Simple Egg Salad for Sandwiches

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Method

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Silky Smooth Steamed Eggs

Ingredients:

3 eggs (3/4 cup)
Warm water ( 1 and 1/4 cups)
Salt to taste
1 tbsp sesame oil
1 tbsp soy sauce

Method:

1. Beat the eggs, add a pinch of salt and continue beating till it is foamy
2. Add warm water and beat till well combined
3. Sieve the eggs into a glass plate
4. Put on steamer and cover up with a bigger heavy or glass plate to avoid steam goes in.
5. Steam on low heat for 20 mins.
6. Once done, top with 1 tbsp sesame oil and 1 tbsp soy sauce.

Recipe video: https://youtu.be/46iYbWTp9qc

Scrambled Eggs (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 10 min
Serving size : 2 portions

Ingredients
6 large eggs, at room temperature
¼ tsp fine sea salt
1 pinch ground black pepper
50 g milk
30 g cream
30 g butter
1 Tbsp fresh chives, snipped in lengths (3 mm), for garnish

Preparation

1. Place eggs, salt, pepper, milk, cream and 20 g butter in mixing bowl then cook 8 min/98°C/speed 2.
2. Add remaining 10 g butter and cook 2-3 min/98°C/speed 2 until mixture starts to set but still looks creamy. Serve sprinkled with chopped fresh chives.

Cheddar Bacon Egg Salad

YIELD: 3 BIG SANDWICHES

PREP TIME:10 MINUTES
COOK TIME:20 MINUTES
TOTAL TIME:30 MINUTES

INGREDIENTS:
6 eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheddar cheese

Salt & pepper, to taste

DIRECTIONS:

1. Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.
2. Run the eggs under cold water or place them in an ice bath until cold.
3. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
4. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
5. Stir in the bacon and cheddar.
6. Serve as a dip with crackers or between bread as a sandwich.

Oven Baked Denver Omelet

PREP TIME: 10 MINS

COOK TIME: 25 MINS
TOTAL TIME: 35 MINS
SERVES: 4-6

Ingredients:
8 eggs
½ cup half and half cream
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
½ cup onion
½ cup green pepper

Method:

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Twice Baked Soufflé

Ingredients:

225 ml semi skimmed milk
40g butter
40g plain flour
4 egg yokes
200g Roquefort cheese - crumbled
150 ml double cream

Method:

1. Heat oven to 180C.
2. Prepare ramekins with melted butter.
3. Add milk, butter & flour in saucepan over medium heat & whilst ingredients together until it is a thick, smooth & glossy sauce.
4. Turn the heat as low as possible & cook for 2 minutes.
5. Add salt & pepper & cool slightly.
6. Whisk in egg yokes & then add the 100g of cheese until almost melted.
7. Whilst egg whites until they form soft peaks.
8. Add a large spoonful of egg whites to mixture, fold gently to loosen the mixture.
9. Then add the mixture into the remaining egg whites using lifting & folding movements.
10. Place ramekins in an oblong baking tin & divide mixture between 6 ramekins & pour in 1 cm hot water into baking tin.
11. Bake in centre of oven for 20 minutes.
12. Remove ramekins to wire cooling rack & cool.  Souffles may be stored in fridge for 24 hours covered with cling film.
13. For second baking, remove soufflés from ramekins with palate knife & place right way up on baking sheet with liner.
14. Bake in centre of oven at 180C for 30 minutes.
15. Heat remaining Roquefort cheese with double cream.
16. Serve souffles on warm plates with the sauce poured over.

Note: Ramekin dish is 7.5 cm x 4cm

Potato, Cheese & Spring Onion Soufflé

Ingredients:

25g butter
50g spring onions (chopped)
4 Tbsp sour cream
4 Tbsp Greek yoghurt
2 egg yokes
110g boiled potato - grated
30g strong cheddar - grated
30g parmesan cheese - grated
pinch of salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
2 egg whites

Method:

1. Heat oven to 200C with a baking sheet to preheat.
2. Boil 110g of potato & grate.
3. Lightly brush soufflé dish with melted butter.
4. Melt butter gently, then add spring onions for 5 minutes & remove from heat.
5. Add sour cream, yoghurt & egg yokes & stir with wooden spoon until it's all evenly blended.
6. Add potato, cheddar & parmasen & stir.
7. Add salt, cayenne pepper & nutmeg & transfer to mixing bowl.
8. Whisk egg whites until soft peaks stage.
9. Fold large spoonful of egg whites into mixture to slacken the other mixture, which makes it easier to fold in the rest, which is to be done gently.
10. Pour in soufflé dish & sprinkle with some more cheddar, parmesan & cayenne pepper.
11. Bake in oven on preheated baking sheet for 30 minutes.
12. Serve immediately with a side salad.

Note: Soufflé dish 15cm x 6cm

Brunch Strata

16 Servings

Prep: 45 min. 

Bake: 35 min. + standing

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 Eggland's Best Eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Method:

1. In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 

Nutritional Facts: 

1 piece equals 299 calories, 22 g fat (10 g saturated fat), 211 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Eggs Benedict

The easy scientific method to make foolproof eggs Benedict


How to poach the eggs:

How to make one-minute Hollandaise sauce:

Putting everything together:

Once the eggs and hollandaise are done, you're pretty much home free. All that's left is to fry up some slices of beef bacon in butter which produces the crispest edgiest and best browning for the tastiest results, then toast a couple of split English muffins, and you're ready to assemble the unrivaled King of Brunch.

Baked Eggs

12 Baked Eggs Recipes Worth Getting Out of Bed For

Oven Baked Denver Omelet

Ingredients:

8 eggs
½ cup half and half cream
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
½ cup onion
½ cup green pepper

Method:

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Baked Eggs & Chorizo

Ingredients:

2 chorizo links, preferably fresh
115-ounce can plain tomato sauce
Sriracha (or your hot sauce of choice)
½ yellow onion, chopped
6-8 grape tomatoes, halved
baby arugula
2 large eggs
salt and pepper to taste

Method:

1. If using fresh chorizo, slowly render the fat in a skillet over low heat. Gradually begin turning up the heat, allowing all sides of the chorizo to cook and eventually brown. Periodically deglaze the pan with water and scrape up the brown bits. This will prevent the bottom of the pan from burning and it will incorporate the yummy caramelized bits back onto the sausage. This should take approximately 20 minutes, give or take.
2. Allow the sausage to cool for a bit and then slice each link into 10-12 pieces.
3. Briefly saute the chopped onions in the leftover chorizo fat (you can also use olive oil if pre-cooked chorizo was used).
4. Preheat the oven to 300 degrees F.
5. Ladle ¼ cup of tomato sauce into the bottom of mini cast iron skillets or ramekins.
6. Drizzle some Sriracha on top of the tomato sauce (the amount will depend on your preference for heat. I used about 2 tablespoons per pan.)
7. Line the chorizo slices in the bottom of each skillet and top with another dollop of tomato sauce (approximately 2 tablespoons per pan, doesn't need to be exact.
8. Divide the onions in half and evenly spread over the chorizo.
9. Layer on the cherry tomatoes followed by the arugula.
10. Break the eggs into separate ramekins, leaving the yolk intact, and then carefully pour the into each skillet.
11. Bake until the egg whites are just set, 10-15 minutes (they will continue to cook outside of the oven).
12. Sprinkle salt and fresh ground pepper on top before serving.

Shakshuka

Ingredients:

3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

Method:

1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Egg Foo Yong

Ingredients:

3 large eggs, at room temperature
2 oz bean sprouts
2 oz ground chicken
4 medium-sized shrimp, peeled and cut into small pieces
1 scallion, cut into small rings
1/2 teaspoon sesame oil
1 teaspoon Shaoxing wine, optional
1 teaspoon oyster sauce
2 teaspoons soy sauce
Pinch of sugar
3 dashes white pepper
3 tablespoons oil

Method:

1. Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
2. Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets.

Egg Muffins

Ingredients:
6 Eggs
Any other ingredients

Method:

1. Spray a muffin/cupcake pan w/ non-stick spray. 
2. Fill with anything you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process) 
3. Mix approx. 1 egg per/muffin in a blender w/ a splash of milk. 
4. Pour directly into each cup just below the rim. 
5. Top with shredded or sliced cheeses of your choice. 
6. Bake at 425 degrees for approx. 20 min. 
7. Let cool before removing from pan

Spanish Frittata

Ingredients:
500g Spicy Chorizo Sausage
2 Tbsp Butter
1 Onion, diced
5 Small Red Potatoes, diced
3 Roasted Red Peppers (I used canned), cut into strips
12 Eggs
½ Cup Half & Half
170g Ounces Chevre, crumbled

Method:

1. Preheat oven to 180°C.
2. Cut the sausage into ¼ inch thick pieces and fry in a 12 inch, oven safe, non-stick frying pan until browned, remove and set aside.
3. Drain the grease and add the butter, onion and potato, cook over medium heat until the potatoes and browned and softened, about 15 minutes.
4. In a bowl mix the eggs half&half and the crumbled chevre.
5. Next, evenly distribute the red peppers over the onion and potato mixture, along with the cooked sausage. Pour the egg mixture over the top and place in the oven and cook until lightly golden brown on top, about 50-60 minutes. 

Can be served hot or at room temperature.