Spicy Fried Eggs
This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper… in any part of the world.
Recipe
2 ripe plum tomatoes
olive oil, for cooking
4 slices ciabatta or other rustic type bread
4 large eggs
2 garlic cloves, thinly sliced
1 red chilli, thinly sliced into rings (optional)
1 tablesp. fresh chives, chopped
½ teasp. balsamic vinegar
Sea salt and freshly ground black pepper
Lightly dressed baby leaf salad with herbs, to serve
Serves 4
Method
Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.
Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.
Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.
Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Add a small pile of the salad to each plate to serve.
Colcannon Cakes with Poached Eggs and Hollandaise Sauce
This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.
Recipe
450g potatoes, peeled
40g butter
3 scallions, finely chopped
A little salt and freshly-cracked black pepper
50g Savoy cabbage, shredded
A little plain flour, for dusting
Olive oil, for frying
1 tablesp. white wine vinegar
4 large eggs
For the Hollandaise Sauce
2 teasp. white wine or tarragon vinegar
2 large egg yolks
100g unsalted butter
Serves 4
Method
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.
Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.
Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.
To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.
To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.
Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.
Serving Suggestions
To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.
Soft Boiled Eggs and Smoked Salmon Bagels
The smoked salmon in this recipe could be replaced with slices of cooked ham or cured tongue; or try wilted spinach for a vegetarian alternative
Recipe
4 large eggs
2 bagels
butter, for spreading
200g packet smoked salmon slices
2 tablesp. crème fraîche
A little salt and freshly cracked black pepper
1 teasp. fresh chives, chopped
Serves 4
Method
Place the eggs in a small pan of water and boil for 5 minutes, then drain and plunge into a bowl of iced water. Set aside for 10 minutes as this will make them much easier to peel.
Preheat the grill to high. Cut the bagels in half and arrange on a grill rack. Cook for 1-2 minutes until toasted. Spread with a little butter.
Place the toasted bagel halves on warmed plates and ruffle the smoked salmon slices on top. Add half a tablesp. of crème fraîche.
Serving Suggestions
Shell the eggs and cut each one in half, then arrange on top of the smoked salmon and crème fraîche. Season lightly and sprinkle with the chives to serve.
‘What’s in The Fridge?’ Omelette
Dinner in 15 minutes -great for busy Moms and hungry kids.
Recipe
1½ tablesp. olive oil
4-6 potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, chopped
8 eggs, beaten with
2 tablesp. freshly grated
low fat cheddar cheese
A little salt and freshly ground black pepper
Serves 4
Method
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omelette onto the plate, then slide back into the pan to cook the other side.
Serving Suggestions
To serve, sprinkle with parsley and cut into wedges.
Note:
You can add other ingredients, whatever is available – chopped bacon, scallions, tomatoes, mushrooms. The Italians like to add courgettes. You can of course use up cooked potatoes but the flavorr is much better if you start out with uncooked potatoes.
Cheese and Tomato Macaroni with Ham (vegetarian sub broccoli for ham)
This is a great option for anyone who loves macaroni cheese without all of the hassle of making a béchamel sauce. The addition of the cherry tomatoes and ham make it more of a meal that all of the family should enjoy.
Recipe
225g dried macaroni
200g carton crème fraîche
2 large egg yolks
1 teasp. Dijon style mustard
A little salt and freshly ground black pepper
100g mature hard cheese, finely grated
225g cherry tomatoes
100g cooked ham, chopped
Lightly dressed green salad, to serve
Serves 4
Method
Preheat the oven to Gas Mark 4, 180ºC (350ºF). Cook the macaroni in a large pan of boiling salted water for 10-12 minutes until just ‘al dente’ (tender but still firm to the bite).
Place the crème fraîche in a bowl and beat in the egg yolks and mustard, then season to taste.
Drain the pasta and return to the pan. Stir in the crème fraîche mixture with the cheese, then gently fold in the cherry tomatoes and ham.
Tip the macaroni mixture into an ovenproof dish. Bake for 15-20 minutes until golden brown and bubbling. Leave to stand for a few minutes and then serve straight from the dish with a large bowl of salad.
Eggs Benedict
Recipe
4 thick slices cooked ham
4 eggs
4 muffins or thick slices of bread
Hollandaise Sauce
3 quality assured egg yolks
2 teasp. lemon juice
125g butter
Serves 4
Method
Wrap the ham in tin foil and heat gently in a low oven. Next poach the eggs and keep warm. Toast the muffins or bread and keep warm.
Hollandaise Sauce:
Put egg yolks and lemon juice in a food processor, switch on and process until the mixture is creamy. Melt the butter until it is sizzling hot. Keep the processor running and slowly pour in the melted butter.
Serving Suggestions
Now assemble the lot – first the toasted muffin, then the warm ham, next the poached egg and then spoon the sauce over the eggs. Serve immediately.
Creamy Scrambled Eggs with Bacon and Cheese
A Special Treat for Breakfast
Recipe
3-4 streaky rashers, chopped
4-6 eggs
2 tablesp. cream (optional)
Salt and pepper
50g hard cheese i.e. Regato, grated
1 tablesp. basil or chives, chopped
Serves 4
Method
Cook the bacon in a non-stick dry pan until crispy. Whisk the eggs in a bowl with the cream, salt and pepper. Add this to the crispy bacon and continue to scramble over a gentle heat. Just before it sets add the cheese and basil/chives and mix.
Spanish Omelette with Spicy Tomato Salsa
This is a Great Illustration of Simple, Enjoyable Food
Recipe
1 tablesp. olive oil
8 potatoes, cut into small dice
1-2 onions, chopped
6 eggs, whisked in a large bowl
A little salt and black pepper
Spicy Tomato Salsa
4-6 well-flavored tomatoes, diced
1 red onion, diced
1 fresh chilli, diced
1-2 cloves garlic, chopped
1 tablesp. basil or coriander, chopped
Juice of ½ lemon
1 tablesp. olive oil
A little salt and black pepper
Serves 4
Method
Lightly oil a large non-stick pan. Add the potatoes and cook for 5 minutes. Add the onions and continue cooking for another 4-5 minutes. Add the mixture to the eggs, season and mix well together.
Reheat the pan again with a little oil. Add the egg mixture. Cook until the under side is set. Put a large plate on top of the pan and turn the omelette onto it. Then slide it back into the pan and cook the other side. (If the pan is not super non-stick just finish under the grill).
To make the Salsa: Mix all the ingredients well together and set aside until ready to serve.
Serving Suggestions
Slide onto a board and cut into 4 wedges. Serve with the Spicy Tomato Salsa and mixed leaves.
Fried Eggs, Potato Pancakes and Bacon
This Potato Pancakes are Delicious just served warm just a knob of butter
Recipe
4 large potatoes, cooked and mashed
2 Eggs, beaten
2 tablesp. flour
1 teasp. baking powder
Salt and pepper
125-250ml ( ¼ – ½ pt) milk
Butter for frying
4 eggs
4 bacon rashers
Serves 4
Method
Place the potatoes in the food processor. Add the eggs, flour, baking powder and seasoning. Give the lot a whiz then gradually add the milk – just enough to give you a thick batter. Heat a non-stick pan, butter lightly. Place spoonfuls of the mixture on the hot pan and cook gently for 2-3 minutes on each side until fully cooked and nicely browned. Remove from the pan and keep warm.
Serving Suggestions
Fry the eggs and bacon and serve with the potato pancakes.
Mexican Eggs in the Pan
Simple, delicious and full of flavor.
Recipe
1½ tablesp. olive oil
1 large onion, chopped
8 ripe tomatoes, chopped
5-6 scallions, chopped
1 chilli, chopped
2 cloves garlic, chopped
½ teasp. ground cumin
Pinch of sugar
A little salt and freshly ground black pepper
4 Eggs
A tablesp. coriander chopped
Serves 4
Method
Heat the olive oil in a frying pan.
Sauté the onion until golden. Add the tomatoes, scallions and chilli and cook gently for 5-6 minutes. Then add the garlic, cumin and sugar. Season.
Break an egg in each quarter of the pan.
Continue cooking until the eggs are just the way you like them.
Serving Suggestions
Sprinkle with the chopped coriander and serve with warm flat bread or pitta bread
Baked Eggs with Smoked Ham and Mushrooms
Smoked ham and eggs are perfect partners
Recipe
125g wild mushrooms, if available or button mushrooms, sliced and sautéed
80g smoked ham, diced
2 tablesp. passata or tomato juice
2 tablesp. Regatto Cheese
Seasoning
4 eggs
Serves 4
Cooking time
15 min
Method
Preheat the oven 170°C, Gas Mark 3
Butter 4 ramekins and season lightly
Divide the mushrooms and ham between the 4 ramekins, reserving some mushrooms for garnish. Pour a little tomato juice into each one. Carefully break an egg into each dish, sprinkle one with cheese and seasoning.
Place the dishes on a shallow roasting dish, pour boiling water around them to cover half way up the ramekins. Place ramekins in the oven. Check the baked eggs after 10 mins. The egg white should be just set with the yolk still runny but if you prefer your egg a little more cooked, bake for another 2-3 minutes. Garnish with mushrooms and serve with fingers of hot toast for dipping into the yolks.
The Classic French Omelette
Everybody, from 9 to 99, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step.
Recipe
3 Eggs
3 teasp. water
½ tablesp. fresh herbs, chopped
Salt and black pepper
Knob of butter
Filling
A little butter
25g Quality Assured Bacon, diced
25g Oyster or button mushrooms, chopped
25g Farmhouse Cheese, grated
Alternative Filling:
Chopped tomatoes, basil, scallions
Serves 1
Method
Prepare the Filling
Step 1. A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.
Step 2. Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.
Step 3. Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated regato cheese (optional) and serve with mixed salad leaves.
Green Frittata with Spinach Salad
The best and quickest meal you can imagine. Great any time of the day!
Recipe
2 tablesps olive oil
1 bunch of scallions, chopped
2 x 250g bags of baby spinach leaves, washed and drained
5-6 eggs
Good handful of regato or other hard cheese
Knob of butter
Seasoning
2 to 3 teasps. Balsamic vinegar
Serves 4
Cooking time
15 min
Method
Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.
Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.
Slide onto a large plate for serving or cut into wedges and serve from the pan.
Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the frittata and some crusty bread.
French Toast with Caramelized Plums
Great dessert or brunch dish
Recipe
4 eggs
125 ml milk
8 slices bread (brioche if possible)
A little butter for cooking
To serve
8 ripe plums, halves and stoned
2 tablesp. sugar
Maple Syrup
Cooking time
10 min
Serves 4
Method
Mix the eggs and milk together then pour the mixture in to a shallow dish. Soak the bread in the mixture for a few minutes. Heat a large pan , add a little butter and cook the French toast until golden on both sides. Heat another pan , dip the plums into the sugar then place cut side down on the hot pan and allow the sugar to caramelize but don’t let it burn! When all the plums are ready serve with the French toast and maple syrup.
Poached Eggs on Tomato and Mushroom Toasts
This makes a delicious lunch
Ingredients
Olive oil
2 large flat mushrooms, thinly sliced
Pinch of salt & black pepper
1 tablesp. white wine vinegar
4 eggs
4 thick slices of good bread, toasted on one side
4-6 cherry tomatoes, thinly sliced
4 slices cheese
Serves 4
Cooking time
15 min
Method
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Poached Eggs & Home Fries
Great Anytime of The Day!
1 tablesp. olive oil
4 Quality bacon rashers, trimmed and chopped
1 small onion, diced
4-6 cooked potatoes, diced
2-3 scallions, chopped
1 tablesp. grain mustard
Dash of wine vinegar
A little salt and black pepper
4 Quality Assured Eggs
Serves 4
Method
Lightly oil a large pan. Sauté the bacon and onion for 1-2 minutes. Then add the potatoes and scallions and continue to cook for a few minutes until the potatoes are beginning to brown. Stir in the mustard and vinegar and season to taste – keep warm.
To Poach the Eggs: Bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for 3-4 minutes or until the eggs are cooked to your liking.
Serving Suggestions
Divide the potato mixture onto four plates. Lift the eggs with a slotted spoon from the water and drain well. Place the poached eggs on top of the potato mixture. Sprinkle with black pepper. Serve with mixed leaves or a vegetable of your choice.
Italian Frittata with Spinach and Goat’s Cheese
This is another great Continental Way Eggs
Ingredients
1-2 tablesp. oil
50g bacon, diced
1 red pepper, de-seeded and chopped
1 onion, finely chopped
1-2 cloves garlic, chopped
2 handfuls spinach, finely chopped
8 eggs
2 tablesp. basil, chopped
Salt and black pepper
75g-100g Goat’s cheese, broken into pieces
Serves 4
Method
Heat a large non-stick pan. Add the oil and sauté the bacon, pepper, onion and garlic together for 3-4 minutes. Stir in the spinach. Remove from the heat. Set the grill to high.
Beat the eggs in a large bowl with the basil and seasoning. Add the bacon mixture to the eggs, stir well. Reheat the pan, pour the lot into the pan and over a medium heat cook until just set – giving it the odd stir. Crumble on the goat’s cheese and finish cooking under the grill.
Serving Suggestions
Serve cut into wedges – delicious.
Ham and Spinach Frittata
This type of omelette is called a frittata in Italy and is delicious hot or cold. It is cooked until set firm, making it excellent picnic food or served with potatoes and salad it makes a perfect dinner.
Ingredients
Knob of butter
1 small onion, finely chopped
350g fresh spnach, tough stalks removed
8 large eggs, beaten
100g cooked ham or loin of bacon, cut into cubes
50g hard cheese, finely grated
Salt and freshly-ground black pepper
1 tablesp. olive oil
To serve:
Lightly dressed green salad and boiled new potatoes
Serves 4
Method
Preheat the grill and heat a large non-stick frying pan. Add a knob of the butter to the pan and cook the onion for 4-5 minutes until softened but not colored. Stir in the spinach and cook for a few minutes until wilted. Turn the mixture into a sieve and press well with a wooden spoon to squeeze out all of the excess liquid. Then place the spinach on a board and roughly chop.
Lightly beat the eggs in a large bowl, then fold in the spinach mixture with the cooked ham or bacon and most of the cheese. Keep about 2 tablespoons aside to use later. Season with salt and pepper.
Wipe out the frying pan and then return it to the heat and add the oil. Swirl to coat the sides of the pan evenly, then pour in the egg mixture and cook for about 5 minutes over a low heat to set the bottom and sides. Scatter over the remaining cheese and cook gently for another couple of minutes, then flash under the grill for 4-5 minutes until lightly golden and set. Leave to settle in the pan for a few minutes before cutting into wedges and arranging on plates with the salad and potatoes.
Marmalade Muffins
The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.
Ingredients
75g butter
225g plain flour
1 tbsp baking powder
¼ teasp. bread soda
Pinch of salt
100g stone-ground wholemeal flour
120ml milk
5 tablesp. natural yoghurt
2 eggs, beaten
Finely grated rind of 1 orange
100g marmalade
Serves 12
Method
Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.
Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.
Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.
Mushroom Omelette
Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.
Ingredients
2 teasp. sunflower oil
Knob of unsalted butter
100g chestnut mushrooms, sliced
3 large eggs
1 teasp. fresh chives, chopped
A little salt and freshly-ground black pepper
Lightly-dressed Arrugula salad and crusty French bread, to serve
Serves 1
Method
Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.
Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.
Serving Suggestions
Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.
Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes depending on what’s in the fridge.