Mushrooms and Egg on Toast with Fried Tomatoes

Ingredients

1 tablespoon butter
2-3 tablespoons vegetable oil
1 lb button mushrooms, quartered or sliced
3-4 medium tomatoes, thickly sliced
2 eggs
1 garlic clove, crushed (optional)
a handful of fresh flat-leaf parsley, chopped
2/3 cup single/light cream
4 slices wholemeal/whole-wheat toast
sea salt and black pepper, to season

Method

  1. Heat the butter and oil together in a frying pan/skillet over low-medium heat. Add the mushrooms and cook for about 10 minutes, stirring occasionally, until tender and golden. Season with salt and pepper to taste.
  2. Set a grill pan over medium heat, add a little vegetable oil and carefully place the sliced tomatoes in the pan, starting at the top and working around the outside of the pan in a clockwise direction to help you know which slice to turn over in order (so you don’t have some burnt or underdone tomatoes). Turn the slices once and cook on the other side.
  3. Fry the eggs to your liking.
  4. Returning to the mushrooms, stir in the garlic (if using) and chopped parsley and cook for about 1 minute, then add the cream and simmer gently for 2-3 minutes. Taste and adjust the seasoning if necessary.
  5. Serve immediately on toast with the fried tomatoes and eggs.

Makes 2 servings.

Source: 100 Ways with Eggs

Spiced French Toast with Seasonal Berries

Ingredients

4 eggs, plus 1 extra egg white
1/4 tsp ground cinnamon
1/4 tsp allspice
4 slices thick white bread
1 tbsp butter, melted

Berries

scant 1/2 cup superfine sugar
1/4 cup freshly squeezed
orange juice
scant 2 cups mixed seasonal berries, such as strawberries, raspberries, and blueberries

Method

  1. Preheat the oven to 425°F/220°C.
  2. Place the eggs and egg white in a large shallow bowl and whisk together with a fork. Add the cinnamon and allspice and whisk until combined.
  3. Soak the bread slices in the egg mixture for about 1 minute on each side. Brush a large baking sheet with the melted butter and place the bread slices on the sheet. Bake for 5-7 minutes, or until lightly browned. Turn the slices over and continue to bake for an additional 2-3 minutes.
  4. Meanwhile, place the sugar and orange juice in a medium pan and bring to a boil over low heat, stirring to dissolve the sugar. Add the berries, turn off the heat, and let cool for 10 minutes. Serve spooned over the toast.

Makes 4 servings.

Source: Brunch

Spanish Omelette

Ingredients

3 tablespoons olive oil
2 large white onions, thinly sliced
2 large potatoes, peeled and thinly sliced
4 roasted Piquillo peppers, roughly chopped
6 eggs
sea salt and black pepper, to season
green salad, to serve

Method

  1. Heat half the oil in a large, heavy-based frying pan/skillet, add the onions and potatoes and toss to coat. Season well and add the Piquillo peppers. Turn down the heat and cover with a lid. Cook until the potatoes and onions are soft and translucent, about 20 minutes. Turn regularly to prevent too much browning. Once they are softened, remove them from the oil with a slotted spoon and set aside.
  2. Lightly whisk the eggs in a large mixing bowl and add the onions and potatoes (they should still be hot so that the cooking process of the eggs begins as soon as they are mixed together). Season with salt and pepper.
  3. Add the rest of the oil to the pan and return to medium heat. Pour the egg mixture into the hot pan – it should fill it by about two-thirds. Turn the heat down to its lowest setting and cook for 20-25 minutes until there is very little liquid on the surface.
  4. Take a plate that is slightly larger than the frying pan/skillet and place it upside down over the pan. Invert the plate and pan, tipping the tortilla out onto the plate.
  5. Put the pan back on the heat and gently slide the tortilla back into it. The cooked side is now facing upward and the uncooked side will now be on the heat. Cook for a further 2-3 minutes.
  6. Turn off the heat and let settle. (If you don’t feel up to flipping the tortilla over, you can grill/broil the top for 2-3 minutes under medium heat to finish off.)
  7. Turn the tortilla out onto a clean plate and slice to serve.

Makes 4 servings.

Source: 100 ways with eggs

Eggs Mimosa

Ingredients

4 large eggs (hard-boiled)
4-6 oz shrimps (shelled and coarsely chopped)
watercress (to garnish)

Mayonnaise

2 egg yolks
salt and pepper
dry mustard
3/4 cup salad oil
2 tablespoons wine vinegar

Method

  1. To make the mayonnaise, work egg yolks and seasonings with a small whisk or wooden spoon in a bowl until thick; then start adding the oil drop by drop.
  2. When 2 tablespoons of oil have been added this mixture will be very thick. Now carefully stir in 1 teaspoon of the vinegar.
  3. The remaining oil can then be added a little more quickly, either 1 tablespoon at a time and beaten thoroughly between each addition until it is absorbed, or in a thin steady stream if you are using an electric beater.
  4. When all the oil has been absorbed, add remaining vinegar to taste, and extra salt and pepper as necessary.
  5. To thin and lighten mayonnaise add a little hot water. For a coating consistency, thin with a little cream or milk.
  6. Eggs should not come straight from the refrigerator. If oil is cloudy or chilled, it can be slightly warmed which will lessen the chances of eggs curdling. Put oil bottle in a pan of hot water for a short time.
  7. Cool boiled eggs and peel. Split them in half lengthways, scoop out yolks and carefully push half of them through a bowl strainer into a basin. Add the shrimps. Mix and bind with 1-2 tablespoons mayonnaise.
  8. Wash whites, dry and set on a serving dish. Fill with the prawn mixture. Thin the rest of the mayonnaise slightly with 1 tablespoon hot water and coat the eggs with this.
  9. Hold strainer over eggs and push rest of the yolks through. Garnish dish with watercress.

Makes 4 servings.

Source: Cooking with Eggs

Dried Cherry Cheesecake Muffins

Ingredients

5-1/2 oz butter, plus extra for greasing
scant 1 cup cream cheese
generous 3/4 cup superfine sugar
3 large eggs, lightly beaten
2 cups self-rising flour
generous 1/2 cup dried cherries, chopped
confectioners’ sugar, for dusting

Method

  1. Preheat the oven to 350°F/180°C. Grease a deep 12-cup muffin pan.
  2. Melt the butter and let cool slightly. In a large bowl, whisk the cream cheese and sugar together, add the eggs one at a time until well combined, and then stir in the melted butter.
  3. Mix the flour and cherries together in a bowl, then stir gently into the batter. Spoon into the prepared muffin pan, filling each hole to about two-thirds full, and bake for 12-15 minutes, or until golden brown.
  4. Remove from the oven and let cool on a wire rack. Eat warm or cold, dusted lightly with confectioners’ sugar.

Makes 12 muffins.

Source: Brunch