Tag Archives: eggs

Avocado Deviled Eggs


Makes 24

Ingredients

12 hard-boiled eggs, peeled and halved lengthwise
1 avocado, diced
2 tablespoons freshly squeezed lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
Paprika, for garnish
1 tablespoon chopped chives, for garnish

Directions

In a medium mixing bowl, mash the avocado with a fork. Scoop the yolks out of the halved eggs and add them to the bowl with the avocado, mashing them in with the fork. Mix in the lemon juice, mayonnaise, salt, and cayenne.

Spoon a generous spoonful of the yolk-avocado mixture into the well of each of the egg whites. Cover and refrigerate until ready to serve. Just before serving, garnish with paprika and chopped chives.

Tip: Make it easy! Transfer filling mixture to resealable food-storage plastic bag, and snip 1/2-inch corner from one end of bag. Squeeze filling into egg halves.
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Beef And Potato Scramble Casserole


Serves 6-8

Ingredients

1 1/2 pounds ground beef
1 1/2 pounds potatoes (your choice), peeled and diced
8 eggs, lightly beaten
1 white onion, chopped
2 cups cheddar cheese, grated
1 cup milk or heavy cream
3 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon dried parsley
kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 350F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat olive oil in a large pan or skillet over medium-high heat and sauté potatoes until tender. 10-15 minutes.

Transfer potatoes to a separate bowl and set aside.

Add ground beef and onions to the skillet and cook until beef is browned and onions are tender. Season with garlic powder, parsley, salt and pepper.

Drain fat from pan and transfer beef and onions to the same bowl as potatoes. Place beef, onions and potatoes into greased baking dish.

In a separate bowl, whisk together milk and eggs, and stir in cheddar cheese. Pour mixture over beef and vegetables and stir everything together.

Place baking dish in oven and bake for 20 minutes, or until eggs are cooked and everything is warmed through.

Remove from oven and serve hot.
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Avocado Egg Salad


Servings: 4 servings

Ingredients

7-8 hard boiled eggs, chopped
1/4 cup mayonnaise
1 teaspoon lemon juice or lime juice
2 Tablespoons minced cilantro
1 teaspoon kosher or sea salt, or to taste
fresh cracked black pepper to taste
1/2 teaspoon dijon mustard
1/2 teaspoon ground cumin and paprika (optional)
1 medium-large ripe avocado, chopped small

Directions

In bowl, combine eggs, mayo, lemon juice, cilantro, salt, pepper, mustard and optional spices. Gently combine well.

Add chopped avocado and combine into egg salad mixture. Smash the avocado to your desired texture.

Serve with crackers or bread.
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Ham, Egg & Cheese Pockets


Servings: 2

Ingredients

2 soft large wraps / tortillas (9″ diameter) (Note 1)
3.5 – 5 oz ham slices (Note 3)
1/2 – 2/3 cups grated cheddar or tasty cheese (or any other melting cheese) (Note 2)
2 eggs

Instructions

Preheat oven to 350F (all oven types).

Place 2 pieces of foil on a work surface and spray with oil (any).

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham off cuts and shavings.

Place cheese in the middle of the ham, the form into a ring.

Working quickly (one pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a package (see video below recipe). Then wrap in foil. DO NOT TURN UPSIDE DOWN. (Egg will leak)

Place on baking tray.

Bake for 25 minutes. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot.

Recipe Notes

1. I use Mission soft wraps and large tortillas.

2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don’t make this with mozzarella cheese because it doesn’t have as much flavour, but can if you want to.

3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want – or even sub with other cured meat of choice.

4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)
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Japanese Rice Omelette


Serves: 1

Ingredients

Fried Rice

1 cup cooked rice
1/2 tbsp butter
1/4 onion (note 1), finely chopped
1.8 oz chicken diced into 1/2″ cubes (note 2)
2 tbsp tomato ketchup (note 3)
1 tsp Worcestershire sauce
1/2 tsp salt
Pepper

Omelette

3 small eggs (note 4)
1 tbsp milk
Salt and pepper
1 tsp oil
1 tsp butter

Topping

More tomato ketchup

Instructions

Fried Rice

If rice is cold, microwave for 1 minute to warm up.

Melt butter in a fry pan over medium heat. Add onion and cook until translucent (about 2 minutes).

Add chicken and cook for another couple of minutes. Then add the remaining ingredients except rice. Mix well ensuring that ingredients are evenly mixed with tomato ketchup.

Add rice and mix well ensuring every rice grain is coated in orange colour.

Turn the heat off.

Omlette

Add eggs, milk, salt and pepper to a bowl and mix well. Try to cut the egg white into small bits by lifting the egg white with a fork or chopsticks occasionally. This will make the surface of an omelette consistently yellow without large white patches.

Add oil and butter to a non-stick 9″ fry pan (note 5) and heat over high heat.

When the butter melts, add the egg mixture and mix well by scraping the cooked egg on the outer edge to the centre with a spatula.

While the surface of the egg is still slightly wet but the bottom is cooked, remove the fry pan from the heat. Position the fry pan with the handle diagonally on your right (for right hander).

Place the fried rice on the egg, slightly off-centre, allowing 3/4-1 1/4″ of egg around the rice on the left side of the handle and about 2/3 of surface of the egg on the other side.

Fold the right side of the egg over the rice covering part of the rice. Then shake and tilt the fry pan to slide the egg with the rice towards the left-hand side of the handle until the edge of the egg reaches to the edge of the fry pan. If it does not slide easily, use the spatula to help.

Place a serving plate next to the fry pan, making a V-shape and gently overturn the fry pan to roll the omurice over to the plate.

Place kitchen paper over the omurice and using both hands, shape it into an oval shape with a pointy end (like a gridiron ball cut in half lengthwise). If necessary, use a soft spatula to tuck in the edge of the omelette underneath the rice and shape it.

Dribble tomato ketchup on the top of omurice and serve with side salad of your choice.

Recipe Notes

1. My onion was about 1.8oz.

2. Instead of chicken, you can use bacon or ham, cubed or sliced.

3. In Australia, tomato ketchup is called tomato sauce. I compared the flavour between Heinz Ketchup (American brand) and Three Three’s Tomato Sauce (Australian brand). There are differences and Heinz Ketchup is sweeter and a bit saltier than the Aussie one. The nutrition table also confirms these differences.

If you want, you can reduce the sweetness by replacing part of the tomato ketchup with Worcestershire sauce (the rice becomes a bit dark).

4. My egg was sold as 2.1 oz each and when I cracked 3 eggs they weighed about 5.3oz. You can use 2 very large eggs instead. Slight variations to the amount of egg should not be a problem.

5. I tried a few fry pans in different diameters and the 9″ fry pan was the best size for standard one serving.

If your fry pan is much smaller, reduce the amount of rice, otherwise the egg cannot cover the rice easily.

If you have only a large fry pan, try to make a small size omelette instead of filling the entire surface of the fry pan. You can of course increase the amount of ingredients and make a large one instead.
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Blueberry French Toast Bake


Overnight Blueberry Cream Cheese French Toast Bake – An easy and delicious baked French Toast bursting with blueberries and cream cheese. Perfect for breakfast, brunch or even dinner.
Servings 8 people

Ingredients

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter cold and cubed

1 [16 ounce 450 g] loaf of French bread or sourdough bread (day old bread works best), cut into 1-inch cubes with the ends discarded
1/2 cup cream cheese softened optional – leave out if preferred
2/3 cup maple syrup OR honey divided
1 1/2 – 2 cups blueberries , divided (fresh or frozen)
6 large eggs
1 1/2 cups milk (I used almond)
1/2 teaspoon ground cinnamon
2 teaspoons pure vanilla extract

Optional Blueberry Compote:

1/2 cup maple syrup OR honey
1 teaspoon cornstarch
1 cup blueberries fresh or frozen
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
water as needed to thin out sauce to desired consistency

Optional Toppings:

maple syrup
more fresh berries
whipped cream
powdered sugar

Instructions

Make the streusel topping:

In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

For the casserole:

Lightly grease a 9×9-inch square baking dish or 2.5 quart casserole dish.

Arrange half of the bread cubes in the bottom of the pan. In a small bowl, mix cream cheese with 2 tablespoons of maple syrup. Drop spoonfuls of the cream cheese mixture over the bread and top with half of the berries.

Layer with remaining bread cubes on top.

In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, remaining 1/3 cup of maple syrup, brown sugar and vanilla.

Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.

Top evenly with remaining berries. Sprinkle the streusel topping over the bread. Cover pan with foil. Allow to chill in refrigerator for an hour or overnight.

When ready to bake, remove french toast from fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.

Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.

For Optional Blueberry Compote:

In a medium saucepan over medium heat, add maple syrup, cornstarch and blueberries. Bring to a boil, while stirring constantly and allow to bubble and thicken for about 2-3 minutes. Reduce heat to low and allow to simmer for about 7-10 minutes, or until the blueberries begin to pop. Stir in the lemon juice and vanilla extract. Add water as needed to desired consistency. Serve over french toast slices.
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Strawberry Cream Cheese French Toast Bake

Ingredients

1 16 ounce (450 g) loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1-inch cubes with the ends discarded
1/2 cup cream cheese, softened (optional – leave out if preferred)
1 1/2 – 2 cups sliced strawberries, divided
6 large eggs
1 1/4 cups milk
1/2 teaspoon ground cinnamon
1/3 cup maple syrup or honey
1/4 cup brown sugar (optional)
2 teaspoons pure vanilla extract

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter, cold and cubed

Optional Toppings:

maple syrup
more fresh berries
whipped cream
powdered sugar

Instructions

Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

For the casserole Lightly grease a 9×9-inch square baking dish or 2.5 quart casserole dish.

Arrange half of the bread cubes in the bottom of the pan. Drop spoonfuls of the softened cream cheese over the bread and top with half of the mixed berries.

Layer with remaining bread cubes on top.

In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla.

Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.

Top evenly with remaining berries. Sprinkle the streusel topping over top. Cover pan with foil.

Allow to chill in refrigerator for an hour or overnight.

When ready to bake, remove french toast from fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.

Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.
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