramekins.


Crack an egg into each ramekin, season with salt and pepper, cheese and paprika. Bake for about 15 mins or until the egg is just cooked through and the cheese is gold and bubbling, serve with buttered toast soldiers.      4



Spanish tortilla


4 eggs

2 medium potatoes, peeled and diced

1 medium onion, finely chopped

1 green capsicum, de-seeded and chopped

50 gram salami sausage

olive oil

salt and cracked black pepper


Add a small amount of oil to a frying pan, add the potatoes (chopped small) and cook them for about 10 minutes, stirring all the time until they are evenly browned. Add the onion and pepper (to taste), stir them in well, and continue to cook for an additional 10 minutes. Break the eggs into a bowl, add salt and pepper and beat well. Pour into the pan and continuously draw the outside egg into the centre. When the omelette is firm, cover it with a plate, and turn up side down. Add a little oil to the pan and slide the omelette back into the pan to cook the other side. Cook for about 3 minutes, remove and serve.  4



Tuna and noodle omelette


6 eggs, beaten

150 grams instant noodle

2 tablespoon olive oil

4 spring onions, chopped

1 carrot, coarsely grated

2 cups finely chopped Chinese cabbage

175 gram chilli tuna, drained


Add noodles to a pan of boiling salted water, cook for 2-3 minutes, stirring occasionally. Drain, and force noodles apart. Heat oil in frying pan, add spring onions, cabbage and carrot and stir fry over high heat for 2 minutes or until vegetables have softened. Add noodles, stir until combined and spread over the base of the pan. Spread the tuna evenly over the mixture. Reduce heat to low, add eggs evenly  to mixture, cover and cook for 6 minutes or until eggs have set.


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