CORN AND CORIANDER OMELETTE
Serves 4
8 eggs
30ml water
200g tin of sweet corn kernels, drained
30ml soy sauce
10-15ml green curry paste
1 bunch of spring onion, chopped
1 red chilli, seeded and chopped
250ml chopped coriander
oil for cooking
sweet chilli sauce for serving
Beat the eggs and water together. Add the sweet corn, soy sauce, curry paste, spring onions, chilli and coriander and mix well.
Heat a little oil in a non-stick pan and pour in a quarter of the mixture. Cover and cook over a low heat until the mixture is set. Slide the mixture on to a serving plate.
Repeat with the remaining mixture to make 4 omelettes.
Serve the omelettes with sweet chilli sauce.
THAI EGG ROLLS
Makes 6
6 eggs
15ml fish sauce
oil for cooking
Filling
15ml oil
1 large red pepper, thinly sliced
15ml chopped ginger
10ml chopped garlic
60ml sweet chilli sauce
125ml bean sprouts
60ml chopped mint
60ml chopped basil
Dipping sauce
45ml fish sauce
60ml lime juice
30ml honey
1 red chilli, seeded and chopped
Beat the eggs and fish sauce until blended. Heat a little oil in a non-stick pan and add enough egg to cover the base of the pan in a thin layer.
Cook over a medium heat until the egg has set. Transfer to a plate.
Repeat with the remaining mixture to make 6 pancakes adding extra oil as required.
FILLING: Heat the oil in a pan and fry the red pepper, ginger and garlic until the pepper is just soft.
Stir in the sweet chilli sauce and cook for a minute. Remove from the heat.
Place an egg pancake golden side down on a plate. Put some of the pepper, sprouts and a sprinkling of herbs along the middle and fold over the side to enclose the filling. Serve with the dipping sauce.
DIPPING SAUCE: Combine all the ingredients and mix well.
BAKED EGG CUSTARD TART
Pastry
500ml flour
100g butter, cubed
2 eggs
250ml icing sugar
3ml vanilla extract
Filling
625ml cream
seeds from 1 vanilla bean
9 egg yolks
125ml castor sugar
grated nutmeg
glace icing
strawberries to decorate
PASTRY: Put the flour and butter into a food processor and pulse to form a mixture the consistency of breadcrumbs.
Beat together the eggs, icing sugar and vanilla and add to the processor. Pulse to combine until the mixture forms a ball.
Remove and wrap in cling film and refrigerate for 30 minutes.
Roll out the pastry on a lightly floured surface and use it to line a 25cm loose-bottom quiche pan.
Lightly prick the base. Cover with baking paper and weigh down with baking beans. Bake at 180°C for 20 minutes.
Remove the paper and beans and return to the oven for another 5-10 minutes to dry out the base.
Pour the custard mixture into the base (see below) and return to the oven at 160°C for 30-40 minutes until the custard is just set. Remove and cool.
Drizzle with glace icing and decorate with strawberries if desired.
FILLING: Combine the cream and vanilla in a pot and heat to just boiling. Beat the egg yolks and sugar together. Pour over the hot cream. Mix well. Pour this into the pastry shell and grate over some nutmeg.
BACON AND ASPARAGUS FRITTATA
Serves 4-6
15ml olive oil
15ml butter
125g streaky bacon chopped
1 leek, sliced
10ml chopped garlic
250g button mushrooms, sliced
4 eggs
4 egg whites
salt and pepper
100g mature cheddar, grated
15ml thyme leaves
1 bunch of asparagus tips, blanched
50g goat’s cheese, crumbled
Heat the oil and butter in an ovenproof frying pan.
Add the bacon and fry until crispy.
Add the leeks, garlic and mushrooms and fry until the mushrooms are soft.
Beat the eggs, egg whites and seasoning and pour into the pan. Add the cheddar cheese and thyme. Arrange the asparagus tips around the pan and sprinkle over the goat’s cheese.
Cook over a gentle heat for about 10 minutes, then place under a hot grill to set the top. Remove and serve sliced into wedges.
SPICY RICE WITH EGGS
Serves 4-6
30ml olive oil
15ml butter
2 red onions, sliced
45ml korma curry paste
10ml chopped garlic
15ml grated ginger
250ml basmati rice
500ml vegetable stock
salt and pepper
4 eggs
60ml chopped coriander
Heat the oil and butter and fry the onions until nicely browned. Remove half the onions and set aside.
Add the curry paste, garlic and ginger and cook for a minute.
Add the rice and stir well to coat the rice with the spices. Add the stock, cover and simmer until the rice is tender.
Use a spoon to make four indentations in the rice. Break an egg into each.
Cover and cook for about 5 minutes until the eggs are just set.
Sprinkle over the remaining onion and chopped coriander.
EGGS BENEDICT WITH SPINACH MUFFINS
Serves 6
Spinach muffins
300ml milk
50g butter
45ml olive oil
200g baby spinach, roughly chopped
4x250ml flour
10ml salt
30ml sugar
10g sachet instant yeast
Hollandaise sauce
4 extra large egg yolks
200g butter
50ml lemon juice
salt and pepper
poached eggs
sliced ham
parsley for sprinkling
SPINACH MUFFINS: Combine the milk, butter and oil in a pot. Bring to the boil. Add the spinach, cover and set aside until the spinach has wilted.
Use a stick blender to mix the spinach into the milk.
In a bowl combine the flour, salt, sugar and yeast and mix well. Add the spinach milk and mix to form a soft dough. Knead well until smooth and elastic.
Place into a greased bowl. Cover with a tea towel and set aside to rise for 30-40 minutes.
Dust your surface with semolina and tip on the dough. Stretch the dough into a rectangle about 2cm thick. Sprinkle semolina on top of the dough. Use a scone cutter to cut out rounds of dough.
Heat a non-stick frying pan to a medium high heat and cook the muffins until crisp and golden on each side. Remove and keep warm.
Halve the muffins. Top with ham, one or two eggs and add the hollandaise sauce.
Sprinkle with parsley and serve immediately
HOLLANDAISE SAUCE: Drop the egg yolks into a blender. Melt the butter in a small pot and, as the butter comes to the boil, remove it and slowly pour it into the blender with the machine running.
Add lemon juice and seasoning.
Spoon over the poached eggs. Serve immediately.
To keep hollandaise warm before serving, place it in bowl over hot water and whisk occasionally until required.
* This recipe was adapted from a recipe on the TV show, The Fabulous Baker Brothers. - The Star