Cheesy Frittata with Spring Greens and Shallots

INGREDIENTS

  • 12 large Bartlet eggs, lightly beaten 
  • 1/2 c. heavy cream or crème fraîche
  • 1/2 c. coarsely chopped fresh herbs (such as parsley, dill, and chives)
  • 3 oz. mozzarella, shredded (about 3/4 cup), divided
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 1 shallots, thinly sliced
  • 4 c. spring greens (such as spinach and turnip greens)
  • 4 oz. plain or horseradish- flavored goat cheese, crumbled

METHOD

  1. Preheat the oven to 177°C with a rack in upper third. Whisk together eggs, cream, and herbs in a bowl. Add 1/2 cup mozzarella and stir to combine. Season with salt and pepper. 
  2. Heat oil and butter in a 25cm nonstick oven-safe or cast-iron skillet over medium heat. Add shallots and cook, stirring occasionally, until soft, 2 to 3 minutes. Add greens and cook, stirring occasionally, until wilted and liquid has evaporated, 4 to 6 minutes.
  3. Increase heat to medium-high. Pour egg mixture into skillet; shake the pan to evenly distribute mixture. Stir once or twice, then cook without stirring until edges begin to just set, 4 to 6 minutes.
  4. Sprinkle goat cheese and remaining 1/4 cup mozzarella over eggs. Transfer skillet to oven. Bake until golden brown and just set in center, 20 to 25 minutes. Let rest 5 minutes before serving.

 

 

Okra and egg curry with rice and fragrant herbs

vegetarian curry that’ll please everyone, including the meat-eaters.

INGREDIENTS

  • 2 tbs olive oil
  • 1 red onion, thinly sliced
  • 2cm piece (10g) ginger, finely grated
  • 2 green chillies, seeds removed, finely chopped, plus extra to serve
  • 2 sprigs curry leaves, leaves picked, plus extra fried leaves to serve
  • 3 garlic cloves, crushed
  • 2 tbs garam masala
  • 2 x 400g cans crushed tomatoes
  • 250g okra, trimmed
  • 8 Bartlet eggs
  • Steamed basmati rice, naan bread, yoghurt, coriander to serve.

METHOD

  1. Heat oil in a large non-stick pan over medium heat. Add onion, ginger, chilli, curry leaves and garlic. Cook for 5 minutes or until soft. Add garam masala and cook for a further 1 minute or until fragrant. Add tomatoes plus ¾ cup (180ml) water, and stir to combine.
  1. Bring to the boil, then lower heat to a simmer, and cook, stirring occasionally, for 5 minutes or until sauce has thickened. Add okra, stir to coat, and simmer for 7 minutes. Season.
  1. Meanwhile, in a large saucepan, soft-boil eggs in boiling water for 7 minutes. Drain, remove shells, and halve.

4.  Serve curry with rice and naan bread and top with eggs, yoghurt, coriander, extra chilli and fried curry leaves.

 

 

Bacon Quiche

We love quiches for how versatile and delicious they are. Whip up this quiche for a weekend breakfast, for lunch or even dinner.

Ingredients:

1 Roll puff pastry dough

1 pack of bacon, cooked and cut into pieces

5 Large Bartlet eggs, whisked

½ Cup whipping cream

300g Spinach, rinsed and chopped

1 Cup diced feta

6 asparagus spears, washed

½ Teaspoon smoked paprika

Salt and pepper to taste

 

 

 

Step 1

Preheat the oven to 200 degrees Celsius and grease a quiche or pie dish.

Step

Mix the eggs, spinach, bacon, cream and feta together. Season with salt, pepper and paprika.

 

Step 3

Roll the dough out onto a floured surface and cut a circle that is slightly larger than your dish. Lay onto the dish, lining up the walls of your pan and prick the dough with a fork.

 

Step 4

Pour the egg mixture over your crust before gently placing the asparagus spears on top. 

 

Step 5

Bake for 50 minutes or until the filling is set and the top is golden brown. Let rest for 10 minutes before serving.

 

Poached Eggs

Poached eggs have gotten a reputation for being difficult to get right, but the truth is, once you’ve learnt the steps behind a good poached egg, it’s quite simple.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 1

Ingredients:

1 Bartlet Egg

2 Tsp vinegar 

Salt & pepper, to taste

 

Hint: 

Serve with bacon, a toasted English muffin, fried tomatoes and sliced avocado.

 

 

Step 1

Fill a pan with water and heat until gently simmering. Add the vinegar to the water. While waiting for the water to heat, crack your egg into a cup or measuring jug.

Step

Stir the water with a wooden spoon or spatula until it’s spinning in one direction.

 

Step 3

Gently drop your egg into the centre of the spinning vortex.

 

Step 4

Turn off the heat, cover the pot and leave for 5 minutes.

 

Step 5

Remove the poached egg and serve immediately. Sprinkle with salt and pepper.

 

Avocado Toast with Egg

Who doesn’t love an avo toast? The addition of a boiled egg turns this meal into the ultimate breakfast- but we’d eat this any time of the day!

Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1

Ingredients:

2 pieces of bread, we recommend Ciabatta

2 Bartlet Eggs

1 Ripe avocado

1/2 lemon

Olive Oil

Salt and Pepper

 

Hint: 

Add some chili flakes for a spicy touch!

 

 

Step 1

Lightly toast your bread.

 

Step 2

Slice the avocado into thin slices, or alternatively, mash with a fork. Squeeze a small amount of lemon juice over the avocado.

 

Step 3

Slice the egg in half.

 

Step 4

Place the avocado on top of your toasted bread, before adding the egg on top. Sprinkle with your salt and pepper before drizzling a light layer of  olive oil on top. 

 

Best boiled eggs

Prep Time: 1 minute
Cook Time: 10-20 minutes
Total Time: 15-25 minutes
Serves: 6

Ingredients:

6 Bartlet Eggs

1 teaspoon of Baking Powder

 

Hint:

Older eggs are easier to peel than fresh eggs.

If your eggs come out with a dark green ring around the yolk, they’ve been overcooked. Discard and try again.

 

 

Step 1

Carefully place your eggs into a large saucepan and cover with cold water until the eggs are covered by at least 3 cm of water. Don’t overcrowd the pan, but make sure that the eggs all fit comfortably. Add the baking powder to the water.

 

Step 2

Bring the water to the boil over a high heat.

 

Step 3

Once the water is boiling, cover the pan with a lid and remove from the heat. Set a timer for the type of egg you would like. Leave the eggs for 4-6 minutes for soft-boiled eggs with runny yolks, and 8-12 minutes for hard-boiled eggs with solid yolks. While the eggs are boiling, prepare a large bowl filled with ice and cold water.

 

Step 4

Once the eggs have reached the desired time, gently lift out of the water with tongs or a slotted spoon. Place the eggs in the prepared ice-water for 10 minutes.

 

Step 5

Gently tap the eggs against a counter or table and peel away the shell.

 

Step 6

Boiled eggs will keep for around 5 days. Store in an airtight container in the fridge.

Spinach and Mushroom Soufflé

Prep Time: 20 minutes
Cook Time: 15-20  minutes
Total Time: 30-40 minutes
Serves: 6

Ingredients:

4 extra large eggs, separated
250 ml (1 cup) buttermilk
500 ml (2 cup) spinach leaves, cooked, drained and chopped
1 punnet mushrooms, cleaned, chopped and fried in butter
½ cup fresh breadcrumbs
½ cup grated cheddar cheese

Hint:
A soufflé should be served straight from the oven. The basic mixture can be prepared in advance and placed in the fridge, but the egg whites must be beaten and folded into the mixture just before it goes into the oven.

 

Spinach and Mushroom Soufflé

Prep Time: 20 minutes
Cook Time: 15-20  minutes
Total Time: 30-40 minutes
Serves: 6

Ingredients:

4 extra large eggs, separated
250 ml (1 cup) buttermilk
500 ml (2 cup) spinach leaves, cooked, drained and chopped
1 punnet mushrooms, cleaned, chopped and fried in butter
½ cup fresh breadcrumbs
½ cup grated cheddar cheese

Hint:
A soufflé should be served straight from the oven. The basic mixture can be prepared in advance and placed in the fridge, but the egg whites must be beaten and folded into the mixture just before it goes into the oven.

 

Step 1

Preheat oven to 180ºC.

 

Step 2

In a metal mixing bowl, whip the whites until stiff peaks form.

 

Step 3

Mix in all the other ingredients except the egg whites.

 

Step 4

Grease 6 individual ramekins with butter.

 

Step 5

Beat the egg whites until stiff peaks form and lightly fold into the mixture.

 

Step 6

Place the 6 ramekins on a baking sheet. Divide the soufflé mixture amongst the 6 ramekins and spoon into the ramekins.

Step 7

Bake for 15-20 minutes until puffy, golden brown and set.

 

On the run - egg yolk sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:
6 Large Bartlet Eggs Yolks
Pinch of Salt

Tip:
POUR into a squeeze bottle and USE immediately.

 

On the run - egg yolk sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:
6 Large Bartlet Eggs Yolks
Pinch of Salt

Tip:
Pour into a squeeze bottle and use immediately

Step 1

Gently separate egg yolks from whites, Removing all whites from yolks.

Step 2

Strain egg yolks through a sieve. Whisk yolks until smooth. Add salt.

 

Step 3

Pour yolk into a food-safe plastic resealable bag (available online or in specialty kitchen stores). Lay on counter to allow all air to come to top of bag then ZIP close.

 

Step 4

In large pot, Bring 2 quarts water to a simmer until temperature of water reaches 160°F. Place bag with yolks in water and watch that the water stays at that temperature for 20 minutes.

 

Step 5

Remove bag from hot water and Place unopened in an ice water bath. Let Cool for at least 10 minutes.

 

TIP 

Pour into a squeeze bottle and use immediately.

 

Eggs in the Cloud

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:
4 Bartlet Eggs
¼ cup parmesan cheese, shredded
¼ cup chives, chopped
3 strips cooked bacon, crumbled
Pepper to taste

Eggs in the Cloud

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:
4 Bartlet Eggs
¼ cup parmesan cheese, shredded
¼ cup chives, chopped
3 strips cooked bacon, crumbled
Pepper to taste

Step 1

Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls.

 

Step 2

In a metal mixing bowl, whip the whites until stiff peaks form.

 

Step 3

Carefully fold in the cheese, chives and bacon.

 

Step 4

Line a baking sheet with parchment paper and spoon 4 mounds of whipped egg whites.

 

Step 5

Make a deep well in the centre of each with the back of a spoon.

 

Step 6

Bake at 230°C for 3 minutes and remove from oven.
 

Step 7

Add one yolk to each well and season with pepper.

 

Step 8

Add one yolk to each well and season with pepper.

 

Roasted Pumpkin and Egg Rounds with Feta and Herb Pesto

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:
4 Bartlet Eggs
1 large butternut pumpkin
1 cup prepared dukkah
4 tbsp quality herb pesto
100g reduced fat feta cheese
Olive oil
Margarine

Roasted Pumpkin and Egg Rounds with Feta and Herb Pesto

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:
4 Bartlet Eggs
1 large butternut pumpkin
1 cup prepared dukkah
4 tbsp quality herb pesto
100g reduced fat feta cheese
Olive oil
Margarine

Step 1

Preheat the oven to 170°C

Step 2

Cut the lower section containing the seeds from the pumpkin.

 

Step 3

Peel the top section and cut into slices 4-6cm wide.

 

Step 4

Using a 6cm scone cutter, cut 4 rounds of the pumpkin.

 

Step 5

Roll the pumpkin in olive oil and then in the dukkah, only cutting the sides.

 

Step 6

Roll the pumpkin in olive oil and then in the dukkah, only cutting the sides.

 

Step 7

When the pumpkin is cooked prepare the eggs.

 

Step 8

Lightly grease the 6cm scone cutter with margarine, lightly oil the frying pan and place over a low heat.

 

Step 9

When the pan is hot, crack the eggs one at a time onto a saucer and slide into the ring.

 

Step 10

Allow to cook gently, uncovered until the white is set and the yolk still soft.

 

Step 11

Assemble the roast pumpkin, top with feta slices, some herb pesto and place an egg on top of each.

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Contact us

011 952 9903
salesoffice@bartlet.co.za
Plot 156 Groot Elandsvlei,
Randfontein, 1759
PO Box 514, Muldersdrift,
1747

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