Conveniently contained in a hard shell, eggs are the perfect food.
They are packed with nutrients essential to healthy living. These are also excellent for your eye health and cell membrane health.
And if you are trying to lose weight, it’s worth including eggs in your diet as they are low in calories and one of the foods that will help you feel full for longer. Eggs contain good cholesterol, which is important for heart health.
They are an ideal food at every stage of life, as well as being easy to cook and enjoyable to eat.
Source free-range organic eggs and eggs from chickens that are fed omega-rich feed in pastures.
CHORIZO RATATOUILLE
Serves 6
30ml olive oil
2 sticks of celery, sliced
1 red onion, finely chopped
5ml chopped garlic
225g chorizo, chopped
2 brinjals, cubed
8 baby marrow, sliced
4 large tomatoes, diced
30ml tomato paste
salt and pepper
POACHED EGGS
boiling water
10ml salt
15ml vinegar
6 eggs
Heat the oil in a pot over medium-high heat and fry the celery, onion and garlic until fragrant.
Add the chorizo and fry for a few minutes. Add the brinjals, baby marrow, diced tomatoes and tomato paste and stir to combine.
Turn down the heat and simmer for 15-20 minutes, until the vegetables are tender.
Season with salt and pepper.
Serve in individual bowls topped with a poached egg.
EGGS: Fill a deep frying pan with boiling water, add the salt and the vinegar.
Place on the stove top and simmer over a low heat.
Add 3 eggs at a time, swirling the water gently.
Poach for 3-5 minutes.
SPINACH AND EGG SOUP
Serves 6
30ml olive oil
1 onion, finely chopped
5ml chopped garlic
250g mushrooms, sliced
1.5 litres of chicken stock
200g chicken breast fillets (about 3)
a pinch of nutmeg
salt and pepper
3 eggs, slightly whisked
100g spinach, chopped
5ml grated lemon rind
Heat the olive oil in a large pot and fry the onion and garlic until translucent, about 5 minutes. Add the mushrooms and fry for a few minutes.
Add the boiling stock, chicken and nutmeg and simmer until the chicken is cooked through, about 10 minutes.
Remove the chicken and shred. Place back into the soup. Season with salt and pepper. Slowly whisk in the eggs, stirring constantly.
Switch off the heat and stir the spinach and lemon rind.
Replace the lid on the pot and allow to stand for 5 minutes, until the spinach is wilted. Serve immediately.
EGG AND BACON POTATO SALAD
Serves 6-8
MAYONNAISE
1 egg
200ml mild flavoured olive oil
45ml lemon juice
5ml Dijon mustard
salt and pepper
SALAD
250 Mediterranean potatoes
125g streaky bacon, cooked and chopped
1 bunch of spring onions, chopped
45ml toasted sesame seeds
60ml chopped coriander
250ml mayonnaise
10ml sesame oil
4 eggs, hard boiled and quartered
MAYONNAISE: Combine all the ingredients in the jug of a stick blender. Insert the stick blender, turn it on and move it upwards. Mix until a thick mayonnaise is formed. Adjust the lemon juice and seasoning to taste. Store in the fridge until required.
SALAD: Boil the potatoes until tender when pierced with the point of a knife.
Drain and cool. Peel and cut into chunks.
Place in a bowl with the bacon, spring onions, sesame seeds and coriander.
Combine the mayonnaise and sesame oil and add to the potatoes. Toss to combine.
Spoon into a serving dish and add the eggs.
BUBBLE AND SQUEAK FRITTERS
Makes 8-10
4 potatoes
125g bacon bits
1 onion, chopped
10ml chopped garlic
125g brussel sprouts
2 carrots, finely diced
60ml chopped parsley
salt and pepper
1 egg, beaten
oil for frying
fried or poached eggs to serve
Boil the potatoes in their skins until soft. Drain. When cool enough to handle, peel and chop. Mash roughly.
In a pan, fry the bacon until crisp. Remove and add to the mashed potato.
Add onion and garlic to the pan and fry until soft.
Boil the brussel sprouts and carrots until soft. Roughly chop the brussel sprouts. Add sprouts and carrots to the pan and fry for a few minutes.
Add the mixture to the potatoes.
Add the parsley, seasoning and egg and mix well.
Shape the mixture into 8-10 patties and refrigerate for at least an hour.
Heat a little olive oil in a frying pan and fry the patties until golden on each side.
Serve topped with a fried or poached egg.
CUSTARD TARTS
Makes 12
1 roll of puff pastry
4 egg yolks
125ml sugar
60ml cornflour
250ml milk
250ml cream
10ml vanilla essence
Roll out puff pastry on a clean work surface lightly dusted with flour. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into 12 slices.
Put each of the rolled pastry slices on to the work surface and roll out into discs using a rolling pin.
Press pastry discs into the wells of a greased muffin tray.
Refrigerate while preparing the custard.
Combine the egg yolks, sugar and cornflour and beat well.
Heat the milk and cream in a pot. Add to the egg mixture while beating.
Return the mixture to the pot and stir over a medium heat until the mixture thickens and just comes to the boil.
Remove from the heat and stir in the vanilla.
Transfer the mixture to a bowl. Cover the surface with clingwrap and refrigerate until cool.
Spoon the custard into the pastry cases and bake at 200°C for 15-20 minutes until golden and slightly charred.
Remove and cool in a tin for about 5 minutes before placing the custard tarts on a cooling rack.
Angela Day, The Star