Good Eggs

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EGG RECIPES

SPANISH OMELETTE

5 EGGS
2 POTATOES DICED & COOKED
1 CAPSICUM DICED
HALF AN ONION FINE CHOPPED
1 CHORIZO DICED
PARSLEY FINE CHOPPED
CHIVES FINE SLICED

IN A LARGE NON STICK PAN HEAT SOME OLIVE OIL, FRY THE ONION & CHORIZO. ADD THE CAPSICUM, POTATO & FRESH HERBS
BEAT THE EGGS TO BREAK DOWN THE EGG WHITE, ADD SALT & PEPPER & POOR OVER THE INGREDIENTS
BAKE IN A 160 DEGREE OVEN FOR 10 TO 20 MINUTES, ALLOW TO SIT FOR A FEW MINUTES AND TURN OUT ONTO A PLATE. EAT HOT OR COLD

FILO PASTRY TART

FILO PASTRY
5 EGGS
100ML CREAM
SALT & PEPPER
ROASTED DICED PUMPKIN
ROASTED DICED ZUCHINNI
CHOPPED PARSLEY
CHOPPED CHIVES
200G FETTA CHEESE

LINE A MUFFIN TRAY WITH SHEETS OF FILO CUT INTO SQUARES
USE SIX PER TART
BEAT THE EGGS, ADD THE CREAM & SALT & PEPPER
ADD THE ROASTED VEGETABLES, HERBS & FETA
PLACE A LADDLE OF THE MIXTURE IN EACH TART & CRACK AN EGG ON TOP OF EACH TART AND BAKE IN AN OVEN AT 160 DEGREES FOR 20MIN

NISCOISE SALAD
5 BOILED EGGS
200 TO 400G FRESH TUNA
1 PUNNET CHERRY TOMATOES
HALF RED ONION
COOKED GREEN BEANS
4 KIPFLER POTATOES BOILED
1 CUP KALAMATA OLIVES
SALT N PEPPER
CHOPPED PARSLEY & CHIVES
EXTRA VIRGIN OLIVE OIL
LEMON JUICE
STICKY BALSAMIC

ON A GRIDDLE PAN SEAR THE TUNA & COOK UNTIL MEDIUM
CUT THE POTATO & LAY THE SLICES ON A PLATTER, SEASON WITH SALT, PEPPER AND A DRIZZLE OF EXTRA VIRGIN OLIVE OIL
THEN ADD THE CHERRY TOMATOES CUT IN HALF, FINELY SLICED RED ONION, KALAMATA OLIVES AND GREEN BEANS.
CUT TUNA INTO SLICES & ADD TO SALAD THEN CUT BOILED EGGS INTO WEDGES AND ADD TO THE SALAD ALONG WITH THE CHOPPED HERBS
DRESS WITH LEMON & VIRGIN OLIVE OIL

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