Egg
Preparations
Oeuf Farci
Ingredients
Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika
Method
1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.
Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika
Method
1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.
Oeuf Portuguese
INGREDIENTS
1/4 cup olive oil
3 bell peppers, any colour,
thinly sliced
1 medium red onion, thinly sliced
2 beefsteak tomatoes, cut into
wedges
8 garlic cloves, thinly sliced
1 jalapeño, with seeds, halved
lengthwise
1/4 cup fresh basil leaves
2 tablespoons fresh oregano
leaves
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 cup ricotta
4 large eggs
1 cup grated sharp white cheddar
(about 4 ounces)
1/4 cup grated Parmesan (about 1
ounce)
Toasted country-style bread (for
serving)
Method
- Heat oil in a large heavy
pot over medium heat. Add bell peppers and onion and cook, stirring
occasionally, until softened and just beginning to brown, 10–12 minutes.
- Add tomatoes, garlic,
jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat
to medium-low and continue to cook, stirring occasionally, until
vegetables are very soft and liquid is thickened, 20–30 minutes; season
with salt and pepper. Discard jalapeño.
- Preheat oven to 400°F.
Transfer bell pepper mixture to a 13x9" baking dish. Using the back
of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of
ricotta into each divot, then crack 1 egg into each. Top with cheddar and
Parmesan; season with salt and pepper. Bake, rotating dish halfway
through, until Parmesan is melted and egg whites are almost set but yolks
are still runny, 15–18 minutes.
Oeuf
Benedict
Ingredients
Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml
Method
1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.
Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml
Method
1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.
Spanish
Omelette
Ingredients
Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste
Method
1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other side.
8. Serve hot.
Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste
Method
1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other side.
8. Serve hot.
Oeufs
Florentine
ingredients
serves
4
3/4 kg
spinach, stalks removed
Salt
25 g (1 oz) butter
Pinch of grated nutmeg
freshly ground black pepper
4 eggs
50 g (2 oz) Cheddar or Cheshire cheese, grated
Salt
25 g (1 oz) butter
Pinch of grated nutmeg
freshly ground black pepper
4 eggs
50 g (2 oz) Cheddar or Cheshire cheese, grated
Method
1. Wash
the spinach and put in a large saucepan with salt to taste. Heat gently until
juices flow from the spinach, then cover the pan and cook gently for 5 to 10
minutes or until the spinach is tender.
2. Drain and chop. Return to the rinsed-out pan with the butter, nutmeg, and pepper to taste, and allow to dry out for a few minutes over gentle heat.
3. Meanwhile, lightly poach the eggs in gently simmering water. Put the chopped spinach into four individual gratin dishes or one large flameproof serving dish.
4. Place the drained, poached eggs on top. Sprinkle with the cheese and brown under a preheated hot grill for 2 to 3 minutes. Serve immediately.
2. Drain and chop. Return to the rinsed-out pan with the butter, nutmeg, and pepper to taste, and allow to dry out for a few minutes over gentle heat.
3. Meanwhile, lightly poach the eggs in gently simmering water. Put the chopped spinach into four individual gratin dishes or one large flameproof serving dish.
4. Place the drained, poached eggs on top. Sprinkle with the cheese and brown under a preheated hot grill for 2 to 3 minutes. Serve immediately.