24 October 2016Last updated

Food | Recipes

5 Quick and easy egg recipes

Eggs are one of the most delicious and nutritious foods you can eat

10 Oct 2016 | 12:38 pm
  • Warm salad with tomato vinaigrette


Warm salad with tomato vinaigrette

Prep time 10 mins
Cooking time 15 mins
Serves 4

1 tbsp butter
100g bresaola, thinly sliced into rashers
200g baby asparagus
½ a lemon, juice of
1 tbsp olive oil
800g tinned lentils, rinsed
4 eggs
100g baby Rosa tomatoes
2 tsp red grape vinegar
1 clove garlic, finely chopped
1 tbsp grain mustard
A pinch of caster sugar
⅓ cup olive oil
100g radicchio
4 radishes, sliced
10g fresh mint or oregano
4–6 slices ciabatta, toasted and broken into chunks

Heat butter in a small pan, cook the bresaola rashers until crispy, remove and drain on paper towel. Add asparagus to the pan and cook for 3 minutes or until golden and crispy. Add lemon juice, remove the asparagus and set aside.

Add olive oil to the pan, stir in the lentils, season and allow to cook for 2 minutes.

Return the asparagus to the pan and mix with the lentils. Remove from heat, set aside and keep warm.

Place the eggs in a pot, cover with cold water and bring to the boil. Switch off the heat and allow eggs to stand in the water for 3 minutes. Remove eggs from pot, allow to cool slightly, then peel and slice into halves or quarters.

For the vinaigrette, finely chop the tomatoes. Place the vinegar, garlic, grain mustard and caster sugar in a bowl and season with sea salt and black pepper. Slowly add oil and whisk until combined. Stir through the chopped tomatoes.

To serve, place the lentils on a plate, top with radicchio, bresaola, radishes, mint or oregano, and the eggs. Spoon over dressing. Serve immediately with some toasted bread.

Pasta with poached egg, salmon and crispy sage


Prep time 5 mins
Cooking time 15 mins
Makes 4

1 tbsp white grape vinegar
4 eggs
2 tbsp butter
1 tbsp olive oil
20g sage leaves
½ cup cream
200g hot-smoked salmon, flaked
350g pasta, cooked, drained
Parmesan, grated, to serve

Half-fill a medium-sized pot with water. Add vinegar and bring to the boil, then reduce to a simmer.

Crack one egg into a teacup, stir the water with a wooden spoon to create a vortex, drop the egg into the boiling water, and continue to stir. Repeat with the remaining eggs. Cook eggs for 2-3 minutes, remove with a slotted spoon and place on paper towel. When ready to serve, return to the boiling water for 1 minute.

Heat butter and olive oil in a frying pan, add sage leaves and cook until crispy. Remove leaves from pan, drain on paper towel and keep warm; reserve pan juices.

Add cream to the frying pan and season well with sea salt and black pepper. Simmer for 2–3 minutes. Add flaked salmon and stir well to coat. Toss in the pasta, and stir well to combine.

To serve, divide pasta between four serving bowls, top each with a poached egg and sprinkle over the crispy sage and grated Parmesan.

Cheese soufflé


Prep time 10 mins
Cooking time 45 mins
Serves 4

1 tbsp butter, melted
2–3 digestive biscuits, finely crushed
30g butter
30g flour, sifted
1½ cups warm milk
2 tsp hot English mustard
125g Cheddar or Gruyère cheese, finely grated, plus extra for sprinkling over
Pinch of grated nutmeg
4 eggs, separated

Preheat the oven to 180°C.

Grease four ramekins with melted butter, dust with the biscuit crumbs, and turn ramekins around until they are evenly coated on the inside.

Heat butter in a small pot until melted. Add flour and stir until combined. Cook for 1 minute, then gradually add milk, whisking constantly until smooth. Increase the heat but do not allow to boil, whisking until thick and smooth. Remove from heat, stir in the mustard and cheese, add nutmeg and season well with salt and pepper. Leave mixture to cool a little, then whisk in the egg yolks.

Place mixture in a large bowl. 
Place the egg whites in a separate bowl and whisk until stiff. Fold the egg whites into the egg yolk mixture. Spoon into prepared ramekins until almost full. Run your finger around the inner edge of each ramekin (this will help the soufflés to rise). Sprinkle over a little extra cheese.

Place on a tray and bake for 25–30 minutes, or until risen and golden. Serve immediately.

Baked frittata with potatoes, beetroot and goat’s cheese


Prep time 15 mins
Cooking time 35 mins
Serves 4

2 tbsp butter
3 tbsp olive oil
3 cloves garlic, peeled and finely chopped
3 potatoes, peeled and thinly sliced
3 bulbs beetroot, parboiled and thinly sliced
3 eggs
½ cup cream
1 tbsp fresh thyme, leaves picked, plus extra to garnish
100g goat’s cheese, crumbled

Preheat the oven to 180°C.

Heat a frying pan, add butter and 1 tbsp olive oil, and allow to melt. Add garlic and sauté for a minute, then add sliced potatoes. Stir well to combine, sauté for four minutes or until golden, remove from the pan and season well with salt and pepper.

Place the eggs and cream in a jug, beat well to combine and stir in thyme leaves. Season to taste.

Grease a separate oven-proof frying pan with the remaining olive oil, cover the base with a layer of the potato and beetroot slices, crumble over a little goat’s cheese, and repeat until all the potato, beetroot and cheese have been used. Pour over the egg mixture and season.

Bake for 30 minutes. Remove, allow to cool slightly, and serve garnished with fresh thyme leaves.

Baked brioche pudding


Prep time 15 mins
Cooking time 45 mins
Serves 4

4 mini brioches, sliced and toasted
3 tbsp butter, softened
3 tbsp raspberry jam
1 cup fresh raspberries, or frozen raspberries, defrosted
4 eggs, beaten
1 cup milk
½ cup cream
¼ cup maple syrup
1 tsp vanilla extract
50g white chocolate, grated
Demerara sugar, to sprinkle
Icing sugar, for dusting
Maple syrup, for drizzling
Fresh raspberries, to garnish

Preheat oven to 180°C.

Butter one side of each brioche slice, spread jam on the other. Pack into ramekins; press a few raspberries in between the slices. Place the eggs, milk, cream, syrup, vanilla and chocolate in a jug, whisk. Pour the egg mixture into the ramekins and allow to stand for 15 minutes. Brush bread ‘tops’ with remaining jam and sprinkle sugar over.

Place ramekins in a bain-marie, pour in hot water until half-submerged, bake for 30 minutes, or until crispy and set. To serve, dust with icing sugar, drizzle syrup, sprinkle berries.