Recipes
Eggs Benedict
with Smoked Salmon
Ingredients: Hollandaise Sauce
Ingredients: Poached Eggs
Method: Hollandaise Sauce
- Melt butter until foaming hot in a small saucepan.
- Combine egg yolks, lemon juice, salt and pepper in a blender or mixer on top speed for a few seconds.
- With mixer still on top speed, pour hot butter into mixture. Set aside.
Method: Poached Eggs
- Boil water with a dash of vinegar and a pinch of salt.
2. Crack egg into a glass. With water at simmering point, gently pour egg (at room temperature) into the saucepan.
3. Spoon water over the egg for 3-4 seconds and simmer for 3-4 minutes.
Drain when cooked.
4. Toast muffin and layered with smoked salmon and the poached egg. Pour hollandaise sauce over the top and garnish with snow pea sprouts or rocket.
Toy Soliders
Ingredients:
Method
1. Boil enough water to cover eggs in a saucepan with a pinch of salt.
2. Gently place eggs in the saucepan and simmer for four minutes for soft yolks.
3. Cut turkish bread into uniform rectangular “dipping soldiers” and grill with butter.
4. Place eggs in egg cups and tap around the top circumference with a sharp knife, then slice top off gently.
5. Sprinkle salt and pepper to taste if desired and serve hot with dipping soldiers.
Mini Apple
& Cinnamon Pikelets
Ingredients: Mixture
Ingredients: Caramelised Apples
Method: Caramelised Apples
- Slice apples into thick slices and sprinkle with cinnamon and caster sugar.
2. On low heat, melt butter in a frypan and cook apples until golden brown and set aside.
Method: Mixture
- Melt butter in microwave for 15 seconds on medium.
2. Sift flour, baking powder and cinnamon in a large bowl.
3. Add all other ingredients. Mix with electric beaters on high for 2 minutes.
4. Melt butter in a frying pan over a low heat. Place an apple slice in the middle of the pan and using a ladle, pour a small amount of mixture over the top.
5. Wait until air bubbles have popped on the surface and using a wide egg flip, turn to cook the other side being careful not to separate the mixture from the apple.
6. Repeat as desired. Cooked pikelets can be kept warm in the oven whilst finishing preparation.
7. Serve as a small stack drizzled with maple syrup and dustings of cinnamon and caster sugar.
Egg &
Bacon Pie
Ingredients:
Method:
1. Grease a 20cm spring form pan. Preheat oven to 200 degrees C.
2. Cut a pastry disc using the bottom of the spring form pan as a guide for the base of the pie.
3. Cut a long strip of pastry 6 cm wide to make the sides. Place in pan and prick the base of the pastry with a fork.
4. Gently wrap the pastry strip around the side of the pan. Line pastry with backing paper and fill with rice to stop rising.
5. Bake for 10 minutes. Remove rice and paper and bake for a further 5 minutes.
6. Whisk eggs in a large mixing bowl and add chopped spring onions, parmesan, herbs, salt and pepper.
7. Pan fry bacon and brown onion. Set aside to cool then add to egg mix.
8. Fill pastry case with layers of bacon and egg mix, finishing with bacon.
9. Bake for 50 minutes. Serve room temperature or cold.
Scrambled Eggs
with Roasted Tomatoes & Port Mushrooms
Ingredients:
Method:
1. Preheat oven to 200 degrees C.
2. Season tomatoes with salt and pepper and roast whole in good olive oil for 10 minutes.
3. Pan fry mushrooms whole with butter, salt, pepper and port until softened.
4. Whisk eggs and add cream, salt and pepper to taste.
5. Melt butter in a fry pan. Add egg mix and slowly stir until soft lumps form.
6. Serve with grilled bread tomatoes and mushrooms.
Omelettes with
Asparagus & Pancetta
Ingredients:
Method:
1. Fry pancetta in a pan over a low heat until brown and set aside on paper towels when browned on both sides.
2. Boil a saucepan of water and cook asparagus spears for 3 minutes or until tender.
3. Drain and place on a large plate. Gently pour beaten eggs into a non-stick frypan and cook, pulling mixture from sides occasionally.
4. When golden brown, gently roll up the omelette using a spatula.
5. Transfer onto the bed of asparagus and top with pancetta and shaved parmesan.