All-in-one Potato Salad

Serves           : 4 - 6
Cooking time : 1 hour, or depending on time to cook potatoes.

Hint

Make salad a day in advance and keep refrigerated. Serve as a side dish to a braai.

Ingredients

• 6 large potatoes, cooked, peeled and cubed
• 1 onion, chopped
• 5 rashers bacon, fried and chopped
• 250 ml (1 cup) mayonnaise
• salt and pepper, to taste
• 4 hard boiled eggs
• parsley, chopped

Method

1. Mix all the ingredients except the hard boiled eggs and chopped parsley together in a serving bowl.
2. Lastly top with quartered hard boiled eggs and chopped parsley.

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Asparagus with hollandaise

Serves          : 4
Cooking time: 15 minutes

Hint

Asparagus can cook for longer or shorter, depending on size, but is best served crisp and tender - not soft & overcooked.

Ingredients

• 1 quantity Hollandaise (See Toasted Croissant topped with Spinach Leaves, Poached Egg & Hollandaise)
• 500 g fresh asparagus

Method

1. Place fresh asparagus in boiling water and cook for 2-3 minutes. Drain and place pot under tap with cold running water so that the asparagus can cool off immediately. Drain.
2. Serve the asparagus with hollandaise sauce as a starter or as an accompaniment to a main meal.

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Avocado and Egg Dish

Serves          :1 or as required Cooking time:15 minutes

Hint 

Serve as a brunch dish, for lunch or a starter

Per serving

• 1 ripe avocado
•  juice of ½ lemon
• 1 hard boiled egg (See The perfect boiled egg)
• 1 spring onion, sliced
• drizzle olive oil
• salt and pepper, to taste
• lettuce leaves, optional

Method

1. Slice the avocado in half and drizzle with lemon juice to prevent discolouring. Sprinkle the cavities with salt and pepper
2. Separate the hard boiled yolks and whites of the eggs and chop finely.
3. Mix the chopped egg whites with the spring onion. Fill the avocado cavities with the chopped egg white and sprinkle the chopped yolk on top. Drizzle with olive oil. Season with salt and pepper.
4. Serve on a bed of lettuce leave, optional.

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Baked Potato with Poached Egg

Serves           : 4
Cooking time : 1 hour 30 minutes

Hint

Left overs can be used as potato filling.

Ingredients

• 4 large potatoes, washed
• 10 ml (2 t) soft butter
• 125 ml (½ cup) cheddar cheese, grated
• 250 g bacon, chopped and fried
• 250 g button mushroom, chopped and fried
• 4 extra large eggs

Method

1. Preheat oven to 180ºC.
2. Prick potatoes with a fork and rub with butter.
3. Place on a baking sheet and bake until done (±1 hour).
4. Cut the potatoes horizontally and hollow.
5. Mash the cut out potato pieces and mix with the cheese. Mix in with the cooked bacon and mushroom pieces.
6. Divide and spoon the mixture into the potato cavities. Return to oven and reduce to 100ºC.
7. Poach the eggs.(See Toasted Croissant topped with Spinach Leaves, Poached Egg & Hollandaise)
8. Top potatoes with poached eggs and serve on fresh salad leaves.

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Deluxe French Toast Sandwich

Makes            : 1 or as required
Cooking time : 30 minutes

Hint

This is a delicious treat whilst watching sport on TV. Wash down with a cold beer.

Per Serving

• 2 slices brown bread
• 5 ml (1 t) mustard
• 1 slice ham, trimmed to fit bread
• 3 slices mozzarella cheese
• ½ avo, skinned and thinly sliced
• 1 egg
• 30 ml (2 T) full cream milk
• salt and pepper, to taste
• oil for frying

Method

1. Spread one of the bread slices lightly with mustard. Top with ham, cheese and avo slices. Cover with second bread slice and sandwich together. 
2. Beat the egg and full cream milk together. Add salt and pepper to taste. Pour the egg mixture into a shallow dish.
3. Dip the sandwich into the egg mixture, turn around and soak well.
4. Heat a frying pan with a little oil over medium heat and fry the sandwich on both sides until golden brown.
5. Serve hot.

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Egg and Watercress Sandwich

Serves           : 1 or as required
Cooking time : 15 minutes

Hint

To make a deluxe sandwich, include crispy fried bacon and mozzarella cheese.

Per serving

• 2 hard boiled eggs, chopped (See The perfect boiled egg)
• 1 large pickled gherkin, chopped
• 2 sprigs fresh watercress, chopped
• extra watercress for garnishing
• 30 ml (2 T) mayonnaise
• salt and pepper, to taste
• 2 slices buttered brown bread

Method

1. Mix the chopped egg, gherkin, watercress and mayonnaise together.
2. Season with salt and pepper.
3. Spoon filling generously on buttered bread and garnish with fresh watercress sprigs.

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Egg Burger

Makes            : 1 or as required
Cooking time : 30 minutes

Hint 

The yolk of a soft fried egg acts as a delicious stand-in burger sauce.

Per serving

• 1 ready made beef patty
• 1 hamburger bun, lightly buttered
• 3 tomato slices
• 3 gherkin slices
• 1 egg, fried (See Potato and Salami Bake with Fried Eggs - to fry an egg)
  fried onion rings, optional

Method

1. Prepare the beef patty as indicated on the packet.
2. Stack the hamburger by starting with your patty and ending with your fried egg and onions (if used). Serve.

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Egg Nest

Serves          : 1 or as required
Cooking time: 50 minutes

Hint

Fill the bread nest as desired i.e. mince, bacon, mushrooms or left overs and top with an egg.

Per serving

• 1 bread slice, flattened with a rolling pin
• 10 ml butter
• 1 vienna sausage, sliced
• 30 g cheese, grated
• 1 egg
• 1 baby tomato, halved
• salt and black pepper to taste

Method

1. Preheat the oven to 180ºC.
2. Butter the bread slice well on each side. Place the bread slice in a large, well greased muffin pan, pushing the centre of the bread down to form a “bowl” (be careful not to break the bread when doing this.)
3. Fill the “nest” with the sliced Vienna and grated cheese.
4. Break an egg over the vienna and cheese and place the tomato halves on top.
5. Bake for 40 minutes or until the egg has set. Serve hot.

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Hard Boiled Eggs with Mild Curry Sauce

Serves           : 4 - 6
Cooking time : 1 hour

Hint 

Replace milk with coconut milk or cream for a richer and creamier curry sauce.

Ingredients

• 12 eggs, hard boiled and peeled (See The perfect boiled egg)
• 250 ml (1 cup) water
• 375 ml (1½ cups) milk
• 1 x 70 g packet white onion soup powder
• 50 ml curry powder
• prepared rice, pap or cous cous
• fresh coriander leaves and chopped chilli to garnish (optional)

Method

1. Keep hard boiled and peeled eggs aside.
2. Mix water, milk, onion soup powder and curry powder together in a saucepan. Bring to the boil over medium-heat while stirring frequently to avoid lumps forming. When the mixture starts to boil, lower the heat and simmer for 5 minutes, stirring frequently.
3. Cut the hard boiled eggs in halve and place on a bed of rice, pap or cous cous.
4. Pour the hot curry sauce over the egg halves. Garnish with coriander leaves and chopped chilli (if desired).
5. Serve immediately accompanied by a chopped tomato, cucumber and onion salad (optional).

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Havana Ranchos

Serves          : 4 - 6
Cooking time: 40 minutes

Hint

This can also be served with a poached egg

Ingredients

• 30 ml (2 T) olive oil
• 1 onion, finely chopped
• 1 green pepper, seeds removed and cut into strips
• 1 red chilli, finely chopped (optional)
• 1 garlic clove, crushed
• 2 x 400 g cans red beans, drained
• 16 baby tomatoes
• 4 – 6 extra large eggs
• 4 slices toast (optional)
• fresh coriander leaves, to taste

Method

1. Heat the olive oil in a frying pan and add the chopped onion, green pepper, red chilli (if used) and garlic clove to the pan. Stir fry together for 6 minutes.
2. Mix in the beans and baby tomatoes and heat together for another 5 minutes.
3. In the meantime: Make the toast and fry the eggs in a separate pan. (See Potato and Salami Bake with Fried Eggs. Method no 5 to fry eggs)
4. Serve the fried eggs on a bed of the bean mixture together with a slice of toast and a generous sprinkling of coriander leaves.

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Kids Toasted Egg Shapes

Serves          : 1 or as required
Cooking time: 20 minutes

Hint

Place baking sheet in oven to heat up simultaneously with the oven. Then butter the sheet and place toast slices on baking sheet. The eggs will cook faster in the heated pan.

Per serving

• 1 bread slice, lightly toasted
• 5 g butter
• 1 egg
• salt and pepper, to taste
• tomato sauce, to taste

Method

1. Preheat oven to 180ºC.
2. Butter the toast.
3. Use a cookie cutter and cut a round, heart or star shape from each bread slice.
4. Place the bread slices on a greased baking sheet and break an egg into the cavity.
5. Bake for 10-15 minutes or until the eggs are set.
6. Season and serve.

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Pan with Mince, Tomato and Eggs

Serves           : 4 - 6
Cooking time : 40 minutes

Hint

The addition of eggs makes this a very economical meal

Ingredients

• 30 ml oil
• 500 g beef mince
• 2 x 410 g cans tomato-and-onion mix
• salt and pepper, to taste
• 4-6 eggs
• fresh parsley, chopped

Method

1. Heat the oil in a frying pan and stir-fry the mince until browned.
2. Add the tomato-and-onion mix and flavour with salt and pepper.
3. Place lid on the pan and leave to simmer for 30 minutes. Stir occasionally.
4. Remove the lid and make 4-6 hollows (depending on how many eggs you use) in the mince mixture using a spoon. Pour a little oil and break an egg in each hollow.
5. Cover the pan and cook until the eggs set.
6. Sprinkle with chopped parsley and serve straight from the pan on rice, cous cous, pasta or pap.

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Pasta with Ham & Macaroni

Serves                       : 4 – 6
Cooking time           : 30 minutes

Hint

Baby tomatoes can be cooked in a warm, oiled pan before adding to pasta.

Ingredients

• 250 g cooked pasta of your choice (cook according to instructions on the packet)
• 4 – 6 large eggs
• 250 ml (1 cup) milk
• salt and pepper, to taste
• 150 g cooked ham, chopped
• 12 baby tomatoes (optional)

Method

1. Drain the water of the cooked pasta but keep in the cooking pot.
2. Beat the eggs and milk together and season to taste.
3. Add the egg and milk mixture to the warm pasta, mix through and cook together for one minute. Add the ham and the baby tomatoes. Stir well through.
4. Serve as a complete meal.

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Rice, Apple & Egg Salad

Serves                     : 4-6
Cooking time           : 30 minutes

Hint

Enjoy as a complete meal or as a side dish at a braai.

Ingredients

• 3 cups cooked rice
• juice of half a lemon
• 2 apples, peeled and cubed
• 6 eggs, hard boiled, peeled and cubed(See The perfect boiled egg)
• 200 ml mayonnaise
• 100 ml plain yoghurt or cream
• 10 ml mild curry powder
• lemon zest and chopped, fresh, bright green herbs for extra flavouring  

Method

1. Place the cold cooked rice in a mixing bowl. Drizzle apple cubes with lemon juice to prevent discolouration.
2. Mix the apple cubes in with the rice. Gently mix in the egg cubes.
3. Mix the mayonnaise, yoghurt and curry powder together and moisten the rice mixture with the sauce.
4. Garnish the salad with lemon zest and fresh herbs.

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Scramble Egg Wrap

Serves           : 1 or as required
Cooking time : 5 - 10 minutes

Hint 

A fun, healthy dish for young children and teenagers.

Ingredients

• 1 tortilla wrap
• fresh lettuce leaves
• ½ avocado, peeled and sliced
• 2 eggs combined with ½ cup milk, softly scrambled. (See croissant with scramble egg – how to scramble eggs)
• salt and pepper, to taste

Method

1. Line the tortilla with lettuce leaves and top with avocado slices and scrambled egg.
2. Season with salt and pepper.
3. Wrap the tortillas securely and serve.

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Scramble Eggs with Corn served with Potato Cakes

Serves           : 4 – 6
Cooking time : 30 minutes

Ingredients

Potato cakes:

• 5 large potatoes, peeled, cooked and mashed
• 4 eggs, slightly beaten
• 250 ml (1 cup) cheese, grated
• 60 ml (4 T) parsley, chopped
• salt and pepper, to taste
• 3 tomatoes, halved and baked (optional)

Scramble Eggs with Corn:

• 6 – 8 large eggs, beaten
• 2 T whole kernel corn

Method

1. Preheat oven to 200ºC.
2. Mix all ingredients together in a mixing bowl.
3. Grease a muffin pan.
4. Divide the mixture and fill 6 – 8 cavities about ¾ full.
5. Bake for 15 minutes or until the mixture is well set.
6. In the meantime: Mix the whole kernel corn with the beaten eggs and scramble.(See croissant with scramble egg – how to scramble eggs)
7. Remove the potato cakes carefully from the muffin pan and serve topped with a baked tomato halve and corn scrambled egg.  

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“Uitsmyter”

Serves           : 1 or as required
Cooking time : 5 minutes

Hint

A delicious complete lunch or supper meal 

Per serving

• 1 slice brown toast
• Mayonnaise or butter for spreading the toast
• 1 large lettuce leaf
• 1 slice Kasseler or ham of your choice
• 1 slice cheese
• 1 fried egg (See Potato and Salami Bake with Fried Eggs – how to fry an egg)
  salt and pepper, to taste
• baby tomatoes, to serve (optional)

Method

1. Stack ingredients on toast as per picture. Serve immediately.

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Vegetable Patty with Poached Egg & Baked Beans

Serves                       : 4
Cooking time           : 1 hour

Hint

Vegetable patties can also be served with a meat roast

Ingredients

• 1 medium-sized brown onion, finely chopped
• 2 medium-sized potatoes, shredded (skins removed - optional)
• 500 g pack frozen vegetable mix - peas, carrots & corn, defrosted
• 30 ml (2 T) fresh flat leaf parsley, finely chopped
• 30 ml (2 T) plain four
• 2 eggs, beaten lightly
• 15 ml (1 T) olive oil
• 4 extra large eggs
• 1 x 410 g can baked beans in tomato sauce, heated, to serve

Method

1. Combine onion, potato, vegetable mix, parsley, flour and beaten eggs in a large bowel; mix well.
2. Divide the mixture into 4 portions; flatten to form patties.
3. Heat oil in large heavy-base frying pan; cook patties, uncovered, until brown both sides and potato is tender.
4. Poach eggs as desired. (See Toasted Croissant topped with Spinach Leaves – to poach an egg)
5. Serve vegetable patty topped with poached egg with baked beans.
6. Season to taste.

 

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