Category Archives: Eggs
Asparagus Cups For a King
This is a super simple dish but it looks really sophisticated and elegant when it’s done. It would make a great appetizer at a dinner party, or a vegetarian entrée perhaps?
I made it because I saw something similar in a magazine but I didn’t have the right kitchen things to make it with (like ramekins and a good oven)…so I was inspired to make something that I can call my own and I did!
It doesn’t have to be made for an elegant meal but for a normal lunch as well…which it was for us over here!
To make them, do this:
Prepare 250 grams of asparagus. Make sure that they are washed and the woody stems are removed. Then chop off the tips of around 10 stocks.
Cut the tips, that you previously removed, in half and set them aside.
Grate the rest of the asparagus and add it to a large bowl.
Pour 150mL of heavy cream into the bowl.
Along with 2 eggs.
Roughly chop chives. It should make around 2 tablespoons of chopped chives. Add them to the bowl.
Finally add 30 grams of grated parmesan cheese…
And 10 grams of butter, melted.
Stir the mixture together and distribute it evenly into 8 muffin cups.
Place those halved asparagus tips on top.
Now ground some rose pepper in your hand and sprinkle a little on every little asparagus cup.
Bake at 350 degrees F (180 celsius) for 20 minutes.
Et voila!
[amd-zlrecipe-recipe:57]
Posted in Appetizers, Eggs, Lunches
Tagged apsparagus recipe, asparagus, asparagus souffle recipe, dinner party recipe
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Herby Feta Eggs
After making these three times in the past week and a half, I realized that they are share worthy and so I took some pictures.
Scrambled eggs may seem like a basic dish but just one or two different ingredients make them oh so special! And making the eggs with the right flavour combination makes a huge difference too!
I loaded these eggs with feta cheese, coriander and garlic…mmmmm!
And today I’m switching up the way I present the recipe so I hope you enjoy!
You will need:
Now do this…
- Mince the coriander
- Mince the garlic
- Crack the eggs into a large bowl
- Add the whole cream to the bowl
- Add the milk to the bowl
- Whisk the eggs, milk and cream together
- Heat up one tablespoon of coconut oil in a pan and saute the garlic for less than a minute…I forgot to add the garlic to the pan before hand, hence the no picture, so I added it in after I put the eggs in…Don’t do this! It’s sooo much better to saute them beforehand!
- Add the eggs to the pan
- Sprinkle the coriander and feta cheese on top
- Scrape the eggs from the bottom of the pan and stir them around to cook them. I like to let them sit for a couple of minutes to get a little brown before stirring them again
Et voila!
[amd-zlrecipe-recipe:49]
Posted in Breakfasts, Eggs
Tagged brunch recipe, egg recipe, scrambled eggs with herbs
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Balsamic Salad…It’s a full meal!
I made this salad today at lunch. I was originally going to make it just with the tomatoes, basil and cheese but after not deciding what the bulk of my lunch would be (tomatoes, basil and cheese is not a lunch folks. Its a snack.), I was inspired to add a few ingredients to make this a full, well balanced lunch.
It was filling and I was full afterwards (kind of repetitive but I had to reiterate).
Oh, but it was good!
It can be good for two people as well…just add a little more cheese and two more eggs. As far as the tomato part…that is good for two servings for sure!
It was easy to make as well and that is always a huge bonus!
You will need:
Oh! And I forgot…
Begin by dicing the potatoes…
Boil the potatoes and boil the eggs. I boiled both for around 10 minutes. I did not want soggy potatoes so I made sure to keep them slightly al dente. When they were cooked enough, I ran both the eggs and the potatoes under cold water for about 5 minutes. While they are boiling you can continue with the rest of the recipe.
Slice around 3 oz of mozzarella cheese…
I am going to prepare the basil into something I believe is called a chiffinade (correct me if I am wrong). I took around 10 basil leaves, washed them and stacked them into two piles…
I rolled these piles up lengthwise…
I sliced these piles thinly. And there we have it…a chiffinade of basil!
Next, cut a pint of grape tomatoes in half, lengthwise…
In a bowl, add the cooled potatoes…
…the tomatoes…
…and the basil, but not all of it! Leave a little out for a fresh garnish…
Pour in around 2 tablespoons of olive oil ( I loosely poured, but feel free to measure!)…
Add a tablespoon of balsamic vinegar (again with my loose pouring)…
Then sprinkle a generous amount of salt and a generous grind of pepper to the mixture and stir…
Peel your eggs. Everyone has a different method of peeling hard-boiled eggs. FBF and I do it completely differently and so how his method seems more effective than mine but I still do it my way by force of habit.
I hit the egg on a surface to start a crack and then roll the egg between the surface and the palm of my hand, applying a little pressure. When the whole circumference is cracked, I gently pull away the shell…
Slice the eggs in half lengthwise after you take the shells off (like we did the grape tomatoes)…
Dish out some of that tomato mixture on to a plate…
Arrange the eggs and the cheese around in any manner you like and sprinkle with that basil you set aside.
Et voila!!
[amd-zlrecipe-recipe:5]
Posted in Eggs, Lunches, Salads
Tagged balsamic salad, hard boiled eggs, meal size salad, tomatoe salad
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Holy Freshness Omelet
When I took one bite of my omelet this morning I yelled out to the world, “HOLY FRESHNESS!!”
I originally did not plan to sprinkle some cheddar cheese on top but after I put in on the plate I knew it would add that “Je ne sais quoi”!
You will need:
- 1/4 onion
- 1/4 tomato
- A handful of spinach
- A handful of cilantro
- 3 eggs
- 1 tablespoon or so of heavy cream
- 1 tablespoon or so of butter
- Salt
- A pinch of grated cheddar cheese (to top)(optional)
Chop your onion…
Melt half the amount of butter in a pan…
Now add the onion to the butter and saute for around 2 minutes or until soft…
Remove the onion from the pan and set it aside…
Now crack your three eggs into a bowl…
Add your cream and beat it…
Now add the rest of the butter to the pan…
Add your eggs…
In the meantime, dice your tomatoes, spinach and cilantro…
Sprinkle the onions over the eggs…
Now sprinkle some salt on top…
Then your tomato…
And the greens…
Make sure you add the veggies in that order so the onion and tomato can kind of “stick” to the egg and the greens can be a nice, loose, fresh filling…
Give the thing a fold…
And sprinkle cheese on top…
Et Voila! An omelet that will leave you yelling “Holy Freshness!!” after your first bite 
Cooking for 1 or 2: Yummy egg scramble
If you are single and need some good meal ideas, here is one of them. Depending on how much you eat, it may be great for 2. When I made this I had a little left over.
Yummy Egg Scramble
You will need:
- 1/2 tablespoon of olive oil
- 1/2 zucchini
- 3 eggs
- 1 tablespoon of10% cream
- salt and pepper
- 1 small red potato
- 2 ounces cheddar cheese
Dice the zucchini into bite size pieces:
Put the eggs in a bowl with the cream and salt and pepper (just a pinch of each, there is nothing worse than bland egg). Use a fork and whisk them together.
Dice the potato into bite size pieces. Boil in a pot of water until they are tender (you will know it is tender when you take one out and can bite into it easily) NOTE: Do not over boil them (they will be mushy) or they will distort the texture of the final dish making it starchy instead of fresh.
I have all the ingredients laid out here, ready to be scrambled! Notice there is cheddar cheese. It needs to be grated. They other components are the zucchini, the potato and the eggs.
Heat your oil in the pan on medium-high.
Saute the zucchini until it begins to go translucent. You will be able to smell it. This takes 3-5 minutes if you add it to the pan when the oil is already hot.
Add the potato after the zucchini has cooked a little. Saute for another 3-5 minutes.
Now add the egg mixture. Stir the ingredients around immediately after adding the eggs to the pan and just for 30 seconds or so.
Add the cheese in and fold in. The egg mixture should not be cooked too long or the eggs will become dry. The eggs are best when they are lightly-coagulated and still a little creamy. Therefore, when you add the cheese just stir for 30 seconds or so and the dish should be complete.
Serve with a salad and eat fro breakfast, lunch or dinner. I served it with my summer sour salad. Recipe to follow!
Et, Bon Appetit!
