Good one

By Lynn Kuehner

 

The 9th of October is World Egg Day! Eggs are among the most nutritious foods on earth as they contain vitamins, minerals, high quality proteins, good fats and various other lesser-known nutrients.

Did you know that Ireland is now producing 551 million eggs annually? And that Irish consumers are spending €103 million per year on eggs? Obviously, life would be hard without eggs…

To celebrate the day of this wonderful food, we collected our Top 10 egg recipes for you!

 

1.Ham, Egg & Cheese Bread Bowls

(Serves 4, takes 15 minutes)

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What you need:

  • 4 eggs
  • 4 slices of ham
  • 4 bread rolls (soft or crusty)
  • 1 packet of mozzarella cheese
  • 1 tbsp of fresh paisley

 What to do:

  1. Preheat oven to 180C/350F.
  2. Cut the tops off the bread rolls. Scoop out the centre.
  3. Put a slice of ham into the bread, try to use the whole slice to provide the egg seeping out or being soaked up by the bread.
  4. Crack in an egg and top each with 2 tbsp of mozzarella cheese and a sprinkle of parsley.
  5. Put the top back on each roll. Wrap them with foil and place them in the oven to bake for about 10 to 15 minutes. Check them after 10 minutes
  6. Take them out of the oven, unwrap and serve immediately.

 

2. Crustless Mini Quiches

(Serves 9, takes about 30 minutes)

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What you need:

  • 6 eggs
  • 1/2 cup of milk
  • Seasoning of your choice
  • Mix-ins such as vegetables and cheese
  • Cooking spray or oil

What to do:

  1. Preheat oven to 350°F
  2. Spray a muffin pan with cooking spray or fatten it with oil.
  3. Add eggs, milk, and desired seasoning into bowl and whisk them.
  4. Pour the egg mix into muffin pan, about 3/4 full.
  5. Add your desired mix-ins: scallions, red bell pepper, cheddar cheese, spinach, onions, swiss, mushrooms, tomatoes, feta – whatever you like. With a spoon, stir each cup to get the mix-ins incorporated.
  6. Put them into the oven and bake them for 20 minutes, rotate the muffin pan after 10 minutes. Afterwards, immediately remove quiches from the muffin pan using a spoon to help scoop them out – enjoy them hot or cold.

 

3. Cheesy Baked Egg Toast

(Serves 4, takes about 20 minutes)

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What you need:

  • 4 Great Day Farms Eggs
  • 4 Sandwich bread
  • 1 pkt. of Shredded cheese
  • Butter
  • Salt and pepper
  • Cooking spray

 What to do:

  1. Using a pointy-tipped teaspoon or a butter knife create the corners of the edges for the rectangle on each slice of your bread, pressing almost to the crust edges. Press down to create the rectangle.
  2. Season the bread slices with salt and pepper. Crack one egg into each slice of bread prepared and season the egg on top.
  3. Butter the edges of the bread gently, being careful not to touch the egg.
    Sprinkle shredded cheese onto the butter.
  4. Spray your small baking tray or tin foil with cooking spray before placing into the toaster oven.  Toast the breads in the oven for about 10 minutes (until the egg appears fried).

 

4. Twice Baked Potato with Egg on Top

(Serves 4, takes about 75 minutes)

 

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All rights reserved

What you need:

  • 2 large potatoes
  • 4 eggs
  • 1 yellow onion, diced
  • 3-4 cloves of garlic, chopped fine
  • 100 g grated cheese
  • 2 tbsp olive oil or 1 tbsp butter
  • Fresh chives, chopped
  • Salt and freshly ground black pepper

What to do:

  1. Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
  2. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft.
  3. When the potatoes are cool enough to handle, cut them in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
  4. Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato.
  5. Bake them at 200°C (400°F) for 10-15 minutes until the egg is set. The whites are set while the yolks are a bit runny. Enjoy!

 

5. Scotch Eggs

(Serves 4, takes about 20 minutes)

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What you need:

  • 6 large eggs
  • 1 cup all-purpose flour
  • 1 cup finely crushed corn flakes
  • 3/4 cup of fresh breakfast sausage, casings removed (if necessary)
  • Vegetable oil (for frying)
  • Salt, freshly ground pepper
  • Mustard

What to do:

  1. Put four eggs in a small saucepan with cold water to cover. Bring to a boil, remove from heat, cover, and let stand for 3 minutes. Take them out, drain the pan and refill it with ice water to cool eggs. Carefully peel the eggs and place them in a bowl of cold water; cover and chill until cold.
  2. Take two wide bowls, put flour in one and crushed cornflakes into the other one. Divide the sausage into four equal portions. Pat one portion of sausage into a thin patty over the length of your palm and lay the first soft-boiled egg on top of sausage. Wrap sausage around the egg, sealing to completely enclose. Repeat this with the other eggs.
  3. Take the two raw eggs that are left and whisk them in a bowl. One after another, take the sausage-covered eggs and dip them into the flour (shake off excess), coat them in egg wash and roll them in the corn flakes as a coat.
  4. Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil and heat over medium heat to 375°. Fry the eggs, turning occasionally and maintaining oil temperature of 350°, until the sausage is cooked through and breading is golden brown and crisp. This will take about 5 to 6 minutes. Drain the eggs on a towel and season them lightly with salt and pepper.

Tip: Serve warm with mustard.

 


 

6. Sausage & Spinach Pie

(Serves on pie, takes about 1 hour)

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What you need:

  • 3 Whole Eggs
  • 3 Egg Whites
  • 1/4 Cup Milk
  • 1 Cup fresh Spinach
  • 1 1/2 Cups frozen Hash browns
  • 1 lb Ground Sausage, cooked and drained
  • 1 Clove Garlic, crushed

What to do:

  1. Preheat oven to 375*.
  2. Beat together the eggs, egg whites, and milk in a small mixing bowl, set aside.
  3. In a separate mixing bowl, mix together the spinach, hash browns, sausage, and garlic.
  4. Spray a 9 inch pie pan with cooking spray, then pour in the spinach mixture.
  5. Pour the egg mixture evenly over the spinach mixture.
  6. Bake in the oven for 40-45 minutes or until the eggs are nice and set.

 

7.Omelette in a Bag

(serves 1, takes about 15 minutes)

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What you need:

  • 4 large eggs
  • 2 tbs. of grated cheese
  • 1 tbsp or so of any other ingredient you like in your omelette (onion, cooked bacon, bell pepper, peas…)l
  • 1 small Ziploc freezer bag

What to do:

  1. Crack eggs right into the small Ziploc bag. Add the cheese and any optional ingredients you like. Seal the bag, squish the ingredients to mix. “Burp” the air out.
  2. Bring a medium-sized pan of water to a heavy boil.
  3. Drop Ziploc baggie into the boiling water. Boil for 5 minutes.
  4. Carefully, remove baggie from the water. Open the bag and roll the omelette onto a plate. Enjoy your special omelette!

 

8. Baked Eggs With Cream and Herbs

(serves 4, takes about 20 minutes)

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What you need:

  • 1 tablespoon unsalted butter, softened
  • 8 tablespoons heavy cream
  • 8 eggs
  • salt and black pepper
  • 1 tablespoon chopped fresh herbs (such as parsley and dill)
  • Toast (for serving)

What to do:

  1. Heat oven to 425° F. Coat four ramekins with the butter and place 2 tablespoons cream in each. Crack 2 eggs into each ramekin and season it with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.

 9. Avocado Egg Salad

(serves 2, takes about 20 minutes)

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What you need:

  • 3 hard-boiled egg
  • 1 avocado
  • 4 strips bacon (cooked crispy)
  • 1 lime
  • sea salt
  • black pepper
  • cumin

What to do:

  1. Rough chop the hard boiled eggs and chop the bacon.
  2. Add the avocado and egg to a bowl. Use the back of a fork to mash the avocado. Add half to the egg mixture.
  3. Season the mix with cumin, salt and pepper. Add the lime juice, and stir to combine. Top it with the remaining bacon – and enjoy!

10. Sweet Coconut Scrambled Eggs on Toast

(serves 2, takes about 15 minutes)

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All rights reserved

What you need:

  • 2 large Eggs
  • 1 cup Egg Whites
  • Vanilla Stevia Drops (1/2-1 droppers full), Honey or Maple Syrup to taste
  • 2-4 slices of bread
  • Fresh Fruit
  • a splash of light unsweetened Coconut Milk
  • 1/4 cup unsweetened shredded Coconut
  • unrefined Coconut Oil to coat the pan and some for your toast or Butter
  • some fine Sea Salt
  • Optional: Maple Syrup, Honey or Whipped Cream

What to do:

  1. In a bowl whisk together eggs, coconut milk, sweetener, shredded coconut and sea salt.
  2. Heat a medium non stick skillet over medium low heat. Add egg mixture and cook slowly stirring frequently to get creamy scrambled eggs.
  3. Toast bread and spread some coconut oil or butter over the top. Serve with the eggs on the top and a side of fresh fruit.

 

 

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