Bread Biscuits with Soft-boiled Eggs

Ingredients

2 cups plain/all purpose flour
2-1/2 teaspoons baking powder
l/2 teaspoon salt
5 tablespoons cold lard (or vegetable shortening), cubed, plus extra, melted, to glaze
3/4 cup buttermilk, (or sour milk, or 50% plain yogurt and 50% whole milk)
10 soft-boiled eggs

Method

1. Preheat the oven to 230°C (450°F).
2. Sift together the flour, baking powder and salt in a bowl. Add the lard (or vegetable shortening) and gradually rub between fingertips to the consistency of fine breadcrumbs.
3. Add the buttermilk (or sour milk, or yogurt-milk) and mix quickly with a fork until the mixture is just blended.
4. Pull the dough out onto a floured surface and knead lightly just to incorporate all the ingredients.
5. Gently roll out to a thickness of 2 inches. Stamp out rounds with the cookie cutter, dipping the cutter in flour between each cut and making sure not to twist the cutter when you push it in or pull it out. Re-roll the off-cuts of dough and stamp out more rounds.
6. Arrange the biscuits on the prepared baking sheet and glaze the tops with melted lard (or vegetable shortening) for an even more savoury flavour.
7. Bake in the preheated oven for 12-15 minutes until golden on the outside and fluffy and soft on the inside. Remove from the oven and transfer to a wire rack to cool.
8. Serve 2-3 biscuits with each egg.

Makes 30 biscuits.

Source: 100 Ways with Eggs

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Beets and Sour Cream on Crunchy Rye

Ingredients

8 oz cooked beets
1 teaspoon balsamic vinegar
1 teaspoon wholegrain mustard
2 tablespoons olive oil
3 slices of light rye bread
1/3 cup sour cream

Method

1. Cut the beets into 1/4 inch slices, then cut in the opposite direction to make thin matchsticks. Put in a bowl.
2. Put the vinegar, mustard, and oil in another bowl, whisk well, then pour it over the beets and toss gently, making sure they are well coated.
3. Cut each slice of bread into fourths and toast on both sides under a preheated broiler or on a ridged stovetop grill-pan.
4. Arrange on a plate, add a dollop of sour cream to each piece of toast, then put some sliced beets on top and serve.

Makes 12 pieces.

Source: On Toast

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Smoked Haddock, Radish and Avocado Omelette Wraps

Ingredients

6 eggs
2 tablespoons butter
7 oz hot smoked haddock, flaked
1 cup watercress
1 ripe avocado, peeled, stoned/pitted and chopped
6 radishes, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
sea salt and black pepper, to season

Method

1. Preheat the oven to 140°C (275°F).
2. Gently beat the eggs in a bowl and season with salt and pepper.
3. Put an ovenproof plate in the preheated oven to heat up.
4. Heat about 1 teaspoon of the butter in the frying pan/skillet over high heat and swirl it around the pan. Pour in about 3 tablespoons of the beaten eggs – just enough to coat the base of the pan.
5. Wait for 30 seconds, then flip over. Repeat with the remaining mixture, using the same amount of butter each time, until you have about eight omelettes, keeping them warm on the plate in the preheated oven.
6. Put the smoked haddock, watercress, avocado and radishes in a large mixing bowl. Stir in the oil and lemon juice and season with pepper.
7. Lay two omelette wraps out on a board and spoon some of the haddock filling down the middle of each one, then roll up and transfer to a plate. Repeat with the remaining wraps and serve.

Makes 4 serving.

Source: 100 ways with Eggs

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Zucchini Fritters with Eggs and Caramelized Onions

Ingredients

2 tbsp extra virgin olive oil
5 red onions, sliced
1 tbsp brown sugar
salt and pepper
scant 1-1/2 cups self-rising flour
1 egg, lightly beaten, plus 4 eggs for poaching or frying
scant 1 cup milk
2 zucchini, grated
1 cup corn oi

Method

1. Heat the olive oil in a large heavy-bottom pan over medium heat, add the onions, and cook for 5 minutes, or until softened.
2. Stir in the sugar and reduce the heat, cover, and cook for 30 minutes, or until the onions are deep brown in color, stirring occasionally. Season to taste with salt and pepper and let cool.
3. Make the fritters. Place the flour in a large bowl and make a well in the center. Whisk the beaten egg and milk together and incorporate into the flour, using a wooden spoon to make a batter. Season to taste with salt and pepper
   and stir in the grated zucchini.

4. Heat the corn oil in a wide deep-sided pan and drop in tablespoons of the batter. Cook until golden brown on both sides, turning once. Drain on paper towels and keep warm.
5. Poach or fry the eggs, as you prefer.
6. To serve, place 2 fritters on each individual plate, place an egg on top, and spoon over some of the caramelized onions. Serve at once.

Makes 4 servings.

Source: Brunch

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Omelet Torte with Indian Spices

Ingredients

2 tbsp vegetable oil
1 small red onion, diced
1 tbsp fennel seeds
1 tsp dried red pepper flakes
9 oz canned chickpeas, drained and rinsed
1 cup frozen peas, thawed
1 tomato, diced
8 eggs
3 tbsp chopped fresh cilantro
salt and pepper

To Serve

4 tbsp tomato chutney
4 tbsp plain yogurt

Method

1. Preheat the broiler to hot.
2. Heat the oil in a 12-inch nonstick skillet over low heat and cook the onion for a few minutes, or until soft but not brown.
3. Add the fennel seeds and red pepper flakes and cook for an additional 1 minute, then stir in the chickpeas, peas, and diced tomato.
4. Break the eggs into a bowl and beat lightly with a fork. Mix in the cilantro and season to taste with salt and pepper.
5. Pour the egg mixture over the ingredients in the skillet and cook until just starting to set. Place under the broiler until the egg has fully set and the torte is lightly brown.
6. Serve, cut into wedges, with tomato chutney and yogurt on the side.

Makes 4 servings.

Source: Brunch

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