Croissant with Scramble Egg and Salmon

Serves          : 1 or as required
Cooking time: 10 minutes

Hint 

This is an ideal option for a celebratory breakfast or brunch.

Per serving:

• 10 ml butter
• 2 eggs
• 15 ml water, milk or cream
• 1 croissant, slightly heated and sliced in half
• 1 strip smoked salmon, sliced into smaller strips
• fresh dill sprigs
• salt and black pepper to taste

Method

1. Heat the butter in a heavy based, medium-sized frying pan over medium-heat.
2. Beat the egg and water, milk or cream together and pour into the warm pan. Using a wooden spoon or spatula gently stir (scramble) the egg mixture. A lower heat is advisable for scrambling eggs.
3. Remove from pan when the mixture is still soft, moist and creamy. (The egg will still be cooking even after you had removed it from the heat.)
4. Spoon the warm scrambled egg into the heated croissant.
5. Top with salmon strips and dill sprigs.
6. Season and serve immediately.

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Poached Eggs with Fresh Asparagus & Hollandaise

Serves           : 1 or as required
Cooking time : 5 minutes

Hint 

This serves as a complete meal for a special breakfast. It can be served with or without the ham.

Ingredients

• 1 slice Italian bread, toasted
• 1 thick slice cooked ham
• 1 extra large egg, poached(See Toasted Croissant topped with Spinach Leaves, Poached Egg & Hollandaise - to poach an egg)
• 4 – 6 asparagus spears, lightly cooked
• 50 ml Hollandaise(See Toasted Croissant topped with Spinach Leaves, Poached Egg & Hollandaise - to poach an egg)

Method

1. Stack the toast with a slice of ham, a poached egg and finish with hollandaise.
2. Serve with cooked asparagus.

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Potato and Salami Bake with Fried Eggs

Serves           : 1 or as required
Cooking time : 30 minutes

Hint 

Delicious, tasty and economical. A good choice for sporty young men.

Per serving:

• 2 medium-sized warm, cooked potatoes
• 30 ml full cream milk or cream
• 4 thin salami slices
• 30 g cheddar cheese, grated
• 10 g butter
• 2 eggs
• salt and pepper to taste

Method

1. Preheat the grilling element of the oven.
2. Slice the potato and place in a small oven proof bowl. Pour cream or milk over. Season with salt and pepper.
3. Top with salami slices and grated cheese.
4. Place under grilling element of the oven until cheese had melted and the mixture is cooked through.
5. To fry an egg: Melt the butter over medium-heat in frying pan. When the butter is melted and bubbly, break the eggs, one at a time in the pan. Fry the eggs until the egg white had set and the yolk is still slightly runny but firm. A lid can be placed over the pan for the eggs to set quicker and more evenly.
6. Remove the potato dish from the oven and spoon onto a serving plate.
7. Top with the two fried eggs. Season to taste and serve.

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The Perfect Boiled Egg

3 minute egg (white is set, yolk is soft)

1. Choose a saucepan, big enough, to suit the number of eggs you are boiling (there should be enough room to move eggs around)
2. Add enough cold water to cover the eggs, stir constantly with wooden spoon over high heat until water boils: this will centralise each yolk.
3. Boil, uncovered until yolks are as soft or as firm as you like.
4. Guide: 3 minutes will give you a set egg white and soft yolk

5 minutes the yolk will set

7-8 minutes the yolk will be set and firm

1. Place saucepan of eggs under cold running water for about half a minute or until eggs are cool enough to handle.
2. To peel eggs: Crack shell gently and leave eggs immersed in cold water for at least 5 minutes or until cold. This will stop a dark ring forming around each yolk.
3. Remove shells, starting from broad end. Pat the eggs dry before serving.  

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Toasted Croissant topped with Spinach Leaves, Poached Egg & Hollandaise

Serves          : 4
Cooking time: 15 minutes

Hint

Top with Parmesan shavings for a piquant taste.

Ingredients

Hollandaise:

• 180 g butter
• 4 egg yolks
• 5 ml lemon juice

• 4 extra large eggs
• 15 ml vinegar
• 4 croissants, sliced in halve and lightly toasted
• 6 spinach leaves, blanched

1. To make hollandaise:
1. Melt the butter.
2. Place the egg yolks, lemon juice and melted butter (the heat from the melted butter cooks the yolks) in a food processor. Process until thick and creamy. Set aside.
2. To poach an egg:
1. Half fill a pan with water, bring to the boil and add 15 ml vinegar. (Vinegar is not vital but helps with the egg's appearance -vinegar coagulates the egg white turning it into a perfectly poached egg. The fresher the eggs, the better they poach. An egg straight from the chicken will poach without any need for vinegar.)
2. Break the eggs, one by one on a plate or in a bowl.
3. Use a spoon and spin the boiling water to slightly cool.
4. Slide the egg into the centre of the whirlpool. Cook for 3-4 minutes until set.
5. Remove with a slotted spoon. Work quickly to transfer each egg onto a plate, letting excess water drip back into the saucepan. Poached eggs should be served as soon as they are removed from the water as they get cold quickly.
3. Top the toasted croissant with blanched spinach, a poached egg and spoon hollandaise over. Sprinkle with black pepper and serve immediately.

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