Category Archives: Eggs

Scrambled eggs with garlic sprouts and oyster mushrooms

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huevos2

This is the perfect recipe to make now that the young garlic sprouts are in season but can be made at any time substituting spring onions at other times of the year.

INGREDIENTS:
2 eggs per person, beaten
garlic sprouts, chopped
250g oyster mushrooms, cut into strips
olive oil
butter
salt and pepper

METHOD:
Heat some olive oil in a large frying pan or wok and fry the garlic sprouts until soft. Season with salt and pepper. Add the mushrooms, cover and turn down the heat and continue to fry until they are soft and most of the juice has evaporated.

Add a knob of butter to the pan and pour over the eggs. Stir with a spatula until the eggs are cooked.

Serve with rosti potatoes or fried jacket potatoes.

huevos1

 

 

Spinach and ricotta omelette

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spinach ricotta omelette

This was supposed to be a frittata made in a frying pan but as I had left out the milk it turned out to be an omelete. It was, however, a success and I will definitely be making it again.

INGREDIENTS:
1 medium salad onion, quartered and thinly sliced
4 cloves or garlic, roughly chopped
100g spinach leaves per person
50g ricotta cheese per person
2 eggs per person, beaten
salt and pepper
olive oil

Heat some olive oil in a frying pan and then gently soften the onion. Add the garlic and fry for another couple of minutes. Add the spinach leaves and stir-fry quickly until they have wilted. Season with salt and pepper.

Pour over the beaten eggs and stir well. Put small dollops of ricotta over the surface.

Turn up the heat for a minute and then turn down and cover for two minutes.

You can finish off cooking this under a hot grill. As we don’t have a grill, I made sure the edges hadn’t stuck to the frying pan and then flipped the omelette using a large saucepan lid.

Once back in the pan, I turned up the heat for a couple of minutes and then down again until the omelette was cooked through.

spinachomelette2

Creamy egg curry

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creamy egg curryINGREDIENTS:
hardboiled eggs (1 or 2 per person)
1 medium onion, halved and thinly sliced
1 teaspoon ground ginger
5 cloves garlic, crushed
4 tomatoes, chopped
1 cup vegetable stock
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 pot natural yoghurt
100ml whipping cream
salt and pepper
mustard oil

Heat the oil in a frying pan on a fairly high flame. Add the onion and fry until they start to go brown at the edges.

Add the garlic and fry for another couple of minutes.

Add all the spices except the garam masala and fry for a couple of seconds.

Gradually add the yoghurt, stirring well before adding the tomatoes. Continue cooking and mash the tomatoes into the sauce with the back of the spoon. Add the vegetable stock and bring to the boil. Cover and simmer for another 5 minutes. This part of the recipe can be done in advance.

When you are ready to eat, heat it through, add the cream and garam masala and then arrange the eggs on top.

Devilled eggs

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devilledINGREDIENTS:
eggs, hardboiled
mayonnaise
paprika
curry powder
salt and pepper

Cut the ggs in half and remove the yolks. Mash with a fork in a bowl. Season with salt and pepper and add a teaspoon or two of curry powder. Stir in a couple of spoons of mayonnaise until creamy.

Refill the eggs and sprinkle with paprika.

Huevos rancheros recipe

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Huevos rancheros recipe

huevos ranchros recipe

Huevos rancheros

This huevos rancheros recipe is quick and easy to make. It uses pinto beans, red peppers and spices and the eggs are cracked into the pot to cook just before serving. For more recipe ideas for Mexican food, see Thomasina Miers’ book Mexican Food Made Simple.

INGREDIENTS:
1 onion, finely chopped
1 red pepper, roughly chopped
1 green chilli, chopped
3 cloves garlic, finely chopped
400g pinto beans or white beans
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon tomato purée
400g chopped tomatoes
200ml vegetable stock
4 eggs
tortillas

METHOD:
Heat some oil in a casserole and fry the onion until soft. Add the red pepper and fry for a further couple of minutes before adding the garlic, chilli and spices. Fry for another minute or so to release all the flavours.

Pour in the chopped tomatoes, beans, tomato purée, stock and bring to the boil. Cook uncovered for 20 minutes or so until most of the liquid has evaporated.

Cut the flour tortillas into wedges and fry in a frying pan with a smidgeon of oil until crispy.

Make 4 wells in the mixture and crack an egg into each one. Cover and cook for a further 3-5 minutes until the eggs have set.

Serve with the tortillas.

huevos ranchros recipe

Huevos rancheros