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Super Easy To Make Tasty Original Egg Recipes

Recipes using eggs are usually delicious and highly nutritious, though the tried and tested omelette can become somewhat tedious.The following four simple, tasty egg recipes are sure to spice up your breakfast, brunch, lunch or even dinner menus.Baked eggs in ham cups ingredients: 12 thin ham slices 12 eggs salt pepper seasoning for eggs method: preheat oven to 190°c (convectional) or 170°c (thermofan).Lightly grease the muffin pan.Line muffin pan with ham slices.Drop egg into each muffin cup and sprinkle salt, pepper and seasoning over the top.Bake for 15 - 20 minutes.Allow to cool for 5 minutes and then carefully remove each baked egg / ham cup.Feta, pepper and olive tortilla ingredients: 4 eggs 1 tbsp.Oil 1 small onion, chopped 1 green pepper, chopped 50 g cherry / baby plum tomatoes, halved 50 g green / black olives, pitted 100 g feta cheese, crumbled salt pepper 2 tbsp.Chopped parsley seasoning for eggs method: microwave oil, onion, salt and pepper in a covered microwave-safe dish on high for 2 minutes [850w], stirring after 1 minute.Stir in the tomatoes, olives, cheese and parsley.Beat the eggs with seasoning and pour into the dish, mixing well.Cover dish and microwave on high for 2 minutes.Stir well, shaking the dish to level.Cover and microwave on high for a further 2 minutes.Leave to stand covered for approximately 3 minutes.Place under the grill for 2 minutes to brown.Cut into wedges before serving.Avgolemono (greek lemon-egg soup) ingredients: 6 cups chicken broth (follow instructions on chicken stock cubes / tin) ¾ cup rice 1 cooked boneless / skinless chicken breast, minced / finely chopped 2 eggs 80 ml lemon juice 1 lemon, wedged method bring broth and rice to a boil in a large saucepan or skillet.Reduce heat to a simmer, cover, and cook for approximately 20 minutes.Add the chicken, mix well, remove from stovetop, and cover.Whisk the eggs and lemon juice in a medium mixing bowl until frothy.Slowly pour one cup of the soup into the egg mixture, stirring well.Add the mixture to the rest of the soup and stir until combined.Serve soup hot with lemon wedges.Poached eggs and grilled asparagus ingredients: 1 tsp.Olive oil 12 asparagus spears ½ tsp.Paprika 2 eggs 2 tbsp.Parmesan cheese [grated] 6-8 mint leaves salt 2 tbsp.Vinegar method: bring salt and vinegar water to a boil in medium-sized pot or skillet, then reduce to a simmer.Fry asparagus spears in medium-sized pan or skillet, whilst poaching eggs in salt / vinegar water for approximately 3 minutes.Sprinkle asparagus spears with paprika before placing on plates.Remove eggs from the pot / skillet with slotted spoon, drain and place on asparagus.Sprinkle grated parmesan and mint leaves over before serving.

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