Ingredients:
2 large potatoes
3 eggs
1/2 cup wholemeal SR flour
salt, garlic and chives to taste
Method:
Peel, dice and then cook the potatoes to cook them a little (eg microwave for 2 mins). Blend everything together until smooth. Cook like you would a pancake.
Ingredients:
Potatoes (quite obviously)
Chives
cracked Pepper
Light sour cream
1 tsp wholegrain mustard
1 egg
lots of bacon
Bottled Potato salad dressing (Kraft)
Method:
1). Cook the potatoes like you would for potato salad (chopped into bite sized pieces, I like to leave the skin on)
2). Chop and fry the bacon. Boil and chop the egg
3). When potatoes are cool, add a mix of the other ingredients (just mixed to taste), probably about half and half with the dressing and sour cream.
Ingredients:
6 eggs
Spring onions, finely chopped
bacon (2 rashers), chopped
1/4 cup grated cheese
1 teaspoon cornflour
a “splash” of milk
1/4 cup of steamed broccoli
1/4 cup sweet corn
1/4 cup steamed pumpkin
1/4 cup spinach
1 sheet puff pastry
Optional – cooked diced chicken breast
Method:
1). Fry the bacon and spring onions. Then leave to cool.
2). Put the cornflour into a coffee mug, add the milk and stir until it is combined. Beat the eggs and milk mix together. Add whatever herbs and spices you like.
3). Add all ingredients together and stir gently, but don’t whisk it! (otherwise you’ll have too much air in the quiche and it will puff up and look bizarre
4). Line a deep flan tin with the pastry (I need to cut some of the overlap off and use it in the areas it doesn’t cover). Add the egg mix. Use a pastry brush to coat any exposed pastry with the filling mix.
5). Put this on the top shelf of the oven and bake until pastry is browned. You might need to turn the oven down towards the end to let the inside set without burning the pastry.
Ingredients:
1 tin Cocktail Prawns (those little tiny ones) or handful of fresh
Handful of Bean Shoots
1/2 a Medium Onion
1 Clove Garlic
4 Rashers Bacon
2 Eggs
Fresh Chives (about a handful)
1 Chicken Breast or 2 Chicken thighs
Rice (about 2 cups – depending on how many you are feeding, and how hungry they are)
Soy sauce
Method:
1). Put the rice on to boil. Alternately you could use a Rice cooker.
2). Chop the Bacon and Chicken into bite sized pieces. Finely chop the onion and garlic.
3). Fry the Bacon and Chicken until about half cooked. Add the Onion and fry until Chicken and Onion are browned. Add the Garlic, Prawns, Bean Shoots and Chives. Fry these until starting to brown.
4). Remove from heat until Rice is cooked. Scramble eggs, or crack them into a frypan to make a thin omelette, then chop this omfrelette.
5). When rice is done, return pan to the heat and add Rice, Egg and Bacon Stock cube to the frypan. Mix together well, and then serve. You could use oyster sauce too if you like.
Make Mini quiches in muffin tins.
Mix eggs, grated carrot and zucchini, corn, some chicken or bacon, grated cheese, seasonings and a splash of milk. Cut pastry sheets into small squares and line each hole in a muffin tin with a square leave the ends poking out), pour in some quiche mix and cook at around 180C for 15 mins or until egg has set.
Alternative crust – Flatten wholegrain bread with a rolling pin, press into the muffin tins and spray lightly with oil.
Lightly butter one side of a slice of bread and lay in a hot frying pan until golden brown. Remove and use a large shaped cookie cutter (Dog, Dinosaur etc.) to cut a section out of the centre of the bread. Butter the other side and lay the bread back into the hot pan, cracking an egg into the hole in the centre of the bread. Cook on until the egg has cooked to your liking.
No idea what to call this. Sounds pretty horrible…. but it is actually quite yummy. It doesn’t taste like eggs.. more like a cheesy baked bean with a slight hint of curry. Just trust me on this, it isn’t as gross as it sounds. I have no idea what possessed me to make this the first time I did, but I am glad I did, it’s really yummy.
Ingredients:
1 egg
1 tin baked beans
some corn (and peas if you like)
pinch curry powder
1 low fat cheese slice
Method:
Put all ingredients into a saucepan (except the bread). Stir well until the mixture thickens and cheese is melted.
Serve on toast
I’m not sure why its called this, as its mostly egg, but this was something we did in cooking class, which I loved. memory is a little sketchy, and I haven’t made it in years, but I think I remember the basics.
Ingredients:
(I’m guessing here)
2 slices bread
4 eggs
handful of grated cheese
Method:
1. Toast bread
2. Lay toast in a very small oven safe dish so that the toast covers the bottom and sides of the dish (you can cut it)
3. Separate the eggs.
4. Beat the whites together until light and fluffy and “forming peaks”
5. Beat the yolks together.
6. Gently fold the whites into the yolks, trying not to take any of the air out. If its a little streaky it’s not a problem.
7. Pour this mix ontop of the toast in the baking dish.
8. Sprinkle the cheese on top
9. bake in the oven until it seems set….
Ingredients:
3 eggs
1/2c honey
4c light cream
2 tsp vanilla extract, or 1 vanilla bean
Method:
1). Separate the eggs, and beat the egg yolks until smooth.
2). Gradually add the honey, beating until thick.
3). In another bowl, beat the egg whites until stiff.
4). Add the mixtures together with the cream in a saucepan and heat on medium for 15 mins, stirring constantly. Add the split vanilla bean to the pot if using one, otherwise stir in vanilla extract.
5). Pour into a freezer-proof container with a lid and allow to freeze, stirring it every few hours to break up the ice crystals.
Ingredients:
1c Milk
1c Cream
1 Vanilla bean, split
5 Egg yolks
1/2c cup Castor Sugar
Method:
In a heavy saucepan, bring the milk, cream and vanilla bean (or a few drops vanilla essence) to simmer. In a bowl, whisk the sugar and egg yolks until light, then whisk in the heated milk. Rinse out the saucepan and return the mixture to the heat for around 10 mins, until the mixture thickens. Strain into a cold bowl to remove lumps. Serve warm or allow to cool (placing plastic wrap on the surface of the custard prevents it forming a skin.)
These are served cold, like a pita bread wrap… but use an omelette instead of flat bread. Makes 4
Ingredients:
6 eggs
2 spring onions, finely chopped
Snow pea shoots
Coriander leaves
1 carrot sliced into very fine sticks
ham, cooked BBQ chicken etc.
Or other fillings…
Method:
In a large jug, crack eggs, then add onion, pinch of salt and 2tb cold water. beat well.
Make this egg mixture into an omelette by lightly spraying a frying pan with olive oil spray, pour out 1/4 of the mixture out, moving the pan to cover the base. Cook until the egg has set, then flip and lightly cook the other side. Allow to cool slightly before using.
To make the wraps, take one omelette, place the filling onto it and roll up. Use baking paper and some ribbon to keep it tied together. You can spread a mixture of mayonnaise and sweet chilli sauce, or other condiments on the omelette to season it if you like.
Store for up to 2 days at room temperature. Make this gluten free by using gluten free baking powder.
Ingredients:
2 oranges, quartered
6 eggs (at room temp)
1 1/4 cups caster sugar
250g (2 1/2 cups) almond or hazelnut meal
1 tsp baking powder
Method:
1). Preheat oven to 180C (160C fan forced), prepare a 23cm springform pan.
2). Microwave the oranges, covered, for 8 mins, or until soft. Allow to cool then remove the seeds, and puree.
3). Beat the eggs and sugar until thick. Then mix in the almond meal, baking powder and orange puree.
4). Spread mixture out into the prepared pan and bake for 60-65 mins, until a skewer comes out clean. Allow to cool for 20 mins in the pan, then turn out onto a rack.
Note – I found this a little bit too orangy… and a little bit too sweet. I think you could use 1 cup sugar, and perhaps about half the orange puree (might have to adjust the liquid level though – although this makes a very moist cake).
