Reminding you of a refreshing Tomato & Egg Salad

 

This is about as simple as a salad can get.  Mine was a bit rustic – I'm sure you could do better.

 

Ingredients:

Tomatoes

Hard boiled eggs

Parsley

Vinaigrette – lemon juice, oil, salt & pepper

 

Method:

Choose a nice plate.

The idea is to layer up your tomato and egg slices starting with the tomato until you end with a small egg round in the middle.

 

You need to skin your tomatoes – I just put mine into boiling water for about 20 seconds – I cut a little cross at the top of the tomato first.

 

My slices weren't very refined – I tried to get them thin by using a serrated bread knife.

 

Once you have your layers just sprinkle chopped parsley over and drizzle a vinaigrette dressing on.

Spicy Eggy Bread with Bacon

 
 

Having a surplus of bread, bacon and eggs, I came up with this as a way to use them.

 

Ingredients:

 

2 eggs

1 tblsp hot sauce

1 tblsp chopped herbs/scallions

Ground black pepper

Salt

Slightly stale tiger stick bread

Butter

Bacon - streaky

 

Method:

 

I cooked the bacon first and kept it warm in the oven.

 

I mixed the egg, pepper, herbs and hot sauce.

 

I sliced up the bread.

 

When the pan was hot again I dipped each slice of bread into the eggy mixture and put it straight into the bacon grease (and some added butter)

 

Brown on both sides.  Do the eggy bread in batches rather than soaking all the slices at once.

Potato & Bacon Frittata

 

 

I decide to post about this Potato & Bacon Frittata after I cooked it – so the ingredients etc are from memory – not completely reliable.

 

Ingredients:

 

Leftover cooked potatoes – sliced

Bacon pieces

Rice wine vinegar

Chicken stock

Cream (I used tinned reduced)

4 eggs

Pinch of cayenne pepper

Grated nutmeg and paprika

 

Method:

 

Fry off the bacon.  Tip it and the fat into your dish and use this as the grease.

 

Deglaze the pan with a little splash of rice wine vinegar.

 

Add the sliced potatoes and mix up with the bacon.

 

Combine the stock, cream and eggs and then pour over the top.

 

Grate a little nutmeg and sprinkle a little paprika on top.

 

Bake in a low oven for 1 ¼ hours.

 

On tasting it I discovered that the bacon wasn't that salty so I should have added some salt (or more bacon?)

Egg & Onion Salad

 

 

Ingredients:

3 Hard-boiled eggs

½ onion

Basil – lightly dried

Chilli powder – 1/8 tsp

Pepper

Salt

2 tblsp mustard oil

 

Method:

While your eggs are boiling, slice the onion as thinly as you can – not very in my case.

 

Put into a container along with the basil, chili powder, salt and pepper.

 

I had to make my own mustard oil by crushing some yellow mustard seeds in a pestle and then mixing them with canola oil and putting it on the heat for say 10 minutes.  I then poured the oil into a jar stopping just before the seeds so the oil was clear.

 

Pour the mustard oil over the onion etc.

 

Peel your eggs and quarter each one.  Put into a serving dish and put the onion and oil mixture on top. I did this while the eggs were still a bit warm

 

Serve chilled as a side dish.

Water bath Frittata

 

You may recall that I did a water bath scrambled egg experiment.  Well this was a follow up to see if that technique would result in a good frittata.  It did but I think I cooked it a bit too long – I kept looking at it and thinking it was still runny – in fact it was set. Note to self – poke it with a knife to check.

 

Ingredients:

6 Eggs

Bacon pieces

Red onion

Red chilli

Croutons

Oil for frying

Pepper

Hot sauce

Basil leaves

Some leftover ham I had on hand

Nutmeg

 

Method:

Fry off your bacon pieces and when some of the fat has been released add your red onion, chilli and croutons.  Get it all a bit crispy.  Depending on how much bacon you are using you might need to add some more oil.  When finished put it into the dish you are going to cook the frittata in – spread it around so it also greases the dish and then pop it into the fridge to chill down.

 

Whisk the eggs with a splash of water, pepper and a couple of drops of hot sauce.

 

Add the torn basil leaves and the leftover ham to the bacon mixture and then pour the egg over the cold bacon mixture.  Grate some nutmeg over the top.

 

Put into a roasting dish with water in it.

 

Cook in a moderate to low oven until set….  Be very careful lifting it out – don't splash yourself with hot water.

Need Some Inspiration? Try Eggs!

 

Bacon and Egg Muffins aka Breakfast in a Cup

 

Food on Friday: April was another nice small collection. Thank you to everyone who participated.

The pic at the top was brought over by Judy from The Midnight Baker – her Bacon and Egg Muffins aka Breakfast in a Cup

 

Christoph of James & Everett contributed his Vegetable Egg Rings

 

Margaret of I'm Turning 60 brought us her Anna Sultana's Frittatas

For other eggy inspiration head over to this Pinboard.

Chicken omelette

 

 

For some reason I had never even thought about putting chicken in a omelette  before.  For some reason it feels a bit weird – is it something to do with eggs and chickens?

 

But it turned out awesome.

 

Ingredients:

 

5 eggs

C 3 tblsps of cream

Pepper

Leftover chicken (chopped finely)

Tomato – diced

Salt

Handful of grated cheese

Butter/oil

Green herb for garnish (optional)

 

Method:

 

Whisk the eggs, cream and pepper and then put into a frypan (having put in a bit of oil/butter first).  Don't add salt at this stage – I find it toughens eggs.

 

Heat the cooked chicken and tomato in separate pot (or in the microwave).

 

When the egg mixture is starting to set a bit add the chicken and tomato on top and season with salt.

 

Sprinkle a handful of grated cheese on top.

 

Fold over and slide onto a plate.  I find it easier to make 1 big omelette and halve it rather than 2 separate ones – which never turn out the same.