Asparagus, potato and boiled egg

Serves           : 1 as a main meal
Cooking time : 30 minutes

Hint  

Ideal for a complete meal or generous starter

Ingredients

• 4-6 baby potatoes
• 6 fresh asparagus spears
• 2 soft boiled eggs (See The perfect boiled egg)
• 15 g (1T) butter, melted or olive oil
• 15 ml (1T) fresh parsley, chopped
• salt and pepper to taste

1. Boil the baby potatoes in rapidly boiling water until just tender. Drain.
2. In the meantime, boil the eggs to desired firmness (see link).
3. Place the asparagus in rapidly boiling water and boil for 2-3 minutes. Drain and refresh under cold water to stop cooking process.
4. Melt the butter and mix with chopped parsley.
5. To serve: Halve the eggs and place eggs, asparagus, and potatoes in a serving plate. Drizzle with parsley butter, season and serve.  

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Carbonara

Serves           : 4 – 6
Cooking time : 1 hour 30 minutes

Hint

Use mature cheddar cheese instead of Parmesan.

Ingredients

• 500 g pasta of your choice
• 4 bacon rashers, chopped
• 8 large eggs
• 125 ml (½ cup) cream
• 125 ml (½ cup) parmesan cheese, finely grated
• salt and freshly ground pepper

1. Cook the pasta according to the instructions on the packet.
2. In the meantime, fry the chopped bacon in heated oil until crisp. Remove with a slotted spoon and set aside.
3. Beat the eggs and cream together. Set aside.
4. When the pasta is cooked, drain and place back into the cooking pot. Mix in the cooked bacon pieces and then stir in the egg mixture. Mix well so that all the pasta is covered with the mixture. (The warm pasta will “cook” the egg mixture).
5. Sprinkle with grated parmesan cheese and fresh grated black pepper.
6. Spoon into individual serving bowls and serve immediately.

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Omelette with Selected Fillings

Serves           : 1 or as required
Cooking time : 5 minutes (omelette only)

Hint

A filling will make this a complete substantial meal

Ingredients

Per serving:

• 2 eggs
• 15 ml (1T) water
• salt and pepper to taste
• 10 g butter

Filling options:

• roasted vegetables
• grated cheese, mixed with chopped parsley
• chopped ham and tomato
• flaked tuna

Method

1. To make the omelette: Beat the egg, water, salt and pepper together.
2. Heat the butter in a small frying pan until it starts to bubble.
3. Swirl the pan around for the butter to cover the whole surface and then pour in the egg mixture. Tilt the pan to cover the entire base with egg.
4. Use a spatula and draw the sides of the omelette into the centre and let any extra liquid egg run to the edges. Cover the pan with a lid or even a dinner plate and remove when the omelette is almost set.
5. Spoon your preferred filling onto one half of the omelette and, using the spatula, turn the other half over the filling. Tilt the pan and slide the omelette onto a dinner plate. Serve.

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Pancakes with Scrambled Egg Filling

Serves           : 10
Cooking time : 30 minutes

Hint 

The filled pancakes is a good choice for a late breakfast or brunch.

Pancakes:

• 250 ml (1 cup) cake flour
• 5 ml (1 t) baking powder
• 2,5 ml (½ t) salt
• 3 extra large eggs
• 180 ml (¾ cup) milk
• ±150 ml water
• 5 ml (1 t) lemon juice or white vinegar
• 100 ml sunflower oil
• extra oil for baking

Filling and topping:

• 250 g mushrooms, sliced and fried
• 1 red pepper, roasted and cut into strips
• 8 - 10 large eggs, scrambled(See croissant with scramble egg – how to scramble eggs)

Method

1. Sift the dry ingredients together.
2. Beat the eggs, milk, water and lemon juice or vinegar together.
3. Add the egg mixture to the dry ingredients and mix well.
4. Add the oil and mix. (The mixture must look like smooth cream)
5. Leave to stand for a few minutes.
6. Use a non-stick or slightly greased frying pan. Bake pancakes one at a time and stack. Set aside.
7. Prepare the filling and topping ingredients. Set aside and keep warm.
8. To assemble pancakes: Fill individual pancakes with scrambled egg and mushroom filling. Roll up and cut each roll in half. Place rolls alongside each other on a heated serving platter and scatter roasted red pepper strips over for garnishing.

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Salami, Eggs, Olives & Tomato Salad

Serves          : 2
Cooking time:10 minutes

Hint

Salami can be replaced with ham.

Ingredients

• 2 hard boiled eggs (See The perfect boiled egg)
• 4 slices salami, cut in quarters
• 8 baby tomatoes
• 8 olives
• 60 g mozzarella cheese, cut into blocks
• 4 spring onions, slices
• salt and pepper, to taste
• olive oil, to taste
• fresh basil, for garnishing (optional)

Method

1. Mix all the salad ingredients together and flavour with salt and pepper.
2. Drizzle with olive oil and garnish with basil leaves.
3. Serve with garlic and parsley toast, if desired.

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Toast & Egg Slices with Creamy Mustard Sauce

Serves          : 1 or as required
Cooking time: 15 minutes

Ingredients

• 2 hard boiled eggs, sliced evenly (See The perfect boiled egg)
• 1 slice brown toast, buttered
• 15 ml (1 T) mild prepared mustard
• 5 ml (1 t ) seed mustard
• 30 ml sour cream
• salt and pepper, to taste

1. Place the sliced egg on the toast.
2. Mix the mustards and sour cream together.
3. Season the eggs with salt and pepper.
4. Spoon the creamy mustard sauce over and serve.

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