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Gourmet Egg Recipes That Will Impress The In Laws

Out of the frying pan and-onto your dinner plate? there's more to eggs for dinner than steak and chips, and the following gourmet, yet relatively easy to make, egg recipes are sure to earn the approval of even the most discerning palates.Lemon-chilli pesto and grated egg pasta ingredients: 340 g penne / rigatoni 4 hard-boiled egg yolks 8 tbsp.Unsalted butter 2 tsp.Lemon zest, finely grated 4 tbsp.Lemon juice ½ cup grated parmesan cheese salt ground black pepper general-purpose seasoning ground cayenne pepper method: half-fill a large pot with boiling water and approximately one teaspoon of salt.Add pasta and cook in a medium heat untilalmost cooked-should still be somewhat 'crunchy' to taste.Drain pasta and set aside.Whilst the pasta is cooking, grate the egg yolks and set aside.Melt 6 tbsp.Of butter in a large skillet / pot over medium-high heat.Add lemon zest and ground cayenne pepper and mix well with a wooden spoon.Add pasta and 1-1.5 cups of water to the skillet / pot.Stir well and add more water as required until the pasta is fully cooked (yet not soggy).Add grated parmesan and the remaining butter to the skillet / pot and stir until the butter is melted.Serve the pasta topped with grated egg yolks, ground black pepper and general-purpose seasoning.Smoked salmon and dill matzah brei ingredients: 6 tbsp.Unsalted butter 2 large red onions, finely chopped 3 jewish matzah boards 6 eggs 1½ cups smoked salmon, cut into small cubes / shards] ¼ cup chopped fresh dill / gherkin salt pepper savoury seasoning / general-purpose seasoning method fry the onions in 4 tbsp.Of butter in a large skillet over medium-high heat until soft and translucent.Soak the matzah boards in warm water for approximately half a minute and remove.Whisk eggs in a large mixing bowl and break the matzah into the egg mixture.Add onions, smoked salmon, salt, pepper and savoury / general-purpose seasoning and mix well.Melt remaining butter in a large skillet over medium-high heat.Add the egg mixture and cook until set, approximately 2½ minutes.Fold in dill just before serving.Herbed zucchini frittata ingredients: 2 medium zucchini / egg plants, coarsely grated / finely chopped 2 tbsp.Olive oil 1 small onion, chopped 1 tbsp.Unsalted butter 12 eggs, beaten ½ cup sour cream ½ cup cream cheese 2 tbsp.Parmesan cheese, finely grated 3 tbsp.Dried mixed herbs or 1½ cups mixed fresh herbs 2 tsp.Lemon zest, finely grated 1 tbsp.Fresh lemon juice salt ground black pepper general-purpose seasoning crushed red pepper / chilli flakes method preheat oven to 180°c [convectional] and 160°c [thermofan].Set about squeezing excess liquid from zucchini-nb.To avoid soggy frittata.Brown onion and garlic with salt and pepper in 1 tbsp.Oil in a large skillet over medium-high heat for approximately 5-6 minutes.Add zucchini and season again with salt and pepper to taste.Cook for a further 6-8 minutes, stirring occasionally, until zucchini is browned.Reduce heat to medium-low and stir in butter.Whisk the eggs and sour cream in a large mixing bowl before pouring over the cooked zucchini.Cook, stirring occasionally and scraping sides, until the eggs are set to a soft scramble.Lightly spread cream cheese over the egg / zucchini mixture and sprinkle parmesan over the top.Place the skillet in the oven and bake frittata for 12-15 minutes.Whilst the frittata is baking, combine the herbs, lemon zest, lemon juice, remaining oil and general-purpose seasoning in a small mixing bowl.Add a dash of salt and pepper before spreading the herb mixture over the baked frittata.Sprinkle red pepper / chilli flakes over the top before serving.

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