4 large flour or corn tortillas
1 can of tomatoes
1/2 cup finely diced onion
2 cloves of crushed garlic
1 fresh chilli finely copped or 1/2 teaspoon chilli powder
1 tbsp smoked paprika
salt to taste
1/4 cup chopped fresh corriander or parsley
Heat oven to 100°C
Meanwhile fry onions, garlic, tomatoes, chilli, salt and paprika for about 20mins until the tomato liquid has reduced.
Once cooked set aside and warm the tortillas in the oven.
At the same time fry or poach the eggs.
Place on tortilla on each plate and top with eggs and tomato salsa mixture.
Garnish with fresh herbs.
Add avocado and sour cream or refried beans.
A fresh tomato salsa can be used instead of the cooked version.
12 baby leeks or asparagus spears
4 large Portabello mushrooms
4 slices ham, cut in half
Pre-heat oven to 180ºC.
Blanch the baby leeks or asparagus in boiling water, drain and keep warm.
Spray the mushrooms with oil and bake in pre-heated oven for about 5 minutes.
Poach the eggs until just cooked.
Place the 3 leeks on a plate, the mushrooms on top, then the ham, then the poached egg.
Top with mayonnaise and serve.
4 tbsp milk
1 pinch of cinnamon
1-2 tbsps margarine
6-8 slices toast bread
Optional: Fresh Fruit to serve eg Blueberries
Mix 4 eggs and 4 tablespoons milk in a bowl with a pinch of cinnamon. Mix well. Cut 6 to 8 thick toast slices of bread - these can then be cut into halves or triangles if you wish. Heat a little margarine in a non-stick frypan over a medium heat.
Dip bread one piece at a time into the egg and milk mixture. Coat both sides well. Put coated bread into fry pan and cook for 2 to 3 minutes on each side - or until golden.
You should be able to cook 2 - 4 pieces at a time depending on the size of your pan. Repeat with remaining slices of bread (add a little more of the margarine if needed between batches).
Serve warm with fresh or tinned fruit and a spoon of yoghurt, or with sliced banana and runny honey.
For a special treat, serve with sliced banana and lean bacon.
1/2 cup(s) uncooked couscous
6 sun dried tomatoes, chopped
1 onion - finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
1 handful fresh coriander - chopped
1 tbsp lemon juice
Cook couscous following directions on the packet.
Meanwhile fry onion until cooked then add sun dried tomatoes, cumin and cinnamon.
Once couscous is cooked add it to the frying pan and stir to mix in with onion and spices. Add lemon juice.
Remove from heat and crack eggs into couscous.
Stir to combine and return to heat.
Cook gently until eggs are cooked.
Garnish with fresh coriander finely chopped.
Serve with bread and salad or enjoy on its own.
Huevos Rancheros –
Ranch style eggs
Portabello Eggs Benedict
French Toast – Eggy Bread
Moroccan Scramble Eggs with Couscous
1 tin chopped tomatoes
1 onion finely diced
1 capsicum finely diced (optional)
3 cloves of garlic crushed
1 small stick of celery finely sliced
salt & pepper
A little oil for frying
1/2 cup grated Parmesan or tasty cheese
A handful of chopped parsley to garnish
Fry the onion, celery, capsicum and garlic in a medium size frying pan until the onion is soft but not brown.
Add the tomatoes and simmer for about 15mins. Crack 4 eggs into the pan, being careful not to break the yolks.
Cover and simmer until the eggs are set.
Serve on pasta or crusty bread or roasted potatoes or chips or however you like. Sprinkle grated cheese and parsley on top.
1 head romaine lettuce
180ml extra virgin olive oil
45ml red wine vinegar
5ml Worcestershire sauce
2g ground mustard
1 clove crushed garlic
2 large (size 7 eggs - 1 for
dressing / 1 x to serve)
1 lemon, juiced
20g grated Parmesan cheese
170g garlic croutons
45g anchovy fillets
2 small tomatoes (optional)
Clean lettuce thoroughly and wrap in paper towels to absorb moisture.
Refrigerate until crisp, at least 1 hour or more.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute.
Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing until thoroughly blended.
Mash desired amount of anchovies and whisk them into the dressing.
If desired set aside a few for serving garnish.
To assemble, place torn lettuce leaves into a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, croutons, tomatoes, and freshly ground pepper. Toss lightly. Serve immediately.
6 eggs hard-boiled and cut in half lengthways
1/4 of a head of cabbage sliced (use raw or steamed)
3 carrots cut into strips or grated
1 stick of celery chopped
1 handful of spinach leaves (use raw or lightly steamed)
4 medium size potatoes cut into pieces and boiled
1 About 150ml of peanut sauce (bought or make your own)
1 (add or substitute seasonal or frozen vegetables to suit yourself)
On a large serving plate or salad bowl mix all of the vegetables.
Place the eggs on top and drizzle with peanut sauce.
350g long grain rice
700ml hot water
2 medium size onions. chopped
2 cloves of garlic, crushed or finely sliced
2 tsps curry powder (alter quantity and heat of curry powder to suit your taste
350g Smoked fish -
we used hot smoked salmon
1 handful fresh coriander
or parsley, finely chopped
1 cup natural yoghurt
2 tbsps oil for frying
salt & pepper to taste
Put the eggs in a saucepan, cover the eggs with cold water, put a lid on the pan and bring to the boil. Turn the heat off and leave the pan on the hot element for 10 minutes. Drain the hot water away and run cold water into the pan to cool the eggs. Change the water often to further chill the eggs.
Once eggs are cooled peel them and cut lengthways into quarters. While the eggs are cooking fry the onion until cooked in a large sauté pan or similar. Once the onions are cooked add the garlic and curry powder and fry gently for 3 minutes.
Add the rice and stir to coat the rice in the onion, garlic and curry powder mixture. Once the rice is well coated add the hot water (using hot water speeds up cooking time cold water will work), stir to mix all of the ingredients and bring to the boil with a lid on the pan.
When the water starts to boil turn the heat down and simmer for 10 minutes.
Remove from heat and leave covered for a further 10 minutes - don't lift the lid! Once the rice is cooked flake the smoked fish into it, use a fork to combine. Top with eggs and chopped herbs.
Italian Style Eggs
Baked in Tomato
Classic Caesar Salad
Kedgeree Kiwi Style
250g chocolate of your choice
6 large (size 7) eggs separated
1/2 cup white sugar
Heat your oven to 180°C and line a 20cm cake tin with greased baking paper. Break up the chocolate into small pieces and put into bowl of food processor. Pulse to break into very small pieces.
Add the brown sugar and pulse until the mixture becomes fine.
In a clean bowl whisk the egg whites until they are thoroughly frothy.
Add white sugar a little at a time and continue whipping until the mixture forms soft peaks.
Add the boiling water to the chocolate and sugar mixture in the food processor. Pulse and then add the egg yolks and butter to the melted coffee. Add vanilla essence. Fold the chocolate mixture into the egg whites gently then pour the batter into your lined cake tin and bake for 50mins to 1 hour. Allow to cool and remove cake from tin.
Serve warm or refrigerate for at least 3 hours.
1/2 cup brown sugar
1/2 cup boiling water
1 heaped tsp coco powder
1 level tsp vanilla essence
4 egg whites
250g castor sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsps cornflour
Fresh Strawberries or fruit - to serve
Preheat the oven to 150ºC.
Mark a 23cm circle on a baking paper sheet and place on an oven tray.
Place the egg whites in a bowl and whisk until stiff peaks form.
Gradually add the sugar, beating continuously until the mixture is smooth and glossy and stands up in peaks.
Beat in the vanilla, vinegar and cornflour.
Spoon or pipe the mixture onto the circle.
Bake in the preheated oven for 60 - 75 minutes or until lightly golden and hard to touch and marshmallowy in the centre.
Turn off the heat and leave the pavlova in the oven until the oven is cold.
Decorate with freshly whipped cream and chopped fresh
fruit - strawberries or kiwifruit are always a favourite!
175g dark chocolate
Line a Swiss roll tin (approx 33 cm x 23 cm) with non-stick baking paper. Melt chocolate in a double boiler - place a small pan with a little water in it on the stove to heat. Put a heat proof bowl over the top not touching the water and break the chocolate into the bowl. The chocolate will melt gently. If chocolate overheats it ‘seizes,’ becoming stiff and granular, and is ruined.
Separate the eggs ensuring absolutely no yolk makes it into the whites or they won’t whip up properly. Beat the yolks and sugar until pale and fluffy then wash the beaters in hot soapy water before beating the whites. Beat the whites until stiff.
Stir melted chocolate into yolk mixture then fold in the whites. Spread the mixture into the prepared pan and bake at 180°C for 30 minutes.
Turn onto a clean tea towel and gently peel off baking paper.
Roll the roulade up gently in the tea towel from the short side, and leave to cool.
To assemble the roulade, gently unroll (expect a few cracks), spread with cream and scatter on berries or cherries. Re-roll then slide onto a platter and dust with icing sugar.
Keep refrigerated until needed.
2 large thin skinned lemons
2 cups of sugar
1 tbsp plain flour
1 tbsp melted butter
¼ cups plain flour
100 g butter
Pinch of salt
1/4 cup cold water
Grease a 24 cm pie dish. Slice the lemons as thinly as possible.
Place the lemons into a bowl (not metal) and add the sugar.
Soak the lemon slices in the sugar for two hours or overnight, stirring from time to time. The sugar will draw the juice out of the lemons creating a thick syrupy mixture.
While the lemons are macerating in the sugar make the pastry. Rub the butter into flour with your fingertips till it resembles fine breadcrumbs (or whizz it in the food processor), add the salt, then add just enough cold water to form a dough. Dust a little flour onto the bench and roll the dough and line the prepared tin. Pop it into the freezer for 10 minutes to chill.
Beat the eggs with the tablespoon of flour until pale and fluffy and stir in the melted butter. Process the sugar and lemon slices until the lemon is very finely chopped and stir the sugary mix into the beaten eggs.
The eggs and sugar will form a zesty curd while cooking.
Pour into the prepared pastry shell and bake at 180°C for
40 - 50 minutes or until filling is no longer wobbly.
It will continue to firm as it cools. Serve dusted with icing sugar.
Flourless Chocolate Cake
Shaker Lemon Tart