12 ways with eggs
Eggs are easy to cook and incredibly versatile! Niki Bezzant shares some recipe ideas.
1. Easy baked eggs
Place spinach or silver beet leaves and chopped tomato into the bottom of 1/2-cup ramekins or small ovenproof teacups. Break an egg into each ramekin. Bake at 180°C for 15 minutes or until egg whites are just set. Season with salt and pepper to serve.
2. One-serve quiche
Line a muffin tin with trimmed wholemeal sliced bread. Fill with vegetables and cooked meat (leftovers are great) then add a mixture of whisked egg, milk, herbs and spices of your choice. Bake in a 180 °C oven for about 15 minutes until egg is set. Freeze quiches for a good-to-go lunch option.
3. Easy chicken frittata
Combine leftover roasted chicken meat, chopped roasted veges and chopped steamed broccoli in a large bowl. Pour over beaten eggs and mix to coat all the pieces. Pour into a large, hot pan and cook until set. Add a little grated cheese and place under grill to set. Serve with a salad.
4. DIY mayonnaise
Use your stick blender to make mayo. Add 2 egg yolks to blender with lemon juice and Dijon mustard. Whisk in olive oil, a little at a time, until mixture becomes a creamy emulsion. Taste and season to your liking. Keep in the fridge for up to 2 days.
5. Turkish eggs
Cook onion and garlic in olive oil in a pan over a medium heat. Add canned tomatoes, ground cumin and paprika. Simmer until slightly reduced. Make holes in tomato mixture and crack 1 egg into each hole. Cover pan and cook for about 5 minutes or until eggs are cooked. Serve with mint and yoghurt on the side.
6. Super stir-fries
Add protein and colour to stir-fries by making a quick thin omelette in the pan before adding veges. Turn out omelette, cool and slice thinly then add to stir-fry at the end of cooking.
7. Asian omelette
Make another meal of a leftover stir-fry by adding extra leafy green veges such as spinach and kale. Make a thin omelette and fill with warmed stir-fry mix. Serve with a dash of soy sauce and chilli sauce.
8. Not just breakfast
Poached eggs can make a great, healthy lunch or dinner. Serve on top of grainy toast, sautéed spinach, mushrooms and broccoli and add fresh herbs to garnish. A dash of Tabasco livens things up, too.
9. Savoury scramble
Make scrambled eggs even healthier by adding veges: chopped tomatoes, spring onion, corn kernels, spinach or rocket all work well. Serve on grainy toast for a power breakfast.
10. Devilled eggs
Revive this classic as a healthy snack. Hard-boil eggs, cool and peel. Cut eggs in half and keeping whites intact, remove yolks and place in a bowl with reduced-fat mayonnaise, curry powder, salt, pepper and chopped chives. Spoon filling back into egg whites.
11. Egg wraps
Fancy a wrap but need a gluten-free alternative? Make a thin omelette, trim to size then use to enclose your favourite fillings for a tasty lunch or dinner.
Make a Japanese-inspired pancake. Make a basic pancake batter with milk, egg and flour. Add shredded cabbage, spring onion and pepper and cooked meat such as pork mince. Cook in a hot pan like pikelets. Serve with mayonnaise, ginger and shredded nori (seaweed).
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