Eggs With Edge

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Eggs With Edge

We have a few great ideas on how you can upgrade your regular breakfast of eggs.

 

Scrambled Surprise: Egg Decker

Serves: 1

Prep time: 10 minutes

Cooking time: 20 minutes

Calorie count: 300 calories (per serving)

Ingredients:

For the scrambled eggs:

1 tbsp unsalted butter

Salt and freshly ground black pepper, to taste

2 large eggs

For the creamed spinach:

¼ cup fresh cream

¼ cup freshly ground nutmeg

1 garlic clove, finely chopped

Salt and freshly ground black pepper, to taste

2 bunches spinach, steamed and chopped

1 onion, minced

1 tbsp truffle oil

2 tbsp butter

For the hash browns:

2 tbsp hot water

Salt and ground black pepper, to taste

4 tbsp butter

2 large potatoes

Method:

To make the hash browns:

  • Heat a large pot of water and add salt before bring it to a boil. Add potatoes and cook until all potatoes are tender yet firm. Drain, and let cool. Peel and grate the potatoes.
  • Melt 2 tbsp of butter in a skillet and add a layer of potatoes. Sprinkle salt and pepper. Build three potato layers and dot each layer with the remaining butter.
  • Sprinkle 2 tbsp hot water over the top layer. Cover and saute at medium heat until the bottom layer browns.

 

To make the creamed spinach:

  • Melt butter; saute onion and garlic. Cook for two minutes until translucent.
  • Add chopped spinach, salt, pepper, nutmeg, and fresh cream.
  • Cook for about four minutes.
  • Add truffle oil and fold.

To make the scrambled eggs:

  • Crack the eggs into a mixing bowl. Add salt and pepper and use a fork to beat the eggs.
  • Melt butter in a pan and cook the eggs.
  • Keep stirring gently until the eggs are slightly runny and underdone, then remove from the heat.
  • To assemble, stack the potato, creamed spinach, and scrambled eggs, and serve.

Tip: For creamier scrambled eggs, stir more often.

 

Whisked Perfection: Sundried Tomato and Olive Omelet

Serves: 1

Prep time: 10 minutes

Cooking time: 10 minutes

Calorie count: 194 calories (per serving)

Ingredients:

For the omelet:

1 tbsp unsalted butter

Salt and freshly ground black pepper, to taste

2 large eggs

For the sun-dried tomato and olive oil salsa:

10 ml olive oil

Salt and black pepper, to taste

10 g capers, chopped

3 g basil leaves, chopped

15 g green olives, chopped

15 g black olives, chopped

20 g sun-dried tomatoes

 

Method:

  • To make the salsa:
  • Mix all the ingredients in a bowl.

 

To make the omelet:

  • Crack the eggs into a mixing bowl; add a pinch of salt and pepper. Beat well with a fork.
  • Melt butter in a pan, add the eggs.
  • Using a spatula, ease around the edges of the omelet. Add the olive oil and sun-dried tomato salsa. Fold the omelet over in half.
  • When it starts turning golden brown underneath, remove the pan from the heat. Serve hot.

Tip: Before mixing the olives with other ingredients, pat them dry with a paper napkin.

 

Fluffy Delight: Buttermilk Pancakes

pancake

Serves: 1

Prep time: 10 minutes

Cooking time: 20 minutes

Calorie count: 300 calories (per serving)

Ingredients:

For the syrup:

2 g cinnamon powder

20 ml honey

20 ml maple syrup

For the pancakes:

½ tsp vanilla essence

3 tbsp butter, melted

1 egg

1 ½ cups buttermilk

1 tbsp sugar

Salt, to taste

½ tsp baking powder

1 ½ cups all-purpose flour

Method:

To make the pancakes:

  • In a bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour the buttermilk, vanilla essence, egg, and melted butter, and mix until smooth.
  • Lightly oil a frying pan or a griddle and pour the pancake batter on it. Use an approximate of ¼ cup of batter for one pancake. Golden brown on both sides.

To make the syrup:

  • In a bowl, mix together the maple syrup, honey, and cinnamon powder. Keep aside.
  • Serve hot with the cinnamon-maple syrup.

Tip: If you want a fluffy texture, do not flip the pancake more than once.