Quick and easy January breakfast

  

INGREDIENTS

 

  • 2 hash brown patties, cooked and halved crosswise
  • 4 store-bought 8-inch flour tortillas
  • 4 strips bacon, cooked until crispy and broken into pieces
  • 4 Bartlet large eggs, scrambled
  • Extra-sharp Cheddar, coarsely grated (about 1/4 cup)
  • 2 tsp. olive oil, divided
  • Hot sauce, for serving

      METHOD

          • 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.

       

       

      Breakfast Casserole on Christmas Morning

        

      INGREDIENTS

       

      • 1 pound ground mince
      • ½ teaspoon salt
      • 6 eggs beaten
      • 1- 1½ cup half cream and half milk
      • 6 slices white bread toasted and cut into cubes
      • 2 cups sharp cheddar cheese shredded

          METHOD

              • 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.

           

           

          Healthy egg & chips

            

          INGREDIENTS

           

          • 500g potatoes, diced
          • 2 shallots, sliced
          • 1 tbsp olive oil
          • 2 tsp dried crushed oregano or 1 tsp fresh leaves
          • 200g small mushroom
          • 4 Bartlet eggs

              METHOD

                  • 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.

               

               

              Mushroom and Pesto Egg Tarts

                

              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

                    • 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.

                 

                 

                Egg Muffins

                  

                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. 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.

                   

                   

                  Egg Tortilla Roll With Coriander Mint Mayo

                    

                  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. 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.

                   

                   

                  Bacon fried rice

                    

                  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. 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.

                   

                   

                   

                  Marmite Tart

                    

                  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

                    • 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.

                   

                   

                   

                  Tortilla Baked Eggs

                    

                  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!

                   

                   

                   

                  Pesto Breakfast Sandwich

                    

                  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.

                   

                   

                   

                  Portuguese Egg Tarts

                    

                  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. 

                   

                   

                   

                  Berry Omelette

                  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.

                   

                   

                  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.

                   

                  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.

                   

                  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

                  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

                  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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