INGREDIENTS

• 2 Avocado
• 4 Bartlet eggs
• 3 Tbsp lemon juice
• 1 Tbsp chopped parsley
• 50 g bacon
• salt
• pepper

METHOD

1. Preheat oven to 200°C.
2. Cut the avocados in half and remove the pits.
3. Place the avocado halves on a baking sheet and scoop out some of the flesh to make a bigger hole.
4. Brush the lemon juice over the avocado halves.
5. Season with salt and pepper.
6. Crack the Bartlet eggs and separate the yolk from the whites.
7. Place an egg yolk into each avocado and fill them up with the egg whites.
8. Bake the avocado in the preheated oven 200°C for about 15 minutes or until yolk reaches desired consistency.
9. Meanwhile, you can cut the bacon into strips and fry until crispy in a non-stick pan without oil.
10. Remove the avocados from the oven, sprinkle with bacon bits and fresh chopped parsley.

INGREDIENTS

• 1 1/2 cup whole milk
• 9 Bartlet large eggs, divided
• 1 Tbsp. olive oil
• 1 cup Pancake mix
• 8 strips bacon
• 3 Tbsp. sriracha sauce
• 1 Tbsp. pure maple syrup
• Shredded Cheddar cheese
• Chopped chives

METHOD

1. Heat oven to 100°C. In medium bowl or measuring cup, whisk together milk, 1 Bartlet egg, and oil until smooth. Place pancake mix in large bowl and make well in center; gradually whisk in milk mixture until smooth.
2. Heat large non-stick pan over medium heat until drop of water sizzles. In batches, add 1/4-cupfuls pancake batter and cook until surface is bubbly and edges are set, 2 to 3 minutes. Using wide spatula, gently flip; cook 1 minute more. Transfer to baking sheet and keep warm in oven.
3. Place bacon on plate in between several layers of paper towels. Microwave on High until crispy, 3 to 5 minutes. Meanwhile, in same pan, season and cook Bartlet eggs as preferred. In small bowl, mix together sriracha and maple syrup.
4. Fill pancakes with eggs and bacon and top with cheese, chives, and drizzle of maple sriracha.

INGREDIENTS

METHOD

1. Preheat your air fryer to 160°C for about 3 minutes.
2. Lightly grease silicone muffin cups or use paper muffin liners in metal muffin tins that fit into your air fryer basket.
3. In a large mixing bowl, whisk together the Bartlet eggs and milk until well combined.
4. Add the diced bell peppers, chopped spinach, diced onions, shredded cheese, and any optional meat ingredients.Season with salt and pepper to taste, and mix everything together.
5. Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full to allow room for expansion.
6. Place the filled muffin cups in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
7. Cook at 160°C for 10-12 minutes, or until the egg muffins are set and slightly golden on top. You can test for doneness by inserting a toothpick into the center; it should come out clean.
8. Carefully remove the muffins from the air fryer and let them cool for a few minutes before serving.
9. Enjoy your egg muffins warm, or let them cool completely and store them in the refrigerator for up to 3 days. They can also be frozen for longer storage and reheated in the air fryer or microwave.

INGREDIENTS

METHOD

1. Place Bartlet eggs in bottom of large saucepan in single layer; pour in enough cold water to cover eggs by at least  (2.5 cm). Bring to boil over high heat; cover and remove from heat. Let stand for 12 minutes; drain and rinse under cold water. Peel Bartlet eggs and chop. Let cool completely.

2. Combine Bartlet eggs, mayonnaise, chives, mustard, salt and pepper. Spoon egg salad onto each English muffin half. Top evenly with cheese. Broil for about 2 minutes or until cheese starts to melt.

INGREDIENTS

METHOD

1. • • Wash potatoes and place in a microwave-safe bowl. Do not dry potatoes. Cover with wet paper towel or microwave-safe plastic wrap. Microwave on high for 7-8 minutes or until tender when pierced with a knife.
     • Place in cold water to cool. Drain. Cut in half or small pieces if the potatoes are large.
     • Place the eggs in a saucepan of cold water. Place the pan over medium heat, and bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction.
     • Simmer the eggs for 5 minutes for medium boiled eggs for 8 minutes if you want them firmer. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into slices. Set aside.
     • Heat oil in a large, frying pan over medium heat. Add bacon. Cook, stirring for about 5 minutes or until golden. Remove from the pan and drain on paper towel.
     • Reserve a tablespoon each of chives and dill for garnish. Combine potatoes, bacon, onion, gherkins, remaining chives, remaining dill and half of the egg slices.
     • Pour ¾ of the dressing over the salad and stir gently until combined. Arrange remaining egg slices in salad. Drizzle with remaining dressing.
     • Serve sprinkled with reserved chives and dill. Season with cracked pepper.

INGREDIENTS

METHOD

1. • • Preheat the oven to 175°C. Fill each hole in a 6 hole muffin tin with a square of parchment paper.
     • Line each of the holes in the muffin tin with a slice of streaky bacon and bake in the oven for 10 minutes.
     • In a large jug crack in the eggs and whisk with a fork. Add the cheese, dried and fresh herbs and pepper and mix again. Pour the egg mixture into the muffin holes on top of the bacon, dividing equally between each.
     • Bake for 20-25 minutes until the muffins are cooked and firm and starting to brown on top.
     • Serve immediately or allow to cool and store in the fridge for up to 3 days in an airtight container.

INGREDIENTS

METHOD

1. • • Arrange 1 piece hash brown in centre of each tortilla; then, dividing evenly, top with bacon, eggs, and cheese. Tightly wrap tortilla around filling, pleating edges, then place pleated side down.
     • Heat 1 tsp oil in large nonstick skillet on medium. Place 2 wraps, pleated sides down, in skillet and cook each, pressing down on wrap and standing sides up as necessary, until entire tortilla is golden brown, about 2 minutes per large sides and 1 minute for smaller sides.
     • Repeat with remaining oil and wraps. Cut wraps in half and serve with hot sauce if desired.

INGREDIENTS

METHOD

1. • • Grease a 9×13 baking dish, set it aside.
     • In a skillet cook the mince over medium heat until browned, and drain.
     • In a medium bowl mix the salt, eggs, and half cream and half milk. Then add the mince, bread cubes, and cheese. Stir together until evenly coated.
     • Pour the mixture into the baking dish. Cover with foil and chill for at least 2 hours or overnight.
     • Preheat the oven to 190°C . Bake the casserole covered for 50-60 minutes.
     • Reduce the heat to 190°C. Uncover the casserole and bake for 20-30 additional minutes or until casserole has set.

INGREDIENTS

METHOD

1. • • Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
     • Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

INGREDIENTS

• 2 sheets puff pastry
• 8 Bartlet eggs
• 1/2 small red onion, cut into thin wedges
• 150g cherry tomatoes, halved
• 1/3 cup grated parmesan or vegetarian hard cheese
• 1 tbsp extra virgin olive oil
• 200g button mushrooms
• 200g brown mushrooms
• 1/3 cup basil pesto
• Baby rocket, to serve

METHOD

1. • • Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
     • Cut each pastry sheet in half to make 4 rectangles. Place 2 pieces of pastry on each prepared tray. Fold edges over on all sides to form a 1.5cm border, pressing firmly to secure. Using a fork, prick bases all over (see note). Carefully crack 2 eggs onto each tart base. Top with onion, tomato and parmesan. Season with salt and pepper. Bake for 15 minutes or until filling has set and pastry is puffed and golden.
     • Meanwhile, heat oil in a large frying pan over high heat. Add mushrooms. Cook for 5 minutes or until golden and any liquid has evaporated. Season with salt and pepper.
     • Serve tarts topped with mushrooms, pesto and rocket.

INGREDIENTS

• 6 large soft boiled Bartlet eggs, shell removed
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 2 tsp. sugar
• 1/2 tsp. salt
• 1 1/4 cup whole milk
• 1/2 cup butter, melted and slightly cooled
• 1 large egg
• 1 cup breakfast sausage, cooked
• 1 cup shredded cheddar cheese
• 1 Tbsp. fresh chives, chopped

METHOD

1. • 1. Prepare the soft boiled eggs.
     2. Preheat the oven to 230°. Spray a 6 count jumbo muffin tin with non stick spray or line with silicone liners.
     3. Whisk together the flour baking powder, sugar and salt in a large bowl.
     4. Whisk together the milk, melted butter and egg in a separate small bowl or measuring cup.
     5. Pour the butter mixture into the dry ingredients and fold gently. Then add in the shredded cheese, cooked sausage and chives. Fold just until combined or until no more flour pockets remain. (Batter will be thick!)
     6. Place ~2 Tbsp. of muffin batter into prepared muffin tin (I like to use a cookie scoop for this) and make a well in the batter with a spoon.
     7. Carefully peel the shells off of the soft boiled eggs and place the egg in the well you created. Scoop more batter on top and around the muffin to cover the egg. Repeat with remaining muffins.
     8. Bake for 18-20 minutes or until the tops of the muffins become golden brown. Slice in half immediately for a runny egg yolk, or allow the muffins to cool for ~5-10 minutes.

INGREDIENTS

• 4 medium tortillas
• 4 Bartlet eggs
• 2 tsp ( 10 ml ) curry powder
• 1 tsp ( 5 ml ) smoked paprika
• 4 tsp ( 20 ml ) butter, divided
• medium onion, finely sliced
• green chilies (optional)
• salt, to taste

Coriander Mint Mayo

• ⅓ cup ( 75 ml ) mayonnaise
• ½ cup ( 125 ml ) cilantro leaves, finely chopped
• ¼ cup ( 60 ml ) fresh mint leaves, finely chopped

METHOD

1. • 1. Mix together ingredients for Coriander Mint Mayo. Set aside.
     2. In a non-stick skillet, warm tortilla on medium heat. Keep warm.
     3. In a small bowl, whisk eggs with curry powder and smoked paprika.
     4. In a medium non-stick skillet, melt 1 tsp (5 mL) butter on medium-high heat. Pour in egg mixture and reduce heat to medium-low. Just as the eggs begin to set, gently stir to form soft clouds. Add salt as desired.
     5. Spread Coriander Mint Mayo on tortilla and place scrambled egg on top with sliced onions and green chilies. Repeat with remaining scrambled eggs, Coriander Mint Mayo and tortillas. Serve rolled.

INGREDIENTS

• 2 fried Bartlet eggs
• 4slices bacon, chopped
• 2 cups ( 500 ml )baby spinach
• 2cloves garlic, chopped
• 1 tsp ( 5 ml)ginger, grated
• 1 1/2 cups ( 375 ml )white rice, cooked
• 2 tsp ( 10 ml )sesame oil
• 2 tsp ( 10 ml )canola oil
• 1 1/2 tbsp ( 25 ml )soy sauce
• 1 tbsp ( 15 ml )rice vinegar
• ¼ cup ( 60 ml )green onion, thinly sliced

METHOD

1. • 1. In a large nonstick sauté pan on medium heat, cook the bacon until it starts to get crispy. Add in the garlic and ginger and continue cooking for one minute.
     2. Add the canola oil to the pan and then add in the cooked rice. Allow for the rice to get browned, stirring every so often.
     3. Once the rice is browned, add in the soy sauce and rice vinegar.
     4. Stir in the spinach until wilted and drizzle with sesame oil.
     5. Remove from the pan and separate the fried rice into two dishes. Top each dish with a fried egg and sprinkle with green onions.

INGREDIENTS

• 1 cup flour
• 1 cup cheddar cheese grated
• ½ cup butter
• 1 cup milk
• 1 large Bartlet egg
• 3 tsp baking powder

For the topping

• 125 grams butter
• 1 tsp marmite

METHOD

1. • Mix together butter, cheese, flour, and baking powder.
   • Beat eggs together with milk and add.
   • The batter shouldn’t be too thick.
   • Pour into greased pan and bake for 10 minutes at 200°C (390°F).
   • Melt together 125 grams butter and marmite and pour over the hot tart.

INGREDIENTS

• 1/2 Tbsp olive oil 
• 1 8″ flour tortilla 
• 1 cup fresh spinach 
• 4 Bartlet large eggs 
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/2 cup grape tomatoes
• 1/4 cup shredded cheddar 
• 1/8 tsp crushed red pepper (optional) 

METHOD

1. Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
2. Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
3. Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
4. Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
5. Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

INGREDIENTS 

• 1 teaspoon olive oil
• 1 Bartlet egg
• 1 multi-grain English muffin
• 2 to 3 tablespoons high-quality basil pesto
• 1 handful baby arugula (or other baby greens)
• Salt

METHOD

1. Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the egg into the pan and sprinkle with a few pinches salt. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.
2. Meanwhile, toast the English muffin. Spread both sides generously with pesto. When the egg is done, slide it onto one half of the English muffin.
3. Add a handful of arugula to the still hot pan and return to medium heat; add a pinch of salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.
4. Top the sandwich with the other half of the English muffin and serve immediately.

INGREDIENTS 

• 1½ sticks unsalted butter, softened

• 1¾ cups all-purpose flour, plus more for dusting

• ⅔ cup water

• ¼ teaspoon kosher salt

• 1 cup granulated sugar

• ⅔ cup water

• 1 cinnamon stick

• 1 cup, plus 6 tablespoons, whole milk, divided

• ½ cup all-purpose flour

• 6 egg yolks

• Ground cinnamon, for garnish

  Special Equipment
  Egg tart molds

METHOD 

1. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. In the bowl of a stand mixer fitted with the dough hook, combine the flour, water and salt. Mix on low speed, scraping the bowl down occasionally, until the mixture comes together and has a tacky consistency.

2. Transfer to a well-floured work surface and form into a 1-inch rectangle. Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle, 10 inches long. Cover with plastic wrap and let it rest for 15 minutes.

3. Remove the plastic wrap and roll the dough into a 15-inch square, dusting with more flour as needed. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim. Using a bench scraper, fold the top half of the dough over the butter. Press the edges to seal and pat the dough with the rolling pin. Roll the dough into another 15-inch square. Spread half of the remaining butter on the bottom half of the dough, leaving a 1-inch rim. Using the bench scraper, fold the top half of the dough over the butter. Press the edges to seal. Pat the dough with the rolling pin and rotate the dough so that the seam is facing you. Now, roll into an 18-inch square.

4. Spread the remaining butter all over the dough, leaving a 1-inch rim. Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight.

5. Make the filling: Preheat the oven to 500°. In a medium saucepan, combine the sugar, water and cinnamon stick over high heat. Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use.

6. On a lightly floured surface, trim the ends of the dough to make sure they’re even, then cut the log into thirty ½-inch slices. Place each slice into the cavity of an egg tart mold or muffin tin, with the cut side of the spiral facing up. Use your thumb to press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity, extending about 1⁄16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Repeat with the remaining dough. Refrigerate until firm, 10 minutes.

7. Meanwhile, in a small saucepan, heat 1 cup, plus 1 tablespoon, of the milk over medium heat until bubbles begin to form around the edges, 4 to 5 minutes. In a large bowl, whisk the flour with the remaining 5 tablespoons of milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over low heat, whisking constantly, until thickened 10 to 12 minutes.

8. Add the yolks to the mixture and whisk until well combined, then strain through a fine-mesh sieve. Pour 1½ tablespoons of the warm filling into each pastry shells.

9. Bake until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots, 15 to 20 minutes. Let cool in the pans on wire racks for 5 minutes. Then, remove the molds, transfer the tarts to the wire racks and sprinkle with cinnamon. Serve warm. 

INGREDIENTS

• 1 large Bartlet egg
• 1 tbsp skimmed milk
• 3 pinches of cinnamon
• ½ tsp rapeseed oil
• 100g cottage cheese
• 175g chopped strawberry, blueberries and raspberries

METHOD

1. Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There’s no need to flip it over.
2. Place on a plate, spread over cheese, then scatter with berries. Roll up and serve.

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.

A 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.

2. 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.

3. 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.

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

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.

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!

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.

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.

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