01 Feb Egg Recipes: 3 New Ways to Eat Eggs
Eggs are incredibly nutritious. They’re tasty, versatile and even the best organic, free-range eggs are relatively inexpensive. Scrambled eggs are great for a quick breakfast and having a few boiled eggs in the fridge make for an easy way to add protein into a salad for lunch. The below recipes are quick and easy to make, healthy and tasty. Here are three easy egg recipes you might not have tried before.
These are like single-portion fritattas. Try making them for Sunday brunch and then keeping them in the fridge for week day breakfasts or work lunches.
HOW TO MAKE EGG MUFFINS
Whisk up 8-10 eggs in a bowl and season with salt and pepper. Pour into a muffin tray, filling each cup around 2/3 full. You can use a silicone muffin tray to avoid sticking but if you’re not using silicone trays, grease with a little olive oil first. Then add your filling and bake in the oven at 200c (180c for a fan oven) for around 15 minutes, or until cooked through.
There are all manner of things you can thrown into your egg cups.
Smoked salmon and tenderstem broccoli (steam and chop first).
Sun dried tomato and olive.
Roasted Mediterranean vegetables (such as courgette, pepper and red onion).
Diced tomato cooked with cumin seeds and and coriander.
Leftovers lurking in your fridge.
Not as complicated to make as the name would suggest! Shakshuka is basically eggs poached in tomato sauce.
HOW TO MAKE SHAKSHUKA:
Finely chop a red onion and a red pepper and fry in olive oil, in a frying pan on a low heat. Add in some tinned tomatoes and a sprinkle of smoked paprika. Once the sauce is thick enough, make two holes in which to poach your eggs. If necessary, coat the area with a little olive oil before cracking the eggs in. You can finish it off by popping it under the grill for a couple of minutes to cook the top of the eggs if necessary.
POACHED EGG SALAD
Many of us were brought up on sweet cereals and toasts for breakfast, but savoury options are often more nutritious and filling. Salad might seem like a strange thing to eat for breakfast, but a milder salad works well for a later breakfast / brunch.
HOW TO MAKE POACHED EGG SALAD:
Use mild rocket, halved cherry tomatoes and half a chopped avocado. Dress it with basil oil and top with poached eggs. You can swap the poached eggs for boiled or scrambled eggs if you prefer. If salad at breakfast doesn’t work for you, this is also perfect for lunch.